Hyderabadi Chicken Biryani
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Preparation time
40 mins
Cooking / Baking time
60 mins
8 people


1 pinch
1/4 Tsp
Orange food colour
4 Tbsp
2 medium
4 medium
Green Chillies
1/2 cup
Coriander Leaves
1/2 cup
Mint Leaves
1 Tsp
Green Cardamom small
1 Tsp
Green Chillies paste
2 Tbsp
Ginger /Garlic paste
3 cup
Onion Sliced
1 cup
Yogurt whipped
1/2 Kg
1 1/2 Tsp
All Spice Powder
3 Tsp
Red Chilli Powder
1 1/2 Tsp
1 Kg
2 Pieces
Bay leaves
1 1/2 cup
Meal course
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Hyderabadi Chicken Biryani is world famous dish from Asia ,native to Hyderabad. Hyderabadi Chicken Biryani is a non vegetarians delicacy is an authentic Hyderabadi Chicken Biryani rice preparation which is a complete meal in itself.
Hyderabadi Biryani is also name by the kachche gosht ki biryani, also known as the Hyderabadi mutton or chicken biryani .Hyderabadi Chicken Biryani Is a spicey, fragrant and colourful variant of biryani in India. The Hyderabadi Chicken Biryani in traditional style of making the biryani by cooking the raw meat with spices for couple of minutes and then covered with rice and kept on dum until done.

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  1. First cut whole chicken cut into 8 pieces. For Mutton1 kg boneless and apply 2 tsp heaped raw papaya paste or meat tenderizer for 3 to 4 hours. Fried sliced onion 3 cup till light golden n crispy .take out on kitchen absorbent paper n then crushed it .It will become 1 cup chopped fried onion .
  2. Marination mixture : In a bowl mix yogurt ,salt , red chilli powder ,all spice powder ,ginger garlic paste ,green chilli paste ,green cardamom seeds ,oil 1/2 cup and fried n crushed red onion .apply this mixture to chicken for 2 hours .
  3. In a separate large pan boil rice with salt 2 tsp and whole all spice 1 tsp and bay leave 2 till half done and drain excess water immediately.
  4. Peeled and cut potatoes medium size in 4 pieces and then shallow fry in 2 tbsp oil with a pinch of orange color.
  5. Now in a pan spread marinated chicken on base .Then half quantity of boiled rice ,chopped corainder n mint leaves ,green Chillies ,fried potatoes and remaining half rice .
  6. Then on top drizzle remaining oil ,now cover with tight lid and allow to simmer ( dum on tawa ) on medium flame for 5 minutes.
  7. Then drizzle dissolve mixture of milk with orange colour and saffron .now simmer on very low flame for 40 to 50 minutes .till rice completely get done
  8. Serve hot with salad and raitta .