Hyderabadi Chicken Biryani

March 30, 2026 Prep: 45min Cook: 45min 6 servings Hard
Hyderabadi Chicken Biryani

Biryani is not just a dish, it is an experience. This Hyderabadi-style biryani uses the dum method, where marinated chicken and par-cooked rice are layered and slow-cooked together, allowing the flavors to meld beautifully.

Ingredients

  • 500g basmati rice, soaked 30 minutes
  • 750g chicken on the bone, cut into pieces
  • 200ml yogurt
  • 3 large onions, thinly sliced and fried golden
  • 1/2 teaspoon saffron strands soaked in 3 tablespoons warm milk
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 1 cinnamon stick
  • 4 cloves
  • 2 bay leaves
  • 2 teaspoons ginger-garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • 3 tablespoons ghee
  • Fresh mint and cilantro leaves
  • Salt to taste

Nutrition Facts

550
Calories
30g
Protein
62g
Carbs
20g
Fat

Instructions

  1. 1
    Marinate chicken with yogurt, ginger-garlic paste, chili powder, turmeric, half the fried onions, salt, and half the herbs for at least 1 hour.
  2. 2
    Par-cook soaked rice in boiling water with whole spices (cardamom, cinnamon, cloves, bay leaves) and salt until 70% cooked. Drain.
  3. 3
    Spread marinated chicken in a heavy-bottomed pot. Layer par-cooked rice on top.
  4. 4
    Drizzle saffron milk, remaining fried onions, ghee, and fresh herbs over the rice.
  5. 5
    Cover tightly with foil and a heavy lid. Cook on very low heat (dum) for 40 minutes.
  6. 6
    Let rest 5 minutes without opening. Then gently mix the layers when serving, ensuring each plate gets both rice and chicken.
  7. 7
    Serve with raita (yogurt with cucumber and mint) on the side.
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