How to Make Hyderabadi Chicken Biryani at Home

Hyderabadi biryani is one of India's most celebrated dishes — layers of fragrant basmati rice, tender chicken, and a spice blend that's been perfected over centuries. The good news? You don't need a professional kitchen to make it at home.

What Makes Hyderabadi Biryani Special?

Unlike other biryanis, the Hyderabadi version uses the dum method — slow-cooking the rice and marinated meat together in a sealed pot so the flavours meld completely. The result is a dish where every grain of rice is infused with spice, saffron, and caramelised onion.

Ingredients (Serves 4)

• 750g chicken, bone-in pieces
• 2 cups basmati rice, soaked for 30 minutes
• 1 cup yoghurt
• 2 tsp Phoran Biryani Masala
• 2 large onions, thinly sliced
• 4 tbsp ghee or oil
• A pinch of saffron soaked in 3 tbsp warm milk
• Fresh mint and coriander leaves
• Salt to taste

Method

Step 1: Marinate the Chicken

Mix chicken with yoghurt, Phoran Biryani Masala, salt, and half the fried onions. Marinate for at least 2 hours (overnight is best).

Step 2: Fry the Onions

Fry sliced onions in ghee until deep golden brown and crispy. Set aside — these are your birista, the soul of the biryani.

Step 3: Par-Cook the Rice

Boil rice in salted water with whole spices (bay leaf, cloves, cardamom) until 70% cooked. Drain and set aside.

Step 4: Layer and Dum Cook

In a heavy-bottomed pot, layer the marinated chicken at the bottom. Add a layer of rice, drizzle saffron milk, scatter mint, coriander, and remaining birista. Seal the pot with foil and a tight lid. Cook on high heat for 5 minutes, then reduce to the lowest flame for 25 minutes.

Step 5: Rest and Serve

Let the biryani rest for 10 minutes before opening. Serve with raita and mirchi ka salan.

Pro Tips

• Use aged basmati rice for the best texture
• Don't skip the dum — it's what makes biryani, biryani
• Phoran Biryani Masala is concentrated — 2 tsp is enough for 750g chicken

Ready to make the best biryani of your life? Shop Phoran Biryani Masala →