Chicken Biryani - Hyderabadi Style
Summary
- Learn how to make a delicious and aromatic Hyderabadi Chicken Biryani from scratch. This recipe features tender chicken pieces cooked in a rich, spicy gravy, layered with fragrant basmati rice and fresh herbs, then slow-cooked to perfection.
Video Chapters
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All Ingredients - For Chicken Curry
- Chicken (large pieces with bones) 1 kg
- Oil 5-6 tbsp
- Onion (sliced) 5 medium
- Ginger garlic paste 2 tbsp
- Biryani masala (ready made) 5 tbsp
- Tomato (sliced) 4 medium
- Curd/Yoghurt 1 cup
- Chopped coriander 1 cup
- Chopped mint 1 cup
- Green chilli (half slit) 6 nos
- Water as needed
All Ingredients - For Rice
- Water 2.5 liters
- Cloves 4
- Cinnamon 2
- Cardamom 4
- Shahjeera (caraway seeds) 1/2 tsp
- Salt 2.5 tbsp
- Basmati rice (soaked for 30 mins) 700 gms
- Mint leaves 2 tbsp
Tools You'll Need
- Pot
- Pan
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 6 · Soak30 min
…way seeds), and 2.5 tablespoons of salt. Add 700 gms of basmati rice (soaked for 30 minutes) and cook until it is almost done (90% cooked).
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
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)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Fry Onions
Heat 5-6 tablespoons of oil in a large pot. Add the 5 medium sliced onions and fry for on medium heat until they turn light brown.
Step 2: Add Ginger Garlic Paste and Chicken
Add 2 tablespoons of ginger garlic paste to the fried onions and fry for on low heat. Then, add the 1 kg chicken pieces (large pieces with bones) and fry for on high heat until they are lightly browned.
Step 3: Add Biryani Masala and Tomatoes
Add 5 tablespoons of ready-made biryani masala (no extra salt needed as it contains salt) and a splash of water. Fry for on medium heat. Next, add 4 medium sliced tomatoes and fry for on low heat until the tomatoes become soft.
Step 4: Incorporate Curd and Herbs
Add 1 cup of curd/yogurt to the chicken mixture and mix well. Then, add 1 cup of chopped coriander and 1 cup of chopped mint. Cook for on low heat.
Step 5: Add Green Chillies and Cook Chicken
Add 6 half-slit green chillies and a splash of water. Cover the pot and cook on low heat for , stirring in between, until any excess water has dried up and the chicken is tender.
Step 6: Prepare Rice
In a separate pot, boil 2.5 liters of water. Add 4 cloves, 2 cinnamon sticks, 4 cardamom pods, 1/2 teaspoon of shahjeera (caraway seeds), and 2.5 tablespoons of salt. Add 700 gms of basmati rice (soaked for ) and cook until it is almost done (90% cooked).
Step 7: Layer Biryani
In a flat pan, arrange half of the cooked rice as the first layer. Spread the cooked chicken curry evenly over the rice. Layer the remaining rice on top of the chicken curry. Sprinkle 2 tablespoons of mint leaves over the top rice layer.
Step 8: Dum Cook Biryani
Cover the pan and cook on low heat for to allow the flavors to meld together (dum cooking).
Step 9: Serve Biryani
Once cooked, mix the rice and chicken evenly in the pot. Serve the Hyderabadi Chicken Biryani hot.
Pro Tips
• Ensure onions are fried to a light brown for optimal flavor.
• Stir the chicken curry occasionally during the 20-minute cooking period to prevent sticking.
• Cook rice until 90% done to allow it to absorb flavors during the final dum cooking.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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