Hyderabadi Chicken Biriyani


Hyderabadi Chicken Biryani is a delicious and authentic dish, rich and flavorful with an enticing aroma. Though the steps look lengthy, this is one of the best biriyani dishes prepared at home. Follow the instructions well and you will never fail. This is a unique dish with the fried chicken pieces blended well with the aromatic rice and seasonings. Mint and coriander leaves enhances the flavor and richness of the dish. The mouth watering dish is simply irresistible and will tempt you for more and more. Hyderabadi Chicken Biriyani is one of the most popular and delectable biryani dishes, spread all over the country and even abroad. All the efforts required for preparing the biriyani will be well rewarded. You can serve the dish for functions and other special occasions. Cooked basmati rice is layered alternatively with chicken masala and cooked in slow dum trapping the steam to retain the flavor and aroma.

I love Hyderabadi Chicken Biriyani and it has become the star of my family. Indian dinners and festive occasions are never complete without a pot of flavorful aromatic biriyani dish. Finding the apt recipe is much of a daunting task. Cooking a biriyani dish is actually an art. To ease your burden, I have given a well illustrated recipe that even a new comer can follow. Easy Hyderabadi Chicken Biryani is a one pot meal, healthy, nutritious and wholesome. Both young as well as the elderly love the dish. You can adjust the spices and reduce the heat if kids are around. Chicken is rich in protein and other vital nutrients required for body. You can discover a well detailed Hyderabadi Chicken Biriyani recipe here that can be easily prepared at home. And don’t forget to send me feed back. Enjoy the dish with your family as a weekend special.


Hyderabadi Chicken Biryani

Prep Time 45 minutes
Total Time 45 minutes
Cuisine Andhra
Servings 3 people


For chicken gravy:-

For garnishing:-

  • 2 nos Hard boiled eggs


  • For preparing Hyderabadi Chicken Biryani, first cut chicken into 6-8 big pieces.
  • Heat 1/2 cup of oil in a kadai.
  • Fry sliced onions to brown in color. Keep aside.
  • Marinate chicken with slit green chillies, finely chopped mint and cilantro leaves, whisked yoghurt, brown onion, 1/2 cup oil and all the ingredients mentioned for chicken gravy: ginger garlic paste, garam masala powder, whole garam masala, turmeric powder and chilli powder, required salt expect water and oil for 2 - 3 hrs. Keep in fridge.
  • Clean and soak rice in water for 1 hr.
  • Soak saffron in luke warm milk.
  • Knead dough with enough water. Keep aside in a closed container.
  • Thaw the chicken for 10 mins.
  • Heat 2 tbsp of oil in a kadai.
  • Add the marinated chicken and shallow fry for 2 mins.
  • Add hot water and cook till half done and the gravy is thick.
  • Measure the quantity of gravy which should be approx 3 cups.
  • Check for any seasonings.
  • Heat 2 tbsp of oil in rice container.
  • Fry green chillies for 2 seconds followed by whole garam masala and shahjeera and saute for 2 seconds.
  • :- At no stage masala should burn.
  • Add soaked basmati rice and saute for 1 min.
  • :- Be careful not to break the rice grains.
  • Add hot water and salt and cook rice till half done.
  • Drain the rice in a colander.
  • Separate the gravy and half cooked chicken.
  • Measure the quantity of gravy which should be approx 3 cups.
  • :- If the quantity of gravy is less, add required amount of water.
  • Take a flat thick bottomed vessel and heat clarified butter.
  • Reduce flame to the very minimum.
  • Spread a layer of chicken pieces and a laddle of gravy.
  • On top, spread few mint and cilantro leaves (1/2 tbsp).
  • On top of that, spread rice.
  • On top of this, a ladle of gravy goes.
  • Do till all the parboiled rice and chicken is over.
  • :- The top layer should not have any chicken pieces.
  • Spread mint and cilantro leaves and pour on top of this saffron soaked milk in a circle.
  • Lengthen the dough to the size of mouth of the vessel.
  • Place very firmly on the vessel.
  • Place the lid very firmly on the dough as to no steam escapes.
  • Cook on very low flame till steam starts to comes out (20-30 mins).
  • Take off from stove.
  • :- Do not open till next 1/2 hour.
  • Cut 2 boiled eggs into half and place them on top of biryani.
Tried this recipe?Let us know how it was!

Response (4)
  1. S
    Swathi August 2, 2007

    Excellent perfect recipe. Prepared on my kids birthday and liked by one and all. And i am very sorry for the rating by chef. just coz there is ghosht word such a good recipe cant hve 2 rating . Wondered wht annoyed MR chef so much. Try one and all . i hve tired with chicken yummmmmy.

  2. M
    Mohamed A. Ebrahim June 14, 2012

    Excellent recipe.. My wife and kids loved the Biriyani… This is my first time making this dish and everyone enjoyed it! thanks much…

  3. s
    sowmya May 7, 2007

    thank u very much, really this is a perfect biryani.Actually I tried it with mutton i think even with chicken it will turn out good. can we marinate the meat for an overnight!!!! please reply so that it save time the next day we can complete in 45min or 1 hr.please tel me

  4. s
    sheela December 29, 2006

    This is perfect biryani ,realy tastes yummy,if anyone reads plz try it out

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