Hyderabadi biryani is a royal dish known for its rich spices, aromatic rice, and tender chicken. This amazing Hyderabadi dum biryani is slow-cooked to perfection, making it a must-try for biryani lovers. If you’re wondering how to cook Hyderabadi chicken biryani, follow this detailed step-by-step recipe.
Table of Contents
Ingredients for Hyderabadi Biryani
For Chicken Marination:
- 500g chicken (bone-in, cut into medium pieces)
- 1 cup thick yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tbsp hyderabadi chicken biryani masala
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp salt (adjust as per taste)
For Rice:
- 2 cups basmati rice
- 4 cups water
- 2 bay leaves
- 4 cloves
- 2 green cardamoms
- 1-inch cinnamon stick
- 1 tsp salt
For Cooking:
- 3 tbsp oil or ghee
- 2 large onions (thinly sliced and fried until golden brown)
- 1 tbsp saffron soaked in ¼ cup warm milk
- ½ cup fresh coriander leaves (chopped)
- ½ cup fresh mint leaves (chopped)
How to Make Hyderabadi Chicken Biryani
Step 1: Marinate the Chicken
- In a bowl, mix chicken with yogurt, ginger-garlic paste, lemon juice, chicken biryani masala ingredients, red chili powder, turmeric, and salt. Ensure the chicken is well-coated. Cover and refrigerate for at least 2 hours (overnight for best results). This enhances the flavor and tenderizes the chicken.
Step 2: Prepare the Rice
- Wash and soak basmati rice for 30 minutes. In a large pot, bring 4 cups of water to a boil. Add bay leaves, cloves, cardamoms, cinnamon, and salt. Once the water boils, add the soaked rice and cook until it's 70% done (grains should be firm). Drain the rice and set it aside.
Step 3: Cook the Chicken
- Heat 3 tbsp oil or ghee in a thick-bottomed pan. Add marinated chicken along with all the marinade. Cook on medium heat for 10-12 minutes, stirring occasionally. The chicken will release its juices, absorbing the spices. Once the chicken starts to cook through, turn off the heat. It should still have some gravy as this will help steam the rice.
Step 4: Layering the Biryani
In the same pan with the cooked chicken, start layering:
- Add half of the cooked rice over the chicken.
- Sprinkle half of the fried onions, chopped coriander, and mint leaves.
- Add the remaining rice and repeat the layers with onions, coriander, and mint.
- Drizzle the saffron-infused milk over the top layer.
Step 5: Dum Cooking for Amazing Hyderabadi Dum Biryani
Cover the pot with a tight-fitting lid. If using a regular lid, seal the edges with wheat dough to trap steam. Cook on low heat for 25-30 minutes. This slow-cooking process, called dum, helps all the flavors blend beautifully.
Step 6: Serving Hyderabadi Chicken Biryani
Once done, turn off the heat and let it sit for 10 minutes before opening the lid. Gently fluff the biryani from the sides without breaking the rice grains. Serve hot with raita or mirchi ka salan.
Serving Tips
- Pair with raita: A simple onion or cucumber raita complements the biryani well.
- Mirchi ka salan: A spicy peanut-based gravy enhances the biryani experience.
- Garnish: Add some extra fried onions and fresh coriander before serving.
Now that you know how to make Hyderabadi chicken biryani, try it at home for an unforgettable meal!
Frequently Asked Questions about Hyderabadi Chicken Biryani
1. Which rice is best for Hyderabadi biryani?
Long-grain basmati rice is ideal for Hyderabadi biryani as it stays separate and absorbs flavors well.
2. What is the secret ingredient of Hyderabadi chicken biryani?
The secret ingredients for Hyderabadi biryani are fried onions, saffron milk, and a special blend of Hyderabadi biryani masala ingredients.
3.How to cook Hyderabadi chicken biryani perfectly?
Cooking on dum (slow cooking) is the key to a flavorful and aromatic biryani. It allows the chicken to absorb all the spices.
4. What is the price of Hyderabadi chicken biryani?
The Hyderabadi chicken biryani price varies between ₹200 to ₹600 depending on portion size and location.
Learn to cook Hyderabadi Chicken Biryani with this easy recipe, featuring tender chicken marinated in aromatic spices and layered with fragrant basmati rice for a deliciously rich, flavorful dish.
Ingredients
✅ For Chicken Marination:
500g chicken (bone-in)
1 cup yogurt
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1 tbsp Hyderabadi biryani masala
1 tsp red chili powder
½ tsp turmeric
1 tsp salt
✅ For Rice:2 cups basmati rice
4 cups water
2 bay leaves, 4 cloves, 2 cardamoms, 1-inch cinnamon
1 tsp salt
✅ For Cooking & Layering:3 tbsp oil/ghee
2 large onions (fried)
1 tbsp saffron soaked in ¼ cup warm milk
½ cup coriander & mint leaves (chopped)
Instructions:
- Step 1: Marinate Chicken - Mix chicken with yogurt, ginger-garlic paste, lemon juice, biryani masala, chili powder, turmeric, and salt. Marinate for 2+ hours (overnight for best results).
- Step 2: Cook Rice - Soak basmati rice for 30 mins. Boil water with spices, add rice, and cook until 70% done. Drain and set aside.
- Step 3: Cook Chicken - Heat oil/ghee in a pan, add marinated chicken, and cook for 10-12 mins until partially done. Retain some gravy.
- Step 4: Layer the Biryani - In the same pan, layer half the rice over the chicken, followed by fried onions, coriander, and mint. Repeat with remaining rice and toppings. Drizzle saffron milk.
- Step 5: Dum Cooking - Cover with a tight lid or seal with dough. Cook on low heat for 25-30 mins. Let it rest for 10 mins before opening.
- Step 6: Serve & Enjoy! - Fluff gently and serve hot with raita or mirchi ka salan.
Notes
- Pro Tips for Amazing Hyderabadi Dum Biryani
✔️ Use aged basmati rice for better texture.
✔️ Marinate chicken overnight for deep flavors.
✔️ Dum cooking is key for authentic taste!
