Hyderabadi Chicken Biryani

Name: Hyderabadi Chicken Biryani Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 400 g – 0.9 lb chicken tenders (– cut in 3 pieces); ½ bunch coriander leaves (– roughly chopped); ½ bunch fresh mint leaves (– roughly chopped); 1 cinnamon stick; 2 cloves; 2 green cardamoms; 1 black cardamom; 1 bay leaf; ½ tsp cumin powder; ½ teaspoon coriander powder; ½ tsp black cumin; 1 tbsp ginger paste; 1 tbsp garlic paste; 1 green chilli (– you can use more green chillies if you like your food more spicy); ¼ tsp red chilli powder (– you can use more if you like your food more spicy); 1 tbsp garam masala; 1 tbsp javeri mace; 1 tbsp lemon juice; 1 cup fried onions (– available at most Indian grocery stores); 1 tbsp vegetable oil; 3 peppercorns; ¼ tsp turmeric powder; 235 g – 1 cup yoghurt; salt (– to taste); 300 g – 1 ½ cups basmati rice; salt (– to taste); 1 tbsp vegetable oil; ¾ cup fried onions; ½ bunch coriander leaves (– roughly chopped); ½ bunch mint (– roughly chopped)

March 1, 2013 Last updated on March 7, 2026 By Manu 67 Comments

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Fragrant basmati rice layered over spiced chicken, herbs, and fried onions makes Hyderabadi Chicken Biryani a dish that fills the kitchen with rich aroma.

Hyderabadi Chicken Biryani served in a metal pan with fresh herbs and whole spices.

This recipe is definitely a special one. It is one of my favourite Indian dishes. Hyderabadi Chicken Biryani, like much of the food from the region, is influenced by Mughal, Arabic, Turkish, and Iranian cuisines, which all use plenty of rice, wheat, and spices.

I especially like the mix of spices and herbs in this recipe. The smell of mint, filling the house while the biryani cooks, is wonderful.

My husband says it is one of the best biryanis he has ever eaten, and that is a great compliment, because he has eaten quite a few of them in his life.

Close view of layered rice and chicken served with raita and lemon on the side.

When you first look at the long list of ingredients, the dish may seem like a lot of work. But it actually comes together quite quickly, which is why I often make it for a mid-week dinner.

All you need to do is mix the marinade ingredients together, add the chicken, and place it in the fridge. Then cook the rice for a few minutes, and layer the chicken, rice, and herbs in a heavy-bottomed pot.

Let it cook for about 30 minutes, and you will have a meal fit for a king, or better yet, a maharaja!

Serve it warm with some raita on the side for a complete and satisfying Indian meal. And if you enjoy biryani, you might also like my Mughlai Lamb Biryani, inspired by Madhur Jaffrey’s Indian Cooking.

Why You’ll Love Hyderabadi Chicken Dum Biryani

Generous portions make it perfect for sharing around a table full of family or friends.
Leftovers taste even better the next day, making tomorrow’s lunch something to look forward to.
Every spoonful gives you a little mix of soft rice, juicy chicken, and fried onions.

Key Ingredients for Hyderabadi Chicken Biryani

Basmati Rice

Long-grain basmati rice gives the biryani its light texture and distinct grains. Choose aged basmati rice for better separation and fragrance.

Yoghurt

Yoghurt adds gentle tang and helps the spices coat the chicken evenly. Use plain full-fat yoghurt for the best flavour and texture.

Coriander Leaves

Coriander leaves add a fresh green flavour that balances the spices and herbs. Both leaves and tender stems can be used.

Garam Masala

Garam masala brings warm spice notes typical of Indian cooking. A fresh blend containing cardamom, cinnamon, and cloves gives the most balanced flavour.

Saffron

Saffron adds a gentle floral fragrance and a warm golden colour. Choose deep red strands for better quality and aroma.

Find the complete list with measurements in the recipe card below.

How to Make Hyderabadi Chicken Biryani

For the Chicken Marinade

Step 1: Mix all the marinade ingredients together in a large bowl. Add the chicken pieces, mix well, and marinate in the fridge for at least 2 hours or overnight.

Fresh coriander leaves and marinated chicken mixture ready for layering.

Prepare the Rice

Step 1: Wash the rice and soak it in cold water for 30 minutes. Fill a large pot with water, add salt and oil, and bring it to a boil. Cook rice for 4 to 5 minutes until it is partially cooked.

Basmati rice soaking in water and boiling in a large pot before layering.

Assemble the Biryani

Step 1: Take a large pot, spray it lightly with oil, and add the chicken together with its marinade to the bottom of the pot. Spread it evenly.

Step 2: Drain the rice and spread it evenly over the chicken.

Step 3: Add the mint and coriander leaves, the fried onions, and the saffron water.

Cook the Biryani

Step 1: Put a tight lid on the pot and place it on the heat, on top of a tawa or flat pan to help the heat spread evenly and prevent the base from burning.

Chicken in spiced yoghurt marinade, parboiled basmati rice, herb topping, and pot sealed on tawa for dum cooking.

Step 2: Cook on high heat for 5 minutes, then reduce to medium heat and cook for 15 minutes. Reduce to low heat and cook for a further 10 minutes, for a total of 30 minutes.

Step 3: Serve warm with raita on the side.

Hyderabadi Chicken Biryani served in a metal pan with fluffy basmati rice, chicken pieces, mint, and whole spices.

Frequently Asked Questions

Can I make this biryani less spicy?

Yes. Reduce or remove the green chilli and decrease the red chilli powder. The warm spices will still provide flavour without too much heat.

How do I know when the biryani is done?

After the final low-heat stage, the rice should be tender and fluffy, and the chicken fully cooked through. A gentle lift from the side should reveal steam and well-separated grains.

Can I use a different type of rice?

Basmati rice is strongly recommended for its traditional texture and fragrance. Other long-grain rice can work, but cooking times and water absorption may vary, and the grains may not remain separate during dum cooking.

What other parts of chicken can I use for this Hyderabadi Chicken Biryani recipe?

Boneless thighs work very well and give a slightly richer result. Bone-in pieces such as drumsticks or thighs can also be used, but extend the low-heat stage by 5–10 minutes to allow the meat to become fully tender.

Extra Help from the Kitchen

Use a Thick Kitchen Towel Under the Lid – Place a clean kitchen towel between the pot and the lid before sealing. It absorbs excess steam and prevents water droplets from falling back onto the rice, keeping the grains light instead of damp.

Let the Rice Sit Before Fluffing – Once cooking is finished, leave the pot covered off the heat for 10 minutes. This resting time helps the layers settle and makes it easier to lift the rice without breaking the grains.

Slice Green Chillies Instead of Leaving Whole – Cutting the chilli lengthwise distributes heat more evenly throughout the biryani. Leaving it whole keeps the spice milder and more localised.

Lightly Toast Whole Spices First – Briefly warm the cinnamon, cloves, cardamoms, and peppercorns in a dry pan before mixing them into the marinade. This releases their natural oils and gives the final dish a deeper fragrance.

Spoon From the Side When Serving – Slide a flat spoon down the edge of the pot and lift from the bottom upward. This keeps the layers intact and prevents the chicken from breaking apart.

Variations and Twists

Add Ghee for Richness – Replace the vegetable oil in the marinade or drizzle 1–2 tablespoons ghee over the rice layer before sealing the pot. Ghee adds a subtle nutty aroma and enhances the overall flavour during dum cooking.

Try Pakki (Cooked Meat) Biryani – Cook the marinated chicken separately until nearly done before layering it with the rice. Finish with the same dum method so the flavours blend while reducing the overall steaming time.

Vegetable and Paneer Biryani – Replace the chicken with potatoes, carrots, and cubes of paneer for a vegetarian option. Parboil firm potatoes such as Yukon Gold before layering so they cook evenly during dum steaming.

Spiced Yoghurt and Tomato Marinade – Add a few tablespoons of tomato puree or finely chopped tomatoes to the yoghurt marinade for extra depth and colour. Keep the layering and stovetop cooking method unchanged.

Layered Lamb Biryani – Swap the chicken for cubed lamb shoulder or leg meat using the same spice mix. Since the pot sits on a tawa, the base is protected from direct heat. Extend the low-heat stage by 5–10 minutes to give the lamb time to become tender and cook through properly.

Storage and Shelf Life

Store leftover Hyderabadi Chicken Biryani in an airtight container in the refrigerator for up to 3 days. Refrigerate within 2 hours of cooking, as rice dishes should not be left at room temperature for extended periods.

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