There is some debate about where Chicken Biryani started, but most people think it began in Persia as a simple dish of rice and meat. It then traveled to India. Over time, different regions in India created their own versions, especially in places like Hyderabad in South India, where Muslim cuisine had a big influence.
In this article, you will get a step-by-step guide on the traditional, mouthwatering Hyderabadi chicken biryani recipe. We will share some tips as well so you make the best out of the recipe.
Let’s get started!
What Is Hyderabadi Chicken Biryani?
There are a lot of specialties of Hyderabadi Chicken Biryani. In short, the marinated chicken layered with fragrant basmati rice and the added spices make this biryani richly flavored.
The cooking method is exceptional as well. You will cook the biryani in low heat for quite a longer time than usual. This method allows the biryani to cook in its own flavourful juices. It also helps absorb the rich aroma of authentic Hyderabadi spices.
How to Make Hyderabadi Chicken Biryani
To make Hyderabadi Chicken Biryani, marinate chicken pieces with yogurt, ginger, garlic, and a blend of spices.
After marinating for an hour, cook the chicken until it’s tender. Meanwhile, prepare basmati rice by boiling it with spices until it’s 70% cooked. Layer the partially cooked rice over the chicken.
After that, sprinkle fried onions, coriander, and mint leaves. Add ghee, saffron-soaked milk, kewra water, and rose water. Cover and cook on low heat for 25 minutes.
And, done! Yes, it’s that easy!
Hyderabadi Chicken Biryani Recipe
Servings: 4, Prep Time: 30 minutes, Cook Time: 45 minutes, Course: Main Dish, Cuisine: India
Ingredients
For Marinating The Chicken:
- Chicken (cut into pieces): 1 kg
- Fried onion: 1 cup
- Coriander leaf: 1 cup
- Mint leaves: 8-10
- Ginger paste: 1 tablespoon
- Garlic paste: 1 tablespoon
- Biryani masala: 3 tablespoon
- Kewra water: 1 teaspoon
- Sour yogurt: 3 tablespoon
- Salt: 1 teaspoon
- Chili powder: 1 teaspoon
- Fried onion in oil: ¼ cup
- Cinnamon stick: 1
- Black cardamom: 1
- Star anise: 1 piece (small)
- Cloves: 3 pieces
- Cardamom: 4 pieces
- Green chili (cut into halves): 5-6
For The Rest of The Recipe:
- Basmati rice: 2 cups (soaked for 30 minutes)
- Water
- Salt: 1 tablespoon
- Shahi jeera: 1/2 tablespoon
- Bay leaf: 1/2 piece
- Cardamom: 3 pieces
- Cinnamon stick: 1 piece
- Lemon slices: 3 pieces
- Oil: 1 tablespoon
- Fried onion: 1 cup
- Coriander leaves: 1/4 cup (chopped)
- Mint leaves: 1/4 cup (chopped)
- Ghee: 1 tablespoon
- Saffron-soaked milk: 1/2 cup (a few saffron strands soaked in warm milk)
- Kewra water: 1/2 teaspoon
- Rose water: 1/2 teaspoon
Direction with Stepwise Photos
Preparatory Steps
Marinating the meat is one of the most crucial steps in cooking biriyani. So, let’s gather the spices and marinate the chicken in the right way.
- Take 1 kg chicken (cut into pieces) in a large bowl.
- Add the recommended amount of fried onion, coriander leaves, mint leaves, ginger paste, garlic paste, biryani masala powder, kewra water, sour yogurt, salt, chili powder, fried onion in oil, cinnamon stick, black cardamom, star anise, cloves, cardamom, and green chili to the chicken. A lot of spices to add!
- Now, mix all the ingredients with the chicken evenly. Be patient because all the chicken parts must be coated well with spices.
- Take a plastic wrapper and cover the bowl properly to make it airtight. Let it refrigerate for 1 hour.
- Prepare the rice by this time. Rinse 2 cups of rice using fresh water and then soak it for 30 minutes. Drain the rice after half an hour and set it aside.
Cook the Chicken for Hyderabadi Biryani
- After 1 hour of marination, take the bowl of marinated chicken out of the refrigerator and remove the plastic wrapper.
- Heat a frying pan on medium-low heat and add the chicken to it.
- Saute the chicken for around 5 minutes. Use a spatula to stir the food well.
- After that, add half a cup of water to the chicken and cover the pan with a lid. Now, keep the heat medium and cook the chicken for around 10 minutes. Don’t forget to uncover the lid and stir the chicken once or twice throughout the cooking time.
Prepare the Rice Hyderabadi Biryani
- Boil water in a large pot. Then, add 1 tablespoon of salt, ½ tablespoon of shahi jeera, half of a bay leaf, 3 cardamom, 1 cinnamon stick, 3 slices of lemon, 1 tablespoon of oil, and 2 cups of soaked basmati rice to the boiling water.
- Stir well and cover the pot with a lid. Let the rice cook 70%, it should take only a few minutes.
- Once the rice is 70% boiled, use a sieve to shift the rice to the pan of cooked chicken.
Final Steps of Cooking Hyderabadi Chicken Biryani
- You need to layer the rice over the cooked chicken and set it evenly with a spatula.
- After that, sprinkle fried onion over the rice layer. Add coriander and mint leaves as garnishes. Then, add 1 tablespoon of ghee (you will love the flavor!).
- To finish off, pour ½ cup of saffron-soaked milk, ½ teaspoon of kewra water, and ½ teaspoon of rose water over the food.
- Cover the pot with a lid and cook for 25 minutes on low heat.
Voila! You’re done cooking spicy and delicious Hyderabadi Chicken Biryani! Serve the food hot and enjoy the delicacy. But what side dishes to add? Let’s see in the next section.
Side Dishes You Can Try With Hyderabadi Chicken Biryani
In my opinion, the best side dishes for Hyderabadi Chicken Biryani are Raita and Saalan.
Cooling raita is so refreshing, and you will love the pair, especially if you find the biryani a bit dry. It’s a yogurt-based side dish with chopped or grated onions, tomatoes, cucumbers, chilies, and coriander.
Saalan is a flavourful gravy. It’s also known as Cherwa, Sherwa, or Shorba in some regions. It’s a gravy based on onion, ginger, garlic, and tomato.
Chef’s Tips
- After draining the boiled rice, drizzle 1/4 teaspoon of oil over it to keep it from becoming mushy.
- The longer you allow the chicken to marinate, the better flavor you can expect.
- Let the biryani rest for a couple of minutes after cooking, it will allow the flavors to meld together.
Nutrition Facts (Per Serving)
| Nutrient | Amount Per Serving | % Daily Value |
| Calories | 809 | |
| Cholesterol | 118mg | 39% |
| Fat | 44g | 68% |
| Protein | 31g | 62% |
| Carbohydrates | 69g | 23% |
| Sugar | 5g | 6% |
| Fibre | 4g | |
| Calcium | 162mg | 16% |
| Potassium | 616mg |
Note: Percent Daily Values are based on a 2000-calorie diet. Also, This nutrient information is estimated using an online calculator. I am not a certified dietitian. If you have any dietary concerns, please consult an expert for an accurate estimation.
