Hyderabadi biryani recipe – Making a good hyderabadi biryani is very simple and this recipe is perfect for a home preparation. This is the easiest biryani since it needs no sauteing of spices or meat. Just marinate the meat with the spices & other ingredients. Layer partially cooked basmati rice over it. Cook on a slow dum process, trapping the steam to retain the aroma.
To get an authentic flavor and taste of Biryani, do use all the mentioned ingredients and if desired you can substitute ghee for oil.
This is one of the best hyderabadi biryani recipe I have made for years and has been a favorite among the readers of this blog. It is very easy and even a beginner can try without any troubles.
This is a kacchi hyderabadi biryani, meaning partially cooked rice is layered over the marinated raw meat.
To make the best out of this recipe, chicken needs a proper marination which mainly helps to tenderize it, resulting in juicy, flavorful, soft and tender chicken.
It can be marinated the previous night and refrigerated to make the best flavorful biryani.
You can serve hyderabadi biryani with any of these raitas I have shared earlier. Even lassi goes well in the meal.
You can also check
Chicken biryani in cooker
Chicken dum biryani
Lamb biryani
Vegetable biryani
Preparation for hyderabadi biryani recipe
1. To a mixing bowl, add 2/3 cup (165 ml) yogurt, ¾ teaspoon salt, 1 to 1½ teaspoon red chili powder, 1 to 1½ teaspoon biryani masala, ¼ teaspoon turmeric, 2 slit green chilies, 1¼ tablespoons ginger garlic paste and ½ teaspoon cardamom powder. Do not use sour curd here.
2. Add 1 tablespoon lemon juice. If your curd is even slightly sour, then just skip lemon juice.
3. Mix all of them and taste the marinade. Add more salt if needed. I had to add another half tsp.
4. Add the chicken and marinate. Cover the bowl and allow it to sit overnight in the fridge or for at least 2 hours.
5. Keeping overnight makes the chicken very soft & succulent once the biriyani is cooked. If you are marinating it just for 2 hours, I suggest keeping the pieces to small to medium and not very large.
Frying onions
6. Skip this step if using store bought fried onions. This can be done the previous night or just before you begin to make the biryani. Slice 1 large onion uniformly and thin. Separate the layers. Heat ¼ cup ghee in the same pot you intend to make the biryani.
When the ghee turns hot, add the onions and spread them well. Fry them uniformly until golden, crisp and aromatic. Keep stirring uniformly to fry them evenly without burning. When they brown, remove them and set aside. Do not over fry as they turn bitter quickly.
7. Soak a large pinch of saffron in 3 tablespoons hot milk. Do this just before you soak the rice.
8. Wash rice at least thrice. Do note that biryani turns out good only with aged premium quality basmati rice.
Cooking rice for hyderabadi biryani
9. Pour fresh water and soak for 30 to 40 mins. Refer to the rice pack for soaking time.
10. Drain after 30 to 40 mins. Set this aside.
11. Add all the whole spices and 1½ teaspoon salt to a large pot of boiling water. Also pour 1 tsp oil. Stir and check the salt, the water has to taste salty. If not add more salt to your liking.
You can add the whole spices to a muslin cloth and make a knot if you don’t like to get a bite of the spices. Allow the water to simmer for 5 mins. Then bring it to a rapid boil.
12. Add soaked drained basmati rice.
13. Cook on a medium high flame till rice is ¾ th cooked.
14. The rice must be grainy and you must get a bite into it, meaning it has to be slightly under cooked. If you are a beginner, please take a look at this detailed post on how to cook basmati rice for biryani.
15. Drain the rice to a colander.
Making hyderabadi biryani
16. While the water for rice boils, add the chicken marinade to the heavy bottom pot you used to fry the onions. I used my 6½ ltrs heavy bottom pressure cooker pan. Sprinkle half of the fried onions, 2 tablespoons coriander leaves and two tablespoons mint leaves. Add the ghee or oil (4 tbsps we used for frying onions).
17. Mix all of them and level the chicken to spread to a single uniform layer.
18. Layer half of the cooked rice over the chicken. The rice must be moist and not with dripping water. It should not be dry either. Add a few more fried onions retaining some more for later. Sprinkle 1 tablespoon mint and 1 tablespoon coriander leaves retaining a few more for later. Sprinkle little more biryani masala (about 2 to 4 pinches).
19. Layer the rest of the rice again.
20. Sprinkle the rest of the fried onions, mint and coriander leaves and biryani masala. Pour the saffron milk.
21. To finish off, pour 2 tablespoons ghee. Please don’t use oil here, you won’t get the real flavor.
Dum Cooking hyderabadi biryani
22. Method 1 – You can use either moist cloth or foil to seal the rim of the biryani pot. The cloth has to be thick and moist. Spread it over the rim. Place a heavy lid and bring the edges of the cloth to the center. (refer video for details)
23. Method 2 – Use a foil to seal the rim completely. Or make dough and stick to the rim of the pot. Place a heavy lid.
24. Place a old tawa or griddle on the stove. The flame has to be medium high. Do not use a non stick pan or a dosa tawa. I used my lodge cast iron pan which doesn’t work for making dosa. The flame has to reach across the diameter of the pan.
25. Place the biryani pot on the tawa. Cook on a medium high flame for 15 to 20 mins. Then Lower the flame to very low and cook for another 15 minutes. Switch off the stove and let it rest for atleast 20 mins.
26. When done, there should be no excess moisture left in the hyderabadi biryani. If you see too much moisture, then cover back and cook until it is done. Fluff up the rice gently.
Serve hyderabadi biryani in layers with shorba or raita.
you can find raita recipes here
you can also find easy biryani gravy recipes. Hope you will like this hyderabadi biryani as much as we do.
Related Recipes
Hyderabadi biryani recipe
Hyderabadi biryani | How to make hyderabadi biryani
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
Ingredients for hyderabadi biryani
- 1 ½ cups basmati rice (aged)
- ½ kg chicken (preferably thighs & drumsticks)
- ¼ to ½ teaspoon biryani masala (garam masala for layering)
- 1 large onions or ⅓ cup fried onions store bought
- 4 tablespoons coriander leaves (cilantro ,finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided)
- 4 tablespoons mint leaves (pudina, finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided)
- 4 tablespoons oil (or ghee)
- 2 tablespoons ghee (clarified butter)
- ¼ teaspoon saffron strands (kesar, soaked in 3 tbsps hot milk)
Marination for hyderabadi biryani recipe
- 1¼ tablespoons ginger garlic paste
- ¼ teaspoon turmeric
- 1 to 2 green chilies slit
- ⅔ cup yogurt (fresh curd) (or 165 ml or ½ cup + 3 tbsp)
- 1 tablespoons lemon juice
- 1 to 1 ½ teaspoon red chili powder (paprika, adjust to taste)
- 1 to 1 ½ teaspoon biryani masala powder (or garam masala)
- ¼ to ½ teaspoon green cardamom powder (or elaichi powder)
- ¾ teaspoon salt (I used 1 ¼ tsp pink salt)
Whole spices for rice
- 7 cups water
- 1 to 1¼ teaspoon salt (I used 1 ½ tsp pink salt)
- 1 teaspoon oil
- 1 bay leaf (tej patta)
- 3 inch cinnamon piece (dalchini)
- 6 cloves (laung)
- 4 green cardamom (elaichi)
- 1 star anise ( biryani flower)
- 1 black cardamom (optional)
- 2 strands mace (javitri) (optional)
- ½ tsp caraway seeds (shahi jeera) (optional)
Instructions
fried onions for hyderabadi biryani
- Slice onion thinly, separate the layers and set aside.
- Heat 4 tbsps oil or ghee in a deep pan.
- Fry the onions stirring often until deep golden to brown.
- Do not burn else they turn bitter. Remove them from oil & set aside.
- Cool & pour this oil to the marinade later.
Marination for hyderabadi biryani recipe
- Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste & lemon juice to a mixing bowl.
- Mix well & taste this. If needed add more salt or spice.
- Next add in chicken & marinate for 2 hours to overnight for best results.
- Overnight marination in fridge yields best soft succulent chicken.
Cooking rice for hyderabadi biryani
- Wash rice till the water runs clear. Soak for 30 minutes. Drain & set aside.
- Heat 6 to 7 cups water in a pot. Add 1 tsp oil, whole spices & salt.
- Taste this. The water has to be slightly salty.
- Boil water rapidly for 5 mins to release the aroma of spices.
- Add rice & cook till it is ¾ or 75% done.
- The center of the rice must be still slightly uncooked.
- Do not make the rice mushy. Drain off to a colander.
Preparation for hyderabadi biryani
- While the rice cooks, transfer marinated chicken to a heavy bottom casserole or non-stick pan.
- Add oil, ½ of the fried onions, mint & coriander leaves. Mix & spread chicken in a single even layer.
- Layer the cooked rice evenly, sprinkle fried onions, mint & coriander leaves over the chicken.
- Sprinkle ¼ tsp masala powder. Pour the saffron milk all over & then ghee.
How to make hyderabadi biryani
- Cover the pot with a foil to trap the steam or dum. Then cover with a tight & heavy lid.
To bake hyderabadi biryani in Oven
- Bake for 30 to 40 mins at 200 C in a preheated oven. The timings will slightly vary depending on the depth of the casserole/pot used. Once done, if the chicken is too moist then bake for another 10 mins.
To make on stove
- Place this over a thick hot griddle or tawa. Set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.
- Reduce the flame to lowest. Cook for exactly 15 mins. Off the flame. Rest for 20 to 30 mins.
- Garnish hyderabadi biryani with fresh chopped coriander leaves & serve with raita.
Notes
Do not use sour curd or flavored yogurt.
To Brown the chicken – The last 5 mins cook the biryani on a medium high flame. This gives browned chicken. To prevent charring you can check the chicken at the bottom before you do this.
If you do not like to use a cloth for trapping the steam or dum, you can use dough to seal the lid of the utensil. But cleaning up the mess is difficult. An aluminium foil too works.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
Video of hyderabadi biryani recipe
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Misha says
Hey swathi, i have never baked biryani but i am gonna try exactly same way you mentioned. Just have one confusion, marinated chicken has to be cooked before layering in the pot to bake in the oven right?
Chicken doesn’t have to be raw.. cooked chicken with thick gravy is added to the partly rice correct?
I marinated for 4 hrs, i am wondering if raw has to be added, how is it gonna cook in oven..
swasthi says
Hi Misha
I am late! If this is your first try I suggest making it on stovetop. To bake it in oven, raw chicken is layered and not cooked. The method is the same, just that chicken is baked in the oven instead of cooking on stovetop.
Sandy says
Also, I only have an enamel cast iron le cruset dutch oven big enough – no heavy bottom pots big enough. Should I alter the heat and/or cooking time?
swasthi says
Sandy, Follow the same timing and heat. Ensure your griddle is a heavy one and not thin.
Sandy says
Swasthi, if I cook 2x the recipe – do I also double the whole spices for the rice?
swasthi says
Hi Sandy,
keep the whole spices same (don’t double)
Anthony G says
This was absolutely delicious!!! I’ve tried other Biryani recipies with little success but that was not the case when I made this one! I’m just blown away with how well it turned out! Thank you!!!
swasthi says
Welcome Anthony
Glad it turned out well. Thanks for leaving a comment.
Lynn Q. says
Dear Swasthi,
Thank you for your recipes!
As a Chinese-Singaporean in Europe, I have been looking for the taste of home for years and I finally found it through your website! We make this dish at least once a month now and it has brought me so much comfort esp. in the last few months during the various lockdowns.
Thank you once again!
swasthi says
Hello Lynn,
Glad to know you! You are most welcome!
Happy to know the recipe works well. Thank you for leaving a comment.
🙂
Suresh says
Nice
swasthi says
Thank you
Jan says
I was wondering if I can make this recipe without the tawa and by placing the pan directly on the heat. I only have non stick tawas.
swasthi says
Hi Jan,
If you don’t have a tawa you can use any steel or aluminum pan or pot. You may check my fish biryani post here to understand. I have a picture of the same.
Marshall says
I have never cooked, my wife or my mother cooks at home, and I tried to make this hyderabadi chicken biryani and as a first timer and specially making chicken biryani. I am proud of my self , the hyderabadi chicken biryani was awesome. And all like it.
Thanks for the amazing recipe and a very well and detailed explanation it helps a lot specially for the first timer cooks.
swasthi says
Hi Marshall,
You are welcome! Glad it turned out good. Thank you!
Dennis says
Hello Swasthi Ji, I follow your recipes blindly and the dishes come out really well. My wife and my daughter enjoy Hyderabadi biriyani based on your recipe a lot! Very delicious! Thank you 🙂
swasthi says
Hello Dennis ji
You are most welcome! Happy to know the recipes worked out.
Thanks for leaving a comment.
🙂
Suj says
Hi Swasti, thank you so much for recipe. Im a cook but I hardly ever make briyani, I’m new to cooking Biryani and would appreciate some extra help. Can I layer my chicken pieces in the middle with rice as well? Or do I need to put all chicken pieces at the bottom of the pot? I feel my pot is not large enough and I don’t want to overcrowd the bottom, im just worried that my chicken might be raw if I try to layer chicken in the middle. Im cooking for 16 people and stressing, so im using 2 pots, each pot will have 1.5 kl chicken and 3 cups rice. Please advise if my measurements are correct, how much sour milk should I add so I don’t get soggy rice. Your help is much appreciated 🙏🏽
swasthi says
Hi Suj,
I don’t suggest layering chicken in the middle for this recipe as it needs to be steam cooked at the bottom. It is very important to put all the chicken at the bottom and preferably in single layer. Yes you can go ahead with 2 pots. Biryani in large quantity is best made in a wide pot as it helps the meat to cook well at the bottom without making the rice mushy. Please follow the recipe as it is. Marinate both the portions separately (for 2 pots) but rice can be cooked in one pot & then layered seperately. Hope this helps
Moa lkr says
Thank you Ma’am for sharing the science and Art of cooking so many tasty diverse recipes… May God continue to bless you and your family abundantly.
Sheeba says
This looks like the best dum biriyani. I will definitely try this.
Vihashini says
This the best! Wow, this is my first attempt at Hyderabad Biriyani and it was very good.
Customising it to our taste buds, I will have to add 2 tsp of paprika and 2 green chillies to the marinade, 2 tsp of salt to cook the rice, And 2 caramelised onions, next time!
I’m going to try more of your recipes ..
swasthi says
Thank you so much!
Glad you liked it.
🙂
Fariyal says
Hello ma’am… Your recipes are best. I just wanted to ask if we upscale the biryani then does the cooking time needs to increase??
swasthi says
Hi Fariyal,
Thank you. No the cook time remains same. Use a larger wider vessel to cook the biryani. Spread the chicken to a single layer.
Fariyal Shaikh says
Thanks a lot for the quick reply. I must say I have tried a lot of recipes and all of them have turned yumm. Thanks a lot.
Michael Beresford says
I made this last night – started the marinade the day before, as suggested for best results. First time trying to make (or should I say create) biryani and it was a huge success. Great recipe and clear instructions. I was a bit timid with the heat and only used one chili in the marinade, next time will definitely add a second! /Mike
swasthi says
Welcome!
So glad to know the biryani turned out good. Thank you so much for leaving a comment.
Abir says
Hi swathi.
If we want t oadd potatoes to this hyderabadi chicken biryani.
In what form do you think we shall add them?
swasthi says
Hi Abir,
Saute potatoes until almost cooked(al dente). Cool and then add them to the marinade. Depending on how many potatoes you want to add, increase the quantities of marination ingredients. Keep the size of potatoes large to match the size of chicken pieces. Take a look at this post on dum aloo biryani You will known how to prepare the potatoes perfectly for biryani.
Abir says
Thank you so much for the fast reply!! You are a hero!!
swasthi says
🙂
Meera says
Hello ma’am,
Doesn’t the chicken need to be cooked before layering? Will only the marination do before placing it all for dum?
swasthi says
Hi Meera,
Yes marination is the key here. You don’t need to cook it.
Colleen says
The Biryani turned out lip-smackingly delicious! This was the first time I tried making a biryani and I loved how it turned out. Thank you for the recipe Swasthi🙂
swasthi says
Hi Colleen
You are welcome!
Happy to know it turned out good. Thank you!
🙂
Wai Ling Suan says
Best Chicken Briyani ever!!!!
Never go wrong on Swathis recipes!
Love ,love ,love it!
swasthi says
Thank you so much for the comment!
Glad you like it!
🙂
Maxine says
Love cooking this. Instructions so clear
Bill says
Absolutely the best biryani I’ve ever made. Precise and detailed instructions help a North American like me cook delicious Indian Food. Keep up the great work.
swasthi says
Glad to know Bill
Thank you!
Abir says
I couldn’t believe I cooked this biryani so tasty!
Thank u sooo much!!
Abir says
I’m wondering. Can I use the same recipe to make fish biryani? Given that I fry the fish first.?
swasthi says
Hello Abir,
Glad to know! I have a different recipe here – fish biryani
Benny B says
Maybe my pot was too thick I used a cast iron pot and after putting into the over at 200° for 35 min the chicken was still raw. Just too moist. I’m wondering tif there is a certain way I should of cooked it with this thick of pot? There really is no recommendations for the pots material
swasthi says
Hi Benny
Are you sure you did it at 200 C – i.e 390 F? The oven should be set to bake mode and not grill mode. I use a glass bowl or ceramic casserole. If the pot is too small, chicken can let out lot of moisture. Hope this helps