Hyderabadi Chicken Biryani Recipe

Hyderabadi Chicken Biryani stands as a jewel in the crown of Indian cuisine, showcasing the rich culinary heritage of Hyderabad. This fragrant and flavorful dish is a harmonious blend of tender chicken marinated in an exquisite array of spices, layered with partially cooked rice, and finished with a slow-cooking method known as Dum. Creating Hyderabadi Chicken Biryani is an art, one that involves patience, precision, and passion. Here’s a comprehensive guide to making this iconic dish.


For the Chicken Marinade:

  • 1 kg chicken, cut into medium-sized pieces
  • 1 cup yogurt (thick and whisked)
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons red chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 cup fresh mint leaves, finely chopped
  • 1/2 cup fresh cilantro (coriander leaves), finely chopped
  • 1 tablespoon lemon juice
  • 3-4 green chilies, slit lengthwise
  • 1 tablespoon garam masala
  • Salt, to taste

For the Rice:

  • 2 1/2 cups basmati rice
  • Water, for boiling
  • 2 bay leaves
  • 4-5 cloves
  • 2-3 cardamom pods
  • 1 cinnamon stick
  • Salt, to taste

Additional Ingredients:

  • 1 cup fried onions (birista)
  • Saffron strands, a pinch (soaked in 1/4 cup warm milk)
  • 1/4 cup ghee (clarified butter)
  • Additional mint and cilantro leaves for layering
  • Dough (wheat flour dough) for sealing the pot


Marinating the Chicken:

  1. Prepare the Marinade: In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, chopped mint, chopped cilantro, lemon juice, slit green chilies, garam masala, and salt.
  2. Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to deeply penetrate the chicken.

Preparing the Rice:

  1. Wash and Soak: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes.
  2. Parboil the Rice: In a large pot, bring water to a boil. Add bay leaves, cloves, cardamom, cinnamon, and salt. Drain the soaked rice and add it to the boiling water. Cook until the rice is 70% cooked. Drain and set aside.

Layering the Biryani:

  1. Prepare for Dum Cooking: Take a heavy-bottomed pot and add a layer of marinated chicken at the bottom. Spread half of the parboiled rice over the chicken. Sprinkle half of the fried onions, some mint, and cilantro leaves, and drizzle some ghee and saffron milk. Repeat the layers with the remaining rice, fried onions, mint, cilantro, ghee, and saffron milk.
  2. Seal the Pot: Seal the pot with the wheat flour dough along the edges of the lid to ensure no steam escapes.
  3. Cook on Dum: Place the sealed pot on a very low heat and cook for about 1 hour. You can place a flat pan under the pot to distribute the heat evenly.


After the cooking time, allow the biryani to rest for about 10 minutes before opening the seal. Gently fluff and mix the biryani before serving. Hyderabadi Chicken Biryani is traditionally served with raita (yogurt sauce) and mirchi ka salan (chili curry).

Hyderabadi Chicken Biryani Recipe

Tips for the Perfect Biryani:

  • Quality of Ingredients: Use high-quality basmati rice and fresh chicken for the best results.
  • Marination Time: Longer marination ensures the chicken is flavorful and tender.
  • Rice Texture: Ensuring the rice is only 70% cooked before layering is crucial to avoid mushiness.
  • Low and Slow Cooking: The Dum process requires patience. Slow cooking on low heat is key to a flavorful biryani.

Hyderabadi Chicken Biryani is not just a dish; it’s an experience, a celebration of flavors that has transcended borders and generations. Enjoy the process of creating this masterpiece, and savor every bite of this exquisite dish.

3 thoughts on “How to Make Original Hyderabadi Chicken Biryani Recipe?”

Leave a Reply

Your email address will not be published. Required fields are marked *