Hyderabad Chicken Biryani
- 70 min
- medium
- Serves 6
- 100% liked
- 29 people cooked this
Hyderabadi chicken dum biryani: marinated chicken under basmati, fried onions, mint and saffron. Medium-spicy, serves 4, 70 minutes plus marinating, video.
Ingredients
- Onion, Thinly Sliced3
- Salt4½ tsp
- OilTo Deep Fry
- Basmati Rice2½ cup
- Water5¾ cup
- Saffron30 strands
- Chicken Curry Cut700 grams
- Kashmiri Red Chilli Powder1 tbsp
- Cumin Powder1 tsp
- Garam Masala Powder1 tbsp
- Cinnamon½ inch
- Green Cardamom6
- Black Cardamom2
- Bay Leaves2
- Green Chilli2
- Ginger Garlic Paste2 tsp
- Ginger, Julienne2 tsp
- Mint Leaves, Chopped¼ cup
- Curd½ cup
- Ghee3 tbsp
- Cumin½ tsp
- Coriander Leaves2 tbsp
- Oil2 tsp
- Mint Leaves1 tbsp
Contains: milk.
Nutrition
Per 1 person, and for all 6 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 6 people |
|---|---|---|
| Energy | 608kcal | 3648kcal |
| Protein | 33g | 196g |
| Carbohydrate | 75g | 448g |
| Fat | 21g | 123g |
| Fibre | 3.8g | 23g |
| Sugar | 3.3g | 20g |
Cookd masalas for chicken curry cut
Method
In a bowl take thinly sliced onions. Add 1 tsp of Salt and Rest for 5 mins. Remove the excess water after the sliced onions have rested for 5 mins.
Heat oil in a deep frying pan and deep fry the onions for 5 mins on medium heat. The onions should turn brown. Ensure that the onions don’t get burnt. Keep the fried onions aside for 15 mins to become crispy.
Wash and soak the Basmati rice for 20 mins.
Heat ½ Cup of water in a saucepan, bring it to a boil. Add it to the saffron, mix well to prepare the Saffron Water.
In a biryani pot, take the cleaned and washed chicken.Add Kashmiri Chilli Powder, Cumin Powder, Garam Masala Powder, Salt, Cinnamon, Cardamom, Black Cardamom and Bay Leaf. Mix the chicken well with all the spices and spice powders.
Add the slit green chilli, ginger garlic paste, ginger, mint leaves, whisked curd. Mix well.
Add half of the fried onions to this and also add 1 tbsp of ghee. Mix well and marinate the chicken for 1 hour.
In a pan bring 5 cups of water to a boil and add the cardamom, black cardamom, cinnamon and bay leaf, cumin seeds, salt and coriander leaves.
Add the soaked rice to the boiling water, add 2 tsp of oil, cover and cook for 5-7 mins or until the rice is ¾ done.
Using a strainer or a muslin cloth, strain the rice and spread it over a wide plate or pan.
Take the biryani pot in which the chicken is marinating, add 75% of cooked rice on top of the marinating chicken.
Add the 50 % remaining fried onion, 50% of the saffron water, 1 tbsp of ghee on top of the rice.
Add the balance rice on top of this. Add the remaining saffron water, 1 tbsp of mint leaves, 1 tbsp of coriander leaves, balance fried onion and 1 tbsp of ghee.
Place the pot on a stovetop, and cook on high heat for 5 minutes. Remove the pot from the stove. Line the sides of the pot with chapati dough or cover the pot with aluminum foil to prevent steam from escaping the pot. Close it with a lid to dum cook the biryani.
Now Place a Tawa on the stove, and place the biryani pot on top of the Tawa, and dum cook for 35 minutes on medium heat.
Fluff the rice gently and serve the biryani hot with Onion Raita and Mirchi ka salan.
Before you start
- How long does Hyderabad Chicken Biryani take?
- 1 hour 10 minutes from start to finish. That is 20 minutes of preparation and 50 minutes of cooking.
- How many people does Hyderabad Chicken Biryani serve?
- 6. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Hyderabad Chicken Biryani vegetarian?
- No, it contains meat or fish.
- Is Hyderabad Chicken Biryani spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Hyderabad Chicken Biryani?
- 700 grams Chicken Curry Cut, 2½ cup Basmati Rice, ¼ cup Mint Leaves, ½ cup Curd, 1 tbsp Coriander Leaves, 3 Onion, and a few more listed on this page.
- Do I need a pressure cooker for Hyderabad Chicken Biryani?
- No, it is cooked in an open pot.
- How many calories are in Hyderabad Chicken Biryani?
- About 608 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Read every tip →- S
SOUMYA SALILSeptember 2022
Thank you guys for this wonderful recipe and with every detail so easy to follow. I tried this biryani today and for the First time 😀 Never took the initiative to try it before coz I was never happy and confident enough to give this dum style a try. but your video has made my process easy to follow. Thank you 😊 sending a pic ..and in the whole of the procedure what I missed was the saffron water.
- C
A Cookd cookJanuary 2022
salt was too less. so when boiling rice add 4.5 tsp salt coz only little amount will get soaked in rice.
- M
MubeenDecember 2025
perfect receipe
- V
Vivethaa SJuly 2025
i have blanched the chicken first after that i i put rice
- A
Aany HettJune 2025
It was super yum!!
- S
shabreen unisaFebruary 2025
Really excellent 👏 👌 Thanks. Unable to attach the pic 📸 please help me with that
- C
A Cookd cookSeptember 2024
Yum 😋
- C
A Cookd cookMarch 2024
First time made chicken Hyderabad biryani, liked the taste in the first try, best recipe
- A
AnushaJanuary 2023
the briyani was good
- N
nithinOctober 2022
OH MY ! Amazing recipe. Thank you 🙌🙌🙌
