Hyderabadi Biryani Recipe

Hyderabadi Biryani is a fragrant, flavorful dish of spiced rice and marinated chicken slow-cooked together in layers. This Best Hyderabadi Biryani Recipe showcases the traditional dum cooking method, where basmati rice and marinated chicken are cooked under steam to achieve a rich, aromatic flavor. The result is a beautifully balanced dish with tender chicken and perfectly cooked, flavorful rice. Whether served at a family gathering or for a special occasion, this biryani is sure to be a crowd-pleaser. Pair it with raita or salan for a complete meal.

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Prep Time 1 30

Cook Time 1

Total Time 2 30

Course Main Course

Cuisine Festive Indian Sweets, Hyderabadi, Indian

Servings 5 People

Calories 500 kcal

Equipment

Heavy-bottomed pot or Dutch oven (for dum cooking)
Large mixing bowl (for marinating)
Strainer (for draining rice)

Ingredients

For the Chicken Marinade:

1 Ib (450g) chicken, bone-in preferably thigh or drumsticks
1 cup yogurt
1 tbsp ginger-garlic paste
2 tbsp lemon juice
1 tsp garam masala
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
2-3 green chilies slit
salt to taste

For the Rice:

2 cups basmati rice soaked for 30 minutes
4 cups water
1 bay leaf
4 cloves
3 cardamon pods
1 cinnamon stick
1/2 tsp cumin seeds
salt to taste

For Layering and Dum:

1 large onion thinly sliced
1/2 cup mint leaves chopped
1/2 cup cilantro leaves chopped
2 tbsp ghee clarified butter
2 tbsp A pinch of saffron soaked in warm milk
1 tsp kewra water optional
fried onions for garnish

Instructions

1. Marinate the Chicken
In a large mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric, red chili powder, coriander powder, cumin powder, green chilies, and salt. Add the chicken pieces to the marinade, coat well, and let it marinate in the refrigerator for at least 2 hours (overnight for best results).
2. Prepare the Rice
Rinse the basmati rice thoroughly and soak for 30 minutes. In a large pot, bring 4 cups of water to a boil and add the bay leaf, cloves, cardamom, cinnamon stick, cumin seeds, and salt. Add the soaked rice and cook until it's 70% cooked (parboiled). Drain the rice and set aside.
3. Fry the Onions
In a skillet, heat ghee and fry the sliced onions until they are golden brown and crispy. Remove and drain on paper towels. Set aside for garnishing and layering.
4. Layer the Biryani
In a heavy-bottomed pot or Dutch oven, spread the marinated chicken in a single layer at the bottom. Add half of the parboiled rice over the chicken. Sprinkle half of the fried onions, mint, cilantro, and saffron milk over the rice.
Repeat with the remaining rice, fried onions, mint, cilantro, and saffron milk. Drizzle kewra water for additional fragrance, if using.
5. Cook on Dum
Cover the pot tightly with a lid or aluminum foil to seal in the steam (dum). Cook on medium heat for 5 minutes, then reduce the heat to low and cook for another 25-30 minutes. This slow-cooking method allows the flavors to meld together, with the chicken cooking in its own juices and the rice absorbing all the spices.
After 30 minutes, turn off the heat and let the biryani rest for 10 minutes before opening the lid.
6. Serve
Gently fluff the biryani with a fork and garnish with additional fried onions. Serve hot with raita or salan on the side.

Notes

Rice Cooking: Be careful not to overcook the rice during the boiling stage, as it will continue to cook during the dum process. The rice should be firm and not mushy.
Vegetarian Option: For a vegetarian version, replace the chicken with paneer or mixed vegetables like potatoes, carrots, and green peas.
Flavor Enhancers: Adding kewra water and saffron enhances the fragrance of the biryani, making it more authentic. However, these ingredients are optional.