Easy Hyderabadi Chicken Biryani

This easy Hyderabadi chicken biryani brings all the bold, aromatic flavors of India into one unforgettable dish. Juicy chicken is marinated in spices and yogurt, layered with fluffy basmati rice, fragrant herbs, and golden fried onions—then steamed to perfection. Whether I use the kacchi (raw meat) or pakki (pre-cooked meat) method, the results are always mouthwatering. It’s a celebration in every bite and a must-make for any biryani lover.

Why You’ll Love This Recipe

I love this recipe because it captures the essence of traditional Hyderabadi biryani without being overly complicated. The chicken is marinated and layered raw beneath the rice (kacchi style), making it easier and more hands-off than you’d expect. I get to enjoy juicy, flavorful chicken in every spoonful of rice, thanks to the perfect blend of spices, yogurt, saffron, and fresh herbs. It’s ideal for special occasions—or anytime I want to treat myself to a flavorful meal that feels like a feast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• Chicken with bone (whole chicken, leg quarters, or thighs)
• Plain yogurt (not Greek-style)
• Ginger (grated)
• Garlic (grated)
• Fresh cilantro
• Fresh mint (or dried mint if unavailable)
• Red chili powder
• Turmeric powder
• Ground coriander
• Ground cumin
• Garam masala or biryani masala (homemade or store-bought)
• Salt
• Lemon juice

For the rice:

• Aged basmati rice (high-quality, long grain)
• Whole spices (bay leaf, cloves, green cardamom, cinnamon stick)
• Salt
• Ghee or oil

For layering and garnish:

• Onions (thinly sliced and fried until golden brown)
• Saffron soaked in warm milk
• Ghee (to drizzle on top)
• Additional chopped cilantro and mint

Directions

1. I start by marinating the chicken. I mix yogurt, ginger, garlic, herbs, spices, lemon juice, and salt in a bowl, then coat the chicken pieces. I cover and let it marinate for at least 1 hour (or overnight for deeper flavor).
2. While the chicken marinates, I rinse and soak the basmati rice for 30 minutes. Then I cook it with whole spices in boiling salted water until it’s about 70% cooked—soft but still firm in the center. I drain it and set it aside.
3. In a heavy-bottomed pot or Dutch oven, I spread the marinated raw chicken in an even layer.
4. I layer the partially cooked rice over the chicken, then top it with fried onions, saffron milk, chopped herbs, and a drizzle of ghee.
5. I seal the pot with foil or a tight-fitting lid and cook on low heat for about 40–45 minutes. This allows the chicken to cook through while the rice steams and absorbs all the flavors.
6. Once done, I let it rest for 10 minutes before gently fluffing the rice and serving.

Servings and Timing

This recipe serves 6 people.
Prep time: 20 minutes (plus marination time)
Cook time: 45 minutes
Total time: About 1 hour 5 minutes (plus marination)

Variations

• I sometimes use the pakki method, where I cook the chicken before layering, which shortens the final steam time.
• For a vegetarian version, I substitute the chicken with marinated paneer, potatoes, and vegetables.
• If I don’t have saffron, I add a pinch of turmeric to the milk for color (though the flavor won’t be the same).
• For extra richness, I stir in a spoonful of cream or yogurt before sealing the pot.

Storage/Reheating

I store leftover biryani in an airtight container in the fridge for up to 3 days.
To reheat, I sprinkle a little water over the rice and warm it in a covered pan over low heat or in the microwave to retain moisture.
This dish also freezes well for up to 1 month. I thaw it overnight in the fridge and reheat as needed.

FAQs

What’s the difference between kacchi and pakki biryani?

Kacchi biryani starts with raw marinated chicken layered beneath parboiled rice and cooked together. Pakki biryani uses cooked chicken. I prefer kacchi—it’s easier and gives the most flavorful results.

Can I use boneless chicken?

Yes, I use boneless thighs if I need a quicker cook time. I avoid chicken breast since it can dry out during the long cooking process.

What kind of rice works best for biryani?

I always go with aged long-grain basmati rice. It stays fluffy and separate, which is key to great biryani texture.

How do I get crispy onions for garnish?

I slice the onions thin using a mandolin, toss them with a little flour or cornstarch, then deep fry or air fry until golden and crisp.

Can I skip saffron?

You can, but saffron adds a signature aroma and golden hue. If I don’t have it, I use a little turmeric in warm milk for color, though the flavor won’t be the same.

Conclusion

This easy Hyderabadi chicken biryani is one of those dishes that makes any meal feel like a celebration. With its fragrant rice, succulent chicken, and rich blend of spices and herbs, it’s a complete experience in every bite. I love how it brings together tradition and simplicity in one pot, and once I’ve tasted homemade biryani, there’s just no going back.

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