Hyderabadi Chicken Biryani Recipe

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To Prep
To Cook


400 gms whole Chicken
2 cups basmati rIce
4 Onions slIced
2 Tomatoes chopped
2 cups fresh yogurt
2 tbsp Ginger-Garlic paste
5-6 Green chillies chopped
1 tsp red Chilli powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 tsp green Cardamom powder
1/2 tsp Garam masala powder
1/2 fresh Lemon juIce
A pinch of Saffron
2 tbsp Milk
1 cup fresh Coriander leaves chopped
2 tbsp fresh Mint leaves chopped
4 tbsp Ghee
Vegetable Oil
Salt to taste

How to make Hyderabadi Chicken Biryani


Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4

1. In a big bowl, cut the pieces of chicken in big chunks, wash and clean thoroughly.
2. Combine yogurt, the ground masala paste, salt, red chilli powder, turmeric powder, coriander powder, garam masala and lemon juice.
3. Mix well. Add the pieces of chicken, also add 2 tsp oil.
4. Keep this marinated chicken aside for about 2-3 hours.
5. Heat sufficient oil in a pan, deep fry the onion and take out immediately after it turns into golden brown in color. Keep aside to cool.
6. In a blender combine half of the fried onion, chopped tomatoes, green chillies, ginger, garlic, mint leaves and coriander leaves.
7. Blend to make a smooth paste.
8. Soak the saffron in the milk and keep aside, as it will be used later.
9. Wash the rice thoroughly in water, soak for about 10 minutes.
10. Boil the rice in plenty amount of water, add little bit of salt and whole garam masala.
11. When the rice are 3/4th done then drain and keep in the sieve.
12. Remove out the whole garam masala ingredients, as they were just for flavoring rice, which is quite done.
13. Heat the pan or kadhai, melt 2 tbsp of ghee.
14. Now place half quantity of marinated chicken with its whole marination.
15. Then cover the chicken with the layer of rice.
16. Sprinkle some fried onions, half of the cardamom powder, chopped coriander and saffron.
Also add the remaining ghee.
Again repeat the same procedure and arrange the remaining chicken, rice and other ingredients.
Cover the pan with the tight lid.
Leave to cook for about 20-22 minutes on low flame.
Check twice in between and fluff up with a fork.
Check the tenderness of chicken, if it is cooked fully, then turn off the gas.
Serve hot with raita or as it is.

Posted By: Nasreen Fatima Jaffery, Karachi

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Reviews & Comments (114)

Shabnam Raheel - Sukkur Aug 25, 2017
It is a very nice biryani as I have made Hyderabadi biryani before, it was too tasteful and spicy. My family also asks me to make Hyderabadi biryani each time I make. I will use your recipe next time I make it.
Sameena - Hyderabad Aug 19, 2017
Thanks for giving the recipe for hyderabadi chicken biryani. I have to make this biryani so I searched it and found about its recipe here. I am happy to see it is given in a very easy english and great method. I have to make it tonight.
Nimra - Lahore Aug 11, 2017
Hyderabadi recipes are my favorite ones, especially there is no match of a chicken biryani that is made in Hyderabadi style. I love to eat it every time it is made at our home. I am happy to try this recipe from your given recipe here.
Saima - Khi Jul 29, 2017
biryani is the best dish and that is why I always like to eat it, cook it myself. I have been experimenting various biryani recipes and finally I found that sindhi biryani and hyderabadi biryani are the best. I choose them for my weekly menu on Friday or Thursday.
Sajida - Haripur Jun 19, 2017
hyderabadi chicken biryani is a pure traditional Pakistani dish. I think that a very few people of Pakistan know this recipe for making hyderabadi biryani. So thank you for the recipe


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Smelling biryani? You must be. Here is a special recipe of spicy Hyderabadi chicken biryani. This biryani renders a wonderful taste enriched with basmati rice and spiced chicken. It's unique spices distinguish it with other biryani recipes of the Pakistan and India. So are you going to enjoy it tonight?

Tags : hyderabadi biryani recipe hyderabadi chicken biryani recipe sanjeev kapoor


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