Chicken Biryani – Hyderabadi Style
Biryani Masala Powder
Dahi Chutney
Raita
Chicken Marinade
Fried Onions
Rice & Dum Cooking
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Biryani Masala Powder
Preheat oven to 350°F (approximately 175°C) (175°C (approximately 345°F)). On a small sheet tray, combine coriander seeds, Shah Jeera, cloves, green cardamom pods, black cardamom pods, star anise, fennel seeds, black peppercorns, and cinnamon sticks. Roast for until and fragrant. Lightly crush the roasted spices in a mortar and pestle. Transfer to a blender, add bay leaf, fresh ground nutmeg, and ground mace. Blend on high until as smooth as possible, then sift through a fine-mesh strainer to achieve a fine powder.
Make Dahi Chutney
Rough chop green chilies, ginger, and garlic. Add them to a blender along with cilantro, fresh mint, a pinch of chaat masala powder, a pinch of cumin powder, salt to taste, and thick full-fat plain yogurt. Blend on high until relatively smooth. Pour into a bowl and add additional salt if needed.
Prepare Raita
In a medium bowl, combine full-fat plain yogurt, chopped fresh cilantro, ground cumin, ground coriander, and grated English cucumber (which has been lightly salted and drained of excess water). Season with salt to taste and mix well. Finally, red onion and a squeeze of lemon juice to taste for flavor and consistency.
Marinate Chicken
In a large bowl, combine chicken drumsticks, grated garlic, grated ginger, yogurt, Biryani Masala powder, turmeric powder, red chili powder, green cardamom powder, fine sea salt, finely chopped Indian green chilies, and lemon juice. Mix all ingredients thoroughly to coat the chicken. You can overnight for deeper flavor or use immediately.
Fry Onions
Cut the tops off the yellow onions, slice them in half, remove the root, and peel. Slice the onions 1/4 inch thick or slightly thinner using a mandolin for even frying. In a 12-inch pan, heat vegetable oil to around 325°F (approximately 165°C) (160°C (approximately 320°F)). Add the sliced onions in two batches and fry, stirring occasionally, until they are crispy, light, and golden brown. Drain the fried onions on a wire rack or paper towel and season gently with salt.
Prepare Basmati Rice
Rinse the aged basmati rice multiple times until the water runs clear. Let it sit soaking in water for , then gently drain, being careful not to break the grains. In a medium-sized pot, add water, black cardamom pod, star anise, bay leaf, cinnamon stick, green cardamom pods, Shah Jeera, whole cloves, ground mace, fine sea salt, and a tiny drizzle of vegetable oil. Bring the water to a rolling boil. Add the soaked basmati rice and cook until it's about 75% done, which should take . You want a little rawness on the inside of the grain. While the rice is cooking, in a small pot, combine milk and saffron threads, then set aside.
Assemble and Dum Cook Biryani
In a thick-bottomed pot (like a Dutch oven), add a light drizzle of vegetable oil. Add the chicken along with all the marinade. Add three-quarters of the finely chopped mint and cilantro, drizzle with ghee, and add three-quarters of the fried onions. Gently stir everything together. Taste the chicken mixture and add more salt if needed. Layer half of the partially cooked rice on top of the chicken. Sprinkle with half of the remaining mint and cilantro, half of the remaining fried onions, a little more Biryani Masala, and a light squeeze of half a lemon. Add the second half of the rice, followed by the remaining mint and cilantro, and the remaining fried onion. Carefully drizzle the saffron milk (optionally strained) and finally, drizzle the melted ghee. Seal the pot by placing a layer of aluminum foil between the pot and the lid, then close tightly. Place the sealed pot on a cast iron, heavy-bottomed pan over a medium-high flame, ensuring the flame reaches just over the diameter of the pot. Cook for , then the temperature to low (do not take the lid off) and cook for an additional .
Serve and Enjoy
At this point, your Biryani should be done, with the bottom having a beautiful light char on the chicken. Gently serve everything together, being careful not to rip up the chicken. Take out the succulent, fall-off-the-bone chicken pieces and plate beautifully. Add some additional cilantro or fried onion for garnish if desired. Serve with the prepared Dahi Chutney and Raita.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 10 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Plan Ahead
Complete this step earlier to save time later.
- View Step 4Marinate ChickenOvernight
In a large bowl, combine chicken drumsticks, grated garlic, grated ginger, yogurt, Biryani Masala powder, turmeric powder, red chili powder, green cardamom powder, fine sea salt, finely chopped Indian green chilies, and lemon juice. Mix all ingredients thoroughly to coat the chicken. You can marinate overnight for deeper flavor or use immediately.
- View Step 6Prepare Basmati Rice30 minutes
Rinse the aged basmati rice multiple times until the water runs clear. Let it sit soaking in water for 30 minutes, then gently drain, being careful not to break the grains. In a medium-sized pot, add water, black cardamom pod, star anise, bay leaf, cinnamon stick, green cardamom pods, Shah Jeera, whole cloves, ground mace, fine sea salt, and a tiny drizzle of vegetable oil. Bring the water to a rolling boil. Add the soaked basmati rice and cook until it's about 75% done, which should take 2-4 minutes. You want a little rawness on the inside of the grain. While the rice is cooking, in a small pot, combine milk and saffron threads, then set aside.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
More from Joshua Weissman
Other recipes converted from Joshua Weissman's cooking videos.
Halal Cart Chicken Bowl – But Better
Cuisine
Middle Eastern · American Street Food
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Homestyle Spicy Chicken Curry
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Vegetarian Indian Feast: Chole, Paneer, Pakora, Roti & More
Cuisine
Indian · North Indian
Prep + Cook Time
4 hr
Difficulty Level
Medium
Drumstick Soup
Cuisine
Indian · South Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Meen Kuzhambu (Fish Curry) - Spicy & Delicious
Cuisine
Indian · South Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Paneer Masala - Restaurant/Dhaba Style
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Spicy Chicken Fry – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 20 min
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...