Hyderabadi Chicken Biryani/Chicken Biryani

Hyderabadi Chicken Biryani/Chicken Biryani

Hyderabadi Chicken Biryani, its a special cuisine in Hyderabad, all over the city had a crazy love behind this lovely long grained rich Rice bowl..
The Spices and the Preparation is the main key.. Preparing the masala in proper taste and doing the method setup carefully.. Here we had hyderabadi biryani restaurant.. Joe is badly addict to it.. his long time demand was done by last week, I’m in the preparation for Ramadan Recipes.. here comes the first one… so happy with the result too.. Got this perfect From recipe Varae va chef’s page.. I did some variation to our taste… I don’t want to bore with my story.. Lets go with the Special Hyderabadi Chicken Biryani Recipe…

Hyderabadi Chicken Biryani

Prep Time: 12 hrs includes Marination   |  Cook time: 50 mins    |  Serves: 4


Basmathi Rice 500 gms
Chicken 1 kg
Water 5 cups
Bay Leaf 1 nos
Oil + Ghee 2 tsp + 3 tsp
Salt As per Taste
Onion 250 gms
Tomato 4-5 nos
Ginger Garlic Paste 2 tsp
Coriander Leaves 5 springs
Mint Leaves 5 springs
Jeera/Cumin seeds 1 tsp
Milk 2 tsp
Saffron a pinch
Food Color(Optional) a pinch
Atta(Optional to seal the vessel) 1 cup

For Marination

Red Chilli Powder 2 tsp
Coriander Powder 1 tsp
Graham Masala 1/2 tsp
Turmeric Powder 1/4 tsp
Pepper Powder 1/4 tsp
Jeera/Cumin Seeds 1 tsp
Fennel Seeds 1 tsp
Cloves 4-5 nos
Cardamon 4-5 nos
Cinnamon 2 inch
Nutmeg 1/4 tsp
Coriander Leaves a handful chopped
Mint Leaves a handful chopped
Green chilli 4-5 nos
Curd 1/4 cup
Lemon Juice 1 tsp
Salt as per taste
Oil 1/4 cup
Ginger Garlic Paste 2 tsp 


    1. Clean the Chicken Pieces and set aside.. here is the ingredients for marination.. take the 2 tsp warm milk and soak the saffron and a pinch of food color..

   2. Add all the spices and masalas to the chicken, now add in the salt and lemon juice..
   3. Next with the chopped coriander leaves, mint leaves, green chillies, Curd..
   4. Mix them well and set this in a air tight box, add in the Oil and mix them well…Refrigerate and Marinate this for  Over night or do it for 3 hours..
   5. Chop onion, tomato and Corinader leaves and mint leaves, In a Pan heat some oil and sauté half of the Sliced onions…
   6. Saute this to dark brown color, and set aside for the final step..
   7. Take a big heavy bottomed vessel, i used my 5 ltr cooker .. Heat it with Oil and ghee, sauté the rest onions…
   8. Saute this to pink color, add in the Bay Leaf and Gigner Garlic Paste to it.. then add the Tomatoes and cook it till they ooze out the oil..
   9. Add the marinate chicken to the pan and put the flame to low…
   10. In the mean time Soak the Basmathi Rice for 10 mins and drain out..
   11. Boil 5 cups of water in a pan, add some Oil, Bay leaf and salt to it..
  12. Bring this to boil well, Add the drained Rice to it..
   13. Boil this for 5 mins…(only 5 mins), Drain the Rice from the water..
  14. Set the Second layer over the Chicken Layer..(Make sure your flame is in low)
   15. In the mean time Knead the atta make dough to seal and set it to the Lid.. if you had a proper lid for the Pan then no worries, skip this step..
   16. Third layer –> spread half of the mint and Coriander leaves to it.. and drop the Saffron mix to it..
   17. Now add in the Fried Onion layer, over the mix..
   18. And again the Chopped mint and Corriander leaves, and now seal it with the lid..put this in low flame for 30 mins..and keep it in dum for 30 mins… I don’t have patience to keep in dum for 30 mins.. i open it with in 15 mins… 😛
   19. Now open the Seal and Fluff it with a forks.. Carefully mix them with the masala..

    • Over Night Marination is a good suggestion from my kitchen..
    • Soak the Rice only for 10 mins..
    • And boil the Rice only for 5 mins.. Don’t keep them more than 5 mins.. it may go mushy in the dum..
    • Add Correct amount of salt to the Rice when boiling, if the salt is low, then the final step taste will change, and if the salt is high, then the biryani will be salty..
    • Don’t skip the Fried onion.. its so necessary…

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