Hyderabadi Chicken Biryani boasts of a beautiful cacophony of flavors that is known in the entire world. A delicious medley of fine long grain rice spices and chicken pieces, this Hyderabad Biryani is very easy to make and a delight to eat. Here is how to make it at home.
Some of the other biryani recipes I’ve posted are Mutton Biryani, Hyderabadi Vegetable Dum Biryani, Kathal Ki Biryani, Egg Dum Biryani, and a seafood special Fish Dum Biryani.
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What is Biryani?
Biryani is basically rice cooked with meat in layers and on very slow heat or dum.
There are many ways in which biryani is prepared and each method is unique and has its own significance, depending on which region it belongs too.
There is Hyderabadi Style Biryani, Lucknowi Biryani, Ambur Biryani, Donne Biryani, etc to name a few. Each and every region has its own Biryani and every one of them tastes delicious.
About This Recipe
Hyderabadi Chicken Biryani is a popular recipe made with rice, chicken, and a whole lot of spices. What’s great about Hyderabad biryani is its unique taste and influences from different parts of the world, especially from the Mughals.
It’s one dish that’s really close to everyone’s heart and the perfect definition of soul food.
This delectable dish is made with tender, juicy pieces of chicken cooked to perfection with Indian Spices and caramelized onions, each rice grain bearing the flavors of this royal treat.
Hyderabadi Biryani is prepared in two ways – Kacchi or Pakki Biryani.
Kacchi Biryani is where the meat is not cooked separately but gets cooked along with the rice while in the pakki biryani, the meat is cooked prior to layering it with rice.
The method I have mentioned below is Kacchi Biryani method and I will soon be posting the Pakki Biryani method too.
This Chicken Biryani is,
- Aromatic
- Lip-smacking
- Loaded with tender pieces of Chicken
- Perfect for special occasions
- Great for your weekend meals
- A great dish for Pot Lucks
Ingredients
Chicken – Here, I have used Chicken with bones which is the best for biryani. If it’s not available, you can use boneless chicken too.
First marination – Here, we will marinate the chicken twice for the best flavor. In the first marination, we will use ingredients including shahi jeera, ghee, ginger paste, garlic paste, garam masala powder, coriander powder, cumin powder, red chili powder, turmeric powder, salt, vegetable oil, green chili paste and lemon juice.
Second Marination – For the second marination, we will need yogurt, mint, coriander, and golden fried onion.
Rice – Use Long Grain Basmati Rice for the best results. They turn out separate, fluffy, and aromatic, which tastes yummy in this Biryani.
You can use any rice you want, but the long grain Basmati Rice gives you the best results.
For Potli – In the potli, we will add black cardamom, green cardamom, javitri, cloves, cumin seeds, black peppercorn, star anise, cinnamon, and bay leaf. This potli will be used to flavor the rice. The mild flavour from the potli makes all the difference.
Other Ingredients – Other than the above-mentioned ingredients, we will need cumin seeds, ginger garlic paste, green chili paste, kewra essence, lemon juice, 1/2 cup milk, saffron soaked in water and salt.
Step by Step Recipe
Mix shahi jeera, ghee, ginger paste, garlic paste, garam masala powder, coriander powder, cumin powder, red chili powder, turmeric powder, salt, vegetable oil, green chili paste and lemon juice in a bowl.
Add chicken and mix well.
Marinate the chicken for 10-12 hours.
Add yogurt, mint, coriander and golden fried onion in the marinated chicken and mix well.
Take a cloth and add black cardamom, green cardamom, javitri, cloves, cumin seeds, black peppercorn, star anise, cinnamon and bay leaf and make a potli.
Wash the rice and soak in water for 40-45 minutes. Heat water in a large pot. Add potli masala, cumin seeds, ginger garlic paste, green chilli paste, kewra essence, lemon juice and salt in the pot and bring the water to a boil.
Drain the rice and add it in the boiling water.
Transfer the chicken along with the marinade in a heavy bottom pan.
Once the rice gets 80% cooked, take it out using a sieve and spread it over the chicken evenly.
Sprinkle 1/2 cup milk, saffron soaked in water, golden brown onion and ghee on top.
Cover the pan tightly with a lid.
Place the pan on high heat and cook for 5-6 minutes. Simmer the eat to very low and cook the biryani for 35-40 minutes. Remove the lid and mix the biryani gently. Serve hot with raita or salan.
Frequently Asked Questions
Both the taste and visual appeal of Biryani should stand out in its preparation.
Now while this recipe takes care of the taste, the visual appeal comes only through rice grains.
Longer the grain better would be the biryani. I always choose the rice which is extra-long and stands out as individual grains.
This gives the visual appeal of a blooming flower and makes eating biryani an enjoyable experience.
Hence Basmati rice is the best choice to make Biryani, it stands out individually, without forming lumps while cooking.
In the market, you now even get specially selected long grain Basmati Rice, which is perfect for this Biryani.
The age of rice is also very crucial to make good biryani. Choose the rice grain which is at least 2 years old. The older the rice, the better it is.
Yes, you can follow the same recipe and make Mutton Biryani instead. You can even use raw papaya paste to tenderize the mutton. Also Mutton takes a longer time than Chicken to cook, so Mutton Biryani might take a little more time to cook.
This recipe uses two marinations,
For the first marination, I will recommend keeping it overnight or for a minimum of 10-12 hours, so that the meat soaks up the flavors really nice.
For the second marination, you can keep it aside for 15 minutes to 2 hours, depending upon how much time you have in your hands.
If you add all the ingredients in a pressure cooker and want to cook it like a one-pot meal, it is not considered Chicken Biryani, it is Chicken Pulao. Chicken Biryani has perfect layers, and thus cooking it in a certain way is important to get that traditional flavor.
To make green chilli paste, add a few green chillies in a grinder. Add little oil and grind to make a smooth paste. Use as much required in the recipe and store the rest in refrigerator for upto 7 days. You can also freeze this paste in ice cube tray and take out one cube for one recipe.
Storage Suggestions
Chicken Biryani can be stored in the refrigerator for upto 3 to 4 days in an airtight container. Heat it properly, before serving. If you have a lot of portion, heat only the amount you want to serve.
You can even freeze Biryani for about a month. Just let it cool down completely before freezing. Thaw it overnight and heat it again, before serving.
Serving Suggestions
Chicken Biryani can be served with any raita of your choices like Onion Tomato Raita, Boondi Raita, or Pineapple Raita.
You can serve Mirchi Ka Salan or Ande Ka Salan with it too.
Don’t forget to top the biryani with some browned onion before serving.
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Recipe Card
Hyderabadi Chicken Biryani Recipe
Ingredients
For the rice
- 3 cups Long Grain Basmati Rice
- 1 tsp Shahi Jeera
- 2 Black Cardamom
- 2-3 Green Cardamom
- 2 flowers Javitri
- 3-4 Cloves
- 1 tsp Cumin Seeds
- 5-6 Black Peppercorns
- 2 Bay Leaf
- 2 inch Cinnamon
- 2 tsp Ginger Garlic Paste
- 1 tbsp Green Chilli Paste
- 4 tsp Salt
- 2-3 drops Kewra Essence
For the chicken
- 500 g Chicken (Curry Cut)
- 1 tsp Shahi Jeera
- 2 tsp Ghee
- 2 tsp Ginger paste
- 2 tsp Garlic Paste
- 1/2 tsp Garam Masala Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 2 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 2 tsp Salt
- 2 tbsp Vegetable Oil
- 4 tsp Green Chilli (Finely Chopped)
- 2 tbsp Lemon Juice
- 200 g Curd
- 2 tbsp Mint (Chopped)
- 2 tbsp Coriander (Chopped)
- 1/4 cup Golden Fried Onion
For assembling the biryani
- 1/2 cup Milk
- 10-12 strands Saffron (Soaked in 2 tbsp milk)
- 1/2 cup Golden Fried Onion
- 3 tbsp Ghee
Instructions
For the rice
- Wash the rice and soak in water for 40-45 minutes.
- Heat 10-12 cups of water in a large pot.
- Take a cloth and add cumin seeds, black cardamom, green cardamom, javitri, cloves, cumin seeds, black peppercorn, cinnamon and bay leaf and make a potli.
- Add potli masala, ginger garlic paste, green chilli paste, kewra essence and salt in the pot and bring the water to a boil.
- Drain the rice and add it in the boiling water.
For the Chicken
- Mix chicken with shahi jeera, ghee, ginger paste, garlic paste, garam masala powder, coriander powder, cumin powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours.
- Add curd, mint, coriander and golden fried onion in the marinated chicken and mix well.
Assembling the biryani
- Transfer the chicken along with the marinade in a heavy bottom pan.
- Once the rice gets 80% cooked, take it out using a sieve and spread it evenly over the chicken.
- Sprinkle 1/2 cup milk, saffron soaked in water , golden brown onion and ghee on top.
- Cover the pan tightly with a lid.
- Place the pan on a very slow heat for 35-40 minutes.
- Remove the lid and mix the biryani gently.
- Serve hot.
TA Gangadharan
The most important aspect of this recipe is the biriyani Masala. That has not been explained.
Neha Mathur
I haven’t used any Biryani Masala in this recipe. For rice, I used a bouquet gurney of dry garam masala that is also called potli masala. But will update the process abit more. Thnx for your suggestion.
Mohammad Anas
Thanks to sharing your recipe really appreciated ????
Neha Mathur
Do try 🙂
Yelena
It doesn’t say to cook the chicken before adding rice to it. That doesn’t seem right.
Neha Mathur
In traditional Hyderabadi Style Biryani, They don’t cook the meat before hand. It is cooked along with the rice on slow flame. That is why, it is called kacchi Biryani 🙂
Sabina
I just made this and it tastes incredible. Thank you!!!!!!
Neha Mathur
Thnx for trying 🙂
Yash roy
you have a nice recipe…keep it up
Neha Mathur
Thnx
Healthy Kitchen 101
Look super delicious! I love the way you describe the instructions into 3 different sections which makes the recipe easily to be followed 🙂
– Natalie
Neha Mathur
Thnx a lot 🙂
MohanSinghRawat
Today I am trying this recipe at home for lunch
Neha Mathur
I hope it turned out good )
MohanSinghRawat
It was great that day and today trying Again
Neha Mathur
Thnx a lot 🙂
A. Singh
Hey.
Tried your recipe last night and it was finger licking good! The marinade for the chicken was perfect.
Neha Mathur
Thnx a lot for trying the recipe and leaving your feedback 🙂
Joy
Your instructions seem clear and I wish to try it out. Kindly clarify quantity of water you mention in steps 2,3 and 4 in the section ‘how to assemble rice’.as too little may not cook the rice while too much can make it mushy.
Thank you.
Neha Mathur
I have updated the recipe. In this recipe, the rice is cooked in excess water and once it is cooked to desired consistency, the remaining water is drained. I hope this clears your question. Thnx
Madhan
In boiling the water in pot you mentioned to add potli masala ginger garlic paste in water and to add the rice … Should we add GG paste in cooking rice
Neha Mathur
Yes. You have to add some while cooking the rice. It gives rice a very nice flavour.
priya
tried ur recipe, came well,yummy ????????
Neha Mathur
Happy to hear 🙂
priya
tried tis tday,nice and yummy ????????
Neha Mathur
Thanks for trying 🙂
Dinesh Shankar
Hi Neha, I am Dinesh, a hardcore foodie in the complete sense…I love to eat as well as cook for myself and others !
I have few queries wrt to your recipe.
1. Can I use coconut or sunflower oil instead of Vegetable Oil ?
2. How do I know if the Rice is cooked 20% and 80% ?
3. How do I prepare the Biryani in a medium spicy taste ?
4. In case long grain basmati Rice is not available, can I use the regular basmati rice and which brand would you recommend ?
Hope to hear from you soon.
Thanks
Dinesh
Neha Mathur
Hi, Here are your answers
1) You can use sunflower oil but don’t use coconut oil in this biryani.
2) I have edited the recipe and now it uses only 80% cooked rice. It means that rice is almost cooked with just a slight rawness in teh centre.
3) This recipe is medium spicy. You can reduce green chilli paste even further if you like it less spicy.
4) You can use regular basmati rice as well.
I hope this helps.
Gitanjali
Simple yet delish recipe! Thanks for this 🙂 I made a large potful of this and everyone loved it!
Neha Mathur
Happy to hear your feedback Gitanjali “)
Muna
How do you make the green chilli paste?
Neha Mathur
I add a handful of chillies in a blender along with little oil and grind to make a paste. Then use as much is required and refrigerate the rest.
An
Excited to try this recipe! Do you oil the cast iron pan before layering the first layer (chicken) on it? I have a le creuset Dutch oven for this but I fear the chicken may burn and stick at the bottom.
Also, how many layers of chicken and rice were put ? (Ie does the chicken cook well even if you add it to the middle layer?)
Also, watch kind of red chili powder was used in the marinade ?
I’m trying it *this evening* so hopefully will hear back from you before then =D
Neha Mathur
Here are the answers for you
1. You don’t have to oil the pot. The chicken have oil in marination and that will take care. Plus you have to cook the biryani on very low heat and chicken will release water while cooking. So that will take care of burning.
2. I only put one layer in biryani. Please try to follow the recipe to the T, at least for the first time. Making biryani is tricky and if you change the recipe, it could be a disaster.
3. I use Kashmiri Red Chilli powder in all my recipes. It is mild but gives a nice color to the dishes. You can, however, use any chili powder that you are comfortable with.
An
Happy to report it was brilliant!
I had to cook it for about 15 mins more on very slow heat because after the said.cook time, there was a 2 inch water from the chicken on the bottom still. I had initially overcooked the rice too so maybe that had something to do with this? or maybe too much yogurt in the marinade..
Seeing the runny watery overnight marinade I heated the chicken w lid open for 10 min first before layering the rice atop it.
So as a result the rice was a bit overcooked eventually. We still thoroughly enjoyed the dish though, with everyone eyeing leftovers the next day 🙂
Any thoughts on how this could’ve been better?
Neha Mathur
Hi An, good to hear that you liked the recipe. Biryani is a slightly tricky recipe. I suggest following the instructions to the T for the first time. Measurements are very important. Please use standard cups and spoons for measuring. I am sure it will turn out perfect for you next time.
STEVE SALLOOM
Dear Neha,
Earlier this year, I bought an Aluminum Biryani Handi Degra 5L with Lid and a Brass Cooking Handi 5L with Lid (From JAIPUR, RAJASTHAN, India).
Today, using the Brass Handi, I made the Chicken Biryani as specified in your recipe. The taste was phenomenal. Everyone in my family loved it and enjoyed it.
I have some questions regarding this recipe.
(1) Which Handi is preferable to use, Aluminum or Brass? And why? Or would you use something else like a Le Creuset Dutch oven?
(2) How do you prevent the bottom from burning and sticking to the Handi? Cleaning the Handi was very difficult and tedious!
I included chicken wings and tips for extra flavor and when done, I removed the tips. I also boiled the Basmati Rice in home-made chicken broth.
All-in-all, making the Chicken Biryani for the first time using your recipe, I was very satisfied with the outcome.
Thank you for a wonder and tasty recipe!!!
Neha Mathur
Hi Steve, Happy to hear that you liked my recipe. I am trying to answer your questions. Hope they help.
1. You can use any vessel as long as it is heavy-bottomed and is wide. I love to use a dutch oven as they are perfect for this purpose. A le Creuset will work like a charm and the best part is that biryani will not stick to it because of the enamel coating.
2. To clean the handi, soak it in water overnight. Then remove the leftover and rice and stuff and wash.