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Hyderabadi chicken biriyani

Hyderabadi chicken biriyani

How to make a delicious Hyderabadi Chicken Biryani. This popular biryani can be enjoyed specially during the Ramadan Iftar. Watch the video for the complete recipe


  • Basmati rice/long grain rice (1/2 cup)
  • Ghee (1 tsp)
  • Ginger paste (1 tsp)
  • Garlic paste (1 tsp)
  • Green chilly (1, chopped)
  • Chicken (200 gms, cut)
  • Onion (sliced & fried, 2 tbsp)
  • Garam masala (a pinch)
  • Coconut milk (1/2 cup)
  • Cream (1 tbsp)
  • Yoghurt (1/4 cup)
  • Cloves (2)
  • Cinnamon (1/2 inch)
  • Green cardamom (2 pods)
  • Bay leaf (1)
  • Salt as per taste.
  • Mint leaves (chopped, few)


  1. Wash the rice and soak in water for 20 minutes. Drain off the water with a strainer and separate the rice and keep it aside.
  2. Heat a heavy bottom pan, add ghee, ginger paste, garlic paste,  green chilli, 1 tsp salt & saute for 1 minute.
  3. Add the chicken, water (1 cup) and cook it for 4 minutes.
  4. Add garam masala, fried onion mix well and allow the chicken to cook for 2 minutes
  5. In another bowl, add coconut milk, cream, yoghurt and mix well.
  6. Add the coconut cream and yogurt mixture into the chicken and mix it well and bring it to a boil.
  7. Slow the flame and simmer it for 5 to 10 minutes till the gravy evaporates be reduced to 1/2 cup. Keep it aside.
  8. In a heavy bottom vessel, add 1 liter water and bring it to boil.
  9. Once the water boils, add cloves, cinnamon stick, green cardamom, bay leaf, salt (1 tsp), soaked rice and boil it for 2 minutes.
  10. Drain away the water from the rice with a strainer and keep it aside.
  11. Divide the rice in 2 parts.
  12. In a heavy bottom vessel,  spread 1 part of rice as first layer.
  13. Pour the chicken curry over the rice spread and cover the rice with the gravy. This will be the second layer.
  14. Spread the remaining rice over the chicken as the third layer.
  15. Squeeze lime juice of half a lime over the third rice layer.
  16. Dot the rice with cream with the help of a tsp.
  17. Dot the rice with some ghee on the top of the layer.
  18. Sprinkle some mint leaves over the top.
  19. Switch on the flame, place the vessel and cover it with a tight lid and cook for 1 minute on high flame. Reduce the flame and cook it for minutes on slow flame.

Hyderabadi chicken biriyani is now ready to be served hot with relishes like raita. Enjoy!

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