Hyderabadi Chicken Biryani Recipe
If you love biryani that’s juicy, aromatic, and full of authentic flavor, you’re going to fall in love with this Hyderabadi Chicken Biryani. This isn’t just any biryani — it’s the perfect blend of tender chicken, fragrant rice, and slow “dum” cooking that makes every bite rich and unforgettable.
I’ve made this recipe countless times for family dinners, Eid feasts, and even picnics. And every time, it’s been a huge hit! The best part? You don’t even have to fry the chicken separately — it cooks slowly with the rice, absorbing all the spices beautifully.
Let me show you exactly how to create this delicious masterpiece at home!
Why You’ll Love This Hyderabadi Chicken Biryani
- Perfectly juicy chicken without frying
- Rich and deep flavor with simple ingredients
- No complicated steps or restaurant-only secrets
- Ideal for parties, family dinners, picnics, and festive occasions
Ingredients You’ll Need:
For Fried Onions:
- 1.5 cups oil
- 2 large onions, finely sliced
For Chicken Marination:
- 1 kg chicken (bone-in pieces)
- 1 tbsp vinegar (or lemon juice)
- 2 green chilies
- 2 tomatoes, sliced
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 cup chopped fresh coriander
- 1 tbsp dry coriander powder
- 1 tbsp homemade or store-bought biryani masala
- 1 tbsp red chili powder
- 1 tbsp whole coriander seeds
- 1/2 tsp garam masala powder
- 1.5 tbsp salt (or to taste)
- 5-6 black peppercorns
- 3-4 cloves
- 1 small cinnamon stick
- 1 tbsp cumin seeds
- 2 star anise (badiyan ke phool)
- 1/2 cup yogurt
- A few mint leaves
- Bay leaves (optional)
For Rice:
- 1 kg basmati rice
- Water for boiling
- 1-2 bay leaves
- 2-3 cloves
- 1 tbsp cumin seeds
- 1 tbsp oil
- 1 tbsp vinegar or lemon juice
- Salt to taste
For Final Dum Layer:
- Remaining fried onions
- A few mint leaves
- Some extra fresh coriander
- Biryani food color (optional)
How to Make Authentic Hyderabadi Chicken Biryani
Step 1: Prepare the Fried Onions
In a pan, heat oil and add the thinly sliced onions. Fry them over medium heat until golden brown but not burnt. Once done, remove them from the oil and set aside on a paper towel.
Pro Tip: Save the flavored oil for later steps!
Step 2: Marinate the Chicken
In a large pot, add the chicken pieces.
Mix in vinegar, green chilies, sliced tomatoes, garlic paste, ginger paste, chopped coriander, dry coriander powder, biryani masala, red chili powder, whole coriander seeds, garam masala, salt, black peppercorns, cloves, cinnamon, cumin seeds, and star anise.
Add half of the fried onions and mix well.
Pour in the yogurt, mint leaves, and a little bay leaf if you like.
Finally, pour in about 1 cup of the reserved flavored oil.
Mix everything thoroughly so the chicken gets fully coated. Marinate for at least 3 to 4 hours in the fridge for best flavor.
Step 3: Parboil the Rice
In a large pot, bring plenty of water to a boil.
Add bay leaves, cloves, cumin seeds, oil, vinegar, and salt.
Wash and soak the basmati rice for 5-6 minutes, then add it to the boiling water.
Cook the rice until about 40-45% done. This is critical: don’t overcook it now, because it will finish cooking on dum (steam).
Drain the rice immediately and set aside.
Step 4: Layering the Biryani
Take a large heavy-bottomed pot or a large Dutch oven.
Add the marinated chicken into the bottom of the pot. (No need to fry it separately!)
Top the chicken with the semi-cooked rice.
Sprinkle the remaining fried onions on top.
Add a few fresh mint leaves, some coriander, and a sprinkle of biryani food color if you like a more vibrant look.
Cover the pot tightly with a lid. You can place a clean kitchen cloth (rumal) over the pot before covering to seal the steam.
Step 5: Dum Cooking
- Cook on medium heat for 10 minutes.
- Then place the pot on a heavy tawa (griddle) and cook on very low heat for 40-45 minutes.
Important: During this time, do not lift the lid!
This “dum” process allows the chicken to cook slowly in its own juices while the rice absorbs all the amazing flavors.
Step 6: Fluff and Serve
After the dum time is over, open the pot carefully. You’ll be greeted with the most amazing aroma!
Gently fluff the rice with a wide spoon or plate. Serve hot with raita, salad, and your favorite chutneys.
Serving Suggestions:
- Serve with cucumber raita or mint yogurt chutney.
- Pair with salad or fried papad.
- Perfect for Eid, dinner parties, casual get-togethers, or even family picnics!
Pro Tips for Best Results:
- Marinate the chicken for at least 3-4 hours (or overnight if you can).
- Don’t overcook the rice during boiling; 40-45% is perfect.
- Always use a heavy-bottomed pot to prevent burning.
- Dum cooking on low flame ensures maximum flavor absorption.
- Adding a bit of flavored oil enhances richness.
