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🇮🇳 A TASTE OF INDIA
Hyderabadi Chicken Biryani.
The crown jewel of Indian cuisine — fragrant basmati rice layered with spiced chicken and slow-cooked (dum style) to capture every drop of flavor.
- Total time
- 120 min
- Servings
- 6 people
- Difficulty
- Hard
Ingredients
For 6 servings · Check off as you go
0 of 9 ingredients ready
Let's make it.
5 stepsMarinate the chicken
Marinate chicken with yogurt, biryani masala, turmeric, chili, ginger-garlic paste, and salt. Add fried onions, mint, and cilantro. Marinate for 2 hours minimum.
2h
Make fried onions (Birista)
Slowly fry sliced onions in oil over medium heat for 20-25 minutes until golden brown and caramelized. This is the flavor foundation of biryani.
25 min
Parboil the rice
Cook soaked rice in boiling water with whole spices and salt until 70% cooked (it should have a slight bite). Drain immediately.
10 min
Layer the biryani
In a heavy-bottomed pot, spread marinated chicken at the bottom. Layer parcooked rice on top. Drizzle saffron milk and ghee. Scatter remaining fried onions, mint, and cilantro.
8 min
Dum cooking
Seal the pot tightly with dough or foil under the lid. Cook on low heat for 35-40 minutes (dum). The steam cooks everything perfectly and melds the flavors. Serve gently mixing from bottom to top.
40 min
Cooking Tips
Soak the basmati rice for 30 minutes before cooking — it prevents breakage and produces long, beautiful individual grains. The dum (steam) cooking is non-negotiable!
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 680 kcal
- protein
- 42 g
- carbs
- 82 g
- fat
- 18 g
- fiber
- 4 g
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