Category Archives: Hyderabadi chicken recipes

Hyderabadi recipes are luscious and delicious, sometimes creamy and distinctly different from the mughlai origin hence deserve a separate category on DalleChilli.

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani is a nawabi and aromatic preparation of basmati rice and chicken with the tempered whole spices. It is one of the awesome biryani recipe contains lots of flavors and spices.


  • 400 gms whole chicken
  • 2 cups basmati rice
  • 4 onions sliced
  • 2 tomatoes chopped
  • 2 cups fresh yogurt
  • 2 tbsp ginger-garlic paste
  • 5-6 green chillies chopped
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp green cardamom powder
  • 1/2 tsp garam masala powder
  • 1/2 fresh lemon juice
  • A pinch of saffron
  • 2 tbsp milk
  • 1 cup fresh coriander leaves chopped
  • 2 tbsp fresh mint leaves chopped
  • 4 tbsp ghee
  • Vegetable oil
  • Salt to taste

Whole garam masala:

  • 1 bay leaf
  • 1 black cardamom
  • 2-3 peppercorns
  • 1/2 inch cinnamon stick
  • 1/2 tsp carom seeds
  • 2-3 cloves
  • 1 dried red chilli


  • In a big bowl, cut the pieces of chicken in big chunks, wash and clean thoroughly.
  • Combine yogurt, the ground masala paste, salt, red chilli powder, turmeric powder, coriander powder, garam masala and lemon juice.
  • Mix well. Add the pieces of chicken, also add 2 tsp oil.
  • Keep this marinated chicken aside for about 2-3 hours.
  • Heat sufficient oil in a pan, deep fry the onion and take out immediately after it turns into golden brown in color. Keep aside to cool.
  • In a blender combine half of the fried onion, chopped tomatoes, green chillies, ginger, garlic, mint leaves and coriander leaves.
  • Blend to make a smooth paste
  • Soak the saffron in the milk and keep aside, as it will be used later.
  • Wash the rice thoroughly in water, soak for about 10 minutes.
  • Boil the rice in plenty amount of water, add little bit of salt and whole garam masala.
  • When the rice are 3/4th done then drain and keep in the sieve
  • Remove out the whole garam masala ingredients, as they were just for flavoring rice, which is quite done.
  • Heat the pan or kadhai, melt 2 tbsp of ghee.
  • Now place half quantity of marinated chicken with its whole marination. Then cover the chicken with the layer of rice
  • Sprinkle some fried onions, half of the cardamom powder, chopped coriander and saffron.
  • Also add the remaining ghee
  • Again repeat the same procedure and arrange the remaining chicken, rice and other ingredients.
  • Cover the pan with the tight lid.
  • Leave to cook for about 20-22 minutes on low flame.
  • Check twice in between and fluff up with a fork.
  • Check the tenderness of chicken, if it is cooked fully, then turn off the gas.
  • Serve hot with raita or as it is.

Sourec: Tasty indian recipes