Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani | Dum Biryani Recipe

Hyderabadi Chicken Biryani

This post was “supposed” to be a cookie post… yes… only if I hadn’t added salt to softened butter, mistaking it for sugar! I can’t believe it! This is what happens when I’m overexcited! grrr… Cookies will be coming up soon, but for now, enjoy this delish biryani!

I like making biryani with boneless chicken, if I’m making for a large group / guests. Everybody gets to enjoy the meat & it’s easier to eat. I don’t want people fighting over drumsticks :p

This is how I make it 🙂 

Serves: 4-6


600 gms / 1.3 lb Boneless skinless chicken thighs (cubed) or Chicken on bone cut into pcs
1 tbs Ghee (clarified butter) + 2 tbs flavored rice water
1 tsp Saffron
1.5-2 tbs Lukewarm Milk
1 cup Fried Onions **, divided into 3 equal parts


  • 1/2 cup / 110 gms- Greek Yogurt / Thick Yogurt / Hung curd
  • Spice Mix – Grind all the spices and set aside
    • 1 Cinnamon Stick (1.5″)
    • 5-6 Cloves
    • 5-6 Elaichi /Green Cardamom
    • 1 Badi Elachi / Black Cardamom
    • 1 Mace / Javetri (small)
  • 1 1/2 tbs. Ginger-Garlic paste
  • 1-2 Green Chili, finely chopped (or to taste)
  • 1/2 cup Mint leaves, finely chopped
  • 1/2 cup Cilantro/ Coriander leaves, finely chopped
  • 1 tbs Lemon Juice
  • 1/2 tsp red chili powder (or to taste)
  • 1/8 tsp Turmeric powder
  • Salt to taste
  • 2 tbs Oil (reserved from fried onions)

For the Rice

  • 1 1/2 cup Basmati Rice
  • 5 cups Water
  • 2 Bay leaves
  • 1 tsp Black cumin seeds / Shahi Jeera
  • 1 Cinnamon Stick (1″)
  • 2-3 Cloves
  • 2-3 Green Cardamom
  • 1/2 tsp Kewra Water
  • 2 tsp Salt or to taste


STEP 1 – Prepare Crispy Fried Onions & set aside

Crispy Fried Onions

STEP 2 – Marinating the Chicken

  1. In a large bowl, take chicken pieces and add all ingredients mentioned under the marinade list, except oil. Also add 1 part (1/3rd cup)of crushed. fried onions. Mix well to make sure chicken pieces are well coated.
  2. Drizzle 2 tbs reserved oil (from fried onions) to coat the chicken pieces and mix gently. Cover and refrigerate for at least 4 hours.

STEP 3 – Assembling

1. Wash rice until water runs clear and soak for 30 mins. Remove the chicken from refrigerator and let it sit at room temperature for 15-20 mins. Soak saffron in lukewarm milk and set aside.

2.  Heat water in a wide- mouthed vessel / stockpot on medium high heat. Add the whole spices, kewra water, salt and bring to a rolling boil. Now, add pre-soaked, drained rice to the boiling water. Let the water come to a boil after adding the rice. Cook rice for exactly 5 minutes** after the water starts to boil again or until the rice are 50% cooked.

3. While the rice is boiling, take a heavy bottom vessel/ handi and spread the marinated chicken along with the marinade.

Hyderabadi Chicken Biryani

4. After 5 minutes, remove the partially cooked rice along with the whole spices and spread it evenly on the chicken.

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

5. Layer the rice with 1/2 of the balance onions and spread the saffron infused milk. Mix 1 tbs of desi ghee with 2-3 tbs of the leftover seasoned rice water. Using a spoon, spread it along the edges of the wok/ handi and towards the centre.
Hyderabadi Chicken Biryani
Hyderabadi Chicken Biryani

6. Seal the pan/wok/handi using prepared roti dough OR by placing a foil, followed by the lid. The idea is not to let the steam escape. Make sure the utensil being used has a well- fitted lid.

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

7. Turn on the heat and cook biryani on high flame for the first 5-6 mins. Reduce the heat to low and place the wok/stockpot/ on a tawa/ griddle and cook for another 20-22 minutes**. Once done, turn off the heat and let it sit. Do not open for another 10-15 minutes. Be patient 😛

8.  Delicious, mouth – watering biryani is now ready to be served! Carefully scoop out from one end and garnish with the balance fried onions. Serve with Salan or a raita of your choice!

Hyderabadi Chicken Biryani


  1. Fried onions can be prepared ahead and used as and when required. The oil needs to be cooled completely before adding to the marinade.
  2. If using chicken on bone, make slits before marinating the chicken. Marinated chicken can be refrigerated overnight.
  3. It is very important to use good quality, fragrant basmati rice for this recipe. As mentioned in the recipe, I like to cook the rice for exactly 5 minutes after the water comes to a rolling boil again. I have come to this number after trying and testing all possible ways to get the rice right.
  4. If you do not like whole spices, tie the whole spices except cumin in a muslin cloth before adding to the boiling water. Remove the muslin potli / bag with spices once the rice is partially cooked.
  5. Cooking time for chicken varies from region to region. Please adjust accordingly.

I’m bringing this delicious dish to Angie’s Fiesta Friday being co-hosted by Sadhna@Herbs,Spices and Tradition and Natalie@Kitchen,Uncorked

Have a great week ahead!

Sonal 🙂


©Foodbound, 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.


12 thoughts on “Hyderabadi Chicken Biryani

  1. A piece of advice: talk to yourself while baking/cooking. 😀 It helps me, really. Well, most of the times. We will be waiting for the cookies. 😀 But for now, I will be enjoying this delicious Biryani. xx

    Liked by 1 person

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