Print

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hyderabadi Chicken Biryani is a fragrant, richly spiced dish that brings together tender chicken, aromatic basmati rice, and bold spices. Deeply rooted in Mughlai and Persian traditions, this layered, “dum” cooked biryani is a centerpiece at celebrations and family dinners.

Ingredients

Scale

For Marinade:

  • ½ kg chicken (thighs & drumsticks preferred)
  • 1¼ tbsp ginger-garlic paste
  • ¼ tsp turmeric powder
  • 1 tsp red chili powder (adjust to taste)
  • 1 tsp biryani masala powder
  • ¼½ tsp cardamom powder
  • ⅔ cup yogurt
  • Juice of 1 lemon
  • Salt (~¾ tsp)
  • 12 green chilies, slit

For Rice:

  • 1½ cups aged basmati rice
  • 7 cups water
  • Salt (~1½ tsp)
  • 1 tsp oil
  • Whole spices:
  • 1 bay leaf
  • 3-inch cinnamon stick
  • 6 cloves
  • 4 green cardamoms
  • 1 star anise

For Layering:

  • ⅓ cup fried onions
  • 4 tbsp fresh coriander, finely chopped (divided)
  • 4 tbsp fresh mint, finely chopped (divided)
  • Saffron strands soaked in 3 tbsp warm milk
  • 2 tbsp ghee

Instructions

1. Prepare Fried Onions

  • Thinly slice a large onion and fry in oil until golden brown, stirring frequently.
  • Drain on paper towels and set aside. Reserve the flavored oil.

Tip: Avoid over-frying as they can turn bitter.

2. Marinate the Chicken

  • In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, biryani masala, cardamom powder, lemon juice, salt, and slit chilies.
  • Add chicken, coat it well, and marinate for at least 2 hours (or overnight for deeper flavor).

Tip: The marinade should stick to the chicken.

3. Cook the Rice

  • Rinse the basmati rice thoroughly and soak for 30 minutes.
  • Boil water in a large pot with salt, oil, and whole spices.
  • Add soaked rice and cook until 70–75% done—soft outside but firm inside.
  • Drain using a colander and set aside.

4. Assemble the Biryani

  • In a heavy-bottomed pot or Dutch oven, evenly spread the marinated chicken at the bottom.
  • Drizzle 2 tbsp of reserved onion oil over the chicken.
  • Add a layer of fried onions, half the mint, and half the coriander.
  • Spread partially cooked rice on top in an even layer.
  • Drizzle saffron milk, ghee, and top with remaining fried onions, mint, and coriander.

Important: Do not press the layers down.

5. Dum Cooking (Steaming)

  • Cover the pot with a clean kitchen towel or aluminum foil and seal with a tight-fitting lid.
  • Cook on medium-high heat for 10 minutes to build steam, then reduce heat to low and cook for another 15–20 minutes.
  • Let it rest off the heat for 20 minutes before serving.

Notes

Serving Suggestions:

  • Serve piping hot with raita (yogurt-based side), sliced cucumbers, and lemon wedges. Papadums or Indian pickles are great accompaniments.

Tips & Tricks:

  • Use fresh, aged basmati rice for the best flavor and texture.
  • Always layer the ingredients without pressing to allow steam circulation.
  • Don’t skip marinating—it makes the chicken flavorful and tender.

Storage & Reheating:

  • Fridge: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze for up to 1 month. Thaw overnight before reheating.
  • Reheating: Steam gently on low heat or use a microwave. Add a splash of water to prevent dryness.