Hyderabadi Chicken Biryani

Name: Hyderabadi Chicken Biryani
Prep time: 2 h
Cook time: 35 min
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: South India
Ingredients: 1 kg Chicken (Bone-in, curry cut); 750 g Basmati Rice (Long grain); 1 cup (200 g) Curd / Yogurt; 2 tbsp Ginger Garlic Paste; 2 cups Fried Onions (Birista); 2 tsp Red Chili Powder; 1.5 tsp Garam Masala Powder; 1/4 cup Saffron Strands in Milk; 4 tbsp Desi Ghee; 1 cup chopped Fresh Mint & Coriander Leaves; 2 tbsp Whole Spices (Cardamom, Cloves, Cinnamon, Bay Leaf); 1.5 tsp Salt

Non-Veg📍South India🍽️Lunch & Dinner⏱️35 mins⚡Advanced👥Serves 4Chicken

Ingredients for Hyderabadi Chicken Biryani

Complete culinary measure (12 items) · Scale servings or deselect pantry items in the cart panel

Jump to Instamart Cart

Chicken (Bone-in, curry cut)

1 kg

Basmati Rice (Long grain)

750 g

Curd / Yogurt

1 cup (200 g)

Ginger Garlic Paste

2 tbsp

Pantry

Fried Onions (Birista)

2 cups

Red Chili Powder

2 tsp

Pantry

Garam Masala Powder

1.5 tsp

Pantry

Saffron Strands in Milk

1/4 cup

Desi Ghee

4 tbsp

Pantry

Fresh Mint & Coriander Leaves

1 cup chopped

Whole Spices (Cardamom, Cloves, Cinnamon, Bay Leaf)

2 tbsp

Pantry

Salt

1.5 tsp

Pantry

Marinate chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, mint, coriander, and fried onions for 2 hours.

Step-by-Step Instructions

Marinate chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, mint, coriander, and fried onions for 2 hours.

Parboil Basmati rice with whole spices (cardamom, cloves, cinnamon, bay leaf, star anise) until 70% cooked.

Layer the marinated chicken at the bottom of a heavy pot, add fried onions, ghee, mint, and cilantro.

Layer the parboiled rice on top. Drizzle saffron milk, rose water, and ghee over the rice.

Seal the pot with dough or a tight lid and cook on low heat (Dum) for 35 minutes.

Let it rest for 10 minutes, fluff gently, and serve hot with Mirchi ka Salan and Raita.