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    Home » Recipes

    25th February 2021 Dinner

    Home » Recipes

    Hyderabadi Chicken Biryani

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    Hyderabadi chicken biryani is a delicious, aromatic Biryani recipe where marinaded Chicken is layered  with rice, spices and fried onions. Probably the most well known Biryani recipe out there and it is easy to understand why!

    Hyderabadi Chicken Biryani in a plate

    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.

    This is then 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.

    Fried onions in a fine mesh strainer

    Soak Saffron in Milk and set aside. I like to warm the Saffron a little and then crumble it into milk.

    Saffron crumbled 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.

    Chicken being marinaded in onions, Yoghurt and spices

    Chicken in bowl with marinade ingredients

    Bring water to a boil and add Salt, Oil and whole Spices.

    Water with 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.

    Rice added to water in pot

    Par boiled rice in pot

    Add Chicken to the bottom of the pot.

    Chicken at bottom of pot with coriander on top

    Add some Coriander, Mint, Fried Onions.

    Add Rice and 1/2 the Lemon.

    Chicken added on top of rice layer

    Saffron milk being poured over rice

    Rice with colouring on top

    Repeat layers till everything is used up.

    Add some Ghee on top, along with the Saffron Milk, remains lemon and Colouring.

    Ghee dotted all over the top of rice

    Cover with 2 layers of foil and bake at GM 4/180 C for 1 hour. 

    Hyderabadi Chicken Biryani in a plate with chillies and coriander on top

    Hyderabadi Chicken Biryani with saffron milk being poured in

    Hyderabadi Chicken Biryani in a plate

    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.

    Rice

    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

    Getting this stage right means you get the most deliciously sweet flavour.

    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

    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:

    Peri Peri Rice

    Keema Rice

    Pakistani Chicken Biryani Recipe

    Chicken Akni, One Pot Chicken and Rice

    Kadhi Khichdi

    Dal Chawal

    Why not try it without the rice:

    Chicken Hyderabadi

    For sides:

    Kachumber Salad

    Onion Raita

    **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 with ingredients scattered around

    Hyderabadi Chicken Biryani in a plate with chillies and coriander on top
    5 from 6 votes
    Print

    Hyderabadi Chicken Biryani

    Hyderabadi chicken biryani is a delicious aromatic Biryani recipe where marinaded Chicken is layered  with rice, spices and fried onions. 

    Course Dinner, Lunch
    Cuisine Hyderabadi, Indian
    Keyword Dum Biryani, Dum Chicken Hyderabadi, Hyderabadi Biryani, Hyderabadi Chicken Biryani
    Cook Time 1 hour 10 minutes
    Optional Marinade 2 hours
    Total Time 1 hour 10 minutes
    Servings 6
    Calories 684 kcal
    Author Safira

    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

    1. 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

    1. 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. 

    2. 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

    1. Bring water to a boil and add Salt, Oil and Black Cardamom, Green Cardamom, Cloves, Bay Leaves and Cinnamon Stick.

    2. Add the Rice and boil for 5 - 6 minutes. Drain and remove to a flat dish or pot to cool.

    Assembly

    1. Add Chicken to the bottom of the pot that you boiled the rice in.

    2. Add a layer of Coriander, Mint and Onions on top.

    3. Add Rice and 1/2 the Lemon.

    4. Repeat layers till everything is used up.

    5. Add some Ghee on top, along with the Saffron Milk, remaining lemon and Colouring if using.

    6. 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. 

     

    Nutrition Facts
    Hyderabadi Chicken Biryani
    Amount Per Serving
    Calories 684 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 11g69%
    Trans Fat 1g
    Cholesterol 144mg48%
    Sodium 821mg36%
    Potassium 600mg17%
    Carbohydrates 70g23%
    Fiber 4g17%
    Sugar 6g7%
    Protein 29g58%
    Vitamin A 208IU4%
    Vitamin C 9mg11%
    Calcium 126mg13%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. ramesh says

      October 05, 2021 at 4:30 am

      5 stars
      Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

      Reply
      • Safira says

        October 06, 2021 at 9:01 am

        Glad you all enjoyed it Ramesh. Thanks for the feedback. 🙂

        Reply
    2. Meher says

      January 11, 2023 at 11:21 pm

      5 stars
      Thank you so much for this recipe. My husband said this was the best biryani I've made so far 🙂 I was always nervous about the par boiled rice part. The way you explained how to do it was a game changer. Thanks again. This will be a regular in my household now

      Reply
      • Safira says

        January 12, 2023 at 8:15 am

        You are so welcome. Thankyou so much for your lovely feedback.

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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