Name: Easy Hyderabadi Chicken Biryani
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 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); Red chili powder; Turmeric powder; Ground coriander; Ground cumin; Garam masala or biryani masala; Salt; Lemon juice; For the rice:; Aged basmati rice (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

Easy Hyderabadi Chicken Biryani

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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. It’s a celebration in every bite and a must-make for any biryani lover.

Author: Lizaa
Prep Time: 20 minutes (plus marination)
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes (plus marination)
Yield: 6 servings
Category: Dinner, Main Course
Method: Stovetop, One-Pot
Cuisine: Indian
Diet: Halal

Ingredients

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)
Red chili powder
Turmeric powder
Ground coriander
Ground cumin
Garam masala or biryani masala
Salt
Lemon juice
For the rice:
Aged basmati rice (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

Cook Mode Prevent your screen from going dark

Instructions

Mix yogurt, ginger, garlic, herbs, spices, lemon juice, and salt in a bowl. Coat chicken and marinate for at least 1 hour (or overnight).
Rinse and soak basmati rice for 30 minutes. Cook with whole spices in boiling salted water until 70% done. Drain and set aside.
In a heavy pot, spread marinated raw chicken in a single layer.
Layer partially cooked rice over chicken. Top with fried onions, saffron milk, chopped herbs, and ghee.
Seal pot with foil or tight lid. Cook on low heat for 40–45 minutes.
Let rest 10 minutes before gently fluffing and serving.

Notes

Pakki method: Use cooked chicken to shorten final steam time.
Vegetarian version: Use marinated paneer, potatoes, or mixed veggies.
No saffron? Use turmeric in warm milk for color.
Extra richness: Add a spoonful of cream or yogurt before steaming.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 620mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 35g
Cholesterol: 120mg

Find it online: https://recipesbyliza.com/easy-hyderabadi-chicken-biryani/