hyderabadi chicken biryani recipe with step by step pictures | hyderabadi kachi biryani recipe

how to make hyderabadi chicken biryani recipe

hyderabadi chicken biryani recipe with step by step pictures | hyderabadi kachi biryani recipe

Biryanis are one of the finest culinary creations known to the mankind. Just the name is enough to make you feel instantly hungry and crave for a plateful of delicious, well-made biryani. Today’s recipe is a very popular variation; it is called the Hyderabadi chicken dum biryani or hyderabadi kachi biryani.

Kacchi biryani means the meat that is added to the rice is raw. Since the meat is raw, only one layer of chicken and rice each can be created, so that the meat gets cooked through. Dum is the cooking technique where the utensil is sealed with a tight-fitting lid and the food gets slow-cooked in the steam of its own moisture. You can satiate your craving by making this Hyderabadi chicken biryani recipe at home.

more Indian chicken recipes

more biryani recipes

ingredients & ratios for hyderabadi chicken biryani recipe

chicken biryani banane ki recipe

Hyderabadi chicken biryani recipe is a very straightforward and easy chicken biryani recipe that depends mainly upon the proportion of the ingredients. If you are from the Indian subcontinent, your pantry would already have most of the ingredients. Hyderabadi chicken biryani recipe is known for its subtleness. The whole spices and ground spices are used sparingly, just enough to lend completeness to the flavors. Hyderabadi chicken biryani is not too hot and spicy.

The chicken biryani marinade has a lot of onions and curd in it, which is important to achieve the perfect taste and consistency. The gravy should be abundant so that the biryani doesn’t turn out too dry. The ratio of rice to biryani gravy should be perfect. Let the chicken marinate in the gravy for at least 3-4 hours for the best results.

learning the hyderabadi chicken biryani recipe from the experts

A few years ago, I had an opportunity to witness the making of Hyderabadi chicken biryani at a very popular restaurant in town. I have recreated the recipe with a few tweaks and twists and the results were outstanding. You would be glad to know that this chicken biryani recipe is made with natural ingredients. Artificial food color and biryani essence do make the biryani look more appealing and smell stronger. Instead, I have used saffron to make the biryani not only look pretty and smell divine. The whole spices, kewra water, and rose water take care of the element of fragrance. Like I said, chicken dum biryani is a treat for all the senses. It looks, smells, and tastes gorgeous.

Now let’s take a look at the Hyderabadi chicken biryani preparation and ingredients.

how to make hyderabadi chicken biryani recipe

5.0 from 8 reviews
hyderabadi chicken biryani recipe with step by step pictures | hyderabadi kachi biryani recipe
 
Prep time
Cook time
Total time
 
Hyderabadi chicken biryani recipe is one of the most iconic rice recipes consisting chicken marinated in Indian masalas and slow-cooked with basmati rice. The biryani is garnished with mint, fresh coriander, pure ghee, saffron, and fried onions, making it even richer and more flavorful. The dum cooking technique locks in all the aromas, which is why this kacchi murg biryani is an ultimate delicacy.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
For Preparing the Chicken
  • Chicken on bone – 800 grams
  • Onions – 4 medium, sliced
  • Tomatoes – 1 large, finely chopped
  • Ginger-garlic paste – 3 tbsp, freshly ground
  • Green chili paste – 1 tbsp, freshly ground
  • Green chilies – 3, split lengthwise
  • Fresh thick curd - 1 cup, whisked
  • Fried onion paste – ½ cup
  • Salt – to taste
  • Sugar – 1 tsp
  • Byadgi red chili powder – 1 tbsp
  • Regular red chili powder – ½ tbsp
  • Turmeric – ¼ tsp
  • Roasted cumin powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Garam masala – ½ tsp
  • Kasoori methi – 1 tbsp, lightly roasted & crushed between palms
  • Lemon juice – ½ tbsp or to taste
  • Oil – ½ cup
  • Bay leaves – 3, small
  • Black peppercorns – 8
  • Cloves - 4
  • Cinnamon – 2-inch stick
  • Shahi jeera – ½ tsp
  • Black cardamom – 2
  • Green cardamom – 6, 3 of them lightly pounded
  • Star anise – 1
  • Mace/Javitri - 1
For Preparing the Rice
  • Long grain basmati rice – 1 & ½ cups, soaked for 30 minutes & drained
  • Water – 8 cups
  • Ghee/Clarified butter – ½ tbsp
  • Ginger-garlic paste – 1 tbsp
  • Coriander leaves – 2 tbsp, finely chopped
  • Salt – 4 tsp or to taste
  • Bay leaves – 2, small
  • Cinnamon – 1-inch piece
  • Black cardamom – 1
  • Green cardamom – 4
  • Black peppercorns – 4
  • Cloves – 2
  • Shahi jeera – ½ tsp
For Garnishing
  • Finely chopped coriander leaves
  • Mint leaves
  • Fried onions
  • Ghee/Clarified butter – 1 tbsp
  • A few strands of saffron soaked in warm water
  • Kewra water – 1 tsp
  • Rose water – 1 tsp
Instructions
  1. First of all, we need to prepare the chicken biryani gravy that will work as the marinade. In a flat bottomed utensil or a wide pan, heat the oil. Add in the whole spices; bay leaves, black peppercorns, cloves, cinnamon sticks, shahi jeera, star anise, mace, green cardamom, and black cardamom.
  2. Once the whole spices fluff up and give out a nice aroma, add the sliced onions and sauté until they turn golden brown.
  3. Add the ginger-garlic paste, green chili paste, and slit green chilies. Give it a quick mix. We do not have to cook everything properly from now on.
  4. Add the tomatoes. Mix.
  5. Add the salt and powdered spices; turmeric, roasted cumin, byadgi red chili, regular red chili, and coriander.
  6. Next, add in the fried onion paste, sugar, lemon juice, kasoori methi, and ¼ cup curd.
  7. Mix well. Turn off the heat and let the marinade cool down a bit.
  8. Add the chicken and the remaining curd. Mix well. Cover the pan and let the chicken rest for 3-4 hours.
  9. Now let’s prepare the rice. Bring the water to a boil in a pot or kadhai. Add in the coriander leaves, ghee/clarified butter, salt, ginger-garlic paste, and whole spices; bay leaves, cinnamon, black cardamom, green cardamom, black peppercorns, cloves, shahi jeera.
  10. Let the water boil for 10 minutes. Then remove the whole spices using a slotted spoon.
  11. Add the basmati rice and let it boil until it is 40-50% done.
  12. While the rice is cooking, garnish the marinated chicken with fried onions, coriander leaves, mint leaves, ½ tsp kewra water, and ½ tsp rose water.
  13. Remove the rice from the boiling water using the slotted spoon. Let the excess water drain and then spread the rice over the layer of marinated chicken.
  14. Gently smoothen the layer of rice.
  15. Garnish the rice with saffron-infused water, ghee/clarified butter, fried onions, coriander leaves, mint leaves, ½ tsp kewra water, and ½ tsp rose water.
  16. Now place a tight fitting lid over the pan and place a heavy object over it to prevent the steam from escaping. Switch the stove on and turn the heat to the lowest. Let the biryani cook for 15 minutes.
  17. Preheat a tawa/griddle and transfer the pan containing the biryani on it. Let the biryani cook on low heat while placed on the tawa for 10 minutes.
  18. Switch off the heat and take the biryani off the hot tawa. Let it rest for another 10-15 minutes before you open the lid.
  19. Hyderabadi chicken biryani recipe is ready. Scoop it out from the bottom to get the layers of chicken and rice at once. Serve it onto the individual plates. Serve hot with raita or salad. Enjoy!

hyderabadi chicken biryani recipe with step by step pictures below


Step 1

Gather the ingredients to make the hyderabadi chicken biryani that will be used to marinade the chicken.

ingredients hyderabadi chicken biryani recipe


Step 2

To prepare the chicken biryani gravy heat ½ cup oil in a flat bottomed utensil or a wide pan, heat the oil. Add in the whole spices; 3 small bay leaves, 8 black peppercorns, 4 cloves, 2-inch stick of cinnamon, ½ tsp shahi jeera, 1 star anise, 1 mace, 6 green cardamoms, and 2 black cardamoms.

making hyderabadi chicken biryani recipe


Step 3

Once the whole spices fluff up and give out a nice aroma, add 4 medium sliced onions and sauté until they turn golden brown.

making hyderabadi chicken biryani recipe


Step 4

Add 3 tbsp of freshly ground ginger-garlic paste, 1 tbsp of freshly ground green chili paste, and 3 slit green chilies. Give it a quick mix. We do not have to cook everything properly from now on.

making hyderabadi chicken biryani recipe


Step 5

Add 1 large tomato finely chopped. Mix.

making hyderabadi chicken biryani recipe


Step 6

Add the salt to taste and powdered spices; ¼ tsp turmeric, 1 tsp roasted cumin, 1 tbsp byadgi red chili, ½ tbsp regular red chili, and 1 tbsp coriander.

making hyderabadi chicken biryani recipe


Step 7

Next, add in ½ cup fried onion paste, 1 tsp sugar, ½ tbsp lemon juice or to taste, 1 tbsp kasoori methi that has been lightly roasted and crushed between your palms, and ¼ cup whisked thick curd.

making hyderabadi chicken biryani recipe


Step 8

Mix well. Turn off the heat and let the marinade cool down a bit.

making hyderabadi chicken biryani recipe


Step 9

Add 800 grams of chicken on bones and the remaining ¾ cup whisked curd. Mix well. Cover the pan and let the chicken rest for 3-4 hours.

making hyderabadi chicken biryani recipe


Step 10

Now let’s prepare the rice. Here are the ingredients for making the rice for the biryani.

making hyderabadi chicken biryani recipe


Step 11

Bring 8 cups water to a boil in a pot or kadhai. Add in 2 tbsp finely chopped coriander leaves, ½ tbsp ghee/clarified butter, 4 tsp salt or to taste, 1 tbsp freshly ground ginger-garlic paste, and whole spices; 2 small bay leaves, 1-inch stick of cinnamon, 1 black cardamom, 4 green cardamom, 4 black peppercorns, 2 cloves, and ½ tsp shahi jeera.

making hyderabadi chicken biryani recipe


Step 12

Let the water boil for 10 minutes. Then remove the whole spices using a slotted spoon.

making hyderabadi chicken biryani recipe


Step 13

Add 1 & ½ cup long grain basmati rice that had been soaked for 30 minutes and drained. Let the rice boil until it is 40-50% done.

making hyderabadi chicken biryani recipe


Step 14

Here are the ingredients for the garnish; coriander leaves, mint leaves, few saffron strands soaked in warm water, fried onions, ghee/clarified butter, kewra water, and rose water.

making hyderabadi chicken biryani recipe


Step 15

While the rice is cooking, garnish the marinated chicken with some fried onions, finely chopped coriander leaves, torn mint leaves, ½ tsp kewra water, and ½ tsp rose water.

making hyderabadi chicken biryani recipe


Step 16

Remove the rice from the boiling water using the slotted spoon. Let the excess water drain and then spread the rice over the layer of marinated chicken.

making hyderabadi chicken biryani recipe


Step 17

Gently smoothen the layer of rice.

making hyderabadi chicken biryani recipe with layers


Step 18

Garnish the rice with saffron-infused water, 1 tbsp ghee/clarified butter, some fried onions, some coriander leaves, torn mint leaves, ½ tsp kewra water, and ½ tsp rose water.

making hyderabadi chicken biryani recipe


Step 19

Now place a tight fitting lid over the pan and place a heavy object over it to prevent the steam from escaping. Switch the stove on and turn the heat to the lowest. Let the biryani cook for 15 minutes.

making hyderabadi chicken biryani recipe


Step 20

Preheat a tawa/griddle and transfer the pan containing the biryani on it. Let the biryani cook on low heat while placed on the tawa for 10 minutes.

making hyderabadi chicken biryani recipe


Step 21

Switch off the heat and take the biryani off the hot tawa. Let it rest for another 10-15 minutes before you open the lid.

making hyderabadi chicken biryani recipe


Step 22

Hyderabadi chicken biryani recipe is ready. Scoop it out from the bottom to get the layers of chicken and rice at once. Serve it onto the individual plates. Serve hot with raita or salad. Enjoy!

making hyderabadi chicken biryani recipe

You Might Also Like

15 Comments

  • Reply
    tanuja nimbalkar
    November 23, 2017 at 10:54 pm

    this is one of the reasons i love your website, authentic recipes cooked to perfection!

  • Reply
    Teji Khurana
    December 10, 2017 at 6:56 am

    looks like its authentic..very nice rcp

  • Reply
    Nishant Kulkarni
    February 11, 2018 at 3:04 pm

    superb

    • Reply
      Monica
      February 12, 2018 at 6:40 am

      Thank you, Nishant.

  • Reply
    Leena T
    February 19, 2018 at 8:05 pm

    mouthwatering

    • Reply
      Monica
      February 20, 2018 at 12:31 pm

      Thank you, Leena

  • Reply
    Nachiket Sawant
    March 8, 2018 at 8:25 pm

    yummy.. would have looked better if you added orange n yellow food colors.

    • Reply
      Monica
      March 9, 2018 at 2:46 pm

      Thanks Nachiket. Personally, I feel natural food more appealing. Adding artificial food colors doesn’t enhance the taste. However, you may add color if you find it more appealing that way. 🙂

  • Reply
    ekta jena
    March 25, 2018 at 3:32 pm

    mind blowing..

  • Reply
    amita shrivastav
    May 26, 2018 at 1:33 pm

    this one was a bit elaborate but totally worth the efforts. my entire family loved it. this was my first time making biryani and i nailed it, thanks to you. 🙂

    • Reply
      Monica
      May 27, 2018 at 11:22 am

      Thanks Amita. I am glad your family enjoyed the biryani.

  • Reply
    kripa m
    June 23, 2018 at 6:17 pm

    i made this biryani and it was so moist. the rice was perfectly cooked and not at all dry. the chicken was juicy. i followed the recipe to the T. lil elaborate but worth the efforts. thanks for sharing.

    • Reply
      Monica
      June 24, 2018 at 3:30 pm

      Thanks Kripa. Really glad your biryani came out tasty and that you enjoyed it. 🙂

  • Reply
    mamta
    November 29, 2018 at 9:59 am

    Hi Monica. I made your hyderabadi biryani and i came here to say thanks. This is the best biryani recipe on the internet. very authentic and very deliious. my family loved it.

    • Reply
      Monica
      December 1, 2018 at 6:08 pm

      Thanks for trying the recipe, Mamta. So glad your family loved it.

    Leave a Reply

    Rate this recipe: