About the Dish
Hyderabadi Chicken Biryani is a symphony of bold and aromatic flavors, with each bite offering a perfect balance of tender chicken, fragrant basmati rice, and rich, spiced oil. The subtle heat from the spices, combined with the creamy richness of yogurt in the marinade, creates a deep, complex taste. The saffron adds an earthy fragrance, while the crispy fried onions and roasted nuts on top provide a satisfying crunch that contrasts beautifully with the tender meat and fluffy rice. This biryani is not just a dish; it’s an experience of layered, warm spices and textures that dance on your palate.
In India, Hyderabadi Chicken Biryani is more than just a beloved food—it’s a cultural symbol. Its popularity has spread far beyond Hyderabad, becoming a staple at special occasions and family feasts across the country. It holds a particularly significant place during Eid, where it is often the centerpiece of large gatherings. The festive occasion, which marks the end of Ramadan, is celebrated with communal meals, and biryani is a dish that brings people together. The tradition of sharing a meal like biryani during Eid reinforces the importance of unity, hospitality, and togetherness. The dish’s communal nature—served in large platters to be shared by family and friends—captures the essence of the holiday, where food acts as a bridge to connect loved ones, foster joy, and create lasting memories.
Recipe
Ingredients
Directions to make
For the Marinade
- 1 kg chicken (cut into pieces)
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tbsp lemon juice
- 1/4 cup mint leaves (finely chopped)
- 1/4 cup coriander leaves (finely chopped)
- 2 tbsp fried onions (birista)
- Salt to taste
For the Rice
- 2 cups basmati rice (soaked in water for 30 minutes)
- 4 cups water
- 2-3 cloves
- 2-3 cardamom pods
- 1-inch cinnamon stick
- 1 bay leaf
- 1 star anise
- 1/2 tsp cumin seeds
- 1 tsp salt
For the Biriyani
- 2 tbsp ghee (clarified butter)
- 2 tbsp oil
- 2 large onions (thinly sliced)
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala powder
- 1/2 tsp red chili powder
- 1/4 tsp saffron strands (soaked in 1/4 cup warm milk)
- 1/4 cup fried onions (for garnish)
- 2 tbsp roasted cashews (for garnish)
- 2 tbsp roasted almonds (for garnish)
- A handful of fresh mint leaves (for garnish)
- A handful of fresh coriander leaves (for garnish)
- 2 tbsp lemon juice
- 1 1/2 cups plain yogurt (preferably thick yogurt or Greek yogurt)
- 1 cucumber (grated or finely chopped)
- 1/2 small onion (finely chopped, optional)
- 1-2 green chilies (finely chopped, optional, adjust to taste)
- 1/4 tsp cumin powder (roasted)
- 1/4 tsp red chili powder
- 1/4 tsp black salt (optional, but adds a nice tang)
- Salt to taste
- Fresh coriander leaves (finely chopped, for garnish)
- Fresh mint leaves (finely chopped, for garnish)
Step 1 : Marinate the Chicken
- In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, lemon juice, mint, coriander leaves, and salt.
- Add fried onions (birista) to the marinade, mix everything thoroughly, and let it marinate for at least 2-3 hours, or overnight for better flavor.
- In a large pot, bring 4 cups of water to a boil.
- Add the whole spices: cloves, cardamom, cinnamon stick, bay leaf, star anise, and cumin seeds.
- Add the soaked rice along with 1 tsp of salt. Cook the rice until it’s 70-80% done (the rice should still have a bite). Drain the rice and set it aside.
- In a large pan, heat 2 tbsp of oil over medium heat. Add the sliced onions and fry them until they are golden brown and crispy. This process may take around 10-15 minutes.
- Once fried, remove the onions and drain the excess oil. Set the fried onions aside for garnish.
- In the same pan, heat 2 tbsp of ghee and add 1 tbsp ginger-garlic paste. Sauté for a minute until fragrant.
- Add the marinated chicken and cook on medium heat for 10-12 minutes, or until the chicken is tender and the oil separates from the masala. Avoid overcooking the chicken, as it will cook further while layering with the rice.
- In a heavy-bottomed pot, start layering your biryani.
- First, spread a layer of the cooked chicken at the bottom.
- Then, layer the partially cooked rice on top of the chicken.
- Sprinkle some garam masala powder, red chili powder, saffron milk, fried onions, roasted cashews, roasted almonds, fresh mint, and coriander leaves over the rice. Repeat the layers if necessary.
- Seal the pot with dough or by covering it tightly with a lid to trap the steam.
- Place the pot on low heat and cook for about 20-30 minutes. Alternatively, you can place the pot on a tawa (griddle) and cook it on low flame for better heat distribution.
- After the Dum cooking is complete, gently fluff the rice and mix the chicken and rice together.
- Garnish with extra fried onions, mint, and coriander leaves.
- Serve the Hyderabadi Chicken Biryani hot with raita
Let’s make the Raita (Yogurt Salad)
Step 1 : Prepare the Ingredients
- If you’re grating the cucumber, make sure to squeeze out any excess water after grating. You can do this by placing the grated cucumber in a cloth or strainer and pressing it gently. If you’re chopping, ensure the pieces are finely diced.
Step 2 : Mix the ingredients
- In a bowl, add the yogurt. Whisk it gently to make it smooth and creamy.
- Add the grated or chopped cucumber to the yogurt. If you like, add finely chopped onions and green chilies to the mixture for extra flavor and a slight kick.
Step 3 : Season the Raita
- Add cumin powder, red chili powder, black salt (if using), and regular salt. Mix everything well.
Step 4 : Garnish and Chilli
- Garnish with freshly chopped coriander and mint leaves for a refreshing touch.
- Chill the raita in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together.
Step 5 : Serve
- Serve the cool cucumber raita alongside your Hyderabadi Chicken Biryani and some Achar for a perfect balance of heat and refreshment.
