Hyderabad chicken biryani

Hyderabadi Chicken Biriyani

Recipe by Content Writer

6 Serves
1 hr
Mildly Spicy

Hyderabadi dum biryani is a classic Mughalai delicacy. Pakki is the method where the meat and rice are cooked separately first, and then layered, sealed & cooked by a dum process for a shorter time. This recipe yields very aromatic biriyani rice with delicious, soft tender chicken.


Combine all the ingredients numbered 2 to 13 (1 tbsp ghee, half cup onion fried as remaining need for rice) in a large bowl. Taste-check for salt. Marinate the chicken pieces with this mixture and keep in the refrigerator for at least 2 hours or overnight. Take it out of the fridge, 30 minutes before cooking.
Deep-fry thinly sliced onion until golden brown. Add it to the marinated chicken pieces and mix well.
Smear a heavy-bottomed pan with 1 tbsp ghee. Add the marinated chicken pieces and cook covered for 30 – 40 minutes until done and the gravy is thick, stirring few times in between.
Meanwhile boil water in a vessel adding the remaining ingredients numbered 16 to 20 (some ghee as well and salt to taste). Taste-check for salt. The water should be slightly salty. Add drained rice and cook until the rice is 85 – 90 % cooked. Drain well.
In an oven-proof vessel (you can use the one in which you cooked chicken, if it is oven-proof), smear 2 tsp ghee and spread half of the cooked chicken at the bottom. Top it with half of the cooked rice. Sprinkle garam masala powder, a tbsp of saffron milk, fried onion and chopped mint leaves. Spread the remaining chicken on top followed by the remaining rice. Top with melted ghee, a pinch of garam masala powder, few drops of rose water/ kewra water, 2 tbsp saffron in milk, 2 – 3 bsp fried onion and 2 – 3 tbsp chopped mint leaves. If there is extra chicken gravy, pour on top. Cover tightly with an aluminium foil. Bake at 400 F for 20 – 25 minutes. OR Heat a wide tawa at high heat. Bring down the heat to low.
Place the biriyani pot and cook for 10 – 15 minutes. Switch off. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. Yummy Hyderabadi chicken biriyani is ready! Mix gently. Serve hot with mirchi ka salan/ boiled eggs/ raita / pickle etc.


1.25 kg bone in
1/2 cup
1.5 tbsp
1/2 tbsp
1 tbsp
1 tbsp powder
2.5 – 3 tsp
1 tbsp juice
1/2 cup (paste)
1 cup (paste)
4 (paste)
1/4 cup
1 – 2 pinches
few drops
1 pinch soaked in 3 tbsp hot milk
1/4 cup, chopped
2 medium-large, thinly sliced
To taste
3.5 tbsp
3.5 cups
1/2 inch

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