Authentic Hyderabadi Chicken Biryani (Printable Version)

Layered basmati rice and chicken fragrant with spices, saffron, and fresh herbs create bold Hyderabadi flavors.

# What You'll Need:

→ Chicken Marinade

01 - 1 kg bone-in chicken pieces
02 - 240 ml plain yogurt
03 - 1 tablespoon ginger-garlic paste
04 - 1 teaspoon ground turmeric
05 - 1 tablespoon red chili powder
06 - 1 tablespoon garam masala
07 - Juice of 1 lemon
08 - Salt to taste
09 - 20 grams chopped fresh cilantro
10 - 20 grams chopped fresh mint leaves

→ Basmati Rice

11 - 400 grams basmati rice, soaked 30 minutes
12 - 1.4 litres water
13 - 1 teaspoon salt
14 - 3 whole cloves
15 - 2 green cardamom pods
16 - 1 bay leaf
17 - 1 small cinnamon stick

→ Assembly and Garnish

18 - 2 large onions, thinly sliced and fried until golden
19 - 0.5 teaspoon saffron threads soaked in 45 ml warm milk
20 - 2 tablespoons ghee or unsalted butter
21 - Lemon slices, as needed
22 - Fresh mint leaves, for garnish
23 - Fresh cilantro leaves, for garnish
24 - Whole spices (star anise, coriander seeds, fennel seeds, peppercorns), for decoration

# Steps To Follow:

01 - Combine chicken, yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, salt, cilantro, and mint in a large bowl. Mix thoroughly to coat all pieces. Cover and refrigerate for at least 2 hours or overnight for optimal flavor development.
02 - Heat 2 tablespoons oil in a heavy-bottomed pot over high heat. Add the marinated chicken and sear until lightly browned. Reduce heat, cover, and simmer for 25–30 minutes until the chicken is thoroughly cooked and tender. Remove from heat and set aside.
03 - Bring 1.4 litres of water to a boil in a large pot with salt, cloves, cardamom, bay leaf, and cinnamon stick. Add the soaked basmati rice and parboil until 70% cooked and grains are elongated but firm. Drain immediately and set aside.
04 - In a large pot or Dutch oven, spread half of the parboiled rice in an even layer. Place all cooked chicken with its juices over the rice, then cover with the remaining rice. Drizzle with saffron-infused milk, scatter the fried onions, and add ghee. Top with a handful of chopped mint and cilantro.
05 - Seal the pot with a tight-fitting lid or aluminum foil. Cook on the lowest possible heat for 20 minutes so that flavors meld and the biryani finishes steaming. Remove from heat and let it rest covered for 10 minutes.
06 - Carefully fluff the layers with a fork. Serve hot, garnished with lemon slices, fresh mint, cilantro, and whole spices such as star anise or coriander seeds for visual appeal.

# Notes and Tips:

01 - Use long-grain aged basmati rice for the best, non-sticky texture.
02 - Be generous with fried onions (birista) for authentic Hyderabadi flavor.
03 - A thick-bottomed or cast iron pot helps prevent scorching during the dum steaming stage.

Go Back