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Hyderabad Chicken Biryani Recipe

Discover the authentic Hyderabad Chicken Biryani recipe, a flavorful and aromatic Indian dish made with tender chicken, fragrant basmati rice, and a blend of spices. Perfect for special occasions or everyday meals, this traditional biryani will transport you to the royal kitchens of Hyderabad with every bite.
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Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 450 kcal

Ingredients
  

For the Chicken Marinade:

  • 1 kg 2.2 lbs Chicken (bone-in pieces)
  • 1 cup Yogurt
  • 2 tbsp Ginger-garlic paste
  • 1 tsp Red chili powder
  • ½ tsp Turmeric powder
  • ½ tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tbsp Lemon juice
  • ¼ cup Fresh mint leaves chopped
  • ¼ cup Fresh cilantro chopped
  • Salt to taste

For the Rice:

  • 2 cups Basmati rice
  • 4 cups Water
  • 4-5 Cloves
  • 1- inch Cinnamon stick
  • 4-5 Green cardamom pods
  • 2 Bay leaves
  • Salt to taste
  • A pinch of Saffron optional

For the Gravy:

  • 2 large Onions thinly sliced
  • 2 medium Tomatoes chopped
  • 2 Green chilies slit
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Whole garam masala
  • 1 tsp Coriander powder
  • 1 tsp Red chili powder
  • Salt to taste
  • 2 tbsp Fresh mint leaves for garnish
  • 2 tbsp Fresh cilantro for garnish

For Garnishing:

  • ½ cup Fried onions
  • A few sprigs of Fresh mint leaves
  • A few teaspoons of Saffron milk optional

Instructions
 

Step 1: Marinate the Chicken

  • Clean the chicken pieces and make small incisions.
  • In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander powder, lemon juice, mint, cilantro, and salt.
  • Add the chicken pieces to the marinade and coat evenly. Refrigerate for 2 hours or overnight for maximum flavor.

Step 2: Prepare the Rice

  • Rinse the basmati rice under cold water until the water runs clear.
  • Bring 4 cups of water to a boil in a large pot. Add cloves, cardamom, cinnamon, bay leaves, and salt.
  • Add the rice to the water and cook for 5-7 minutes (70% cooked). Drain and set aside.

Step 3: Make the Gravy

  • Heat oil in a pan and fry the sliced onions until golden brown. Set aside for garnishing.
  • In the same pan, sauté ginger-garlic paste and green chilies until fragrant.
  • Add the marinated chicken and cook for 10-12 minutes until partially cooked.
  • Add tomatoes, coriander powder, red chili powder, and salt. Simmer for 5 minutes until the gravy thickens.

Step 4: Layer the Biryani

  • In a large pot, layer the chicken gravy at the bottom. Follow with a layer of partially cooked rice.
  • Repeat the layers until all rice and chicken are used. Sprinkle fried onions, mint leaves, and saffron milk on top.

Step 5: Cook the Biryani

  • Seal the pot tightly and cook on low heat (Dum cooking) for 25-30 minutes.
  • Once cooked, gently fluff the rice and chicken, then serve hot.

Notes

  • Storage: Store leftover biryani in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave or on the stovetop with a little water.
  • Tip: For extra flavor, use chicken with bones as it enhances the taste.
  • Variations: Try boneless chicken for a quicker version, or substitute vegetables for a vegetarian biryani.