Name: Chicken Biryani – Hyderabadi Style
Prep time: 30 min
Cook time: 46 min
Total time: 76 min
Yield: 6 People
Cuisine: Indian
Ingredients: 1 kg Chicken (large pieces with bones); 5 tsp Chilli powder; 1 tsp Shahjeera (caraway seeds); 10 Cloves; 8 Cinnamon; 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 (whisked); 4 medium onions Fried onions; 1/2 cup Chopped coriander; 1/2 cup Mint leaves; 1 cup Oil; 2.5 liters Water; 4 Cloves; 2 Cinnamon; 4 Cardamom; 3/4 tsp Shahjeera (caraway seeds); 2.5 tbsp Salt; 750 gms Basmati rice (soaked for 30 mins); 10-15 nos. Mint leaves; 2-3 tbsp Fried onions; 1 tbsp Ghee (mixed in 1/2 cup hot water); 1/2 cup Saffron milk; 3-4 tbsp Fried onions

Ready in

76 mins

Cuisine

Indian · Hyderabadi

Prep Time

30 min

Cook Time

46 min

Serving

6 People

Calories / Serving

~1050 kcal

Recipe by Spice Eats on YouTube

Summary

A classic Hyderabadi Chicken Biryani recipe featuring tender chicken marinated in a rich blend of spices and yogurt, layered with aromatic basmati rice, fried onions, and fresh herbs, then slow-cooked to perfection.

Adjust servings

Tap an ingredient to mark it ready0 of 27 ready

All Ingredients - For Chicken Marinade

Chicken (large pieces with bones) 1 kg
Chilli powder 5 tsp
Shahjeera (caraway seeds) 1 tsp
Cloves 10
Cinnamon 8
Cardamom powder 1 tsp
Coriander powder 4 tsp
Salt 2 tsp
Ginger garlic paste 4 tbsp
Green chilli paste 1.5 tbsp
Curd/yogurt (whisked) 300 ml
Fried onions 4 medium onions
Chopped coriander 1/2 cup
Mint leaves 1/2 cup
Oil 1 cup

All Ingredients - For Rice

Water 2.5 liters
Cloves 4
Cinnamon 2
Cardamom 4
Shahjeera (caraway seeds) 3/4 tsp
Salt 2.5 tbsp
Basmati rice (soaked for 30 mins) 750 gms

All Ingredients - For Layering and Dum

Mint leaves 10-15 nos.
Fried onions 2-3 tbsp
Ghee (mixed in 1/2 cup hot water) 1 tbsp
Saffron milk 1/2 cup
Fried onions 3-4 tbsp

Tools You'll Need

Pan
Pot
Tawa
Griddle
Bowl

Plan Ahead

Up to 2 hrs 30 min of hands-off time you can shift to earlier.

Step 2 · Marinate2 hrs
Marinate Chicken Cover the pan with a lid and set aside to marinate for 2-3 ho…
Step 4 · Soak30 min
Cook Rice Add 750 gms of basmati rice (which has been soaked for 30 minutes) to the boiling water. Cook on high heat for 5-6 minut…

Spice level: HotPack water — this one bites back.

From:Chili powderGingerChili paste

Don't have an ingredient? Try these 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

⚠ Contains Allergens

Dairy

Step-by-Step Instructions

Step 1: 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.

Step 2: Marinate Chicken

Cover the pan with a lid and set aside to for .

Step 3: 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.

Step 4: 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.

Step 5: Layer Biryani (First Layer)

Carefully layer about half of the cooked basmati rice over the chicken in the pan.

Step 6: Add Herbs and Onions

Sprinkle 10-15 mint leaves and 2-3 tbsp of fried onions over the first rice layer.

Step 7: Layer Biryani (Second Layer)

Add the remaining cooked basmati rice on top of the first layer, spreading it evenly.

Step 8: 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.

Step 9: Final Toppings

Sprinkle an additional 3-4 tbsp of fried onions on top of the rice.

Step 10: 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.

Step 11: Dum Cook (High Heat)

Cook the biryani on high heat for .

Step 12: 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 .

Step 13: 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 ).

Step 14: 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.

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Chicken Biryani – Hyderabadi Style