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

Hyderabadi Chicken Biryani Recipe

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

Course: Main
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Recipe inspired by Vahrehvah.com

Ingredients

Marinade

  • 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

Rice

  • 300 g – 1 ½ cups basmati rice
  • salt – to taste
  • 1 tbsp vegetable oil

Layers

  • ¾ cup fried onions
  • ½ bunch coriander leaves – roughly chopped
  • ½ bunch mint – roughly chopped
  • 1 pinch saffron – dissolved in 2 tbsp warm water

Instructions

For the Chicken Marinade

  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.

Prepare the Rice

  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.

Assemble the Biryani

  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.
  2. Drain the rice and spread it evenly over the chicken.
  3. Add the mint and coriander leaves, the fried onions, and the saffron water.

Cook the Biryani

  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.
  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.

  3. Serve warm with raita on the side.