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Hyderabadi chicken biryani

Sreemoyee Bhattacharjee
60 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Hyderabadi chicken biryani RECIPE

Being from hyderabad, biryani has been my 1st love in food and nothing can beat this delicious delicacy for me. Hyderabadi biryani, my style

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Hyderabadi
  • Simmering
  • Main Dish
  • Gluten Free

Ingredients Serving: 4

  1. chicken (500-600gm)
  2. ginger garlic paste (1 tbsp)
  3. Red chilly powder (1 tsp)
  4. yoghurt (4 tbsp)
  5. Tej patta (bay leaf) (1)
  6. cloves (5-6)
  7. cardamom (2)
  8. cinnamon (1)
  9. Star annise (2)
  10. salt
  11. (Cloves+elaichi+cinnamon) powder - 1tsp
  12. saffron in milk - 4 tbsp
  13. Ghee/refined oil
  14. Sliced onions (2)
  15. coriander and pudina leaves (handful)
  16. Basmati rice (2 cups)
  17. Boiled eggs - 4


  1. Marinate thw chicken with yoghurt, salt, red chilly powder, (clove+elaichi+cinnamon) powder, tej patta and little oil (2 tsp) for atleast 4-5 hrs .
  2. Now fry the sliced onions till brown in refined oil and keep aside.
  3. Boil the basmati rice in water with rest of the whole garam masalas, salt till half done. Do not throw the starch hot water, will be used later.
  4. Now layer the kadhai with marinated chicken, followed the the half cooked basmati rice, then sprinkle the browned onions, corriander and pudina leaves , boiled eggs, saffron in milk.
  5. Add ghee/refined oil (2 tbsp) to about half cup of the hot starchy water and spribkle this all over the layered rice. Cover it and seal the lid of the kadhai with some dough. Cook on a low flame for 45-50 minutes.
  6. Now let it rest for 10 minutes, open the lid and mix. Serve hot.

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Hema Mallik
Hema Mallik   Apr-11-2018

Would love to try this.

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