Hyderabadi Biryani – Indian Style
For Crispy Onions
For Chicken Marinade
For Basmati Rice
For Saffron Milk
For Dough Seal
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Crispy Onions
Thinly slice 2 large red onions using a knife or mandoline. Heat approximately 250-300 ml of vegetable oil in a pan over medium-low heat until it reaches a medium-low temperature. Fry the sliced onions in 2-3 batches to avoid overcrowding the pan. Keep them moving constantly to ensure even caramelization. Once the water has evaporated and the onions start to brown, remove them from the oil just before they reach your desired crispiness, as they will continue to cook. Drain the crispy onions on a paper towel-lined tray and let them cool.
Marinate the Chicken
In a large pot (preferably the one you'll cook the biryani in), combine 1 kg of skin-off chicken thighs. Add 1 cup of Greek yogurt, 2 tbsp Kashmiri chili powder, 1 tsp turmeric powder, 1 tbsp garam masala, 2 tbsp ginger paste, 1 tbsp garlic paste, the juice of 1 lemon, 1 sliced green chili, 1 cinnamon stick, 8 lightly crushed green cardamom pods, 1 tsp cumin seeds, 4 cloves, and 1 tsp salt. Roughly chop 1/2 bunch of fresh mint and 1/2 bunch of fresh coriander and add to the pot. Add about 1/3 of the crispy fried onions to the pot. Mix thoroughly, ensuring all chicken pieces are completely covered and spices are evenly distributed. Cover the pot and in the fridge for at least , or preferably .
Prepare Basmati Rice
Take 750g of aged Basmati rice and place it in a large bowl. Rinse the rice twice with cold water, gently agitating with your hands, until the water runs mostly clear. For the third rinse, leave the rice soaking in cold water for .
Prepare Saffron Milk
In a small bowl, add a pinch of saffron threads to 1/4 cup of warm milk. Stir gently and let it steep.
Prepare Dough Seal
In a medium bowl, combine 2 cups of all-purpose flour with approximately 1/2 cup of water. Mix with chopsticks or a spoon until a shaggy mess forms, then with your hands until it forms a workable dough. Roll the dough into a long, thick rope (a 'baton') that will be long enough to go around the rim of your cooking pot. Set aside to rest.
Prepare Rice Boiling Water
Fill a large pot with water (just over half full) and bring to a rolling boil over high heat. Season the water generously with 2 tbsp salt. Add 5 green cardamom pods, 1 halved green chili, 1 cinnamon stick, 2 cloves, and 1 tsp cumin seeds to flavor the water. Cover and bring back to a boil.
Blanch the Rice
Once the water is boiling, drain the soaked Basmati rice as much as possible. Add the drained rice to the boiling seasoned water. Give it one gentle stir. Cover the pot and bring it back to a quickly. Cook the rice for approximately , or until it's just cooked () with a slight bite. Do not overcook, as it will cook further during dum. Immediately drain the rice through a colander, removing as much water as possible.
Start Chicken and Layer Biryani
Place the chicken pot on high heat. Cook for , stirring well, to start the cooking process. Turn off the heat completely. Remove half of the chicken pieces (approx. 3 pieces) and some of the gravy from the pot and set aside on a plate. Ensure the remaining chicken is spread evenly at the bottom. Layer half of the rice over the chicken in the pot, spreading it evenly. Sprinkle some crispy fried onions, chopped mint, and chopped coriander over the rice. Place the reserved chicken pieces back on top of this layer of rice. Sprinkle more crispy fried onions, chopped mint, and chopped coriander. Add the remaining rice as the final layer, spreading it evenly. Sprinkle the remaining crispy fried onions, chopped mint, and chopped coriander on top. Pour the saffron milk evenly over the top layer of rice.
Seal and Dum Cook
Place the lid tightly on the pot. Take the prepared dough rope and press it firmly around the rim of the pot, sealing the lid completely to trap all the inside. Place the sealed pot back on the stove over maximum heat for . After , the heat to very low (e.g., setting 2 on induction) and continue to cook for another .
Rest and Serve
Once cooked, remove the pot from the heat and , still sealed, for . Carefully break the dough seal and remove the lid. Gently fluff and mix the biryani with a spoon, ensuring you scoop from the bottom to get all the chicken and different colored rice layers. Plate the biryani, layering it as it comes out of the pot. Garnish with additional fresh coriander and mint. Serve and enjoy!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 9 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
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 All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
Plan Ahead
Complete this step earlier to save time later.
- View Step 2Marinate the Chicken4 hours
In a large pot (preferably the one you'll cook the biryani in), combine 1 kg of skin-off chicken thighs. Add 1 cup of Greek yogurt, 2 tbsp Kashmiri chili powder, 1 tsp turmeric powder, 1 tbsp garam masala, 2 tbsp ginger paste, 1 tbsp garlic paste, the juice of 1 lemon, 1 sliced green chili, 1 cinnamon stick, 8 lightly crushed green cardamom pods, 1 tsp cumin seeds, 4 cloves, and 1 tsp salt. Roughly chop 1/2 bunch of fresh mint and 1/2 bunch of fresh coriander and add to the pot. Add about 1/3 of the crispy fried onions to the pot. Mix thoroughly, ensuring all chicken pieces are completely covered and spices are evenly distributed. Cover the pot and marinate in the fridge for at least 4 hours, or preferably 24 hours.
- View Step 3Prepare Basmati Rice35 minutes
Take 750g of aged Basmati rice and place it in a large bowl. Rinse the rice twice with cold water, gently agitating with your hands, until the water runs mostly clear. For the third rinse, leave the rice soaking in cold water for 35-40 minutes.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- RefrigerateAt least 1 day
Cover the pot and marinate in the fridge for at least 4 hours, or preferably 24 hours.
Variations
Simple ways to adapt this recipe.
- Use chicken drumsticks or a whole chickenIngredient swap
Broken down, instead of thighs.
- For a vegetarian optionDietary option
Omit the meat and use vegetables like potatoes, carrots, and green beans.
- Experiment with different whole spices
Experiment with different whole spices in the rice boiling water for varied aromas.
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.
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