Hyderbadi Chicken Biryani Recipe | Pak Ladies

Hyderbadi Chicken Biryani Recipe


Hyderabadi Biryani Chicken Recipe


  1. Whole chicken – 1/2 lbs chicken,
  2. Basmati rice – 1 kg
  3. Thinly sliced onions – 1 cup
  4. Ginger garlic paste – 2 tsp
  5. Chili powder – 3 tsp
  6. Turmeric powder – 1/2 tsp
  7. Cashew nuts – 100 gm
  8. Bay leaves – 4 or 5
  9. Cloves – 4 to 5
  10. Cinnamon sticks – 2 cm long
  11. Cardamom pods – 3 or 4
  12. Shah jeera – 1 to 2 tsp
  13. Mint leaves – 2 cups
  14. Coriander leaves (cilantro) – 1 cup
  15. Garam masala powder – 1/2 tsp
  16. Lemon – 1
  17. Salt – 1 1/2 tsp or to taste
  18. Ghee – 1 cup
  19. Yogurt – 1/2 cup
  20. Oil – 1 cup
  21. Saffron – few strands
  22. Finely sliced onions – 2 cups


  • Make deep incisions on the chicken flesh – deep enough for spices to get absorbed but making them too deep could render the pieces smaller.
  • Mix turmeric, chili powder, salt, garlic paste, yogurt, and half-lemon’s juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
  • Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, cardamom pods, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves.
  • When onions turn slight brown, add marinated chicken and cook for about 20-30 min.
  • It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked.
  • Gravy should not be much, chicken pieces should look roasted.
  • Meanwhile, while the chicken is still cooking, prepare the Biryani rice.
  • Slightly rinse 3 cups of rice, and add water little less than the volume of the rice itself so that it’s only half cooked preferably in an electric cooker.
  • Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it.
  • Take a few semi-cooked grains of rice and color them with diluted saffron for garnishing. You will need a utensil of about 12″ (300 mm) base.
  • Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
  • Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew.
  • Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander.
  • Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame.
  • The flame should NOT be at the vessel’s centre, but on one side of it.
  • Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min.
  • Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
  • Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.


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