Biryani is not just food; it’s an emotion for millions of food lovers. From the streets of Hyderabad to grand wedding feasts, Chicken Biryani Recipe rules every foodie’s heart. Today, let’s master the art of making restaurant-style Hyderabadi Chicken Biryani at home — aromatic, spicy, and utterly delicious!

In this detailed guide, you will find step-by-step instructions, images, tips, and a video tutorial to make perfect biryani every single time!

Ingredients

For Chicken Marinade:

• 500g chicken (bone-in preferred)
• 1 cup thick yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• 2 tablespoons lemon juice
• 2 tablespoons oil

For Rice:

• 2 cups basmati rice (preferably aged)
• 5 cups water
• 1 bay leaf
• 4-5 cloves
• 2-3 green cardamoms
• 1 cinnamon stick
• 1 star anise
• Salt to taste

For Biryani Assembly:

• 2 large onions, thinly sliced
• ¼ cup oil (for frying onions)
• A few saffron strands soaked in 2 tablespoons warm milk
• 2 tablespoons ghee
• Fresh coriander leaves (chopped)
• Fresh mint leaves (chopped)

Step-by-Step Preparation : How to Make Chicken Biryani Recipe

Step 1: Marinate the Chicken

• In a large bowl, combine chicken with all marinade ingredients.
• Cover and refrigerate for at least 2 hours (overnight is best).

Tip: Marination helps tenderize the chicken and enhance flavor.

[Insert Image Placeholder: Marinated Chicken]

Step 2: Prepare the Rice

• Wash and soak basmati rice for 30 minutes.
• In a large pot, boil water with whole spices and salt.
• Add soaked rice and cook until 70% done (grains should still be firm).
• Drain and set aside.

[Insert Image Placeholder: Boiled Rice]

Step 3: Fry the Onions

• Heat oil in a pan.
• Add sliced onions and fry until golden brown and crispy.
• Remove and drain on paper towels.

Tip: Fried onions (Birista) add authentic flavor to biryani.

[Insert Image Placeholder: Fried Onions]

Step 4: Layer the Biryani

• In a heavy-bottomed pot, add marinated chicken at the base.
• Top with half of the fried onions, mint, and coriander.
• Layer the partially cooked rice evenly over it.
• Drizzle saffron milk, ghee, and remaining fried onions.

[Insert Image Placeholder: Biryani Layering]

Step 5: Cook on Dum

• Seal the pot with aluminum foil and cover with a tight-fitting lid.
• Cook on low flame for 25-30 minutes (Dum method).
• Let it rest for 10 minutes before opening.

Serving Suggestions

• Serve hot with raita, salad, and papad.
• A side of boiled eggs or mutton curry makes it even richer.

Pro Tips for Perfect Biryani

• Always use good quality aged basmati rice.
• Marinate chicken overnight for deep flavor.
• Do not overcook rice; 70% cooking is ideal.
• Use a heavy bottom pot to avoid burning.
• For a smoky flavor, place a burning charcoal inside the biryani pot for a few minutes.

Variations You Can Try

• Veg Biryani: Replace chicken with assorted vegetables like carrot, beans, potatoes, and peas.
• Egg Biryani: Add boiled eggs along with marinated masala.
• Paneer Biryani: Substitute chicken with cubes of marinated paneer.

Also Check Out : How to Make Paneer Butter Masala Easily

Making authentic Hyderabadi Chicken Biryani at home is no longer a dream! With this step-by-step guide, even beginners can nail the recipe. Follow the dum cooking method, and enjoy the rich aroma, spice, and texture of restaurant-quality biryani — right in your kitchen!

FAQs