Hyderabadi Biryani

Hyderabadi Biryani Recipe
  • Dinner
  • Servings
  • 3Spicy
  • 50 MinsCook Time
  • Cuisine : Andhra Pradesh
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Made with lots with caramelized onions, fresh cilantro, mint, green chillies, yogurt and saffron. It's absolutely delicious!


  1. 1 1/2 pounds chicken -I used skinless chicken thighs and drumsticks. The bones help the chicken to be moist and juicy.
  2. 1 tablespoon freshly grated ginger paste (I use a microplane zester)
  3. 1 tablespoon freshly grated garlic paste
  4. 2 medium onions- sliced
  5. 1 cup loosely packed fresh mint leaves, washed and chopped fine
  6. 1 1/4 loosely packed fresh coriander leaves, washed and chopped
  7. 2 green chillies chopped fine
  8. 1/4 cup oil
  9. 1 teaspoon red chilly powder
  10. 1/2 teaspoon turmeric
  11. 1/2 cup yoghurt ( I used non-fat)
  12. 6 green cardamoms
  13. 4 cloves
  14. A small piece of cinnamon stick
  15. Juice of 1 lemon or lime
  16. 1/2 cup warm milk
  17. 1/2 teaspoon saffron
  18. salt to taste
  19. A pinch of sugar
  20. 2 cups white basmati rice, washed, soaked for 1/2 hour and cooked with 4 cups of water.

Step By Step Method

  • Step 1. Heat oil in a vessel. Add  green cardamoms, cloves and cinnamon stick.

    Step 2. Then, add the onions and fry till a warm golden color.( I like to add a dash of salt while the onions are browning, helps them to release their water and the onions brown faster).

    Step 3. Add the fresh coriander leaves, mint, green chillies, garlic and ginger paste and fry for a minute or two.

    Step 4. Add the chicken and saute. Add the red chilly powder, turmeric and salt to taste.

    Step 5. Fry this well for a couple of minutes. Then add the yogurt and continue to fry.

    Step 6. Add 1/2 cup hot boiling water to it, cover and let the chicken cook on medium heat  for 20 to 25 minutes. The chicken gravy should be thick. After the chicken is cooked, if you feel there is too much water, thicken the gravy by taking the lid off and let it boil away for 15 minutes.

    Step 7. While the chicken is cooking, cook the rice and keep aside.

    Step 8. After the chicken is cooked, the oil that floats on top, carefully with the help of a large spoon, remove it in a bowl and keep aside. You will need this while layering the biryani in the end.

    Step 9. Add the lime juice to this reserved oil mixture with a pinch of sugar.

    Step 10. Warm milk and add saffron to it and keep aside.

    Step 11. Keep the cooked chicken and rice aside, separately. Now, all you have to do is layer the biryani and bake it.


    Layering the biryani:

    Pour the chicken with gravy in a large bowl which is the bottom layer.

    Add white rice on top. Sprinkle the reserved oil on top.

    Add the warmed milk with crushed saffron threads to it and pour on top of the rice.

    Seal the bowl tightly with aluminium foil, so that no steam escapes while it is in the oven.

    Heat the oven to 180 degrees celcius and bake for 20 to 25 minutes.

    Serve hot with raita, pickle and papads. Enjoy!

About Chef


Model Asmita Kakodker in her career has featured in over 250 television and print advertisements for prominent brands like Ponds, Nivea, Pepsodent and Nirma to name a few. Now, when she is happily married, and playing a role of a homemaker, wife and most importantly, a mother, successfully, she uses all her extra time focussing on her new passion – the culinary arts! “I’ve always wanted to catalogue the dozens of recipes that play such a key role in defining who we are – as a family. My blog helps me achieve my goal in a fun and interactive way with other compulsive foodies just like me!” says the always-ebullient Asmita. You can easily get all the chef asmita kakodker recipes online which are easily available.