This Hyderabadi chicken biryani is the most delicious and aromatic Indian dish ever, with juicy chicken in layers of fluffy rice, fragrant spices and fried onions. I share with you two easy ways to make biryani while still retaining the authentic taste.
Biryani is a classic Indian mixed rice dish that is part of the Indian Mughlai culinary tradition, which traces its roots to central Asian cuisine and a rich fusion with Indian flavors and techniques. It is prepared with layers of fluffy basmati rice and exquisitely spiced meat or chicken.
Hyderabad, the city of my childhood, is rightfully famous for its biryani - an addictive rice and meat/chicken dish. And Hyderabadi biryani is by far the most favored among the other regional versions.
There are two versions of Hyderabadi biryani:
- Pakki biryani - cooked meat or chicken is layered with parboiled rice and steamed together.
- Kacchi biryani - raw marinated meat or chicken is placed in a single layer in the bottom of a cooking pot and topped with partially cooked rice and steamed together. This is the easier method.
Why This Recipe Works
- One Step: You don't have to cook the chicken separately before layering it with the rice.
- Perfect Rice: Easy rice cooking techniques for fluffy rice - (1) more reliable rice cooker method and (2) great tips for traditional method.
What Makes a Perfect Biryani
- Texture of Rice Grains: The cooked rice is fluffy and separate. If you take a fistful of biryani and throw it on a plate, the rice will scatter like pearls and not clump together. With this recipe you will get that perfection every single time!
- Juicy and Flavorful Chicken: Marinate the chicken for a long time to infuse the flavors. Cook it until well done, juicy and falling off the bone.
- Spices and Aromatics: Don't skimp on the spices, fried onions, oil, salt and seasonings. You need that for robust flavor.
- Elegant Presentation: The final dish has rice grains in a variety of colors from the absorption of spices, juices and saffron.
Ingredient Notes
- Basmati Rice: I use the highest quality aged long grain basmati rice from a popular brand, such as India gate classic. Look for the best variety in any brand at your Indian grocery store, which is usually the most expensive.
- Chicken with bone: I choose whole chicken with bone as it is the most flavorful. Chicken leg quarters or thighs will work too. But avoid chicken breast as it will be too dry. For boneless option, use chicken thigh meat.
- Yogurt: Just plain regular yogurt that is neither be too thick nor too runny. Not Greek yogurt. To make it dairy free, try coconut yogurt.
- Spices:
- I use ground spices to marinate the chicken. If using whole spices, double the amount because ground spices are more intense.
- Flavor the rice with whole spices wrapped in a muslin cloth or metal mesh cooking infuser.
- Homemade biryani masala recipe is below. For a ready-made option, try Shaan Sindhi biryani masala, but adjust the added salt and chili powder.
- Herbs: Fresh cilantro and mint will give the best results. But frozen cilantro and dried mint can also work for the marinade.
- Ginger and Garlic: Grate or grind these fresh for amazing taste.
- Saffron: High quality saffron adds great flavor. Read more: Saffron Tea.
- Onions: Thinly slice the onions. I use my mandolin slicer. To fry them quick and crisp, sprinkle some flour on the onions before frying. Gluten-free flour alternatives are corn starch or rice flour plus corn starch.
- Ghee: Drizzle the rice with ghee to take your biryani up a notch.
How To Make Easy Biryani
*Here is the step-by-step overview of the process. Full recipe with measurements and video tutorial are below in the post.
Fry the Onions
- Slice onions very thinly and fry them in batches using fresh oil, until crisp and light golden brown.
- Don't let them turn soggy or dark brown. Drain on paper towels.
Marinate the Chicken
- In a wide cooking pot, combine chicken with all marinade ingredients, ⅓ fried onions and ground biryani spice blend. Marinate for 3 to 5 hours.
- Rule of thumb is to use equal amounts of rice and chicken by weight. Example: one pound rice for one pound chicken. If you want more chicken, use 1½ to 2 times the quantity of rice.
Cook Rice (Two Methods)
- Rinse basmati rice until clear. Soak ⅓ cup rice in water. Use remaining rice for cooking.
- Rice cooker method: Bring water to a boil with salt and oil. Add rice and cook just until water is absorbed. Tip: Test a ratio of 1¼ to 1½ cups water for 1 cup basmati rice.
Traditional method: Boil rice in lots of salted water, using a ratio of 3 cups of water for 1 cup of rice with 2 teaspoons of salt. Cook it al dente like pasta, for 4 to 5 minutes and drain the rice immediately. We use this method for our lamb biryani recipe.
Assemble Rice and Chicken in Layers
- Top the marinated chicken with chopped cilantro, mint, half lemon juice, some oil and most of the remaining fried onions. Tip: If cooking on stove, use a thick bottomed cooking pot. Very deep and tall pots are not suitable.
- Add Soaked Rice: Drain soaked rice and spread it over the chicken. This raw rice will absorb all the juices from the marinade while cooking.
- Final Rice Layer: Transfer all the cooked rice over marinated chicken. Top with remaining fried onions, lemon juice, saffron water and ghee.
Steam and Serve
- Steaming: Cover with parchment paper, followed by aluminum foil and fit the lid tight for perfect seal. Bake in oven for one hour, until steam builds up well. (Stove top method: Alternatively, heat biryani at medium high for 10 minutes and then simmer at low for one hour until steam builds up well.)
- Serve: Cool biryani for five minutes. Gently mix rice and chicken and enjoy!
How to Serve
Biryani is typically served at festive occasions and considered a complete meal, along with a saucy side dish such as baghare baingan (eggplants in rich sauce), mirchi ka salan (chili peppers in creamy sauce) or Hyderabadi tomato egg curry and a yogurt salad called raita.
For a more elaborate menu, you can add other dishes such as:
- Mains: Nihari, Chicken Korma
- Bread: Naan, Paratha
- Vegetarian: Aloo Gobi, Tadka Dal
- Appetizers: Meat Cutlets, Fish Cutlets
- Desserts: Kheer, Falooda
Biryani Masala
Grind all the spices below into a fine powder and store in airtight container. One fourth of this blend will be enough for the biryani recipe in this post. To make it more spicy, use extra spice blend.
- 4 cinnamon sticks
- 4 black cardamom
- 20 green cardamom
- 1 teaspoon cloves
- 4 large bay leaves
- 4 teaspoons black cumin seeds (shahjeera)
- 2 teaspoons black pepper
- ⅛ teaspoon nutmeg (optional)
- ⅛ teaspoon mace (optional)
Troubleshooting
Here are some fixes for common issues while making biryani. Comment below for any other troubleshooting. I grew up cooking this amazing dish and will be glad to help.
If cooking on stove top, place the cooking pot over a flat griddle or heat diffuser. This will help prevent the rice getting burnt in the bottom.
Use chicken on bone. Cook with enough yogurt and juices but don't overcook the meat. Use optimal amount of water for the rice. And if rice is undercooked before steaming, then sprinkle some water all over before placing the lid.
Scoop out juices collected over marinated chicken and discard. Do not use too much yogurt. Do not overcook rice, but if it get's overcooked then spread it on a large plate and aerate a bit before layering.
If using traditional method then boil rice in plenty of salted water just for 4 to 5 minutes until it is parboiled, making sure the grains don't get overcooked. Soak rice prior to cooking to make the grains stronger. And steam biryani in a wide cooking pot.
More Rice Recipes
- Hyderabadi Lamb Biryani
- Saffron rice with chicken, yogurt and spinach
- Persian shrimp rice
- Persian green bean rice
Full Recipe Video
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Hyderabadi Chicken Biryani
Ingredients
Fried Onions
- ¾ lb onions yellow, thinly sliced
- 1½ cups cooking oil high smoke point, peanut oil
Chicken Marination
- 1½ lb chicken with bone, cut and clean, avoid chicken breast
- ⅔ cup yogurt plain
- 1½ tablespoons ginger garlic paste or grated ginger and garlic
- 1 teaspoon salt adjust per taste
- 1 teaspoon chili powder
- ½ teaspoon turmeric ground
- 1 chili pepper jalapeno, serrano or cayenne, adjust per taste
Spices for Marinade (see note)
- 1 cinnamon stick
- 1 black cardamom
- 5 green cardamom
- 5 cloves
- 1 bay leaves large
- 1 teaspoon shah Jeera see note
- ½ teaspoon ground black pepper
Biryani
- 2 cups basmati rice long grain
- 1 teaspoon salt adjust per taste
- 2 tablespoons cooking oil leftover from fried onions
- ¼ cup cilantro fresh, chopped
- 2 tablespoons mint fresh, chopped
- 2 tablespoons lemon juice
- 1 teaspoon saffron ground and dissolved in 2 tablespoons hot water
- 2 tablespoons ghee recommended
Whole Spices for Rice
- 1 black cardamom
- 3 green cardamom
- 4 cloves
- 2 bay leaves
- ½ cinnamon stick
Equipment
- Rice Cooker
- Wide Frying Pan
- Candy/Fry thermometer optional
- Spice Grinder
- Wide Cooking Pot 5 quart, 10 inch diameter, oven proof
Instructions
Fry Onions
- Heat oil at medium high in a wide frying pan. If you place your palm about 3 inches over the surface of oil, you should feel the heat. Or use a candy/fry thermometer to check temperature.
- Fry onions in batches. Do not crowd the pan. Fry until crisp light golden brown. Set aside.
Marinate Chicken
- In a large mixing bowl, combine chicken with all the marinade ingredients and ⅓ of fried onions. For yogurt, start with ½ cup and increase as needed to ¾ cup. The mixture should be thick and not runny.
- In a spice grinder, process spices for marinade until fine powder. Add to chicken marinade and mix. Marinate for about 3 to 5 hours.
Cook Rice (Two Methods, Choose one)
- Rinse rice 4 to 5 times in lots of water until it is clear. Drain well. Soak ⅓ cup basmati rice in water for one hour. Save the rest for next step.
- Rice Cooker Method: In a rice cooker, take 2¼ cups of water, ¾ teaspoon salt, 1½ tablespoons cooking oil and whole spices. Bring it to a rolling boil, add remaining 1⅔ cups basmati rice and stir. Cook rice just until all the water is absorbed. In my rice cooker this process about 15 to 20 minutes.It is important to NOT let the rice steam until it is fully done. When all the water is absorbed well, transfer cooked rice immediately over the chicken in the layering step below.
- Cooking Pot Method: In a large cooking pot, boil 6 cups of water with 1¼ tablespoons salt, 1 tablespoon cooking oil and whole spices. Add the rice and boil at medium high to high heat for 4 to 5 minutes until the grains are soft; stirring in between. Drain rice in a colander and set aside.
Assemble Rice and Chicken Layers
- Scoop out and discard any watery liquid collected on the surface of the marinade. Transfer chicken with marinade to a wide, oven proof cooking pot (9 to 10 inch diameter). Tip: Chicken should be lightly coated with marinade. Too much marinade can make rice soggy.
- Top the marinated chicken with cilantro, mint, 1 tablespoon lemon juice, ½ tablespoon cooking oil and most of the remaining fried onions.
- Drain the soaked basmati rice very well and spread it over the fried onion layer. This raw soaked rice will get cooked with the juices from chicken.
- Next, layer all the cooked rice. Top with remaining lemon juice, saffron water, fried onions and ghee. Tip: If you prefer, pick out the whole spices from cooked rice before steaming.
- Place one sheet of parchment paper, followed by couple sheets of aluminum foil over the cooking pot. Place the lid tight for a good seal.
Steam (Two Methods, Choose One)
- Oven Method: Bake biryani in a preheated oven at 350ºF for one hour, until steam builds up well.
- Stove-Top Method (Alternative): Heat the biryani at medium high for about 10 minutes. Reduce heat to low and cook for one hour until steam builds up well.
Serve
- Remove from oven or stove. Let it cool five minutes and gently mix rice and chicken. Using a spatula, mound the biryani on a serving plate, making sure to present the rice in various colors - white, yellow, orange and brown. Place some chicken pieces on the top. Scatter fried onions, herbs and extra saffron rice on top.
- Serve it with mirchi ka salan or Hyderabadi tomato egg curry and raita.
Notes
- Rinse basmati rice several times until the water is clear and not starchy.
- Rice cooker: Use minimal water to cook rice. Test 1¼ to 1½ cups water per cup of basmati rice and check.
- Alternative to frying onions: If you are unable to fry onions then saute them until crisp golden brown like in this Persian noodle soup recipe and adjust oil used.
- Branded biryani spice mixes may include salt and chili powder. If using that, then adjust salt and chili powder.
- Optimal amount of salt and oil is very important. If everything else is perfect and you don't use right amount of salt, that alone can ruin the taste of biryani. I use a minimum of 2 tablespoons of oil per cup of raw rice, as there are additional ingredients - chicken, onions, etc.
- Whole spices can also be cooked wrapped in a muslin cloth (like boquet garni) or in a metal mesh cooking infuser. If using whole spices for marinade, then double the amount of spices. Ground spices are more intense.
- Meal Prep: Combine chicken with marinade and fry onions a day before.
- Storage and Freezing: Leftovers can be stored in refrigerator for 3 to 4 days or frozen for later.
- Scale Recipe: Click on number of servings and slide. Adjust the cooking pot size.
- Shajeera: These are referred to as black cumin or black caraway seeds in Indian stores. The labeling is not consistent. Ask your Indian grocer for “shahjeera”.
Nutrition
More Indian Recipes
This post was first published on The Delicious Crescent in May 2016 and has been updated for your benefit.
Anonymous
I’m just trying out this recipe and keeping my fingers crossed! I’m curious though: why do we add the uncooked rice and is it necessary to soak it for the whole hour? Also, what temp of water is best for rinsing/soaking rice? I usually use mild warm to hot, but not sure if it is best for rinsing out starch.
My only concern was that I boiled the rice on the stove (don’t have rice cooker) and even though I spread them out, I didn’t drain them fully and I feel they still got steamed a bit (lower layers from upper layers), so it might still be a bit broken :( next time I’ll make sure to use rice cooker.
Roxana Begum
I use a light sprinkling of soaked rice (drained well) over the marinated chicken to prevent overcooked rice in the layer that is closest to the chicken (explained in post). I use room temp water for rinsing the rice. Rice grains tend to stick more in stove top method.
Anonymous
This has s a lighter flavor than most Indian Food I have prepared. The mint makes it very refreshing. Delicious!
Paul
Just made the spice mix - question: how much Biryani spice mix do I add to the yoghurt? Recipe suggests not all of it. Could you tell me in tablespoons how much to add please.
Roxana Begum
If you made the spice blend using the ingredient amounts and instructions for biryani spice blend in the blog post, above the last picture, then you could use about one fourth of it.
Kimberly
Hi- I've made my own version of this 2x and i have some issues with puffy rice and too much marinade in the pot so i'm going to try your tips.
But i have a question; It looks like you used drumsticks , can you confirm what kind of chicken you used and do you prefer white or dark meat? I have used boneless/skinless thighs and they seem to work well. Just trying to get a better idea :)
thank you!
Roxana Begum
I use whole chicken, cut-up. If I had to choose between chicken breast or thighs, I would use the thighs. Meat on bone is always better for this recipe.
john jonna
I am Of Chaldean middle eastern decent living in the Detroit are of Michigan. This is a very well done recipe with accurate detail and instructions. The Chaldean version i slightly different adding potato and hard boiled egg.
Rebecca
Hi,
I was wondering if I use the whole cardamom pods in the recipe or just the seeds inside the pods?
Roxana Begum
Either way is ok.
Becca
Hi, I have a quick question, I notice in one part of the recipe it says to use a large bay leaf and in another part is asks to use a small bay leaf? Are the size variations referring to different types of bay leaf? or are these just the regular bay leafs you buy at a grocery store?
Roxana Begum
It is the same type of regular bay leaf.
FATHIMA
Hi, Recently found your recipe. i tried , really delicious. My family love this Biriyani . I will try your other recipes also.
Sue
I absolutely love this recipe. My family all say it is the best Biryani they have ever eaten. Other than the lengthy deep frying onions it is quick to put together. The first time I tried it I made it with cooked turkey left over from our Christmas dinner. Although I followed the instructions as if it were raw meat it was fantastic. The meat sort of melted into the yogurt and spices and I think this will be a regular meal over the Christmas period to use up the meat. The instructions were also very easy to follow.
Roxana Begum
Thank you Sue. I am so thrilled to hear that! What a great idea to use up leftover turkey. Onions can also be sauteed as per the noodle soup recipe, indicated above. Frying onions is the traditional way.
Akruti
Hi how many people will this recipe serve?
Roxana Begum
It is indicated in the recipe as number of cups - 12.
Anita
There's no mention of what to do with the 1/3 cup of rice soaked in water for 1 hour.
Roxana Begum
It is there. Point number 3 under ASSEMBLY OF RICE AND CHICKEN LAYERS FOR BIRYANI. And there is a picture too.
Liz
Your explanation and description is so clear. No assumptions required to follow your recipe. Thank you for sharing this authentic recipe with both traditional and modern method using oven. Can this recipe be made in an aluminum tray to make larger quantities? What would you recommend?
Roxana Begum
Thanks so much Liz. Yes you can certainly make it in aluminum foil trays. I have done that successfully when cooking larger quantities. In fact because of the wider surface it works better for large quantities. I would seal it well, preferably with heavy duty foil when covering the tray. Using foil that is wide enough to cover, if not, use more than one layer to make sure steam doesn’t escape.
Arun Abraham
Thanks for this step by step documentation of your Hyderabadi biryani recipe. Our family is also of
South Indian heritage. We made some adjustments, which included additional dry spices, some fresh shredded coconut (in the chicken marination), organic brown basmati rice and longer cooking time (kacchi style) at lower heat to get the "dum" effect. We normally serve this with a raita that includes fresh cucumber (with juices squeezed out), tomato, cilantro and paprika sprinkling.
It was all good! Appreciate your sharing.
Roxana Begum
Thanks so much. So happy you like it. In the regions south of Hyderabad they use coconut and other spices. A different taste and delicious too. For marinated lamb or other meats we cook it longer. Chicken cooks faster. Love your southern inspirations.
Steve
I’ve tried making biriyani loads of times in past and always tasted to plain using whole spices I’m gonna try this one today 1 question tho I’ve always cooked the chicken first in the pot with yoghurt and water before putting the rice on top I’m worried about not adding water to the dice an burning
Roxana Begum
Hi Steve, this style of biryani is known as “Kacchi biryani” and is popular in Hyderabad, India. The one you were making is “Pakki” biryani and is the typical method used in most places. Pakki means “cooked”, where you layer cooked meat or chicken with the rice and steam it together. Kacchi means “raw”, and that is because raw marinated meat or chicken is steamed together with the partially cooked rice. In the recipe here, I suggest baking it all together, and with that method it has never burnt in the bottom of the pan. It can also be done on the stove, but one has to be more careful in choosing the right kind of cooking pot, cooking temperature and time, as detailed in the recipe. The thick yogurt around the chicken, the juices released from the chicken while cooking, and the steam that is built up, all ensure that it will not get burnt. Just one needs to carefully follow the recipe. And Kacchi biryani may be a new concept to some, but once mastered, it is actually the easier way to prepare a delicious pot of biryani. I am happy to brainstorm if there are any issues along the way to getting it perfect!
Divya
Hi! Could u please tell me the length of the cinnamon sticks used . Thanks
Roxana Begum
About 2.5 to 3 inches.
Julie Yorke
Lovely, but Shaijeera is NOT caraway. It is black cumin seed. Something completely different!
Roxana Begum
Yes, cumin is different than the caraway often used in rye bread. And "zeera" or "jeera" in Hindi means cumin, so it is indeed often referred to as black cumin in India. But, Shajeera, cumin and caraway, all may have some similarity in appearance in one way or the other, but each also have distinct differences in flavor. However, Shahjeera has been often referred to as black caraway in some markets in the US and online as well and sometimes as black cumin in some stores. Likewise, this kind of confusion surrounds black seeds, which have been referred to with other names in English by various vendors. So as such have addressed that confusion.
Jenny
This turned out amazingly well. My boyfriend went crazy as he loved it so much and couldn’t believe how authentic and delicious it was. I really enjoyed making it too. Would it be possible to make it with prawns or any other kind of seafood/fish and would the cooking times change? Thanks so much.
Roxana Begum
Hi Jenny,
I am super delighted to know that it worked so well for you. Thanks for stopping by and sharing your lovely feedback. If you were using any other protein then the cooking times for that will change according to what you are using. If you were using shrimp (prawns), the issue with that would be - prawns need very short cooking times and become overcooked very quickly. Same with fish. So it would not be best to put the prawns with the rice and steam together as they may get overcooked. Instead I would cook the onions, spices, herbs and reduced amount of yogurt and add shrimp or fish in the end and let it cook until just done. Remove the shrimp or fish and set it aside. And layer the remaining sauce with the rice and steam like this biryani with rest of the ingredients. Add the shrimp or fish back on the top in the end. I would make sure the amount of wet ingredients like yogurt is minimized and the sauce is thicker so it doesnt make the rice too soggy. It will be a slightly different recipe and I have to post one :) On this blog I do have a shrimp rice recipe which I need to update but may provide some more idea.
Dave
This is a magnificently well explained recipe. Worked great the first time through. Really loved reading the "why" of the various steps. Thanks!
Roxana Begum
Hi Dave,
So delighted to get your lovely feedback. And so happy it worked very well. Appreciate your visit so much!!
My Lebaz
Thank you for this amazing receipe! Love everything in it!
MikeB
Wow, Been to Hyderabad many times and of course went to Paradise like everyone else but loved the lesser known hole in the walls that made great biryanis. This recipe is just awesome. As soon as I saw the mix of rice I knew this was authentic, and it was!. My new favorite recipe, so good. Thank you for posting it
Roxana Begum
Thank you Mike. I am thrilled to read your lovely feedback and it is really so encouraging. And that coming from a real connoisseur of biryani who has been to Hyderabad and tried at the well known places, I am truly humbled!
Anonymous
How do you cook the rice?
I boiled water and put rice and put flame on sim and closed lid.Is this correct?
Roxana Begum
For this recipe I used the rice cooker method as in the recipe. However, you can cook the rice in lots of salted boiling water like pasta - al dente. For two cups rice, boil 7 cups of water with 1½ tbsp salt in a large cooking pot. Add rice and boil at medium high to high heat for 5 to 6 minutes until rice grains are soft, still have a white dot in the center, and not overcooked or mushy. Stir the rice while it is cooking. Drain rice in a colander and set aside. I don't cover with a lid - just adjust the heat so that it is high enough for a boil but not too much or it may boil over. Important is that the rice should not overcook. So you have to watch carefully after 4 minutes, checking the grains. Be sure to drizzle 2 tbsp oil over rice after layering on the chicken. Search "Saffron Rice" on this site for more on rice cooking.
Anonymous
why do you have to drizzle oil over rice after layering on chicken?
Roxana Begum
The ghee is drizzled in the end for extra flavor but is optional.