Hyderabadi biryani served with raita and onion slices.

Hyderabadi biryani (pakki biryani) with step by step photos and a recipe video. Among all the biryani, Hyderabadi biryani is the most popular biryani worldwide.

Hyderabadi biryani has the most amazing flavors and aroma coming from the spices, saffron, chicken or meat and long grain basmati rice. Hyderabadi biryani has its origin in the kitchen of Nizams of Hyderabad.

Try this easy Hyderabadi biryani recipe at home. With this recipe, I can assure you that you will never go wrong while making biryani at home.

Serve Hyderabadi Biryani with Raita, Mirchi ka salan, and salad.

I have shared many biryani recipes on this website.

  1. Hyderabadi Chicken Dum Biryani (Kacchi Biryani)
  2. Easy Mutton Biryani
  3. Egg Biryani

Types of Hyderabadi Biryani:      

Hyderabadi biryani is of two types: Kacchi biryani and Pakki biryani. The difference in both the biryani is in the way of preparing it.

The first one is prepared with Kacchi Yakhni (raw gravy) and the other with pakki yakhni (cooked gravy). Both ways Biryani tastes delicious.

In Kacchi biryani – the raw chicken is marinated with curd and spices and then layered with partially cooked rice. This is further cooked on dum. The word “Kacchi” means raw. The recipe to make kacchi biryani is already shared on this website.

In pakki biryanithe raw chicken is marinated in curd and spices and then cooked. The cooked chicken is then layered with rice and then they are cooked together on dum in a sealed pot.

In this recipe post, I am sharing the recipe of “pakki murgh ki biryani”. The word “Pakki” means cooked and “Murgh” means Chicken.

What is dum cooking (Dum Pukht)?

Dum cooking means the chicken and rice are layered together in a sealed pot and it is then slowly cooked over a low flame. The steam formed inside the biryani pot during the cooking process helps the chicken and rice to cook together.

This technique of cooking is also known as “Dum pukht” It is the traditional method still adopted in many places to make Hyderabadi biryani.

Which rice is best for making Biryani?

Use aged long grain basmati rice for making biryani.Basmati” literally means “fragrant”. Basmati rice is long, slender-grained aromatic rice.

When you use aged basmati rice, it gives beautiful aroma after cooking and the grains are long, non-sticky and fluffy. Perfect for making Biryani.

How to make Hyderabadi biryani with step by step photos:

Preparations to be done to make the biryani:

  1. Soak the basmati rice
    1. Wash & soak 1.5 cup basmati rice in water for 30 minutes.
  2. Making fried onions
    1. Heat oil and fry sliced onions. Keep stirring it to ensure even cooking.
    2. Once the onions are light golden take it out. Spread it on a plate. The oil will be used to marinate the chicken.
  3. Marinate the Chicken – In a mixing bowl, take the chicken and all the ingredients mentioned under to marinate the chicken. Mix it well. Cover & keep it aside. Marinate for 30 minutes to an hour. Marinating the chicken to make hyderabadi biryani recipe
  4. Potli masala for Hyderabadi biryani – Take a clean muslin cloth. Put 1-inch cinnamon sticks, 1 black cardamom, 10 peppercorns, 1 petal javitri & 2 green cardamoms. Tie the whole spices in a muslin cloth. Potli masala is ready. We will use it while cooking rice.Making potli masala for cooking biryani
  5. Prepare saffron milk
    1. Soak 1/2 tsp saffron in 1/4 cup of hot milk.

Making the Hyderabadi biryani

Cooking the chicken for biryani

  1. Heat 1 tbsp ghee/clarified butter.
  2. Add whole spices: 1 bay leaf, 1 petal javitri, 1-star anise, and 1 black cardamom. Saute for a minute.
  3. Add marinated chicken. Cook it uncovered for 4-5 minutes.
  4. Cover & cook till chicken is completely cooked. Cooking chicken to make biryani gravy

Cooking rice for Hyderabadi biryani

  1. On another burner, keep a vessel filled with 6 cups of water. When water boils add potli masala and salt.
  2. Drain off the water from the soaked rice. Add rice to the boiling water. After 5 minutes check the rice.
  3. The rice will become long, soft but when you press it will split and should not be mushy. Switch off the flame.
  4.  Discard the potli masala and drain off the excess water from the rice. Rice to make hyderabadi biryani is ready.Cooking rice for making hyderabadi biryani

Layering the Hyderabadi biryani:

  1. Remove half of the chicken from the gravy in the pan. Keep it aside on a vessel.Making the first layer of chicken gravy
  2. Put fried onions, coriander leaves & mint leaves.
  3. Layer half of the biryani rice over it.
  4. Sprinkle fried onions, mint leaves, coriander leaves, biryani masala powder & saffron milk. Layering the biryani rice over chicken gravy
  5. Next, layer the remaining chicken with the gravy on it.
  6. Spread again fried onions, coriander leaves, and mint leaves.
  7. Layer the remaining rice & spread it evenly.sprinkle fried onions, coriander and mint leaves to make hyderabadi biryani recipe
  8. Over it put saffron milk, kewra water, orange food color, biryani masala powder, fried onions, coriander leaves, mint leaves & ghee/clarified butter.Making the final layer of hyderabadi biryani

Layering the Hyderabadi biryani:

  1. Cover with the lid. Seal it with wheat flour dough.
  2. Place iron tawa. Keep the biryani pot over it. Switch on the flame.Seal the biryani pot with a dough
  3. Keep the flame on medium for 5 minutes. Lower the flame and cook it for 20 minutes.
  4. Biryani is ready. Switch off the flame.
  5. Open the seal when you are ready to serve the biryani.
  6. Serve Hyderabadi biryani hot with raita, onion slices, and a lemon wedge.Place the biryani pot on a hot tawa and cooking the biryani on dum        
Hyderabadi biryani served with raita and onion slices.
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Hyderabadi biryani

Hyderabadi biryani recipe – Hyderabadi biryani has the most amazing flavors and aroma coming from the spices, saffron, chicken or meat and long grain basmati rice. The secret of making good biryani lies in the way of preparing it.
Course Main
Cuisine Indian
Prep Time 30 minutes
Cook Time 1 hour
Servings 4 people
Calories 572kcal
Author Preeti Nayak

Ingredients

  • 500 gm Chicken, cut into cubes
  • 1.5 Cup Basmati rice, aged, long grain

To make fried onions:

  • 3 medium size onions, thinly sliced

To marinate the chicken:

  • 1 tbsp ginger garlic paste,(adrak lasan ka paste)
  • 1 tsp red chili powder, (lal mirch powder)
  • 1/2 tsp turmeric powder, (haldi powder)
  • Salt to taste, (Namak)
  • 1.5 tsp biryani masala powder
  • 2 tsp lemon juice (Nibu ka ras)
  • 1/4 cup coriander leaves (Hari Dhaniya) chopped
  • 2 tbsp Mint leaves (Pudina) chopped,
  • 4 green chilies (Hari Mirchi) slit
  • 1 Cup Curd/Yogurt (Dahi)
  • 1/4 Cup oil same oil that we used to fry onions
  • 3/4 Cup fried onions

whole spices used to marinate the chicken:

  • 1- inch cinnamon sticks (Dalchini)
  • 1 tsp caraway seeds (Shahi Jeera)
  • 6-7 cloves (Laung)
  • 5 green cardamom (Hari Elaichi)

To make the potli masala:

  • 1 inch cinnamon sticks (Dalchini)
  • 1 black cardamom (Kali Elaichi/Masala Elaichi))
  • 10 peppercorns (Kali mirch)
  • 1 blade mace (javitri)
  • 2 green cardamo, (Hari elaichi)

Whole spices to be used for cooking the chicken:

  • 1 bay leaf (Tej patta)
  • 1 blade mace (javitri)
  • 1 star anise (chakra phool)
  • 1 black cardamom (Kali Elaichi)

To layer the biryani:

  • 1/4 Cup Fried onions
  • 1/2 Cup Coriander leaves, (Hari Dhaniya)
  • 1/4 Cup Mint leaves, (Pudina)
  • Saffron milk,(Kesar) Soak 1/2 tsp saffron in 1/4 cup hot milk
  • Kewra essence, 3-4 drops mixed in water.
  • 3 tsp Ghee/clarified butter
  • Orange food color optional
  • 2-3 tsp Biryani masala powder

Instructions

How to make hyderabadi biryani recipe:

    Preparations to be done to make the hyderabadi biryani:

    • Soak the basmati rice.
    • Wash & soak 1.5 cup basmati rice in water for 30 minutes.

    Making fried onions

    • Heat oil and fry thinly sliced onions. Keep stirring it to ensure even cooking.
    • Once the onions are light golden take it out. Spread it on a plate. The oil will be used to marinate the chicken.

    Marinate the Chicken

    • In a mixing bowl, take chicken and all the ingredients mentioned in the ingredients list to marinate the chicken. Mix it well. Cover & keep it aside. Marinate for 30 minutes to an hour.

    Making potli masala for hyderabadi biryani:

    • Take a clean muslin cloth. Put 1 inch cinnamon sticks, 1 black cardamom, 10 peppercorns, 1 petal javitri & 2 green cardamom.
    • Tie the whole spices on a muslin cloth.
    • Potli masala is ready. We will use it while cooking rice.

    Prepare saffron milk

    • Soak 1/2 tsp saffron in 1/4 cup of hot milk.

    Cooking the chicken for making biryani

    • Heat 1 tbsp ghee/clarified butter.
    • Add whole spices: 1 bay leaf, 1 petal javitri, 1 star anise and 1 black cardamom. Saute for a minute.
    • Add marinated chicken. Cook it uncovered for 4-5 minutes.
    • Cover & cook till chicken is completely cooked.

    Cooking rice for Hyderabadi biryani

    • Heat a vessel filled with 6 cups of water on another burner. When water boils, add potli masala and salt.
    • Drain off the water in which rice is soaked. Add rice to the boiling water. After 5 minutes check the rice.
    • The rice will become long, soft but when you press it will split and should not be mushy. Switch off the flame.
    • Discard the potli masala and drain off the excess water from the rice. Rice to make hyderabadi biryani is ready.

    Layering the Hyderabadi biryani:

    • Remove half of the cooked chicken from the gravy in the pan.
    • Put fried onions, coriander leaves & mint leaves.
    • Layer half of the biryani rice over it.
    • Sprinkle fried onions, mint leaves, coriander leaves, biryani masala powder & saffron milk.
    • Next, layer the remaining chicken with the gravy on it.
    • Spread again fried onions, coriander leaves and mint leaves.
    • Layer the remaining rice & spread it evenly.
    • Over it put saffron milk, kewra water, orange food color, biryani masala powder, fried onions, coriander leaves, mint leaves & ghee/clarified butter.

    Cooking the biryani on dum:

    • Cover with the lid. Seal it with wheat flour dough.
    • Place an iron tawa or griddle. Keep the biryani pot over it. Switch on the flame.
    • Keep the flame on medium for first 5 minutes. Lower the flame and cook it for 20 minutes.
    • Biryani is ready. Switch off the flame.
    • Open the seal when you are ready to serve the biryani.
    • Serve hyderabadi biryani hot with raita, onion slices and lemon wedge.

    Video

    Notes

    1. Use fresh curd for making hyderabadi biryani recipe.
    2. Do not use lemon juice, if curd is sour.
    3. Use aged long grain basmati rice.
    4. If rice is over-cooked (means when you press it with fingers and it is mushy) then do not use that rice to make biryani.
    5. Marinate the chicken for 2 hours or overnight. The longer it marinates, the better it tastes. Cover and refrigerate it, if marinating for 2 hours or overnight.
    6. Do not cut the quantity of ghee/clarified butter used in this recipe. It increases the flavor and keep the rice moist.
    7. If you do not want to make potli masala then add the whole spices directly while cooking the rice.

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