Learn how to make a decadent Hyderabadi Chicken Biryani with chicken, rice, and spices. Easy recipe, health benefits, and expert tips inside.
The slow steaming, or dum, blends aromas and finishes cooking evenly (Photo: Social Media)
Chicken biryani is one of the most loved rice dishes in India, combining aromatic basmati rice, spiced chicken, and layered cooking for deep flavour. When made with balanced spices and quality ingredients, it can be both satisfying and nutritious. If you’re searching for an indulgent Sunday lunch recipe, this is the perfect one.
500g chicken (bone-in preferred)
250g basmati rice
3 onions (thinly sliced)
1 cup yogurt, whisked well
25g fresh ginger-garlic paste
25g green chillies, more green chillies means more fresh flavor
Some whole spices (bay leaf, cardamom, cloves, cinnamon)
1 tsp turmeric
2 tsp red chilli powder
1 tbsp biryani masala
1 cup fresh coriander and mint
Salt to taste
100g cow ghee, divided into 2 parts
Wash and Soak Rice. Rinse basmati rice multiple times until water runs clear and soak for 20–30 minutes. This helps grains cook long and separate.
Fry the Onions. Heat half the ghee and fry sliced onions until golden brown. Set some aside for garnishing.
Marinate the Chicken. Mix chicken with yogurt, ginger-garlic paste, green chillies, fried onion, turmeric, chilli powder, and salt. Let it rest for at least 30 minutes for deeper flavour and tenderness.
Prepare the yakhni. In a heavy bottomed pan, use the same ghee for frying onions, and add whole spices to it. Once the spices warm up, add the marinated chicken and cook on low heat.
Parboil the Rice. Boil soaked rice in salted water until about 70% cooked. Drain immediately to avoid mushy texture.
Layer the Biryani. In a clean, heavy bottomed handi or lagan, layer the chicken yakhni at the bottom, followed by rice, and so on. Sprinkle fried onions, mint, and coriander between layers. The top layer must be rice, on which you need to pour the reserved cow ghee.
Dum Cooking. Seal the pot and cook on low heat for 20–25 minutes. This slow steaming blends aromas and finishes cooking evenly.
Use aged basmati rice for best aroma and texture
Bone-in chicken gives richer flavour
Avoid overcooking rice before layering
Cook on low heat during dum to prevent burning
Add saffron milk or kewra water for a more premium finish
Use more amount of ghee for a special occasion
High protein: Chicken supports muscle repair and satiety
Energy-dense: Rice provides sustained carbohydrates
Digestive spices: Ginger, cloves, and cardamom aid digestion
Herbal antioxidants: Mint and coriander add micronutrients
