Spicy Hyderabadi Chicken Biryani

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

240 calories, 9 grams fat

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

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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.