Chicken Biryani – Hyderabadi Style
For Chicken Marinade
For Rice
For Layering and Dum
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Chicken Marinade
In a large pan, arrange the 1 kg chicken pieces. Add 5 tsp chilli powder, 1 tsp shahjeera (caraway seeds), 10 cloves, 8 cinnamon sticks, 1 tsp cardamom powder, 4 tsp coriander powder, 2 tsp salt, 4 tbsp ginger garlic paste, 1.5 tbsp green chilli paste, 300 ml curd/yogurt, fried onions from 4 medium onions, 1/2 cup chopped coriander, 1/2 cup mint leaves, and 1 cup oil. Mix all ingredients thoroughly with your hands until the chicken pieces are well coated.
Marinate Chicken
Cover the pan with a lid and set aside to for .
Prepare Rice Water
In a separate large pot, bring 2.5 liters of water to a boil. Add 4 cloves, 2 cinnamon sticks, 4 cardamom pods, 3/4 tsp shahjeera (caraway seeds), and 2.5 tbsp salt. Stir well to dissolve the salt and infuse the spices.
Cook Rice
Add 750 gms of basmati rice (which has been soaked for ) to the boiling water. Cook on high heat for . The rice should be about 70-80% cooked and still firm. Drain the rice immediately.
Layer Biryani (First Layer)
Carefully layer about half of the cooked basmati rice over the chicken in the pan.
Add Herbs and Onions
Sprinkle 10-15 mint leaves and 2-3 tbsp of fried onions over the first rice layer.
Layer Biryani (Second Layer)
Add the remaining cooked basmati rice on top of the first layer, spreading it evenly.
Add Ghee and Saffron
Drizzle 1 tbsp of ghee (mixed in 1/2 cup hot hot water) evenly over the rice. Pour 1/2 cup of saffron milk over the rice.
Final Toppings
Sprinkle an additional 3-4 tbsp of fried onions on top of the rice.
Seal for Dum Cooking
Cover the pan tightly with aluminum foil, ensuring no can escape. Then, place the lid on top of the foil. Place a heavy object (like a bowl filled with water) on the lid to create a tight seal for dum cooking.
Dum Cook (High Heat)
Cook the biryani on high heat for .
Dum Cook (Low Heat)
After on high heat, transfer the biryani pot to a tawa (griddle) placed over the flame. the heat to low and cook for an additional .
Rest Biryani
Turn off the heat and let the biryani rest, covered, for . This allows the flavors to meld and the rice to finish cooking perfectly (total covered time including high heat cooking and rest will be ).
Serve
Gently mix the rice and chicken from the bottom of the pot to combine the layers and flavors. Serve the Hyderabadi Chicken Biryani hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
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 Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
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
Plan Ahead
Complete this step earlier to save time later.
- View Step 2Marinate Chicken2 hours
Cover the pan with a lid and set aside to marinate for 2-3 hours.
- View Step 4Cook Rice30 minutes
Add 750 gms of basmati rice (which has been soaked for 30 minutes) to the boiling water. Cook on high heat for 5-6 minutes. The rice should be about 70-80% cooked and still firm. Drain the rice immediately.
Your Notes
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