Hyderabadi Chicken Biryani

I love rice and Biryani is heaven for me! Our country has numerous regional variations of this dish. My travels to South India introduced me to their speciality – Hyderabadi Biryani made with authentic spices. Even their method of cooking makes it unique and delicious. A blend of different masalas, the layering of basmati rice and succulent meat brings out unique flavours and aroma. Finally, covering the lid and sealing it with dough helps in cooking evenly. Cherishing these old memories and satiating the cravings of authentic Hyderabadi Biryani, I decided to make some for our once-a-week non-veg meal.


  • 1 Kg Chicken
  • 750-800 Gms Cooked Rice (Basmati)
  • 2 Tbsp Ginger Garlic Paste
  • 1 Tbsp Red Chilli Powder (Everest Kashmirilal Powder)
  • 1 Tbsp Garam Masala Powder (for homemade garam masala, mix the spices, chilli powder and fried onions and garlic)
  • 1 Tbsp Biryani Masala Powder (Everest)
  • 1 Tbsp Haldi Powder
  • 3/4 Cinnamon Sticks
  • 1 Tbsp Cumin Seeds
  • 2-3 Cloves
  • 1 Tbsp Lemon Juice or Curd
  • 4-5 Onions (sliced)
  • 2 Tbsp Oil or 1¼ Tbsp. Ghee (Sweekar Oil/Govardhan Ghee)
  • For Raita
  • 4 Onions
  • 2 Cucumbers
  • 2 Carrots
  • Coriander Leaves
  • 150 Gms Roasted Groundnut Powder
  • 1/2 Cup Curd
  • Salt to Taste (Tata)
  • For Garnish 
  • Coriander and Mint Leaves
  • Cucumber and Carrot (as per availability)


Prep: 30 minutes
Cooking: 60 minutes

  1. Firstly, take 750-800 grams of rice and cook the same.
  2. Clean the chicken. Then in a bowl, add the chicken, haldi powder, salt, some ginger-garlic paste and lemon. Keep it aside for marination.
  3. In a pressure cooker, cook the marinated chicken for 15-20 minutes. Once cooked, keep it aside.
  4. In a pan heat oil and add cumin seeds, cardamom, cloves, cinnamon sticks and onions. Sautee!
  5. Once the onions turn brown, add garam masala, biryani masala, red chilli powder and the remaining ginger-garlic paste. Mix well.
  6. Now add the cooked chicken into the pan and cover the lid. Let it for about 20 minutes.
  7. Add the cooked rice and garnish it with mint and coriander leaves. Hyderabadi Chicken Biryani is ready to eat. 
  8. For the raita – in a serving bowl, add curd, roasted groundnut powder, finely chopped onions, carrots, cucumbers and coriander leaves. Mix and add salt as per taste.