Easy Recipe for Authentic Hyderabadi Chicken Biryani at Home

Hyderabadi Chicken Biryani

Chicken Biryani, a world-famous Indian delicacy, requires time and experience to prepare but is well worth the effort. Long-grained rice seasoned with aromatic spices like saffron and stacked with tender and juicy chicken in a rich sauce. The dish is then covered, and the lid is fastened with dough before the biryani is cooked over low heat. This is unquestionably a special occasion meal.

Traditional Chicken Biryani 

There is some disagreement over how this cuisine originated, but most believe that it originated in Persia as a simple rice-and-meat dish and subsequently spread to India. The numerous biryani recipes were later developed, mostly in areas where there was the gourmet impact from Muslim dishes, notably in the city of Hyderabad in South India, but also throughout the southern coast. Biryani’s numerous varieties are determined by where the dish is prepared. Some distinctions are minor, while others are characterized by the addition or substitution of components.

Some of the different types of Biryanis served in different places in India are –

  • Hyderabadi biryani: This is one of the most popular forms of biryani in India. The chicken pieces are marinated and cooked alongside the rice, and it is seasoned with coconut and saffron.
  • Malabar Biriyani: This is the only type of biryani available in Kerala, India. It is a favourite meal among the Malabar Muslim population and is made using Khyma, ghee and rice.
  • Calcutta/Kolkata biryani: This biryani consists of potatoes and eggs, with some meat thrown in for good measure. The marinade contains cardamom, cinnamon, cloves, nutmeg, and other spices, and the rice is flavored with ketaki or rose water and is golden in color.
  • Lucknowi biryani: Based on a Persian culinary tradition, this mildly spiced biryani employs the dum pukht method, in which the meat and sauce are only half-cooked before being piled into, cooked and served in a covered handi. 
  • Mughlai biryani: This richly flavored biryani is made with curd, almond paste, chicken, ghee, green chilies and dried fruits.

What are the best dishes to serve with biryani?

Different foods compliment each of the recipes in the various varieties of biryani. However, one side dish that works well with all types of biryani is “Raita.” Raita is a spiced curd that includes freshly sliced onion, cucumber, green chillies, and pomegranate. This mixture is then seasoned with salt, pepper, sugar, and roasted cumin powder. Along with biryani, many people like a chicken dish. A moderately spiced, soft and juicy chicken dish can go well with your tantalising Chicken Biryani. Salan, pickled onion, buttermilk, and sweet lime juice are also served with Biryani.

The best chicken biryani needs fresh and tender chicken pieces to taste authentic. On Licious, we offer a variety of fresh chicken cuts to meet all your biryani needs! Our chicken is sourced from biosecure farms and picked at the right weight and size for tender pieces. Additionally, all our chicken cuts undergo 150+ safety & quality checks before being approved. Our expert meat technicians cut, clean and vacuum pack the meat for maximum freshness before it is home-delivered to your doorstep.

Print Recipe
Easy Recipe for Authentic Hyderabadi Chicken Biryani at Home
Hyderabadi Chicken Biryani
Course Main Dish
Prep Time 35 minutes
Cook Time 43 minutes
Servings
people
Course Main Dish
Prep Time 35 minutes
Cook Time 43 minutes
Servings
people
Hyderabadi Chicken Biryani
Instructions
  1. Grind black peppercorns, cloves, cardamom, cinnamon, star anise and cumin seeds into a fine powder. Finely chop mint and coriander leaves.
  2. Add dry spice mix, chopped mint and coriander leaves and other marinade ingredients in a mixing bowl and combine all of them. Add the chicken and coat it well. Use a plastic wrap to cover the bowl and let the marinated chicken sit in the refrigerator for about 2 hours.
  3. Wash the rice thoroughly. Take a saucepan and add water and rice in it. Once it boils, add 2 bay leaves and reduce the heat to medium-low. Cover and let it simmer until rice is partially cooked and is firm. This might take about 5 minutes. Once done, drain the rice. Add saffron to a bowl of milk, stir and keep it aside.
  4. Add ghee to a large pot with a tight-fitting lid or a pressure cooker, heat it over medium-high flame. Stir in onions until golden brown for about 15 minutes. Drain them on a paper towel. Switch the flame to low and add bay leaves, chillies, and stir for about 1-2 minutes. Remove a tbsp of ghee from the pot and set it aside.
  5. Add the chicken along with the marinade into the pot and cook for 2 minutes per side until it’s no longer pink. Spread the drained rice on top, sprinkle fried onions and drizzle ghee with saffron milk on top. Cook for 8-10 minutes over a high flame covered with a lid. Then reduce the flame to low and continue cooking for 5 minutes.
  6. Turn off the flame and let it stand covered for about 15 minutes. Garnish with mint and coriander leaves on top. Serve hot with raita or green salad.
Recipe Notes

Recipe Tips

If you don’t prefer using ghee, you can substitute it with oil. Drizzle ¼ tsp oil on the boiled rice after draining it to avoid it from turning mushy.

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Frequently Asked Questions How can I make the biryani moist?

You can cook rice and chicken separately and then combine everything or set the layers.

How do I prevent my biryani from turning mushy?

Avoid overcooking the rice as it can ruin the biryani. Always slow-cook the biryani so that all flavors are combined well, and the biryani turns out to be perfect.

What can I use as a substitute for saffron milk?

Saffron step is entirely optional. However, this adds a pop of colour to your biryani. You can also add food colour instead of it.

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3 Comments

  1. Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

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