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Hyderabad chicken biryani is a popular and flavorful dish that originates from the city of Hyderabad in India. It is a fragrant rice dish made with basmati rice, tender chicken pieces, and a blend of aromatic spices. Here’s a general recipe for making Hyderabad chicken biryani:


  • 2 cups basmati rice
  • 500 grams chicken, cut into pieces
  • 2 onions, thinly sliced
  • 2 tomatoes, chopped
  • 2 tablespoons ginger-garlic paste
  • 1/2 cup plain yogurt
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped coriander leaves
  • 4 green chilies, slit lengthwise
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon biryani masala powder
  • 1/2 teaspoon garam masala powder
  • Whole spices (2 bay leaves, 4 green cardamom pods, 4 cloves, 2-inch cinnamon stick)
  • Ghee (clarified butter) or cooking oil
  • Saffron strands (optional)
  • Warm milk (to soak saffron)
  • Salt to taste


  1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
  2. Heat ghee or oil in a large, heavy-bottomed pan or pot. Add the whole spices (bay leaves, cardamom pods, cloves, cinnamon stick) and sauté for a minute until fragrant.
  3. Add the sliced onions and cook until golden brown. Remove half of the fried onions from the pan and set aside for garnishing.
  4. To the remaining onions in the pan, add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  5. Add the chopped tomatoes and cook until they turn soft and mushy.
  6. Add the chicken pieces to the pan and cook until they are browned on all sides. Stir in the red chili powder, turmeric powder, and salt.
  7. In a separate bowl, whisk the yogurt until smooth. Add the whisked yogurt to the pan and mix well to coat the chicken with the yogurt.
  8. Reduce the heat to low, cover the pan, and let the chicken cook for about 15-20 minutes until it is tender and cooked through. Stir occasionally to prevent sticking.
  9. While the chicken is cooking, bring a large pot of water to boil. Add salt to the boiling water and cook the soaked and drained rice until it is 70% cooked (the grains should still have a slight bite to them). Drain the rice and set aside.
  10. Preheat the oven to 180°C (350°F) or use a tawa (griddle) if you don’t have an oven.
  11. In a small bowl, soak a pinch of saffron strands in warm milk for a few minutes.
  12. Once the chicken is cooked, add chopped mint leaves, chopped coriander leaves, slit green chilies, biryani masala powder, and garam masala powder to the pan. Mix well.
  13. In a separate ovenproof dish or a heavy-bottomed pot, layer half of the partially cooked rice. Sprinkle a few spoons of saffron milk over the rice for a vibrant color and flavor.
  14. Spread the cooked chicken and its gravy evenly over the rice layer.
  15. Layer the remaining rice over the chicken. Sprinkle the remaining saffron milk and fried onions over the top.

16.Cover the dish tightly with aluminum foil or a lid to trap the steam. Place th

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