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Hyderabadi Biryani

Authentic and flavorful biryani dish from the kitchen of Nizams of Hyderabad.
PREP TIME: 60-90 Minutes

For Biryani
  • 1.5 cups Jashn basmati rice
  • 2.5 cups water
  • 2-3 tbsp oil or ghee
  • 2-3 Indian bay leaves
  • 0.5 cup warm milk
  • A pinch of saffron strands
  • 2 medium onions, thinly sliced
  • 2-3 green chillies chopped
For Marinating Chicken
  • 1.5 kg chicken
  • 6-6 black peppercorns
  • 4 whole cloves
  • 3-4 green cardamom pods
  • 1 black cardamom
  • 1 inch cinnamon stick
  • 1 whole star anise
  • A handful of fresh coriander leaves
  • A handful of fresh mint leaves
  • ½ tsp black cumin seeds
  • 1 cup fresh curd/yogurt
  • 1.5 tsp lemon juice
  • 1.5 tsp ginger garlic paste
  • 1.5 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 2 tsp biryani or chicken masala
  • Salt to taste
Chicken Marination
  1. Grind all whole spices- cloves, black peppercorns, green and black cardamom, star anise, cinnamon, and cumin seeds into a fine powder.
  2. Finely chop mint and coriander leaves.
  3. Take a bowl, add chicken pieces, ground spices, chopped mint and coriander leaves and other marinade ingredients. Mix thoroughly till the meat gets well-coated. Cover the bowl with a plastic wrap and place it in the refrigerator for about 2 hours.
Preparing Rice
  1. Wash the rice multiple times until water runs clear.
  2. Take a deep pan and add rice and water.
  3. Once it comes to a boil, add bay leaves. Reduce the heat to medium-low.
  4. Cover and let the rice parboil. This can take about 5-7 minutes.
  5. Once done, drain the rice using a colander.
  6. In another bowl, add saffron and warm milk, mix well and keep it aside.
Preparing Chicken Gravy
  1. Take a pressure cooker or any deep thick bottomed pan with a tight-fitting lid. Heat it over medium-high flame.
  2. Add onions, stir till golden brown.
  3. Take them off the pan and place them on a paper towel. Set aside.
  4. Now on a low heat, sauté bay leaves and green chillies. Stir for about 1-2 minutes.
  5. Add the marinated chicken to the pot/cooker. Cook and stir for 2-3 minutes until it’s no longer pink.
Layering Biryani
  1. Layer the chicken gravy with drained rice. Drizzle ghee, sprinkle fried onions and add saffron milk on the top.
  2. Cover with a lid and cook for about 8-10 minutes on a high flame.
  3. Then reduce the flame to low. Continue to cook for another 5 minutes.
  4. Turn off the flame and let it stand covered for 15-20 minutes.
  5. Garnish with chopped mint and coriander leaves.
  6. Serve hot with any raita or curry of your choice.