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Hyderabadi chicken biryani recipe: How to make Video

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There's nothing quite like a steaming pot of fragrant Hyderabadi Chicken Biryani recipe. The marriage of aromatic spices, tender chicken, and perfectly cooked rice is nothing short of culinary magic. Today, dear readers, I'm sharing my go-to recipe which has been passed down through generations in my family.

Unfolding before you is a recipe that harmoniously weaves the aromatic warmth of cinnamon, the earthy notes of fresh coriander, and the tender succulence of chicken. Every ingredient, from the fragrant basmati rice to the golden caramelized onions, plays a pivotal role in crafting this culinary delight. This dish isn't merely about combining ingredients; it's about experiencing a symphony of flavors, each telling its tale. So, gather your spices, prepare your palate, and let's embark on this flavorful journey together.

Chicken and rice on plate

Hyderabadi Chicken Biryani recipe

Prep time: 30 min
Cooking Time: 1 hour
Servings: 6

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Ingredients for rice:

  • 3 cups basmati rice (soaked)
  • 6 cups water
  • 1 tbsp ghee
  • 3 cloves
  • 2 green and black cardamoms
  • 1 bay leaves
  • 2 cinnamon sticks
  • 1 tsp salt
final recipe image

Ingredients:

  • 2 lbs. chicken drumsticks
  • 8 dried plums
  • 2 onions, sliced
  • 2 tomatoes, diced
  • 1 lemon, sliced
  • ½ cup fresh coriander, chopped
  • ½ cup fresh mint leaves, chopped
  • ½ cup vegetable oil
  • ½ cup water
  • ½ cup yogurt
  • ¼ cup onion fried
  • 5-6 cloves
  • 3 Green chilies
  • 3 pieces of green cardamom
  • 2 pieces of black cardamom
  • 2 cinnamon sticks
  • 2 Bay leaves
  • 2 tbsp ginger garlic paste
  • 2 tsp red chili powder
  • 1 tbsp biryani masala
  • ½ tbsp garam masala powder
  • 1 ½ tsp ground coriander
  • 1 tsp black pepper
  • ½ tsp turmeric
  • ½ tsp salt
  • ½ tsp cumin seeds
  • ½ tsp black peppercorns
  • ½ tsp yellow food coloring
best chicken biryani with dipping sauce

Instructions:

  • Boil water in a pot with rice, salt, ghee, and spices and cook until they are boiled 80%. Now strain the water from the rice and set aside.
  • In a pot, add water, turmeric powder, salt, cumin seeds, ginger garlic paste and mix well.
  • Add sliced onion, chicken drumsticks and mix until well combined.
  • Cover with a lid and cook on low heat for about 5-6 minutes. And then cook on medium-high heat for 2-3 minutes. Then set aside.
  • In another pot, add oil, green cardamom, black cardamom, black peppercorns, cloves, cinnamon sticks, bay leaves and mix. Then add coriander powder, red chili powder, garam masala powder, black pepper powder, mix well and cook for 2 minutes.
  • Add tomatoes and stir.
  • Add yogurt and mix until well combined.
  • Add cooked chicken mixture and cook for another 4-5 minutes.
  • Add chopped fresh coriander, mint leaves, green chilies, mix well and cook on high heat or until the oil separates.
  •  Add the biryani masala and dried plums and stir.
  • Take out half of the chicken mixture in a bowl and set aside.
  • Layer the biryani. Add boiled rice, half of the fried onion, lemon slices, remaining chicken with its gravy and remaining boiled rice.
  • On top of the rice add remaining fried onion, orange food color, cover and cook on low heat for 10-12 minutes, or until fully cooked.

Tips for the Perfect Biryani Experience:

  • Marinated Chicken: To achieve chicken that's flavorful to its core, marinate it for several hours, if not overnight. This is a slow dance of spices and meat. The longer they're together, the more intense their dance becomes, rendering the chicken beautifully succulent.
  • Mint and Coriander Leaves: These aren't just garnishes. They're the zesty whispers of freshness in your biryani. Emphasize on freshness when picking these leaves to ensure that every bite is a burst of herbaceous flavor.
  • Low Heat and Heavy Bottom Pot: The large, heavy bottom pot is your stage, ensuring a performance free of burns and uneven cooking. While the low flame is the conductor, making sure the symphony of flavors is in harmony and perfectly melded.
  • Soaked Rice: The rice's prelude. Soaking it allows for grains that are beautifully fluffy and separate. To achieve this texture, a soak time of a minimum of 30 minutes is recommended.
  • Golden Brown Onions: A hint of sweet, caramelized allure is crucial to elevate your biryani. Achieve this by patiently frying the onions until they adopt a rich, golden hue.
easy chicken biryani recipe

Hyderabadi chicken biryani recipe FAQs

1. Can I replace chicken drumsticks with chicken thighs?

Absolutely! While drumsticks are traditionally used, chicken thighs can be a juicy alternative. Ensure you adjust the cooking time slightly, as thighs may take a bit longer to cook.

2. Is it essential to use a biryani pot?

While a traditional biryani pot (or handi) is great, you can also use a dutch oven or any heavy bottom pot with a tight lid. If the lid isn't tight enough, seal it with wheat flour dough or aluminum foil.

3. How can I make my hyderabadi chicken biryani recipe more aromatic?

Using fragrant whole spices and aromatic basmati rice is key. You can also add a few drops of saffron water or saffron milk for added fragrance.

4. Can I make a vegetarian version of this Hyderabadi biryani recipe?

Yes! You can replace chicken with vegetables or paneer. Remember to adjust the cooking time as veggies cook faster than chicken.

5. What's the best side dish with biryani?

A popular side dish with Hyderabadi biryani is Mirchi ka Salan. But raita, a yogurt-based side dish, can also be a cool, refreshing contrast to the spices in biryani. You can also enjoy with naan bread.

chicken biryani in a bowl

Key Takeaways:

  • Choice of Chicken: Venture into the realm of succulence with either chicken drumsticks or chicken thighs. Remember, each choice may have its own cooking rhythm. Adjust accordingly.
  • Rice: The cornerstone of our dish, a fragrant basmati rice, is a must. Immerse it in water and let it soak, absorbing anticipation and readiness.
  • Pot: The stage is as crucial as the performance. A heavy-bottom pot or a dutch oven sets the right environment. It's vital to have a lid that fits snugly, trapping the symphony of flavors inside.
  • Saffron: Think of this as the golden touch. A mere sprinkle of saffron water or milk transforms the biryani, infusing it with an aroma that's hard to resist.
  • Complement with Sides: Biryani, while a star on its own, shines even brighter with the right companions. Consider the spicy allure of Mirchi ka Salan or the soothing embrace of raita to round off your meal.
best chicken biryani recipe

Conclusion: hyderabadi chicken biryani recipe

Making Hyderabadi Chicken Biryani might seem like a lengthy process with a long list of ingredients, but the end result is worth every effort. It's a dish not just for the stomach, but for the soul. Every grain of rice is infused with love, tradition, and flavors that tell tales of South India. Whether it's your first time trying out this recipe or you've been making it for years, the magic of biryani remains unparalleled. Here's to many more special occasions with a pot of biryani at the center of your table!

Yield: 6

Chicken Biryani Recipe

hyderabadi chicken biryani

Unfolding before you is a recipe that harmoniously weaves the aromatic warmth of cinnamon, the earthy notes of fresh coriander, and the tender succulence of chicken. Every ingredient, from the fragrant basmati rice to the golden caramelized onions, plays a pivotal role in crafting this culinary delight. This dish isn't merely about combining ingredients; it's about experiencing a symphony of flavors, each telling its tale. So, gather your spices, prepare your palate, and let's embark on this flavorful journey together.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • Ingredients for rice:
  • 3 cups basmati rice (soaked)
  • 6 cups water
  • 1 tbsp ghee
  • 3 cloves
  • 2 green and black cardamoms
  • 1 bay leaves
  • 2 cinnamon sticks
  • 1 tsp salt
  • Ingredients:
  • 2 lbs. chicken drumsticks
  • 8 dried plums
  • 2 onions, sliced
  • 2 tomatoes, diced
  • 1 lemon, sliced
  • ½ cup fresh coriander, chopped
  • ½ cup fresh mint leaves, chopped
  • ½ cup vegetable oil
  • ½ cup water
  • ½ cup yogurt
  • ¼ cup onion fried
  • 5-6 cloves
  • 3 Green chilies
  • 3 pieces of green cardamom
  • 2 pieces of black cardamom
  • 2 cinnamon sticks
  • 2 Bay leaves
  • 2 tbsp ginger garlic paste
  • 2 tsp red chili powder
  • 1 tbsp biryani masala
  • ½ tbsp garam masala powder
  • 1 ½ tsp ground coriander
  • 1 tsp black pepper
  • ½ tsp turmeric
  • ½ tsp salt
  • ½ tsp cumin seeds
  • ½ tsp black peppercorns
  • ½ tsp yellow food coloring

Instructions

    Boil water in a pot with rice, salt, ghee, and spices and cook until they are boiled 80%. Now strain the water from the rice and set aside.
    In a pot, add water, turmeric powder, salt, cumin seeds, ginger garlic paste and mix well.
    Add sliced onion, chicken drumsticks and mix until well combined.
    Cover with a lid and cook on low heat for about 5-6 minutes. And then cook on medium-high heat for 2-3 minutes. Then set aside.
    In another pot, add oil, green cardamom, black cardamom, black peppercorns, cloves, cinnamon sticks, bay leaves and mix. Then add coriander powder, red chili powder, garam masala powder, black pepper powder, mix well and cook for 2 minutes.
    Add tomatoes and stir.
    Add yogurt and mix until well combined.
    Add cooked chicken mixture and cook for another 4-5 minutes.
    Add chopped fresh coriander, mint leaves, green chilies, mix well and cook on high heat or until the oil separates.
    Add the biryani masala and dried plums and stir.
    Take out half of the chicken mixture in a bowl and set aside.
    Layer the biryani. Add boiled rice, half of the fried onion, lemon slices, remaining chicken with its gravy and remaining boiled rice.
    On top of the rice add remaining fried onion, orange food color, cover and cook on low heat for 10-12 minutes, or until fully cooked.

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