How To Make Hyderabadi Chicken Biryani at Home


 Hyderabadi Chicken Biryani is a world-famous dish that originated in the city of Hyderabad, India. It is a delicious blend of fragrant basmati rice, aromatic spices, and succulent chicken pieces that are cooked together to create a flavorful and mouth-watering dish.

The dish is believed to have been introduced by the Mughal rulers of India, who were known for their love of rich, flavorful cuisine. Over time, the dish has evolved to become a true representation of the rich culinary traditions of Hyderabad.

How To Make Hyderabadi Chicken Biryani at Home

How To Make:

To make Hyderabadi Chicken Biryani, you first need to marinate the chicken pieces in a blend of yogurt, spices, and lemon juice for at least a few hours. This step is essential to ensure that the chicken is tender and infused with the rich flavors of the marinade.

Next, the rice is cooked separately and flavored with a variety of aromatic spices, including saffron, cardamom, and cloves. The cooked rice is then layered with the marinated chicken and garnished with fried onions, mint leaves, and coriander.

The dish is then sealed with a tight-fitting lid and cooked over low heat for several minutes. This allows the flavors to blend together and create a delicious, mouth-watering aroma that fills the kitchen.

Hyderabadi Chicken Biryani is typically served with raita, a refreshing yogurt-based side dish, and a variety of chutneys and pickles. It is a dish that is enjoyed by people of all ages and is perfect for special occasions, such as weddings, festivals, and family gatherings.

Tips and Variations:


Be sure to soak your basmati rice for at least 30 minutes before cooking it.

Cook the chicken with the bones for added flavor and moisture.

Use a good quality biryani masala and fry it well with the onions and chicken for added flavor.

Layer the biryani with alternating layers of rice and chicken, and seal the pot with dough or a tight-fitting lid to trap the steam and flavors.

Cook the biryani on low heat for a long time to allow the flavors to meld together.


How To Make Hyderabadi Chicken Biryani at Home

Vegetarian Hyderabadi Biryani: Use vegetables like carrots, beans, peas, potatoes, and cauliflower instead of chicken. You can also add paneer or tofu for added protein.

Mutton Hyderabadi Biryani: Use mutton instead of chicken for a richer and meatier flavor.

Egg Hyderabadi Biryani: Boil eggs and add them to the biryani along with the chicken for added protein and flavor.

Keema Hyderabadi Biryani: Use ground meat instead of chicken for a different texture and flavor.

Hyderabadi Biryani with a twist: Experiment with adding different spices and ingredients like saffron, rose water, nuts, dried fruits, and yogurt to create your own unique twist on the classic recipe.


  • 1 kg chicken, cut into pieces
  • 3 cups basmati rice
  • 4 tablespoons ghee or oil
  • 3 medium onions, thinly sliced
  • 1 cup yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 2 teaspoons coriander powder
  • 2 teaspoons biryani masala powder
  • 1/2 cup mint leaves, chopped
  • 1/2 cup coriander leaves, chopped
  • 1 tablespoon rose water
  • 1 tablespoon lemon juice
  • Salt, to taste
  • 4 cups water

  • For the marinade:

  • 1/2 cup yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • Salt, to taste

How To Make Hyderabadi Chicken Biryani at Home


Wash the rice thoroughly in lots of water until the liquid is clear. Soak the rice in water for 30 minutes.

In a large bowl, mix together the chicken with all the ingredients listed under "marinade". Keep aside for at least 1 hour or overnight in the refrigerator.

In a large pot, heat 3 tablespoons of ghee or oil. Add the thinly sliced onions and cook them in the oil until golden brown. Remove from the pot and keep aside.

In the same pot, add the marinated chicken and cook on medium-high heat for 10-15 minutes, stirring occasionally, until the chicken is almost cooked through.

In a separate pot, boil 4 cups of water with 1 teaspoon of salt. Add the soaked rice and cook until it is about 70% cooked. Drain and keep aside.

To the pot with the chicken, add the fried onions, chopped mint leaves, chopped coriander leaves, 1 tablespoon of ghee or oil, and biryani masala powder. Mix well.

In a deep pot, layer the chicken mixture and rice alternately, starting and ending with rice. Sprinkle some rose water and lemon juice over the top layer of rice.

Cover the pot with a tight-fitting lid and place it on a very low flame. Cook for 20-25 minutes or until the rice is fully cooked and the chicken is tender.

Once done, turn off the heat and let the biryani rest for 10-15 minutes before opening the lid.

Gently mix the biryani before serving. Serve hot with a raita or any side dish of your choice. Enjoy!