Hyderabadi Chicken Biryani

Recipe by Ankitha Gadag
READY IN: 1hr 10mins




  • hyderabadi chicken biryani gravy.
  • Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
  • Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
  • Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks).
  • Once fragrant, add in the tomatoes, chillies and girnger/garlic paste.
  • Now, add in the garam masala.
  • After stirring a few mins, add in the marinated chicken.
  • Now, add in the Shan Biryani Masala.
  • Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
  • Soak the basmati rice in cool water after flushing about 3-4 times.
  • Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
  • Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
  • Continue with step 11 until the tray is full.
  • Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
  • Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
  • Enjoy!