Hyderabadi Chicken Biryani

In India, Biryani is not just a food but a religion. It is considered to be the dish of Nizam (Ruler of the state of Deccan). South India has more varieties of biryani than any other part of the subcontinent.Hyderabadi biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. 

Today is a Cheat day so I would be sharing an easy recipe of Hyderabadi dum Biryani which is also called Kaccha gosht biryani because of uncooked chicken/mutton. We’ll just marinate the chicken for 2-3 hours and directions cook it under the layers of Rice through steam. I became a huge fan of Biryani the day I visited Hyderabad. I stayed there for 3 days and I had biryani in every meal of the day. So Let’s get started!!!

SERVING: 4                                                                                              PREPARATION TIME: 90 mins


Long grain rice – 250 gm

Curd – 400 gm 

Chicken – 600 gm 

Chopped onions – 4

Green chilis – 6

Chopped coriander leaves – full bowl 

Chopped mint leaves – half bowl 

Ginger garlic paste – 1.5 tsp

Shahi biryani masala – 3 tsp

Mutton masala powder – 1 tsp

Red chili powder – 1 tsp

 Turmeric – 1/2 tsp 

Green cardamom – 8

black cardamom – 6

Cinnamon stick – 2 inch

Cloves – 8 

Salt to taste

Cooking oil to deep fry onions 

Clarified butter – 4 tbsp

Food color (orange) – 2 tbsp

Saffron soaked in 2 tbsp of milk


Marination Process

  1. Add curd, biryani Masala, ginger garlic paste, mutton masala, green chilies, turmeric powder, red chili powder, 4 green cardamoms, 3 black cardamoms,1-inch cinnamon stick, 4 cloves, 1/2 bowl of coriander leaves, 1/4 bowl of mint leaves into the chicken.
  2. Mix it properly and keep it in the refrigerator for 2-3 hours. 

Onion Fry Process

Heat cooking oil in a pan, fry onions till they turn golden brown. Take out the onions on the tissue so that the extra oil get absorbed. 

Rice Preparation 

  1. Heat the pan, add 2.5 LTR. of water and let it come to boil.
  2. Add washed rice with the remaining cardamoms, cloves and cinnamon stick and cover the pan. 
  3. When it starts boiling, check it. Once it is 50-60% cooked, turn off the flame and strain the extra water and remove the whole spices.

 Biryani Layer Preparation 

  1. Take a deep and thick pan. Add entire marinated chicken as the base layer.
  2. Add some fried onions, sprinkle some coriander and mint leaves and 1 tbsp of clarified butter and then add half of the rice on it and spread evenly. 
  3. Add the remaining fried onions, coriander, mint leaves, 1 tbsp ghee and rice as the second layer.
  4. Add food color on one part of rice and saffron milk on the remaining part and add 1 tbsp of clarified butter(ghee) on the top of it and cover the pan.
  5. Seal the pan cover edges with a dough of wheat so that steam does not come out.

Cooking Process

  1. Turn on the flame, reduce it to medium then put the sealed pan on it.
  2. Cook it for 20 mins on medium low flame and then reduce the flame to low and cook for 15 mins on it.
  3. Now, heat a flat pan (tawa) and transfer the Biryani pan on it. Cook it on a flat pan for 15 mins (first 7 minutes on medium flame and rest 8 minutes on low flame).
  4. Turn off the flame, let it cool down a bit. 

Your restaurant style biryani is ready. Serve it with Raita or Mirchi Saalan


Happy Hogging 🙂



2 Comments Add yours

  1. chefkreso says:

    Delicious recipe, great combo of flavors!


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