Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Recipe Spotlight

Hyderabadi Chicken Biryani is one among the authentic signature rice recipe of Andhra Pradesh, a state in South India, from the royal kitchens of Nizams. Hyderabadi biryani originated after blending of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State. I had an opportunity to visit & learn this recipe from one of the oldest restaurant in old city of Hyderabad.

Servings: 4 Persons


Basmathi Rice – 3 cups

Chicken – 1kg

Cardamon – 3nos

Jeera – 1tsp

Coriander leaves – chopped – ½ cup

Onion – 3nos, finely chopped

Oil to deep fry onions

Ghee – 3tsp

Saffron – 1pinch

Milk – 3tsp

Salt – to taste

 For marination:

Curd – 1cup

Red chilli powder – 2 tsp

Coriander powder – 1tsp

Turmeric Powder – ½tsp

Jeera Powder – ½tsp

Garam Masala Powder – 1 tsp (or any chicken/mutton masala powder)

Black Cardamon – 2nos

Green Cardamon – 4nos

Maze – 1no

Cloves – 4nos

Cinnamon – 3nos

Black Jeera – 1tsp

Mint leaves – chopped – 1cup

Black pepper – 1tsp

Ginger Garlic Paste – 3tsp

Lemon Juice – 2tsp

Green Chilly – 2 nos, chopped

Salt – to tatse

Oil – ½cup


Heat oil, deep fry onions, till golden brown, keep aside.

Mix Milk & Saffron, keep aside.

Mix all the marination ingredients, with chicken, keep aside for 2 hours.

Soak basmathi rice for a hour, keep aside.

Half Cooked Rice Preparation:

Heat 10 glasses of water, add 1tsp of salt, 3tsp oil, 3 cardomons & 1tsp jeera.

When boils, add the soaked rice; wait till rice is half cooked.

Strain the excess water.

Biryani Preparation:

Heat a thick bottomed pan or use pressure cooker, add ghee, reduce flame to low.

Mix the marinated chicken once again, pour half in the vessel; spread evenly.

Add 1/2 portion of the half cooked rice to the vessel; spread evenly.

Sprinkle coriander leaves & 1/2 portion of the fried onions; Spread evenly.

Again add the remaining marinated chicken; spread evenly.

Repeat the remaining portion of rice, spread evenly.

Sprinkle coriander leaves & remaining fried onions; Spread evenly.

Close the lid, move the pressure cooker every 5 minutes, so that the flame spreads evenly, on all sides of the bottom.

Cook for 30 minutes; when ready, pour the saffron milk here and there, wait for another 5 minutes.


Dole out yummy Hyderabadi Chicken Biryani with raitha and brinjal gravy.

Thank you for Visiting!! Enjoy your FOOD now !!

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