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Delicious steaming hot Hyderabadi Chicken Biryani in traditional brass handi, garnished with fresh mint, coriander and golden fried onions, perfect recipe for World Biryani Day by Madhu Savara
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Hyderabadi Chicken Biryani Recipe | Authentic Dum Hyderabadi Chicken Biryani with Basmati Rice

Hyderabadi Biryani traces its roots to the royal kitchens of the Nizams of Hyderabad. Over centuries, Persian cooking techniques merged with local Deccani ingredients to create what is now considered one of India’s most celebrated rice dishes.

Cultural Significance

Hyderabadi Biryani occupies a special place during:
It symbolises hospitality, abundance, and culinary excellence.
Eid celebrationsWeddingsFamily gatheringsFestive feastsCommunity celebrations
Course Main Course
Cuisine Hydrabadi, Indian
Keyword Authentic Hyderabadi Chicken Biryani, Basmati Rice Chicken Biryani, Chicken Biryani Recipe, Dum Hyderabadi Chicken Biryani, Easy Chicken Biryani Recipe, Hyderabad Dum Biryani, Hyderabadi Chicken Biryani Recipe, Indian Chicken Biryani, Restaurant Style Chicken Biryani, Traditional Hyderabadi Biryani
Prep Time 40 minutes
Cook Time 1 hour
Marination Time 2 hours
Total Time 3 hours 40 minutes
Servings 6 People
Calories 620kcal
Author Madhu Savara
Cost NA

Equipment

  • Heavy-bottomed biryani potLarge stockpotMixing bowlsColanderMeasuring spoonsMeasuring cupsSharp knifeChopping boardAluminium foil or dough for sealingServing platter

Ingredients

  • For Chicken Marinade
  • 1 kg chicken bone-in pieces
  • 1 cup thick yogurt
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbsp lemon juice
  • Salt to taste
  • ½ cup fried onions
  • ½ cup chopped mint leaves
  • ½ cup chopped coriander leaves
  • 4 green chillies slit
  • For Rice
  • 750 g aged basmati rice
  • 4 litres water
  • 4 bay leaves
  • 6 green cardamoms
  • 2 black cardamoms
  • 8 cloves
  • 1 cinnamon stick
  • 1 tbsp salt
  • For Layering
  • 1 cup fried onions
  • ¼ cup mint leaves
  • ¼ cup coriander leaves
  • ¼ tsp saffron soaked in warm milk
  • 4 tbsp ghee
  • 1 tbsp rose water
  • 1 tbsp kewra water

Instructions

  • Step 1: Marinate the Chicken
  • In a large bowl, combine:
  • Chicken
  • Yogurt
  • Ginger-garlic paste
  • Red chilli powder
  • Turmeric
  • Coriander powder
  • Garam masala
  • Lemon juice
  • Fried onions
  • Mint
  • Coriander
  • Green chillies
  • Salt
  • Mix thoroughly.
  • Cover and refrigerate for at least 2 hours.
  • Step 2: Prepare the Rice
  • Wash basmati rice until water runs clear.
  • Soak for 30 minutes.
  • Boil water with whole spices and salt.
  • Add soaked rice.
  • Cook until 70% done.
  • Drain immediately.
  • Step 3: Layer the Biryani
  • Spread marinated chicken evenly at the bottom of the biryani pot.
  • Place rice over the chicken.
  • Add:
  • Fried onions
  • Mint leaves
  • Coriander leaves
  • Saffron milk
  • Ghee
  • Rose water
  • Kewra water
  • Step 4: Seal the Pot
  • Seal the edges using dough or foil.
  • Place a tight lid on top.
  • Step 5: Dum Cooking
  • Cook on medium heat for 10 minutes.
  • Reduce to low heat.
  • Cook for 35–40 minutes.
  • Step 1: Marinate the Chicken
  • In a large bowl, combine:
  • Chicken
  • Yogurt
  • Ginger-garlic paste
  • Red chilli powder
  • Turmeric
  • Coriander powder
  • Garam masala
  • Lemon juice
  • Fried onions
  • Mint
  • Coriander
  • Green chillies
  • Salt
  • Mix thoroughly.
  • Cover and refrigerate for at least 2 hours.
  • Step 2: Prepare the Rice
  • Wash basmati rice until water runs clear.
  • Soak for 30 minutes.
  • Boil water with whole spices and salt.
  • Add soaked rice.
  • Cook until 70% done.
  • Drain immediately.
  • Step 3: Layer the Biryani
  • Spread marinated chicken evenly at the bottom of the biryani pot.
  • Place rice over the chicken.
  • Add:
  • Fried onions
  • Mint leaves
  • Coriander leaves
  • Saffron milk
  • Ghee
  • Rose water
  • Kewra water
  • Step 4: Seal the Pot
  • Seal the edges using dough or foil.
  • Place a tight lid on top.
  • Step 5: Dum Cooking
  • Cook on medium heat for 10 minutes.
  • Reduce to low heat.
  • Cook for 35–40 minutes.
  • Step 1: Marinate the Chicken
  • In a large bowl, combine:
  • Chicken
  • Yogurt
  • Ginger-garlic paste
  • Red chilli powder
  • Turmeric
  • Coriander powder
  • Garam masala
  • Lemon juice
  • Fried onions
  • Mint
  • Coriander
  • Green chillies
  • Salt
  • Mix thoroughly.
  • Cover and refrigerate for at least 2 hours.
  • Step 2: Prepare the Rice
  • Wash basmati rice until water runs clear.
  • Soak for 30 minutes.
  • Boil water with whole spices and salt.
  • Add soaked rice.
  • Cook until 70% done.
  • Drain immediately.
  • Step 3: Layer the Biryani
  • Spread marinated chicken evenly at the bottom of the biryani pot.
  • Place rice over the chicken.
  • Add:
  • Fried onions
  • Mint leaves
  • Coriander leaves
  • Saffron milk
  • Ghee
  • Rose water
  • Kewra water
  • Step 4: Seal the Pot
  • Seal the edges using dough or foil.
  • Place a tight lid on top.
  • Step 5: Dum Cooking
  • Cook on medium heat for 10 minutes.
  • Reduce to low heat.
  • Cook for 35–40 minutes.
  • Allow resting for 15 minutes before opening.
  • Step 6: Serve
  • Gently fluff the rice without breaking grains.
  • Serve hot with:
  • Mirchi ka Salan
  • Raita
  • Onion salad
  • Boiled eggs

Notes

Rice Tips

  • Always use aged basmati rice.
  • Do not overcook the rice before layering.
  • Drain immediately after reaching 70% doneness.

Dum Tips

  • Use a heavy-bottomed vessel.
  • Seal properly to retain steam.
  • Rest before opening.

Chicken Tips

  • Bone-in chicken provides superior flavour.
  • Marinate for at least two hours.

Variations

Kacchi Hyderabadi Biryani

Traditional version using raw marinated chicken.

Pakki Hyderabadi Biryani

Chicken cooked separately before layering.

Spicy Version

Increase green chillies and red chilli powder.

Saffron Rich Version

Double the saffron quantity for royal flavour.