Chicken takes a very special place in the heart of non-vegetarian. The chicken lovers do not require any occasion to eat it as they always ready to munch any time with great excitement. When it cooked in fiery Indian desi flavours, offers a beautiful combination of herbs and spices. As, there are a number of delicacies, which are prepared by using Chicken, such as Chicken Tikka, Chicken Lolipop and many more that are just incredible in taste, aroma and texture. Today, we are here to share with you one of the best recipe of it, a popular Hyderabadi Chicken Biryani that rich in flavours with lots of ingredients.

Sundays are not special not because it creates relaxing holiday mood, but during the lunch or dinner time, the corridor is filled with the aroma of Chicken Biryani coming from the houses that tantalize the hunger in you. So, it’s better to cook by your own as it gets ready in jiffy, instead of getting more ravenous. For that, we are rendering the recipe, which will assist you in preparing it hence, you can also take same savour as everyone takes, but don’t hesitate seeing the long list of ingredients, because the taste is worth, if you try.

Prepare Hyderbadi Chicken Biryani by using this recipe:




  • 2 cups of Basmati Rice
  • ¾ kg Chicken Pieces
  • ½ cup of Curd (dahi)
  • 3 onion (thinly sliced)
  • 1 tsp Ginger Paste
  • ½ tsp Garlic Paste
  • 1 tsp Green Chili Paste
  • ½ cup Tomato Puree
  • 2 tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Roasted Cumin Powder
  • 2 tsp Garam Masala Powder
  • ½ tsp Green Cardamom Powder
  • A pinch of Saffron
  • 1 tsp Coriander Powder
  • 3-4 Cloves
  • 2 tbsp Green Coriander Leaves
  • Salt according to taste
  • 7 tbsp Oil


  • Mix tomato puree, curd, ginger-garlic paste, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt in a large bowl.
  • Stir well all the ingredients, so that they combine properly with one another.
  • Immerse the chicken pieces into the mixture and keep it aside for 3-4 hours.
  • Heat the oil in pan or wok (kadai) and fry the sliced onions, until golden brown.
  • Now, add the marinated chicken and cook for 10 minutes.
  • Take a rice in a cooker and add 4 cups of water into it. Blend saffron in milt and add to the rice bowl.
  • Add cardamom powder, cloves and the chicken pieces.
  • Now, pressure cook the rice and blend gently.
  • Finally, top with green coriander leaves and serve hot.