Craving a royal meal that combines rich aroma, layered flavor, and mouthwatering spice? Look no further than Hyderabadi Chicken Biryani, one of India’s most iconic dishes.
This traditional recipe brings together fragrant basmati rice, tender marinated chicken, and bold spices—all slow-cooked to perfection. Want to master this legendary biryani in your own kitchen?
Let’s dive in.
🏰 What Makes Hyderabadi Biryani So Special?
Originating from the royal kitchens of the Nizams of Hyderabad, this biryani is a perfect harmony of Mughlai richness and South Indian flair.
Unlike other styles, Hyderabadi Chicken Biryani is usually made using the “kacchi” method, where raw marinated chicken and parboiled rice are layered and cooked together in dum (steam).
“Hyderabadi biryani is not just food—it’s an emotion for millions,” says celebrity chef Kunal Kapur.
đź›’ Ingredients You’ll Need
Marinating Chicken:
- 500g chicken (bone-in pieces preferred)
- Âľ cup thick yogurt
- 1 tbsp ginger garlic paste
- ½ tsp turmeric
- 1½ tsp red chili powder
- 1½ tsp biryani masala
- Salt to taste
- Juice of ½ lemon
- Fresh mint and cilantro leaves, chopped
- 2 tbsp fried onions (birista)
The Rice:
- 1½ cups basmati rice (long-grain)
- 4 cups water
- Whole spices (2 green cardamoms, 1 black cardamom, 4 cloves, 1-inch cinnamon stick)
- 1 tsp salt
Assembling:
- 2 tbsp ghee
- Saffron strands soaked in 2 tbsp warm milk
- More fried onions
- Fresh herbs for layering
Alt text for image suggestion: “Hyderabadi Chicken Biryani in a copper handi garnished with fried onions and herbs”
👨‍🍳 Step-by-Step Recipe: Hyderabadi Chicken Biryani
1. Marinate the Chicken (at least 2 hours)
In a bowl, mix yogurt, ginger-garlic paste, lemon juice, spices, herbs, and fried onions. Add chicken and coat well. Cover and refrigerate.
2. Parboil the Rice
Boil basmati rice with whole spices until 70% cooked. Drain and set aside.
3. Layering the Biryani
In a heavy-bottomed pot or handi:
- Spread marinated chicken at the bottom.
- Add a layer of parboiled rice.
- Top with ghee, fried onions, chopped herbs, and saffron milk.
Repeat if needed to create multiple layers.
4. Dum Cooking (Steam Method)
- Seal the pot with foil and a tight lid.
- Cook on medium heat for 10 minutes, then reduce to low for 25 minutes.
- Let it rest (unopened) for 10 minutes after turning off the heat.
Pro Tip: Place the pot over a tawa (flat pan) to prevent the bottom from burning during dum cooking.
đź“Š Nutrition Info (Per Serving)
- Calories: ~450
- Protein: 28g
- Carbs: 38g
- Fat: 18g
- Fiber: 2g
Values may vary based on portion size and ingredients.
🌿 Tips to Make It Perfect Every Time
- Use aged basmati rice for the fluffiest grains
- Marinate overnight for deeper flavor
- Don’t skip the fried onions—they add sweetness and depth
- Avoid overcooking the rice before layering
- Let it rest after cooking for better flavor absorption
🍽️ Serving Suggestions
Hyderabadi Chicken Biryani pairs beautifully with:
- Mirchi ka Salan (spicy chili curry)
- Raita (yogurt with onions and cucumber)
- Boiled egg or kachumber salad on the side
🧠Common Questions About Hyderabadi Biryani
Can I make it in the oven or Instant Pot?
Yes! For oven: cover with foil and bake at 350°F for 40 minutes. For Instant Pot, use “Rice” mode for pressure-cooking and natural release.
What’s the difference between kacchi and pakki biryani?
Kacchi biryani uses raw marinated meat cooked with rice, while pakki biryani uses pre-cooked meat.
Can I use boneless chicken?
You can, but bone-in gives deeper flavor and prevents dryness during dum cooking.
âś… Final Thoughts: Royal Taste, Homemade Ease
Hyderabadi Chicken Biryani isn’t just food—it’s a culinary legacy. With bold spices, tender chicken, and fragrant rice, it’s a complete one-pot meal worthy of any celebration or cozy family dinner.
Make it once, and it’s sure to become a regular in your kitchen.
đź“Ł Ready to Try It?
Cooked this biryani at home? Share your pictures and tag us—we’d love to feature your version!
