Hyderabadi Chicken Biryani Recipe

Recipe By Slurrp

Biryani comes from the Persian word, birian which means to fry before cooking. The one-pot rice dish is believed to have origins in the Middle-East from where it travelled around the world to become the biryani of today. Although India has a wide variety of biryanis, it is the Hyderabadi dum biryani which is extremely popular. The Nizams of Hyderabad have been credited with the creation of this fiery and hot biryani. The method of preparation is very close to the pioneer recipes of biryani. The meat is doused in a host of spices and kept overnight. The marinated meat is then dipped in yoghurt and the process of layering begins. Long-grain rice is used in the preparation and chopped nuts and dried fruits are also added at times for richness. A famous biryani from Hyderabad, chicken marinated in special biryani spice powder, curd, ghee and slow cooked with parboiled rice, flavoured with saffron and caramelised onions.

23 Rating -
Non Vegdiet
Hyderabadi Chicken Biryani

ingredients serve

Ingredients for Hyderabadi Chicken Biryani Recipe

  • As required Ingredients for Biryani masala powder
  • 4 No.s Bay leaf
  • 9 No.s Cardamom
  • 2 stick Cinnamon
  • 1 No.s Black cardamom
  • 3 No.s Star anise
  • 11 No.s Cloves
  • 1/4 piece Nutmeg
  • 1 teaspoon Peppercorn
  • 1/2 teaspoon Fennel seeds
  • 1/2 teaspoon Cumin seeds
  • As required Ingredients for chicken marinade
  • 750 gram Chicken
  • 3 tablespoon Ginger garlic paste
  • 1 cup Coriander and mint
  • 2 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 2 Crispy fried sliced onion onions
  • 1 No.s Ground biryani masala powder pack
  • 2 tablespoon Lemon juice
  • 1 cup Mint and coriander leaves
  • 4-6 Green chillies
  • 2 tablespoon Ghee
  • 1 cup Curd
  • 6 tablespoon Oil
  • As required Ingredients for rice
  • 3 cup Basmati rice
  • 1 stick Cinnamon piece
  • 1 teaspoon Shahi jeera
  • 2 Crisply fried slices onions onions
  • 1/2 cup Saffron milk
  • 2 teaspoon Ghee
  • As required Coriander leaves finely chopped A few

Directions: Hyderabadi Chicken Biryani Recipe

Steps To Prepare

  • STEP 1.Arrange for a huge vessel and a large fireplace.
  • STEP 2.The chicken should be marinated overnight for best taste.

Cooking Directions

  • STEP 1.Soak a few strands of saffron in ½ cup hot milk for 10 minutes to prepare saffron milk.
  • STEP 2. In a small grinder jar, add 2 bay leaf, 6 cardamom (elaichi), 2 cinnamon (dalchini), 1 black cardamom (badi elaichi), 2 star anise, 8 cloves (lavang), ¼ pice nutmeg, 1 tsp peppercorn, ½ tsp fennel (saunf) seeds, ½ tsp cumin seeds and grind to a powder.
  • STEP 3.In a large mixing bowl, add 750 gms chicken cut into pieces. To this, add 3 tbsp ginger garlic paste, 2 tsp red chilli powder, ½ tsp turmeric powder, 1 tsp coriander (dhaniya) powder, the ground biryani masala powder, 2 tbsp lemon juice, 1 cup mint and coriander leaves chopped, 4 to 6 green chillies and 2 onions sliced and fried crisp.
  • STEP 4.Mix all the ingredients together well to evenly coat the chicken.
  • STEP 5.Add 2 tbsp ghee, 1 cup curd and 3 tbsp oil. Mix well with the marinated chicken.
  • STEP 6.Pour a few tbsp of oil over the chicken. Cover the bowl and refrigerate the chicken to marinate for 4 hours or overnight.
  • STEP 7.In a vessel, place 3 cups of basmati rice. Wash and soak for 30 minutes.
  • STEP 8.In a wide deep vessel, spread the marinated chicken at the bottom to make a single layer.
  • STEP 9.To prepare the rice, boil water in a large vessel and add 2 bay leaf,1 cinnamon stick, 3 cardamom, 3 cloves, 1 star anise, salt, 1 tsp shahi jeera and 3 tbsp oil.
  • STEP 10.Add the soaked and drained basmati rice and bring to a boil.
  • STEP 11.When it is 70 % cooked (breaks into pieces), strain it and layer it over the chicken.
  • STEP 12.Sprinkle crispy, fried slices of two onions and 1/2 cup saffron milk.
  • STEP 13.Then spread another thin layer of rice. Pour 1/4 cup boiling rice water.
  • STEP 14.Then again pour saffron milk and repeat the process.
  • STEP 15.Add some coriander leaves and ghee on top.
  • STEP 16.Seal the vessel with aluminium foil and close the lid.
  • STEP 17.Place the biryani on the old tawa. Cook for 10 minutes on high flame and 30 minutes on low flame.
  • STEP 18.Turn off the heat and take it off. Open the vessel after letting the biryani rest for 10 minutes.

Storage And Serving Method

  • STEP 1.Serve the hot, spicy and aromatic biryani with a creamy onion and cucumber raita.
calories per serving
222 g Fat245 g Protein924 g Carbs269 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp