Easy hyderabadi biryani recipe made with basmati rice & chicken marinated in spices. This hyderabadi biryani recipe will give you the best biriyani that's flavorful & delicious.
Recipe Snapshot
- Prep time: 30 minutes
- Cook time: 60 minutes
- Total time: 180 minutes
- Yield: 4 · 4 people
- Category: Main Course
- Cuisine: Indian
Ingredients
- 1 ½ cups basmati rice ((aged))
- ½ kg chicken ((skinless, preferably bone-in thighs & drumsticks))
- ¼ to ½ teaspoon biryani masala ((garam masala for layering))
- 1 large onions (or ⅓ cup fried onions store bought)
- 4 tablespoons coriander leaves ((cilantro,finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided))
- 4 tablespoons mint leaves ((pudina, finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided))
- 4 tablespoons oil ((or ghee))
- 2 tablespoons ghee ((clarified butter))
- ¼ teaspoon saffron strands ((kesar, soaked in 3 tbsps hot milk))
- 1¼ tablespoons ginger garlic paste
- ¼ teaspoon turmeric
- 1 to 2 green chilies (slit)
- ⅔ cup yogurt ((fresh curd) (or 165 ml or ½ cup + 3 tbsp))
- 1 tablespoons lemon juice
- 1 to 1 ½ teaspoon red chili powder ((paprika, adjust to taste))
- 1 to 1 ½ teaspoon biryani masala powder ((or garam masala))
- ¼ to ½ teaspoon green cardamom powder ((or elaichi powder))
- ¾ teaspoon salt ((I used 1 ¼ tsp pink salt))
- 7 cups water
- 1 to 1¼ teaspoon salt ((I used 1 ½ tsp pink salt))
- 1 teaspoon oil
- 1 bay leaf ((tej patta))
- 3 inch cinnamon (piece (dalchini))
- 6 cloves ((laung))
- 4 green cardamom ((elaichi))
- 1 star anise ((biryani flower))
- 1 black cardamom ((optional))
- 2 strands mace ((javitri) (optional))
- ½ tsp caraway seeds ((shahi jeera) (optional))
Method
Make fried onions for Hyderabadi biryani
- Slice onion thinly, separate the layers and set aside.
- Heat 4 tbsps oil or ghee in a deep pan.
- Fry the onions stirring often until deep golden to brown.
- Do not burn else they turn bitter. Remove them from oil & set aside.
- Cool & pour this oil to the marinade later.
Marination
- Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste & lemon juice to a mixing bowl.
- Mix well & taste this. If needed add more salt or spice.
- Next add in chicken & marinate for 2 hours to overnight for best results.
- Overnight marination in fridge yields best soft succulent chicken.
Cooking rice
- Wash rice till the water runs clear. Soak for 30 minutes. Drain & set aside.
- Heat 6 to 7 cups water in a pot. Add 1 tsp oil, whole spices & salt.
- Taste this. The water has to be slightly salty.
- Boil water rapidly for 5 mins to release the aroma of spices.
- Add rice & cook till it is ¾ or 75% done.
- The center of the rice must be still slightly uncooked.
- Do not make the rice mushy. Drain off to a colander.
How to make Hyderabadi Chicken Biryani
- While the rice cooks, transfer marinated chicken to a heavy bottom casserole or non-stick pan.
- Add oil, ½ of the fried onions, mint & coriander leaves. Mix & spread chicken in a single even layer.
- Layer the cooked rice evenly, sprinkle fried onions, mint & coriander leaves over the chicken.
- Sprinkle ¼ tsp masala powder. Pour the saffron milk all over & then ghee.
- Cover the pot with a foil to trap the steam or dum. Then cover with a tight & heavy lid.
To bake Biryani in Oven
- Bake for 30 to 40 mins at 390F or 200C in a preheated oven. The timings will slightly vary depending on the depth of the casserole/pot used. Once done, if the chicken is too moist then bake for another 10 mins.
To dum cook on stovetop
- Place this over a thick hot griddle or tawa. Set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.
- Reduce the flame to lowest. Cook for exactly 15 mins. Off the flame. Rest for 20 to 30 mins.
- Garnish hyderabadi biryani with fresh chopped coriander leaves & serve with raita.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.