Biriani Hyderabad style aromatic and delicious

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h

Biriani in the Hyderabad style. This is a wonderful aromatic and delicious Chicken and rice dish.

A mile away from what you are served in a takeaway or restaurant. Hyderabad is the most famous place in the world for Biriani.

The chicken needs time to marinade for at least 5 hours or better still overnight.

A huge favourite in this house.

A great side dish to serve with this is my Aloo gobi Recipe.

Here you can fine my recipe for ginger garlic paste.


  • 8 Skinless boneless chicken thighs.
  • 250 gm plain yoghurt.
  • 2 Tablespoons Ginger Garlic paste.
  • 2 Teaspoons ground cumin.
  • 2 Teaspoons ground coriander.
  • 2 Teaspoons mild curry powder (Rajah or Natco are very good)
  • 1 Teaspoon tumeric.
  • 1 Teaspoon garam masala
  • 1/2 A teaspoon pure chill powder (Rajah or Natco. Not Schwartz)
  • 1 Teaspoon salt
  • 5 Tablespoons vegetable oil.
  • Butter to finish!
  • 1 Bunch fresh coriander (coarsely chopped)
  • 1 Tub crispy salad onions 100 gm (all supermarkets have this)
  • 500 gms Basmati rice (not easy cook)
  • Pinch of saffron (optional)


Step 1

Make the ginger and garlic paste by peeling and blending equal amounts of both in a little oil and water. You can make as much as you want, it freezes very well. I keep mine in ice cube trays in the freezer.

Step 2

In bowl add the chicken thighs, yoghurt, ginger garlic paste, salt and the spices. Add half a small handful of the coriander and 1 tablespoon of the oil. Mix this well and refrigerate for at least 5 hours.

Step 3

Place the basmati into a pan of well salted boiling water and simmer for about 8 - 10 minutes, you only want to half cook the rice at this stage, keep checking, it needs to be firm but not hard when you bite it.

Step 4

Drain the rice and rinse under cold running water, it will wash the starch out and ensure the rice does not stick together. Allow it to drain thoroughly.

Step 5

Now to assemble. In a deep, preferably non stick saucepan with a lid, add the oil, add the marinated chicken along with all the marinade. Add a sprinkle of the crispy onions and a sprinkle of the coriander. ( see the images in the slider above) What we are going to do is build layers of rice and coriander and onions finishing with a topping of coriander and onions. Add some rice on top of the chicken in a layer, sprinkle on some of the coriander and crispy onions and continue to layer. If desired you can add a pinch of Saffron to each layer.

Step 6

Now using a wooden spoon handle make 3 or 4 holes down to the bottom of the rice (see slider images above) this allows the steam to circulate and will finish cooking the rice.

Step 7

Place a lid on the saucepan, it needs to be tight fitting, or do as I do, wrap the lid in a clean tea towel. Place on a moderate heat for 10 minutes, reduce the heat to medium for about 35 minutes and finally to low for 15 minutes. All cooking appliances vary so make sure it's not too hot or the marinade and chicken may burn.

Step 8

Remove from the heat, add generous knobs of butter to the top, replace the lid and rest for 5 minutes.

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