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Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani is a popular and flavorful dish from Hyderabad, India. It is made with basmati rice, marinated chicken, and a blend of aromatic spices, such as saffron, cardamom, and cloves. The dish is known for its rich taste and is traditionally cooked using the dum method, where the ingredients are slow-cooked in a sealed pot to retain the flavors. Often garnished with fried onions, fresh coriander, and boiled eggs, Hyderabadi Chicken Biryani is enjoyed with raita (yogurt sauce) or a side salad.
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Course: Main Course
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6 People
Calories: 600kcal
Author: Biryanibonanza

Ingredients

Ingredients:

For Marination:

  • 500 gms Chicken, cut into pieces(preferably with bones for better flavor)
  • 1 Cup Plain yogurt
  • 2 tbsp Ginger-garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder (adjust totaste)
  • 2 tsp Cumin powder
  • 2 tsp Coriander powder
  • 1 tbsp Biryani masala powder(optional)
  • Salt to taste

For Rice:

  • 2 Cup Basmati rice, soaked for 30 minutes
  • 4-5 Cup Water
  • 1 Bay leaf
  • 2-3 Green cardamom pods
  • 1 Inch cinnamon stick
  • 4-5 Cloves
  • Salt to taste

Other Ingredients:

  • 2 Onions, thinly sliced andfried until golden brown
  • A pinch of saffron threads soaked in 2tablespoons warm milk
  • Fresh mint leaves
  • Ghee or vegetable oil for cooking

Instructions

Nutritional information on this site is generated via a plugin. We are not responsible for the accuracy of the plugin information.

    Instructions:

      1. Marinate the Chicken:

      • In a large bowl, combinechicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chilipowder, cumin powder, coriander powder, biryani masala powder (if using), andsalt. Mix well to coat the chicken evenly. Marinate for at least 1 hour,preferably longer in the refrigerator.

      2. Prepare the Rice:

      • Drain the soaked rice andset aside.
      • In a large pot, bring waterto a boil. Add salt, bay leaf, cardamom pods, cinnamon stick, and cloves.
      • Add the drained rice andcook until it is 70-80% done (slightly undercooked). Drain the rice and setaside.

      3. Layering the Biryani:

      • In a heavy-bottomed pot ordeep pan, heat a tablespoon of ghee or oil over medium heat.
      • Spread half of themarinated chicken evenly at the bottom of the pot.
      • Layer half of the partiallycooked rice over the chicken.
      • Sprinkle half of the friedonions and fresh mint leaves over the rice.
      • Repeat the layers with theremaining chicken, rice, fried onions, and mint leaves.
      • Drizzle the saffron milkmixture evenly over the top layer.

      4. Cooking the Biryani:

      • Cover the pot with atight-fitting lid or seal with aluminum foil.
      • Place the pot on low heat(you can place a tava/griddle under the pot to avoid direct contact with heat)and cook for 20-25 minutes. This cooking process is known as "dum,"which allows the flavors to meld together.

      5. Serve:

      • Once done, gently fluff thebiryani with a fork, mixing the layers lightly.
      • Serve hot HyderabadiChicken Biryani with raita (yogurt sauce), salad, or pickle on the side.

      Notes

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      Nutrition

      Calories: 600kcal | Carbohydrates: 75g | Protein: 35g | Fat: 20g | Sodium: 999mg