Hyderabadi chicken biryani is a delicious aromatic Biryani recipe where marinaded Chicken is layered with rice, spices and fried onions.
Hyderabadi Chicken Biryani
Hyderabadi Biryani is thought to be one of the best Biryanis and I have always wanted to make it.
In this recipe marinaded meat (in this case, Chicken) is layered with par boiled rice and the whole lot in steamed together (Dum) to make for a fragrant beautiful Biryani that is packed full of flavour.
Ingredients in Hyderabadi Chicken Biryani
- Basmati Rice: Use a long grain, aged Basmati Rice where possible.
- Chicken Thighs/Drumstick: This is the juiciest and most flavourful meat.
- Yogurt: Plain or Natural work well.
- Ginger, Garlic and Green Chilli – These are added in the Chicken marinade.
- Whole and Ground Spices – for maximum flavour.
- Coriander and Mint : Use fresh herbs when you can.
- Saffron: Add to slightly warmed Milk to bring out it’s colour and taste.
- Onions: Sliced, fried and drained and added between layers.
- Lemon Juice: Helps the grains of rice to remain separate.
- Ghee: I love the flavour of Ghee in Biryani but if you don’t have any, leave it out.
How to make it
Full recipe is at the bottom of the page:
Make a batch of fried onions to use in the marinade and layering of the Biryani or use a good shop brought variety. There are some really good ones available now that don’t disintegrate into crumbs of you look at them wrong.
Soak Saffron in Milk and set aside. I like to warm the Saffron a little and then crumble it into milk.
Marinade Chicken thighs and drumsticks in Yoghurt, Ginger, Garlic, Green Chilli, Red Chilli, Turmeric, Coriander Powder, Cumin Powder, Garam Masala, Salt, Pepper and 1/3 of the fried Onions.
Bring water to a boil and add Salt, Oil and whole Spices.
Add the Rice and boil till the water has just absorbed. Remove to a flat dish or pot to cool.
Add Chicken to the bottom of the pot.
Add some Coriander, Mint, Fried Onions.
Add Rice and 1/2 the Lemon.
Repeat layers till everything is used up.
Add some Ghee on top, along with the Saffron Milk, remains lemon and Colouring.
Cover with 2 layers of foil and bake at GM 4/180 C for 1 hour.
TOP TIPS AND FAQ’S
Stove top cooking – When cooking on the stove, I tend to place the pot on a flat tawa or griddle. This is to help the heat to distribute evenly.
What Rice to use– I use long grain, aged Basmati rice in this recipe. I use Tilda or Mustafa rice. It is less likely to clump together. Long grain aged Basmati rice is the best option for Biryani recipes.
Caramelising onions – means you get the most deliciously sweet flavour out of them but keep an eye on them to make sure they don’t burn and drain them on kitchen paper.
Pre soak the rice – If time permits, you should always soak your rice for 20 to 30 minutes before cooking. Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish. If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot. Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked.
Biryani Masala – You can also used boxed Biryani Masala in this recipe and add it to the Chicken.
Add the right amount of water – It is really easy to add too much water to rice. So make sure that you do not add too much, especially if you have pre-soaked the rice. For the most part, the rice to water ratio in all recipes requires a ratio of 1:2. However, this ratio can vary depending on the type of rice used or the cooking method used. This also changes when it comes to Biryani because the rice is par boiled and drained before the final steam. This stage takes no longer then 7 – 8 minutes max. There are some varieties of Basmati rice that come parboiled. They will need less water then a regular Basmati Rice. Stick to the quantities mentioned in the recipe if you are using regular Basmati.
What to do if you forget to add Salt – On many occasions over the years, I have forgotten to add Salt to rice. In fact I forgot to add Salt to the Rice I made when my inlaws were coming around for the first time. This is what my father in law taught me.. He said, add the salt to 1 cup of water and bring to a simmer. Use the bottom of a spoon to create holes in the surface of the rice and pour the water in. Cook on low for 10 – 15 minutes. It works..every time.
Reheating and Storage for Hyderabadi Chicken Biryani
This Biryani lasts covered in an airtight container in the fridge for up to 2 days. It can also be frozen for up to 2 months. Rice must be piping hot when reheated.
more rice recipes you may enjoy:
Pakistani Chicken Biryani Recipe
Chicken Akni, One Pot Chicken and Rice
Why not try it without the rice:
For sides:
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Hyderabadi Chicken Biryani
Hyderabadi chicken biryani is a delicious aromatic Biryani recipe where marinaded Chicken is layered with rice, spices and fried onions.
Ingredients
Saffron Milk
- ¼ tsp Saffron Strands dry pan fried till fragrant (optional step)
- 60 ml Milk slightly warmed
Chicken Marinade
- 125 ml Oil for deep frying onions
- 4 large Onions Sliced into half rounds
- 4 Chicken Thighs Skinless
- 4 Chicken Drumsticks Skinless
- 170 g Plain Yoghurt
- 1 tbsp Ginger Paste
- 1 tbsp Garlic crushed
- 1 tsp Green Chilli Paste Optional
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tbsp Garam Masala Powder
- 1 tsp Salt
- ½ tsp Ground Black Pepper
Rice
- 560 ml Water 2 ¼ Cup
- ¾ tsp Salt
- 2 tbsp Oil
- 2 Black Cardamom
- 3 Green Cardamom slightly bashed open
- 4 Cloves
- 2 Bay Leaves
- 1 small Cinnamon Stick
- 420 g Basmati Rice 2 cups
Assembly
- Handful Fresh Coriander chopped finely
- 2 tbsp Mint Leaves chopped finely
- 3 tbsp Ghee
- ½ tsp Red or Orange Biryani Colouring mix with a little water if you like
Instructions
Saffron Milk
-
Soak Saffron in Milk and set aside. I like to warm the Saffron a little and then crumble it into milk. This is an optional step but I think it makes it more fragrant.
Chicken Marinade
-
Heat oil in a deep pan and add sliced onions. Fry until dark brown. Drain in a fine mesh strainer to get rid of excess oil.
-
Marinade Chicken thighs and drumsticks in Yoghurt, Ginger, Garlic, Green Chilli, Red Chilli, Turmeric, Coriander Powder, Cumin Powder, Garam Masala, Salt, Pepper and 1/3 of the fried Onions.
Rice
-
Bring water to a boil and add Salt, Oil and Black Cardamom, Green Cardamom, Cloves, Bay Leaves and Cinnamon Stick.
-
Add the Rice and boil for 5 - 6 minutes. Drain and remove to a flat dish or pot to cool.
Assembly
-
Add Chicken to the bottom of the pot that you boiled the rice in.
-
Add a layer of Coriander, Mint and Onions on top.
-
Add Rice and 1/2 the Lemon.
-
Repeat layers till everything is used up.
-
Add some Ghee on top, along with the Saffron Milk, remaining lemon and Colouring if using.
-
Cover with 2 layers of foil and bake at GM 4/180 C for 1 hour.
Recipe Notes
TOP TIPS AND FAQ'S
Stove top cooking - When cooking on the stove, I tend to place the pot on a flat tawa or griddle. This is to help the heat to distribute evenly.
What Rice to use– I use long grain, aged Basmati rice in this recipe. I use Tilda or Mustafa rice. It is less likely to clump together. Long grain aged Basmati rice is the best option for Biryani recipes.
Caramelising onions – means you get the most deliciously sweet flavour out of them but keep an eye on them to make sure they don’t burn and drain them on kitchen paper.
Pre soak the rice – If time permits, you should always soak your rice for 20 to 30 minutes before cooking. Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish. If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot. Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked.
Biryani Masala - You can also used boxed Biryani Masala in this recipe and add it to the Chicken.
Add the right amount of water – It is really easy to add too much water to rice. So make sure that you do not add too much, especially if you have pre-soaked the rice. For the most part, the rice to water ratio in all recipes requires a ratio of 1:2. However, this ratio can vary depending on the type of rice used or the cooking method used. This also changes when it comes to Biryani because the rice is par boiled and drained before the final steam. This stage takes no longer then 7 - 8 minutes max. There are some varieties of Basmati rice that come parboiled. They will need less water then a regular Basmati Rice. Stick to the quantities mentioned in the recipe if you are using regular Basmati.
What to do if you forget to add Salt - On many occasions over the years, I have forgotten to add Salt to rice. In fact I forgot to add Salt to the Rice I made when my inlaws were coming around for the first time. This is what my father in law taught me.. He said, add the salt to 1 cup of water and bring to a simmer. Use the bottom of a spoon to create holes in the surface of the rice and pour the water in. Cook on low for 10 - 15 minutes. It works..every time.
Reheating and Storage for Hyderabadi Chicken Biryani
This Biryani lasts covered in an airtight container in the fridge for up to 2 days. It can also be frozen for up to 2 months. Rice must be piping hot when reheated.
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