Hyderabadi Chicken Biryani is a world-famous layered rice dish made with aromatic basmati rice, juicy marinated chicken, fragrant spices, saffron, and fried onions. Cooked on dum (slow steam), this biryani is rich, flavorful, and the perfect centerpiece for festive occasions.
Biryani is more than just a dish – it’s a royal experience. Among the many regional versions, Hyderabadi Chicken Biryani is perhaps the most celebrated. Known for its deep flavors and aroma, this biryani is prepared using the kacchi dum method, where raw marinated chicken is layered with partially cooked rice and slow-cooked until tender and fragrant.
The dish is built in layers. The chicken is marinated overnight in yogurt, spices, and herbs to ensure it absorbs maximum flavor. Long-grain basmati rice is parboiled with whole spices for fragrance. The two are layered together, topped with saffron milk, fried onions, mint, coriander, and ghee, then cooked on dum (sealed and cooked on very low flame).
The result? Fluffy, long-grained rice that’s infused with spices, tender chicken bursting with flavor, and layers of aroma that make this dish irresistible. Traditionally enjoyed with mirchi ka salan (chili curry) and raita, Hyderabadi Chicken Biryani is truly a feast fit for royalty.
Serve hot with raita, mirchi ka salan, or simple onion salad.
Hyderabadi uses raw marinated meat (kacchi biryani) cooked with rice, while Lucknowi (Awadhi) often uses cooked meat layered with rice (pakki biryani).
Yes. You can use a little turmeric or food-grade yellow coloring in milk, but saffron gives a richer aroma.
Do not overcook rice or add too much water in the chicken. Dum cooking on low flame ensures perfect texture.
Yes. In a cooker, cook for just 15–20 minutes on very low heat without whistle. In an oven, assemble in a Dutch oven and bake at 180°C for 30–35 minutes.
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