Authentic Hyderabadi Chicken Biryani Recipe

Hyderabadi Chicken Biryani is not just food; it’s an experience that transports you to the bustling streets of Hyderabad with each fragrant bite. This dish is rich, aromatic, and layered with flavors that tell a story of tradition and culinary artistry. Whether it’s a family gathering or a special occasion, this biryani is sure to steal the show.

Imagine succulent pieces of marinated chicken, perfectly cooked basmati rice, and a medley of spices mingling together to create a symphony of taste. Every forkful offers a delightful balance of spices and textures, making it a beloved dish amongst food enthusiasts.

The Best Hyderabadi Biryani Recipe

A plate of Hyderabadi Chicken Biryani with chicken pieces and basmati rice, garnished with fried onions and herbs.

This authentic Hyderabadi biryani is a flavorful rice dish made with tender chicken marinated in yogurt and spices, layered with fragrant basmati rice. The result is a colorful and aromatic dish that’s both savory and slightly spicy, perfect for any occasion.

Ingredients

500g chicken, cut into pieces
2 cups basmati rice
1 large onion, thinly sliced
1 cup yogurt
2 tablespoons ginger-garlic paste
2-3 green chilies, slit
1/2 cup fresh coriander leaves, chopped
1/2 cup fresh mint leaves, chopped
3-4 whole cloves
2-3 green cardamom pods
1 large cinnamon stick
4-5 cups water
4 tablespoons ghee or oil
Salt, to taste
Saffron strands soaked in 2 tablespoons milk (optional)
Fried onions for garnish (optional)

Instructions

Marinate the Chicken: In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, green chilies, coriander, mint, and salt. Let it marinate for at least 1 hour, preferably overnight.
Cook the Rice: In a large pot, bring water to a boil, add soaked basmati rice, and cook until it’s 70% done. Drain the rice and set aside.
Fry the Onions: In a heavy pot, heat ghee or oil. Fry the sliced onions until golden brown and crispy. Remove half for garnishing later.
Layering: Add the marinated chicken to the pot with the remaining fried onions and whole spices. Spread the partially cooked rice over the chicken, drizzle saffron milk on top if using, and cover tightly.
Dum Cooking: Cook on low heat for about 30-40 minutes, allowing the chicken and rice to cook together. This method locks in the flavors and moisture.
Serve: Once done, gently fluff the biryani before serving, garnish with fried onions, coriander, and mint leaves. Serve hot with raita or salad.