Hyderabadi chicken biryani

Main Dish
2 servings
15 min
40 min
Very Easy


Number of serving: 2
Basmati rice 2 cups

Curd 1 cup

Ghee 2 tablespoons

Oil 2 tablespoons

Salt to taste

Coriander leaves

To grind:

Onion 1

Green chilly 3 to 4

Cinnamon 1

Ginger a small piece

Coconut flowers 2 tablespoons

Mint leaves handful

Garlic 4 pods

Cardamom 2

Cashew 7

Gaza gaza 1 teaspoon

Biryani masala 1 tablespoon


  • Wash and soak Basmati rice for 10 minutes and drain water from it completely.
  • Heat ghee in a pan, roast rice in medium flame. Add oil in a new pan, add onion, fry till it turns golden.
  • Add masala paste, fry till oil separates from it. Add chicken pieces, fry well for 4 minutes.
  • Let the chicken absorbs the spices to it. Add curd, salt and roasted rice to it.
  • Allow to boil in pressure cooker or in electric cooker. Once it is done, mix the rice gently.
  • Add coriander leaves and fried cashew.
  • Serve hot with raita and mirchi ka salan.


Hyderabadi Chicken Biryani, photo 1
Hyderabadi Chicken Biryani, photo 2
Hyderabadi Chicken Biryani, photo 3


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