Hyderabadi Chicken Biryani

Authentic Hyderabadi Chicken Biryani

Bring the regal flavors of the Nizams to your dining table with our Authentic Hyderabadi Chicken Biryani.

A masterpiece of Indian culinary heritage, true Hyderabadi Biryani is defined by the "Dum" cooking method—slow-steaming meat and partially cooked basmati rice together in a sealed pot. The true magic, however, lies in the intense, aromatic infusion of premium whole spices. With patience and unadulterated ingredients, you can recreate this iconic, deeply layered dish at home.

The Ingredients

The Base:

  • 500g chicken (bone-in pieces preferred for flavor)
  • 2 cups premium long-grain Basmati rice, soaked for 30 minutes
  • 1/2 cup thick yogurt
  • 2 large onions, thinly sliced and fried until golden (Birista)
  • 2 tbsp ginger-garlic paste
  • 1/2 cup fresh mint and coriander leaves, chopped
  • 3 tbsp ghee
  • A pinch of saffron strands soaked in warm milk

The BanyanTree Flavour Profile: (Click the ingredients below to shop our premium spices!)

The Method

Step 1: The Royal Marinade
In a large mixing bowl, combine the chicken, yogurt, ginger-garlic paste, half of the crushed fried onions, chopped herbs, and the BanyanTree Turmeric, Kashmiri Chilli, and Garam Masala. Add a tablespoon of oil and salt to taste. Mix thoroughly and let it marinate for at least 2 hours (overnight in the fridge is even better).

Step 2: Perfume the Rice
Boil 6 cups of water in a large pot. Add a generous amount of salt and your BanyanTree Whole Spices (Cardamom, Cloves, Cinnamon). Drop in the soaked basmati rice. Boil until it is exactly 70% cooked (the grain should break but still have a firm bite). Drain the water immediately and set the rice aside.

Step 3: The Dum Layering
In a heavy-bottomed pot or Dutch oven, spread the marinated chicken evenly across the bottom. Layer the parboiled rice gently over the chicken. Drizzle the saffron milk and melted ghee evenly over the top layer of rice. Sprinkle the remaining fried onions and a handful of fresh mint.

Step 4: Slow Steaming (Dum Pukht)
Seal the pot tightly with heavy aluminum foil or a tight-fitting lid sealed with dough to trap the steam. Cook on high heat for 5 minutes, then lower the heat to the absolute minimum and let it cook undisturbed for 20-25 minutes. Turn off the heat and let it rest for 10 minutes before opening.

Step 5: Serve and Enjoy
Gently fluff the biryani from the bottom up to mix the spiced chicken with the fragrant white and saffron rice. Serve piping hot with cooling cucumber raita.

Chef's Tip: The quality of your whole spices dictates the aroma of the rice. Gently bruising the BanyanTree Green Cardamom pods before dropping them into the boiling water will release their natural oils and perfume every single grain of rice. 

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