Spicy Hyderabadi Chicken Biryani

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 500 gms - chicken
  • 800 gms - Basmati Rice
  • 1/2 cup - Curd
  • 1 tsp - Shahzeera
  • 1 bunch - Coriander and mint leaves
  • 5 - Green chillies
  • Salt to taste
  • 1 tsp - chilli powder
  • 1 tsp - Turmeric powder
  • 1/2 cup - Ginger garlic paste
  • Whole Garam Masala
  • 1 tsp - Garam Masala powder
  • 2 big - Onions
  • Few Saffron strands (optional)
  • 1/4 cup - Milk
  • 100 ml - Oil

How to Make Spicy Hyderabadi Chicken Biryani

  • Soak rice in water and keep it aside.
  • Wash chicken thoroughly.
  • Add salt, chilli powder, garam masala powder, ginger garlic paste, turmeric powder and curd.
  • Make a paste of coriander leaves, mint leaves and green chillies and marinate them.
  • Heat oil in a kadai and to it add finely sliced onions and fry till they turn golden brown and crispy.
  • Add the onions with oil to the chicken mixture and let it marinate for an hour.
  • In a vessel, take the soaked rice and to it add a pinch of turmeric, whole garam masala and sufficient amount of water to cook.
  • Let it cook till the rice is half done and then strain the water and remove the rice.
  • In the same vessel, add a layer of marinated chicken and then on top of it add a layer of rice.
  • Then add the remaining chicken and the remaining rice on the top.
  • Mix saffron in milk for a minute and pour it over the rice.
  • Cover it with a lid and let it cook for 20 minutes till a gush of steam comes out.
  • Garnish with boiled egg and serve hot with raita and mirchi ka salan.
  • Qurbani ka meetha can be accompanied with it as a sweet dish.