This Hyderabad chicken biryani is also known as dumb biryani. Made with chicken marinated with yogurt and Indian species cooked under aromatic basmati rice. It also includes golden fried onions and saffron or food color for that vibrant authentic look.
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If you love Indian food, then you probably have been to an Indian restaurant, and you probably have ordered this classic Indian food, biryani.
What is biryani?
Biryani is rice cooked together with the meat that is marinated with yogurt and Indian spices. In India, Biryani is almost like a huge umbrella that has so many different versions or variations. To most people, this is confusing, but to us Indians this is fun.
There are many ways to cook biryani and I have shared quite a few recipes with you. They are all different and yet delicious. Some based on different regions and cultures.
Apart from this recipe, I also make an easy chicken biryani using a different process. Of course, you can also make Lamb Biryani, a quick one-pot chicken biryani which is much quicker than this, and of course, Instant Pot Chicken Biryani.
Why make this biryani?
- If you love Indian food then this is one recipe you definitely want to try.
- This biryani is a dum biryani from Hyderabad. That means we do not cook the meat separately and we only partially cook the rice to about 70%. The dish is assembled with marinated meat at the bottom of the pan, top with the partially cooked rice, and cook the two together. Yup!
- The recipe is easier than you think. I like to say you can make this chicken biryani in three easy steps.
- Prep and marinate meat - 20 mins
- Soak and partially cook the rice - 30 + 10 mins
- Layer and cook - 20 + 20 mins
Ingredients and substitutes
- Basmati Rice - Of course, a biryani calls for Basmati rice. Basmati rice plays a huge part in contributing flavor. Nowadays, you will get basmati rice in all grocery stores. It's a staple in our home and I use it for all my rice dishes.
- Chicken - I use boneless chicken thighs. Chicken thighs take longer to cook as compared to breast, and yet, stays much juicier too. So, I highly recommend boneless chicken thigh.
- Spices - I have given you individual spices used to make biryani. But if you do not have these Indian spices on hand you can also use a store-bought biryani masala spice mix.
- Saffron - adds a wonderful authentic aroma to the dish but you can also omit it or use edible food colors. The biryani will still be delicious. Read more about colors below.
- Onions - The quantity of onions in this dish is quite a lot. You can use brown onions, which have a slightly pungent flavor, but red onions are a sweeter variety. I like using half and half.
- Garam masala - Easily found in most supermarkets but you can also make your own Garam Masala Spice Mix.
Step by step instructions
Step One - Marinate Chicken
- Place the chicken pieces in a marinade safe bowl - use glass or plastic not metal/ aluminum
Pro tip - metal like aluminum, corrode. It can discolor food and give it a bad taste. - Season the meat with lemon juice, salt, and pepper. Add the marinade spices, followed by the yogurt. Combine well. Cover and let marinate for an hour on the counter or overnight up to 12 hours in the fridge.
Prepare
- Saute Onions - In a saute pan add 2 tablespoon cooking oil or ghee, saute the sliced onions with a pinch of salt until caramelized and golden brown. The onions will take about 10 to 15 minutes. Set aside.
Alternatively, you can deep fry the onions in oil until they are golden brown as done traditionally. Drain on a paper towel. - Herbs - Chop the herbs and divide them between the lamb and layers - set aside
- Saffron - Soak the saffron in the milk and let it steep for 10 minutes - set aside
- Rosewater - Have the rose water measured and ready to use. Set aside
Step Two - Partially cook rice
- Wash and soak basmati rice in water for 30 mins.
Pro tip - soaking will ensure the rice cooks evenly. It also makes rice, fluffy, light, and airy. - Simultaneously, place a large pot of water on the stove and add the spices. Let it simmer for 20 minutes - the color of the water will change because of the spices. After 20 minutes remove the muslin cloth.
Pro tip- I like to tie the spices in cheesecloth before adding it to the pot. That way I can remove all these spices once they have done their job. - To the water, add the salt and rice, stir and let boil. Cook rice for about 3 to 4 minutes until 70% cooked. (see rice test notes below). Drain and set aside.
Pro tip - We want the rice cooked only 70% as it will continue to cook with the steam over the chicken later.
Step Three - Layer and Cook
- To the marinated chicken, add half the chopped herbs, half the caramelized onions, and oil. Then, spread the chicken into a heavy bottom pan or Dutch oven in an even layer.
Pro tip - it is important that the meat is all in a single layer touching the bottom of the pan so it cooks evenly. - Next spread half the rice over the chicken. Sprinkle the remaining herbs and onions over the rice. Drizzle half the saffron milk and rose water.
- Top with the remaining rice. Sprinkle with remaining saffron milk/or food color, ghee, and rose water.
Seal the pot
- Cover the pot with a lid make sure it is sealed well. You want all the stem to stay in.
Pro tip - I use aluminum foil around the rim of the pan to ensure the dum (steam) stays in. - Cook the chicken Biryani-
- 5 minutes on medium-high - this will get the chicken juices released-
- 10 minutes on medium-low - this will ensure the juices cook off without too much gravy-
- 10 minutes on low - this will ensure the chicken will not burn on the bottom.
- When the cooking time is done. Don't open the pot just yet - let the residue heat tenderize the chicken for another 15 minutes
Pro tip - by the aroma, you will know the chicken biryani is cooked. Don't be tempted to open it immediately.
This resting time will make sure the steam stays in giving you a moist light and fluffy juicy chicken biryani.
More biryani recipes
Frequently asked questions
How do you get the vibrant color for this Indian chicken biryani?
Authentic biryani get its color from saffron, which adds not just color but flavor too. However, restaurants often use edible food dyes made especially for biryani, which gives it a very vibrant color. And yet, these artificial colors do not contribute any taste or flavor.
Do I have to use saffron for this biryani?
Saffron has a distinct flavor and color. However, it is quite expensive, and you have to use quite a bit if you want a lot of colors. You soak the saffron threads in milk then sprinkle over the rice layers.
What side dish do you serve with this Indian chicken biryani?
Often a yogurt salad and a vegetable dish are served alongside Chicken Biryani. We love mushroom masala, aloo gobi, Indian Spiced Potatoes, spiced Indian eggplant. You can check out all my Indian recipes here and here on my new Indian blog East Indian recipe.
Can I use edible food color for this biryani?
Often restaurants will use yellow and red food colors to get the color to give the biryani that extra color. And yet, when making biryani for the family I usually only use saffron or omit any colors entirely. In fact, it does not contribute to the taste - just visual appeal. Below you can see two biryani pots - one made with food color and the other made with only the saffron. The edible food colors are brighter in color.
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Printable Recipe
Hyderabad Chicken Biryani
Print Pin Rate Share by Email Share on FB Save GrowCalories: 360kcal
Adjust Servings Here: 8 servings
Description
This Hyderabad chicken biryani is also known as dumb biryani. Made with chicken marinated with yogurt and Indian species cooked under aromatic basmati rice. It also includes golden fried onions and saffron or food color for that vibrant authentic look.
Ingredients
Ingredients
- 2 lbs (900 g) Boneless chicken thighs cleaned and cut to bite size pieces
- 2 cups (400 g) Basmati rice
- 2.5 cups (2.5 cups) Onions thinly sliced
- ½ cup Cilantro chopped
- ¼ cup Mint leaves chopped
- 2 tablespoon Ghee divided (or oil)
Whole Spices for Rice
- 6 Cloves
- 2 Green cardamoms
- 2 Black cardamons
- 3 Bay leaves
- 2 Cinnamon sticks
- 1 Mace (javitri)
- 1 Star anise
- 1 teaspoon Caraway seeds (Shahi jeera)
Yogurt Marinade
- 1 cups (240 ml) Yogurt
- 1 tablespoon Ginger grated
- 1 tablespoon Garlic minced
- 1 teaspoon Garam masala
- 2 tablespoon Coriander powder
- 1 tablespoon Cumin powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Sweet paprika
- ½ tablespoon Chilly powder spicy or mild
- 2 tablespoon Oil
- 2 tablespoon Lemon juice
- 2 Bay leaves
- 1 teaspoon Salt
- ½ teaspoon Pepper
Saffron milk
- 1 teaspoon Saffron (or food colors)
- ¼ cup (60 ml) Milk
- 2 tablespoon Rose water up to 4 tablespoon
Instructions
Step One - Marinate Chicken
- Place the chicken pieces in a marinade safe bowl - use glass or plastic not metal/ aluminumPro tip - Always use a marinade safe bowl such as glass or plastic, not metal. Metals like aluminum can react with the acid in the recipe causing it to discolor food and give it a bad taste.
- Season the meat with lemon juice, salt, and pepper. Add the marinade spices, followed by the yogurt. Combine well. Cover and let marinate for an hour on the counter or overnight up to 12 hours in the fridge.
Prepare
- Saute Onions - In a saute pan add 2 tablespoon cooking oil or ghee, saute the sliced onions with a pinch of salt until caramelized and golden brown. The onions will take about 10 to 15 minutes. Set aside Alternatively, you can deep fry the onions in oil until they are golden brown. Drain on a paper towel.
- Herbs - Chop the herbs and divide them between the lamb and layers - set aside
- Saffron - Soak the saffron in the milk and let it steep for 10 minutes - set aside
- Rosewater - Have the rose water measured and ready to use. Set aside
Step Two - Partially cook rice
- Wash and soak basmati rice in water for 30 mins. Pro tip - soaking will ensure the rice cooks evenly. It also makes rice, fluffy, light, and airy.
- Simultaneously, place a large pot of water on the stove and add the spices. Let it simmer for 20 minutes - the color of the water will change because of the spices. After 20 minutes remove the muslin cloth. Pro tip- I like to tie the spices in cheesecloth before adding it to the pot. That way I can remove all these spices once they have done their job.
- To the water, add the salt and rice, stir and let boil. Cook rice for about 3 to 4 minutes until 70% cooked. (see rice test notes below). Drain and set aside.Pro tip - We want the rice cooked only 70% as it will continue to cook with the steam over the chicken later.
Step Three - Layer and Cook
- To the marinated chicken, add half the chopped herbs, half the caramelized onions, and oil. Then, spread the chicken into a heavy bottom pan or Dutch oven in an even layer.Pro tip - it is important that the meat is all in a single layer touching the bottom of the pan so it cooks evenly.
- Next spread half the rice over the chicken. Sprinkle the remaining herbs and onions over the rice. Drizzle half the saffron milk and rose water.
- Top with the remaining rice. Sprinkle with remaining saffron milk/or food color, ghee, and rose water.
Seal the pot
- Cover the pot with a lid make sure it is sealed well. You want all the stem to stay in. Pro tip - I use aluminum foil around the rim of the pan to ensure the dum (steam) stays in.
- Cook the chicken Biryani- 5 minutes on medium-high - this will get the chicken juices released- 10 minutes on medium-low - this will ensure the juices cook off without too much gravy.- 10 minutes on low - this will ensure the chicken will not burn on the bottom.
- When the cooking time is done. Don't open the pot just yet - let the residue heat tenderize the chicken for another 15 minutes Pro tip - by the aroma, you will know the chicken biryani is cooked. Don't be tempted to open it immediately. This resting time will make sure the steam stays in giving you a moist light and fluffy juicy chciken biryani.
Recipe Notes
- Marinate the chicken for as long as you can but no more than 12 hours.
- Traditionally chicken with bones is used but you can use boneless too. Having said that, chicken thighs and legs will be more flavorful than chicken breast.Â
- Saffron adds a nice flavor to the biryani but it is not an absolute must ingredient to a biryani.Â
- Biryani is made with long grain basmati rice, this can be easily found in most supermarkets these days or in Indian shops. You can buy basmati rice specially for biryani which is aged well and gives the biryani a wonderful aroma.
- The whole spices -Â A biryani is made with lots of whole spices.
You don't eat them of course. My kids don't like biting into these so instead of adding them directly to the pot. I add the whole spices in a muslin cloth to the rice water, and in powder form in the marinade. That way, I have all the flavor but not the itty bitty spices mixed in the rice. But you can certainly add them in. - Ghee -Â Traditionally, this dish is loaded with ghee. I do add but not as much. A good biryani is about good meat, good flavors, and good quality rice. Once you have those three taken care of, the lack of saturated fat does not seem all that bad.
- Deep-fried onions -Â Traditionally onions for biryani are known to be deep-fried and add a caramel taste. I still get the onions to caramelize but by slow cooking in little oil rather than deep frying. The slow-cooked golden onions in this dish add a wonderful taste and aroma. I think you will enjoy it. But, you can deep fry the onions and drain them on a paper towel.
Rice Test - How to cook rice just right for this Biryani
Cooking the rice right plays a huge part in how good your final biryani will turn out. So here's a little guide.- At about 3 minutes into boiling, you will start to check the rice.
- If you press a grain of rice between two fingers, first it will still be hard and break into small pieces -that's still not there.
- Next, it will be a little softer and crumple into small pieces, this is it
- If it is soft and gets mashed between your fingers, you passed 70%
- Drain the rice when it is 70% cooked and set aside.
What pan works best for biryani?
Now you don't need a special Indian pan to make biryani. In fact, you can make biryani in any wide heavy bottom pan. The two most important things to consider when choosing the pan is to make sure it's a wide and heavy bottom. Why?- Well, wide because you need the meat to be spread out in an even layer so it cooks are at the same time and quickly. Since we can't stir the meat here any meat on the top will take longer to cook.
- The heavy bottom is to prevent the meat from getting burned at the bottom. Since we initially cook the meat at high encouraging the meat to release its juices, the heavy bottom ensures it does not burn.
How to make cucumber raita?
- 1 cup yogurt
- 1 cup cucumber diced.
- ½ teaspoon sugar
- ¼ teaspoon pepper
- ¼ teaspoon salt
Nutrition Information
Calories: 360- kcalCarbohydrates: 10.9- gProtein: 28.8- gFat: 24.1- gSaturated Fat: 6.4- gPolyunsaturated Fat: 6.6- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 112- mgSodium: 505- mgPotassium: 0- mgFiber: 3.5- gSugar: 2.4- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Dana
Your recipe looks wonderful! Can't wait to try.
I too, have trouble finding saffron in stores. I found mine on Amazon!
Veena Azmanov
Thanks, Dana
OLIVER
Hi I followed your receipt and something wasn’t quite right, it’s tasted of soap. I think I must have done something wrong! The saffron wasn’t pink in colour when I put into milk would this have caused this,
The chicken was lovely 😘
Veena Azmanov
Hey Oliver, Yes, it could be the saffron. I've had a saffron taste like soap on me once (a long long time ago). I had made a wonderful middle eastern semolina pudding and had picked saffron that might have been really bad. I'm sorry. I hope the next biryani you make tastes much better. Thanks for coming back to leave this feedback.
OLIVER
Thank you will give another go. Will let you know.
Nancy
Hello,
I am planning to try this recipe this weekend.
In the instructions, Rosewater was mentioned, however this item isn't found in the ingredients list.
So could you please advice about the quantity of Rosewater that should be used.
Thank you in advance.
Veena Azmanov
Hey Nancy- just to 2 to 4 tbsp of rosewater is great. Thanks
Nancy
Thank you
Kim~madeinaday
This recipe looks wonderful! My husband loves Indian Food so I sent it to him to make for me! 🙂 PInned & Sharing! Thank you for sharing on Merry Monday! We hope you will join us again next week!
Kim
Veena Azmanov
Thank you, Kim. So happy to hear you going to make this for him. Let me know how it likes it. Thanks for the lovely comment.
Anna Q.
Hola,
tiene esta receta en español?
Gracias
Veena Azmanov
Sorry Anna - Don't have the recipe in Spanish. Perhaps you can find someone who reads English and translate it for you or you can use the google translate feature here on the blog if it helps. Thanks
Traducido usando el traductor de Google
Lo siento Anna - No tengo la receta en español. Quizás pueda encontrar a alguien que lea inglés y lo traduzca por usted, o puede usar la función de traducción de google aquà en el blog si ayuda. Gracias
Deepika
This looks like an awesome recipe I cannot wait to try this. I love chicken biryan!
Veena Azmanov
Than you Deepika. It really is simple and easy. I hope you try it.