Hyderabadi Chicken Biryani

  • Yield : 1.5 kg
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m

Biryani – fail proof one dish weekend dinner

Hyderbadi Chicken Biryani. Every grain of rice colourful and flavourful, a bite of chicken with every spoonful, the crunch of fried almonds interspersed with spicy and minty freshness. This dum biryani recipe is a fail proof biryani recipe and is so easy and so full of flavours that you would want to make it every weekend. So why delay; I am making it again, and you should too.

The Origin of Biryani

There is a theory about the Mughals having brought biryani to South Asia, but another theory claims that the dish was known in India before Babur came to India. The 16th century Mughal text Ain-i-Akbari makes no distinction between biryanis and pulao. It states that the word “biryani” is of older usage in India. A similar theory – that biryani came to India with Timur’s invasion – also appears to be incorrect, because there is no record of biryani having existed in his native land during that period.[4] There are references to a dish of “fried” rice, flavoured with various aromatic spices and condiments in ancient texts of India, which were enjoyed by the ruling classes. There was a traditional culinary preparation native to Bengal where semi-cooked fish was steamed with rice, letting the rice absorb its aroma, in a covered earthen pot, in a manner in which biryani is prepared. Hence this ‘dum’ style of cooking is not new to the South
Source: Wikipedia

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani


  • Chicken 800gms - 1 kg (dressed, in bone cut into 10 pcs)
  • Garlic 2 Tbsp Crushed
  • Ginger 2 Tbsp Grated
  • Salt 1.5 Tsp (to taste)
  • Lemon 2 (juiced)
  • Yogurt 1 cup
  • Turmeric 1 Tsp
  • Red Chile Powder 1 Tsp (more if you like spice)
  • Garam Masala 1.5 Tsp
  • Coriander 1 bunch
  • Mint 1/2 bunch
  • Green Chilies 4-5 cut length wise
  • Onions 5 sliced lengthwise
  • Ghee 5 Tbsp
  • Rice 2.5 cups (500 gms)
  • Almonds 15 (soaked and skin removed)
  • Bay leaf 2
  • Clove 5
  • Cardamom 4
  • Cumin seed 1 Tbsp
  • Cinnamon 1" stick
  • Saffron 1 pinch
  • Rose water or Kewra concentrate 1/4 Tsp mixed in 1/2 cup of water.


Step 1

Marinate the chicken with ginger, garlic, salt, 1/2 of lemon juice, yogurt, turmeric, red chili powder, green chilies, 1 Tsp garam masala, half the coriander and half of mint leaves. Allow the chicken to sit on the counter top absorbing the goodness of all these spice and herbs for about 1-2 hours. Or leave it in the fridge over night. If keeping in the fridge, bring the chicken and marinade back to room temperature before proceeding with next step

Step 2

Deep fry the peeled almonds and keep aside. Also fry the Onions and keep aside.

Step 3

Heat water in a deep vessel and when it starts to boil, add salt, bay leaves, cloves, cardamom, cumin seeds, cinnamon and lemon juice. Add the washed rice and parboil the rice till the rice. The rice should cook about 40% and should still have a bite.

Step 4

In a pressure pan, heat 2 Tbsp ghee (the ghee used for frying almonds and onion works best). Reduce the heat and add the marinated chicken along with half the fried onions and mix well.

Step 5

Layer half the par boiled rice over chicken in the pan. Spread on it remaining (but 1 Tbsp) fried onions, 2 Tbsp ghee, balance coriander leaves, and mint leaves and then layer the remaining rice over it. Sprinkle 1/2 Tsp garam masala over the rice.

Step 6

Spread the saffron strands and rose/kewra water along with 2 Tbsp ghee over the rice. Also sprinkle fried almonds over the rice. Close the pressure pan and allow the biryani to cook for about 30 min on low heat (reduce heat after the 1st whistle)

Step 7

When cooked, mix the rice and meat carefully and garnish the biryani with remaining fried onions, coriander and mint leaves.

Serving Suggestion

Serve this delectable Hyderabadi Chicken Dum biryani with dahi pyaz kachumbar or raita

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Recipe Comments

Comments (21)

  1. posted by Yash roy on October 19, 2018

    you have nice recipe…keep it up

    • posted by Swati Sani on October 22, 2018

      Thank you.

  2. posted by Jasmin on May 6, 2018

    Best everyone loved it ❤️❤️ thnx you

    • posted by Swati Sani on May 6, 2018

      Glad that my recipe was appreciated. <3

  3. posted by Mina on September 12, 2017

    What exactly do you mean by enough moisture? Do I need to add extra water?

    • posted by Swati Sani on September 12, 2017

      Yes you need to mix warm water and milk and add just enough so that the rice doesn’t become mushy and at the same time the biryani doesn’t stick to the bottom of the pan and burn.

  4. posted by Mina on September 12, 2017

    Hello swati
    I am going to try this recipe on this weekend. How much time will it take to cook in a heavy bottom vessel as I do not have pressure cooker or pan.

    • posted by Swati Sani on September 12, 2017

      Should take about 30 mins. See to it that you have enough moisture to cook and seal the vessel well.

  5. posted by anamika bivera on June 11, 2017

    Hi Swati, loved ur recipe.have one doubt.if rice needs to 40 percent done how long should I book it in hot water.thanks

    • posted by Swati Sani on June 12, 2017

      Thanks. Happy that you liked the recipe. You can cook the rice for about 2-3 mins after the water boils.

  6. posted by Lincy Francis on June 2, 2017

    Are we also supposed to add some extra water in the cooker? My mother said that it will not whistle without water inside? Have you forgotten to mention that here? Please clarify.

    • posted by Swati Sani on June 3, 2017

      No, you don’t need to put extra water in this dish. If you do, the Biryani will become mushy. The chicken has enough water for the steam and the rice is already 40% done.

  7. posted by Khatija on May 12, 2017

    I made this today. It turned out yum and the recipe is so simple to follow and execute! Thanks a lot Swati Aunty!! 🙂 🙂 🙂

    • posted by Swati Sani on May 12, 2017

      So happy you liked it. Thanks, beta.

  8. posted by AMRITA P S on November 13, 2016

    Fingerlicking recipee…loved it ☺ the biryani came out really well ☺ thanks swati☺

  9. posted by Prabha on March 19, 2016

    i love your recepies, thank you for sharing.

  10. posted by Lalani FAURE on March 10, 2016

    Hi Swati,
    I am going to try this recipe this week-end !! You seem to be a very pleasant and taking every thing easy to love a happy life. Keep it up, Lalani

  11. posted by SYVIA D SOUZA on February 29, 2016

    VERY GOOD……YUMMY!!!!!!!

  12. posted by mustabsheera on January 12, 2016

    plz tell me how to make garam masala. what ingredients needs?

  13. posted by Alka on November 1, 2015

    Beautifully explained Swati……my family loves Biryani and your look so yummy……

    • posted by Swati Sani on November 1, 2015

      Thank you, Alka.


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