Hyderabadi Biryani
An authentic non-vegetarian recipe from Andhra Pradesh, India
Cook Time
120 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
400g Basmati rice (aged)
750g Chicken (bone-in, curry cut)
200g Yogurt
3piece Onion
2piece Tomatoes
40g Ginger-garlic paste
30g Fresh mint leaves
30g Fresh coriander leaves
4piece Green chillies
60ml Ghee
60ml Oil
10g Kashmiri red chilli powder
10g Coriander powder
8g Garam masala
4g Turmeric powder
15g Whole spices (bay leaf, cinnamon, black cardamom, green cardamom, cloves, star anise)
0.5g Saffron strands
50ml Warm milk
20ml Lemon juice
60g Fried onions (birista)
15g Salt
1500ml Water
22 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash basmati rice and soak in water for 30 minutes. Soak saffron strands in warm milk and set aside.
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Marinate chicken with yogurt, ginger-garlic paste, red chilli powder, coriander powder, turmeric, garam masala, lemon juice, half the mint, half the coriander, slit green chillies, and salt. Marinate for at least 2 hours, preferably overnight.
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Fry thinly sliced onions in oil until deep golden brown and crispy (birista). Drain on paper towels. Reserve the oil.
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In a large pot, bring 1.5 litres of water to a boil. Add whole spices, salt, and a splash of oil. Add soaked rice and cook until 70% done (the rice should still have a bite). Drain and set aside.
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In a heavy-bottomed pot, heat the reserved onion oil. Add the marinated chicken and cook on high heat for 5 minutes, then medium heat for 10 minutes.
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Layer half the partially cooked rice over the chicken. Sprinkle half the fried onions, mint, and coriander.
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Add the remaining rice as the second layer. Top with remaining fried onions, mint, coriander, and drizzle the saffron milk and ghee over the top.
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Seal the pot tightly with a lid (use dough to seal the edges for authentic dum cooking, or use a tight-fitting lid with a heavy weight on top).
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Cook on high heat for 5 minutes, then reduce to the lowest possible heat and cook for 25–30 minutes (dum cooking).
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Let the biryani rest for 10 minutes before opening. Gently mix from the sides without breaking the rice grains.
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Serve hot with raita, mirchi ka salan, and sliced onions.
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Chef's Tips
The key to Hyderabadi biryani is the kacchi (raw) method — the chicken cooks inside the sealed pot along with the rice, absorbing all the flavours
Never fully cook the rice before layering — 70% cooked is the sweet spot; it finishes cooking in the dum
Birista (crispy fried onions) is non-negotiable — it adds sweetness and texture throughout the biryani
Use a heavy iron tawa (griddle) under the pot during dum to distribute heat evenly and prevent the bottom from burning
About This Dish
Hyderabadi Biryani is a traditional non-vegetarian dish from Andhra Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The key to Hyderabadi biryani is the kacchi (raw) method — the chicken cooks inside the sealed pot along with the rice, absorbing all the flavours - Never fully cook the rice before layering — 70% cooked is the sweet spot; it finishes cooking in the dum - Birista (crispy fried onions) is non-negotiable — it adds sweetness and texture throughout the biryani - Use a heavy iron tawa (griddle) under the pot during dum to distribute heat evenly and prevent the bottom from burning
Category
Non-Vegetarian
Cook Time
120 mins
Servings
4 servings
Difficulty
Hard