hyderabadi biryani recipe chicken

Biryani image by Unileverfoodsolutions


Hyderabadi Biryani | Make Delicious Biryani at Home

Hyderabadi Biryani Recipe is a traditional chicken biryani recipe that is very famous in Hyderabad. You can use both chicken or mutton in it. Make this biryani for weeknight dinner or for your house parties. Full of flavor and test, this recipe is easy to prepare and you can serve it with Raita.

Recipe Card

  • Recipe Cuisine: Indian
  • How many people: 4 – 6
  • Timing: 30 mins to 1 hour
  • Meal Type: Non-Veg

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  • Chicken 1 kg
  • Basmati rice 1/2 kg
  • Water 2 glasses
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Green chilli 3
  • Finely chopped mint leaves 1 cup
  • Chopped coriander leaves 1 cup
  • Chopped red chilli powder 1 tsp
  • Saffron 8 -10 threads
  • Half cup milk
  • Yoghurt 2 cups
  • Lemon juice 3 tbsp
  • Cloves 7-8
  • Bay leaf 2
  • Green cardamom 4-5
  • One inch piece of cinnamon
  • Ghee 2 tbsp
  • Oil three quarter cup
  • Salt as per taste
  • Spices to make the paste
  • Small black pepper
  • 1 pan
  • A heavy-bottomed Kadhai/vessel
  • A pressure cooker

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Hyderabadi Biryani Chicken Recipe

  • Firstly, put saffron in milk and keep it.
  • After this, grind 7 cloves, 4 cardamoms, half an inch of cinnamon, and black pepper.
  • Now put oil in a pan and keep it on high flame for heating.
  • Then add onions and fry till golden. Take it out on a plate and let it cool.
  • Turn off the flame and grind the onion.
  • Now add ginger-garlic paste to the chicken and mix it well. –
  • After this add red chili powder, salt, half coriander leaves, half mint leaves, lemon juice, green chili, powdered spices, onion, curd, and fried onions Add oil and mix it well and keep it for 2 hours.
  • Now keep a heavy-bottomed pan on medium flame. Add marinated chicken to it and cook till it becomes light golden. Take it out in another vessel. Clean the pan.
  • Put water, rice, cloves, bay leaves, cardamom, and cinnamon in the pressure cooker.
  • Add salt as per taste and keep it on medium flame. Take care not to close the lid of the cooker. It is enough to cover it from above.
  • When it comes to a boil or the rice is cooked up to 80 percent, then turn off the flame and filter the rice water and keep it spread on a big plate.
  • Now put a heavy-bottomed pan on medium heat and add ghee to it.
  • When the ghee becomes hot, spread half the rice in it first and then chicken over it. Then spread the remaining rice over the chicken.
  • Then spread saffron milk, mint leaves, and coriander leaves on the rice.
  • Lastly, pour the remaining ghee over it.
  • Cover the pan and cook on low flame for 12-15 minutes.
  • After the stipulated time, take out the biryani on the plate and eat it with raita and serve it to others.

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