Hyderabadi Chicken Biryani recipe, a very, very popular dish thoughout the world. If you are a biryani lover, I am sure you must have tasted or heard about it at least once. Made with exotic Indian spices, this recipe cannot be missed if you really want to get the real feel of the biryani.

Hyderabadi Chicken Biryani Recipe

How to make authentic Hyderabadi Chicken Biryani recipe is the question that every biryani lover wants to know. Here is an authentic spicy biryani recipe from the Royal Kitchen of Nizams in kacchi biryani style
Course Main
Cuisine Indian
Author Fa's Kitchen


  • 1 chicken cut into medium pieces
  • 500 gms basmati rice
  • 100 gms ghee
  • 2 tbsp oil
  • 6 onions finely sliced
  • 4 tbsp ginger garlic paste
  • 4 green chilli slit in the middle
  • 2 green cardamom 2 black cardamom, 2 javitri, 2 bay leaves, 1/2 tsp shahi jeera, 1/2 tsp jeera, 1 inch stick cinnamon, 3 cloves
  • 1 tbsp red chilly powder
  • 1 tbsp garam masala powder
  • 1 tbsp coriander powder
  • 1 cup yogurt
  • Juice of 1 lemon
  • 1 bunch of coriander leaves / cilantro chopped
  • 1/2 bunch of mint leaves / pudina chopped
  • salt to taste
  • 1/8 tsp orange food colouring


  • Marinate the chicken pieces with yogurt, red chili powder, ginger garlic paste, green chilli, garam masala powder, coriander leaves, pudina leaves, salt and lemon juice. Marinate for at least 8 hours or preferably overnight in the refrigerator. Bring the marinated chicken to room temperature before making the biryani recipe.
  • Wash the rice and soak for 30 minutes. In a large vessel boil sufficient water with salt, 1tbsp oil, cardamon( green & black), javitri and bay leaf. Add the rice and bring it to a boil. The rice should be only 50% cooked. Drain the water from the rice and retain the water.
  • Heat the remaining oil and ghee in a large, heavy bottomed pan and fry onions till golden brown.
  • Throw in the shahi jeera, jeera, cinnamon and cloves. Fry for about 30 seconds till an aroma starts emanating and add the marinated chicken.
  • Add the rice on top of the chicken and spread them evenly.
  • Dissolve orange food colouring in 1 tsp water and sprinke on top of rice. Sprinkle little ghee on the rice.
  • Cover the lid and seal it with atta dough or with aluminium foil. Keep a heavy weight on top of the lid or alternatively use the retained water from rice on top.
  • Cook on high heat for 10 minutes and simmer for approximately 40 minutes.
  • Remove the dough when ready to eat the biryani. Enjoy with a mirchi ka salan