Hyderabadi Biryani

Preparation Time: 27 mins | Cooking Time: 40 mins | Serving: 2 People | Calories: 750 kcal | Type: Main Meal

hyderabadi biryani

Hyderabadi Biryani is a culinary masterpiece from Hyderabad, India, renowned for its rich flavors, intricate cooking techniques, and regal heritage. This aromatic dish features long-grain basmati rice, meticulously layered with tender, marinated meat, often chicken, lamb, or goat, infused with a blend of exotic spices like saffron, cardamom, cloves, and bay leaves. The meat is marinated in a mixture of yogurt, fried onions, and spices, which adds depth to the flavor. Slow-cooked in a sealed pot (dum style), the biryani is left to absorb the flavors, creating a harmonious blend of taste and aroma. Garnished with caramelized onions, boiled eggs, and fresh herbs, Hyderabadi Biryani is more than a meal—it’s a celebration of rich culinary tradition, perfect for festive occasions or an exquisite treat for any day.

Ingredients

  • Basmati Rice: 2 cups (400 g)
  • Chicken (bone-in, cut into medium pieces): 1 kg (2.2 lbs)
  • Yogurt (plain, full-fat): 1 cup (240 g)
  • Fried Onions (crispy, store-bought, or homemade): 1 cup
  • Ginger-Garlic Paste: 2 tablespoons
  • Green Chilies (slit): 4-5
  • Red Chili Powder: 1 teaspoon (or to taste)
  • Turmeric Powder: 1/2 teaspoon
  • Garam Masala: 1 teaspoon
  • Coriander Powder: 1 teaspoon
  • Cumin Powder: 1 teaspoon
  • Lemon Juice: 2 tablespoons
  • Fresh Mint Leaves (chopped): 1/4 cup
  • Fresh Coriander Leaves (chopped): 1/4 cup
  • Saffron Threads: 1 pinch (soaked in 2 tablespoons warm milk)
  • Ghee (clarified butter): 4 tablespoons
  • Cinnamon Stick: 1-inch piece
  • Cloves: 4
  • Green Cardamom Pods: 3
  • Bay Leaves: 2
  • Salt: 1 tablespoon (or to taste)
  • Water: 6 cups (for boiling rice)

Difficulty Level: Medium

Instructions

  1. Marinate the chicken.
    In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, lemon juice, half of the chopped mint and coriander leaves, and salt. Add the chicken pieces, coat them well with the marinade, cover, and refrigerate for at least 2 hours or overnight.
  2. Prepare the rice.
    Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. In a large pot, bring 6 cups of water to a boil. Add cinnamon sticks, cloves, green cardamom pods, bay leaves, and salt. Add the soaked rice and cook until the rice is 70–80% done. Drain the rice and set it aside.
  3. Layer the Biryani:
    In a heavy-bottomed pot, heat 2 tablespoons of ghee over medium heat. Add the marinated chicken, spreading it evenly at the bottom. Layer half of the partially cooked rice over the chicken. Sprinkle half of the fried onions, remaining mint and coriander leaves, and saffron milk over the rice. Repeat with another layer of rice, fried onions, and herbs.
  4. Cook the Biryani (Dum Cooking):
    Drizzle the remaining ghee over the top layer. Cover the pot with a tight-fitting lid or seal it with dough to ensure no steam escapes. Cook on low heat (dum) for 30–40 minutes, allowing the flavors to meld and the chicken to cook through.
  5. Serve:
    Gently fluff the biryani with a fork, ensuring the layers stay intact. Serve hot with raita (yogurt sauce) and a side of sliced onions and lemon wedges.