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Hyderabadi Chicken Biriyani (#LC14056): It is a flavourful Indian rice recipe cooked with chicken and spices in one pot.

Prep Time : 45 Min
Cooking Time : 1 Hour
Resting Time : 4 Hrs

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Vegetable Oil

500 Milliliter


3 Large



250 Grams

green chilli

1 Teaspoon


Turmeric powder

1/2 Teaspoon

Red Chili Powder

1 1/4 Teaspoon

Ginger Paste

2 Teaspoon

Garlic paste

1 Teaspoon

Garam masala powder

1 Teaspoon

Fresh Coriander

1 Tablespoon


Fresh mint

1 Tablespoon


Lemon Juice

2 Tablespoon


500 Grams



1 Tablespoon


1 1/2 Liter


1 Tablespoon

Basmati Rice

500 Grams

Green Cardamom

3 Number

Cinnamon Stick

1 Inch

Black Cardamom

1 Number

Black peppercorns

8 Number

Kewra water

1/2 Teaspoon



2 Tablespoon

Fresh mint

1 Teaspoon


Fresh Coriander

1 Teaspoon



1 Inch


How to make hyderabadi chicken biryani recipe?

1. The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

2. Heat oil in a Kadai / cooking pan and deep fry the onions till it browns stirring often. Remove on to absorbent paper & drain.

3. TO MAKE THE MARINATE: In a large mixing bowl, add yogurt, green chilli, turmeric, red chilli powder, ginger, garlic paste.

4. Add garam masala, small cup of fried onions, fresh coriander leaves, fresh mint leaves, lemon juice and salt. Whisk well.

5. Add chicken pieces to the marinade and mix well to coat all the pieces.

6. Cover with cling film and keep in the refrigerator to marinate for 8-9 hours or overnight. You have to marinate for a minimum of 30 minutes.

7. TO MAKE THE BIRYANI: Soak the saffron strands in milk. Set aside.

8. In a large deep pot, boil the water and add the salt.

9. Add the washed basmati rice until half cooked.

10. Drain with colander to remove the excess water.

11. Sprinkle green cardamom, cinnamon stick, cloves, black cardamom, black peppercorn and kewra water over the rice. Mix well .

12. Pour the ghee all over the rice evenly

13. Remove the chicken from the refrigerator.

14. Take a non-stick thick bottomed deep pan with lid and spread the marinated chicken evenly at the bottom.

15. Add the rice on top of the chicken. You can add more than 1 layer if there is larger quantities.

16. Sprinkle the remaining half of the fried onions, kewra water, fresh mint, fresh coriander and ginger strips.

17. Add saffron milk (prepared earlier and set aside), milk and ghee

18. Seal the pan with aluminium foil and cover with a lid.

19. Cook on low heat for 25-30 minutes or until both chicken and rice are completely cooked. Adjust the cooking time if cooking larger quantities.


Chopping Board

Cooking pot -Deep - with lid




Thick bottomed Pan


Indian Recipes

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