Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Asha Jible
Hyderabadi Chicken Biryani is one of my favorite recipes and it is always in my to-do list when it comes to hosting a dinner or party. Hyderabadi biryanis are spicy and the chicken or the meat is marinated overnight in spices, herbs, and yogurt and is cooked as a layer which is topped with the cooked rice and the herbs and fried onions. Saffron is an important ingredient in the recipe as it gives a beautiful flavor to the biryani.
Here I have made with Chicken version, as my little ones are very fond of the chicken biryani than the meat ones, though I'm a fan of the latter.
Usually, Hyderabadi Biryanis are dum made to lock the steam inside the cookpot but here I have used aluminum foil. It is placed tightly on top of the pot so as the steam doesn't leave the pot and the biryani is cooked well. I should say the aluminum foil almost did the job and the biryani came out perfect.
Prep Time 7 hrs
Cook Time 1 hr
Total Time 8 hrs
Course Lunch, Main Course
Cuisine Hyderabadi, Indian
Servings 6


  • Heavy bottom cookware
  • Mixing bowl


To marinate the chicken

  • kg Chicken Cut into big pieces
  • 5 Cloves
  • 3 Cardamom
  • 1 inch Cinnamon
  • 10-15 Peppercorns
  • 1 tsp Shahi Jeera
  • 1 tsp Turmeric powder
  • tbsp Chili powder
  • 1 tbsp Coriander Powder
  • 2 tsp Garam masala
  • 1 tbsp Ginger-garlic paste
  • 1 tbsp Ghee
  • ¾ cup Mint leaves chopped
  • 3/4 cup Cilantro chopped
  • ½ cup Fried Onions
  • 1 cup Yogurt
  • Salt as per taste

To cook rice

  • 3 cups Basmati Rice
  • Water needed to cook the rice ( take the pot full of water)
  • 5 or 7 Cloves
  • 5 or 6 Cardamom
  • 2 Bay leaf
  • inch Cinnamon
  • 1 tbsp Ghee

For layering

  • Fried Onions
  • Cilantro
  • Mint leaves
  • Saffron Milk
  • Ghee


Marinating the Chicken

  • Into a bowl, put the clean chicken pieces
  • Drop all the ingredients given under the section "to marinate the chicken" on to the chicken
  • Using clean hand or a spatula mix everything well so as the chicken gets is surrounded well with the masalas
  • After mixing well, close and refrigerate for overnight.
  • Take the bowl out of the refrigerator around 1 hour before making the biryani just to make the temperature close to the room temperature

Cooking the rice

  • Meanwhile, let's cook the rice
  • Into a hard bottom cook pot, pour water, around 8-9cups
  • Put all the whole spices given under the section "to cook rice"
  • As the water start boiling put the soaked basmati rice
  • Then put the ghee and salt
  • When you add the salt, add that much as the water should be salty, only then the rice would have enough salt when drained.
  • Stir well
  • Let the rice get cooked until 70%
  • Then drain the water off the rice using a colander and keep the cooked rice aside


  • Into a hard bottom cook pot, pour a little ghee, just to prevent the bottom from getting burnt
  • Then place the chicken on the bottom of the pan as a layer, if any marinade left, pour that also on top of the chicken
  • On top of the chicken, spread half of the cooked rice as a layer
  • Put 3- 4tbspons of fried onions and the leaves (mint and coriander) on top of the rice
  • Pour three table spoons of Saffron water on top of it and then a teaspoon of ghee
  • Spread the rest of the rice , then the leaves, the fried onions, the saffron milk and another teaspoon of ghee
  • So the chicken, cooked rice, fired onions, leaves , again cooked rice, fried onions, and leaves will be in layers
  • Cover the pot with aluminum foil tightly so as the steam is locked inside the pot
  • Close with a heavy lid
  • Cook on high flame for the first 10 minutes and then cook on low flame for another 25minutes
  • Then after the cooking, slowly take off the lid and the aluminum foil to the steam pouring out.
  • Gently mix the biryani with a spoon without breaking the rice
  • Yummy Hyderabadi Biryani is Ready!!



I personally find this biryani as an easy one as we do not have to cook chicken first and that is an extra work.
But it is to remember the time of cooking, unlike the other biryanis, this require more time in the dum, and would vary depending on the meat used. 
The chicken would get cooked in 25minutes but we are keeping an extra 10minutes making a total of 35minutes just to make sure everything is well cooked. 
Try this out, and i”m sure you would be amazed at the result.
Let me know how it went for you.
With lots of love,
#thelemonginger #hyderabadichickenbiryani #chickenbiryani
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