Hyderabadi Chicken Biryani - VIP Recipe

"Master the culinary art of Hyderabadi Chicken Biryani—juicy marinated chicken layered with fragrant basmati rice, saffron, and spices. A royal Indian rice dish."

Chicken Biryani

Experience the irresistible taste of authentic Hyderabadi Chicken Biryani, a royal dish made with fragrant basmati rice, tender marinated chicken, and rich, aromatic spices. Slow-cooked to perfection, this traditional Indian recipe is perfect for celebrations, family dinners, or special occasions. Pair it with refreshing raita, spicy mirchi (chilli)and mango pickles, or crispy papad for a complete meal. Follow this easy Hyderabadi Chicken Biryani recipe and enjoy restaurant-style aroma at home. Try it today, share your cooking experience, and leave a review to help others discover the best homemade biryani recipe!

 Ingredients for Chicken Biryani:

Traditional Spices

• - 1 kg chicken, cut into pieces
• - 1 cup yogurt
• - 2 tbsp ginger-garlic paste
• - 2 tbsp red chili powder
• - 1 tbsp turmeric powder
• - 1 tbsp garam masala powder
• - 1 tbsp coriander powder
• - 1 tbsp cumin powder
• - Salt to taste
• - Juice of 1 lemon
• - Freshly chopped coriander and mint leaves

For the Rice: 

•  2 cups basmati rice; - 4 cups water; - 2-3 bay leaves; - 4-5 cloves;
•  2-3 cardamom pods - 1 cinnamon stick; - Salt to taste

For the Biryani:

• 2 large onions, thinly sliced ; - 2-3 green chillies, slit; - 1/2 cup ghee or oil; - A few saffron strands soaked in warm milk; Freshly chopped coriander and mint leaves

Instructions:

1. Marinate the Chicken:

• In a large bowl, mix yogurt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder, salt, lemon juice, chopped coriander, and mint leaves.
• Add the chicken pieces to the marinade and coat them well. Cover and refrigerate for at least 2 hours (overnight is best).

Ready to serve - Biryani

2. Prepare the Rice:

• Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes.
• In a large pot, bring 4 cups of water to a boil. Add bay leaves, cloves, cardamom pods, cinnamon stick, and salt.
• Add the soaked rice to the boiling water and cook until the rice is 70% cooked (it should still have a bite). Drain the rice and set it aside.

3. Cook the Onions:

• Heat ghee or oil in a large pan. Add the thinly sliced onions and fry until golden brown and crispy. Remove and set aside on paper towels to drain excess oil.

4. Assemble the Biryani:

• In a large, heavy-bottomed pot, spread a layer of marinated chicken at the bottom.
• Add a layer of the partially cooked rice on top of the chicken.
• Sprinkle some fried onions, slit green chillies, chopped coriander, and mint leaves over the rice.
• Repeat the layers until all the chicken and rice are used up. Finish with a layer of rice on top.
• Drizzle the saffron milk over the top layer of rice.
• Cover the pot with a tight-fitting lid.
•  Cook on low heat for about 25-30 minutes until the chicken is cooked through and the rice is fully done (this is known as the “Dum” (slow cooking process).

5. Serve:

• Once the biryani is cooked, gently fluff up the rice with a fork, mixing the layers.
• Serve hot, garnished with more fried onions, coriander leaves, and a side of raita (yogurt dip).

"Hyderabadi Chicken Biryani is a regal dish made by layering marinated chicken with partially cooked basmati rice, infused with saffron, fried onions, and whole spices. Cooked on dum, it’s a celebration of flavour and tradition.