Easy Hyderabadi biryani recipe with chicken in one pot - step by step

By  Moumita Paul

About This Hyderabadi biryani recipe 

It is a restaurant style super delicious recipe of hyderabadi chicken dum biryani prepared in one pot, easy to make at home with few simple ingredients with the help of simple steps.

Ingredients of hyderabadi biryani

Hyderabadi biryani masala Shahi jeera, Fennel seeds Coriander seeds, Cinnamon stick, Green cardamoms,  Cloves, Black cardamom,  Mace or javitri, Nutmeg or Jaifal, Bay leaves, Black pepper, Dry rose petals Star anise, Stone flower

To marinate chicken Chicken(preferably drumsticks/leg pieces), Garlic, GingerGreen chillies, Chilli powder, Kashmiri red chilli powder, Turmeric powder, Salt, Biryani masala, Yugurt/hung curd, Lime juice, A handful of chopped coriander leaves, A handful of chopped mint leaves, Ghee/Clarified butter



For making biryani rice Old/ Matured long grain Basmati rice/Dehradun riceBay leaves, Cinnamon stick, Cloves, Green cardamom, Black cardamom, Shahi jeera, Salt, Vegetable oil. To Assemble Hyderabadi biryani Rice, Saffron soaked milk, Beresta, biryani masala,  Ghee, Salt

Other Ingredients

Like other biryani recipes, first wash the rice(Old/matured fine long grain basmati rice/dehradun rice) for 5-6 times, soak it in fresh water for 30 mins

Soaking rice for biryani 

Making hyderabadi chicken biryani

To make hyderabadi biryani, first need to make its authentic masala. Dry roast all the spices in low flame, when aroma comes, turn off the heat. Cool it down & ground the spices into powdered masala.

Making Hyderabadi biryani Masala

Like other chicken biryani, to make this biryani also first marinate the chicken. Clean & wash the chicken, add the masala paste and spices mentioned in the ingredients for marination. Marinate it for 45-1 hr.

Marinating chicken

Cook the rice on high flame in boiling water contains salt, refined oil, bay leaves, green cardamoms, black cardamom, cloves & cinnamon sticks and shahi jeera. After 80%. cooking, immediately strain the rice starch.

Cooking biryani rice

Cook the marinated chicken in oil with some beresta(fried onion) and saffron soaked milk, until chicken gets soft & tender and gravy gets thick contains oil floats over the chicken.

Cooking chicken

As it is one pot biryani, take the same pan used for making chicken, sprinkle saffron milk over it, cover it with the first layer of rice, add salt, biryani masala, ghee+ oil, saffron milk and beresta. 

Assembling biryani

Continue the process until filling the last layer. Lastly, cover it with the rest of the rice, sprinkle 3 tbsp ghee+oil from the top, and seal the pot's mouth with its tight lid after putting folded tissue papers.

Biryani Assembling

Put a used tawa on the gas oven, and make it hot on high flame for 10 mins. Then put the biryani pot on the tawa to cook it on dum at low flame, for another 15-20 mins. Turn off the heat. 

Biryani on dum

Restaurant style Hyderabadi chicken dum biryani is ready, Garnish this biryani with boiled egg(cut into half), sprinkle with some beresta, chopped fresh coriander & mint. Serve with onion-cucumber raita or baingan ka salan(a Andhra style brinjal curry).

Serve & enjoy

Thank you

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