Best And Simple Hyderabadi Biryani Recipe


An famous dish from North India, chole bhature tempts taste buds with its hot and sour flavours. This mouthwatering concoction of spicily spiced chickpea stew (chole) and deep-The most celebrated dish in Indian cooking, Hyderabadi Biryani, is a fragrant and savoury rice dish that has its roots in Hyderabad, India. This biryani has become well-known around the world for its delicious flavour and alluring scent because to its lengthy history and distinctive spice combination. This blog article will go in-depth on how to make a genuine Hyderabadi Biryani that will take your taste buds to the Nizams’ homeland.



Hyderabadi Biryani

Hyderabadi Biryani is more than simply a meal; it's a gastronomic adventure that takes you through Hyderabad's royal kitchens. The unique combination of spices in this biryani, together with the aromatic rice and expertly cooked meat, has won the hearts of food lovers around. By using this genuine recipe, you can make Hyderabadi Biryani in your own home and enjoy the mouthwatering flavours of this culinary masterpiece. So grab your supplies, put on your cooking shoes, and set out on a delicious culinary journey with Hyderabadi Biryani!
Prep Time 40 minutes
Cook Time 50 minutes
Layering and Dum cooking 40 minutes
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 650 kcal


  • Large pot or biryani pot
  • Mixing Bowls
  • Colander or sieve
  • Knife and cutting board
  • Whisk or fork
  • Spatula or Wooden Spoon
  • Aluminum foil (optional)
  • Fork or rice spoon
  • Serving Platter


For the rice:

  • 2 cups basmati rice
  • 4 cups water
  • 2 bay bay leaves
  • 4-5 whole cloves
  • 2 inch cinnamon stick
  • 4-5 green cardamom pods
  • Salt to taste

For the meat:

  • 500 grams chicken or mutton, cut into pieces
  • 1 cup 1 cup yogurt, whisked
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon biryani masala powder
  • Salt to taste

For the biryani:

  • 3 medium-sized onions, thinly sliced and fried until golden brown
  • A handful of mint leaves, chopped
  • A handful of coriander leaves, chopped
  • Saffron strands soaked in milk
  • Ghee (clarified butter) or oil for cooking


Marinating the meat:

  • Chicken or mutton chunks should be mixed with yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, biryani masala powder, and salt in a large bowl.
  • Mix thoroughly to ensure that the marinade coats the meat completely.
  • Give the meat at least two hours to marinade, ideally overnight in the refrigerator. This process helps the meat become more soft and flavorful.

Cooking the rice:

  • Basmati rice should be well rinsed in cold water until the water is clear.
  • Bring 4 cups of water to a boil in a big saucepan.
  • Rice, salt, bay leaves, cloves, a cinnamon stick, and green cardamom pods should all be added.
  • Rice should be cooked (al dente) until it is 70% done. By doing this, you may avoid the rice grains becoming mushy when they are coated with meat.

Layering the biryani:

  • Ghee or oil should be heated in a pan or biryani pot with a heavy bottom.
  • When the beef is partly cooked and the liquid has evaporated, add the marinated meat and cook it over medium-low heat.
  • At the bottom of the saucepan, arrange half of the partly cooked meat.
  • Top the meat with the remaining fried onions, mint leaves, and coriander leaves.
  • The remainder of the fried onions, mint leaves, and coriander leaves are placed on top of the pork after the meat is layered with half of the parboiled rice.
  • Give the rice a lovely golden colour by drizzling the milk that has been infused with saffron over it.
  • With the remaining meat and rice, repeat the stacking procedure.

Dum cooking:

  • Aluminium foil or a tight-fitting lid should be used to cover the saucepan.
  • Cook for 30 to 40 minutes at low heat.
  • The "dum" method of cooking, which enables the flavours to converge, produces a fragrant and luscious biryani.


  • When the biryani is finished cooking, combine the layers of rice by gently fluffing it with a fork.
  • Hyderabadi biryani should be served hot with raita and mirchi ka salan (a fiery gravy cooked with chilli peppers) on the side.
  • Take pleasure in the delicious blend of delicate beef, fragrant rice, and a kaleidoscope of flavours in each bite.



Tips and Precautions for Making Hyderabadi Biryani:

  1. For the finest flavour and outcomes, use premium ingredients like fresh meat, basmati rice, and spices. The flavour of your Hyderabadi Biryani will improve as a result.
  2. Prior to cooking, soak the basmati rice for 30 minutes in water. This aids in producing rice with long, distinct grains.
  3. Allow the meat to marinade for the recommended amount of time. To allow the flavours to permeate the meat and make it soft, marinate it for a minimum of two hours and ideally overnight.
  4. Technique for stacking: When layering the biryani, be careful to spread the layers of rice and meat properly. This promotes flavour dispersion and even cooking.
  5. Management of heat: It’s essential to keep the heat low when dum cooking. You may avoid the biryani from burning by putting a tawa (a flat griddle) under the pot to ensure uniform heat distribution.
  6. After the layers are put together, try to avoid stirring the biryani excessively. This assists in keeping the rice grains whole and keeps them from turning mushy.
  7. After the biryani is finished cooking, it should rest for 10 to 15 minutes before being served. This increases the flavour of the food by allowing the flavours to melt together.


  1. Make sure the meat is completely cooked: Before putting the rice on top of the meat, make sure it is well cooked. Foodborne diseases can result from undercooked meat.
  2. Food safety and hygiene: Use good hygiene techniques while handling raw meat, cleaning produce, and preparing the biryani. To avoid cross-contamination, wash your hands frequently, and keep your kitchen surfaces and utensils clean.
  3. Spice level: Vary the quantity of spices to suit your personal preferences. Hyderabadi biryani is renowned for having a moderate degree of spice, but you may modify it to your taste.
  4. Allergies and dietary requirements: Consider any allergies or dietary requirements that your family members or guests may have. Make appropriate changes or offer substitutes if someone has a food allergy or follows a particular diet.
  5. Storage and reheating: Place any leftovers in the refrigerator in an airtight container. To keep the biryani from drying out during reheating, add a little water or sprinkle water on top of it.
  6. You may guarantee a successful and delicious Hyderabadi Biryani experience for you and your guests by paying attention to these suggestions and implementing the required safety precautions. Have fun cooking!


Hyderabad, a city in India’s southern state of Telangana, has a rich culinary history that is entwined with the history of Hyderabadi Biryani. The royal kitchens of the Nizams, who dominated the area from the 18th through the early 20th century, are where Hyderabadi Biryani first appeared.

The Nizams combined elements from numerous civilizations at this period, creating a mix of Mughlai, Persian, and local Telugu flavours. The Hyderabadi Biryani, which reflected the luxury and grandeur of the Nizami cuisine, was created as a masterpiece by combining flavorful rice, aromatic spices, and juicy meat.

According to legend, Hyderabadi Biryani originated in the kitchens of Mughal Emperor Aurangzeb, who dispatched his troops to annex the southern areas of India. In particular, the Dum Pukht cooking method, which includes slowly cooking the biryani in a sealed pot (dum) to preserve its flavours, was brought to Hyderabad by the troops who settled there.

The Kacchi Biryani and the Pakki Biryani are two unique variations of Hyderabadi biryani that have developed over time. Before dum cooking, the raw meat is marinated with spices and layered over half-cooked rice in the Kacchi Biryani dish. For Pakki Biryani, the meat is cooked separately and then layered with thoroughly cooked rice.

The Hyderabadi Biryani was greatly popularised by the Nizams of Hyderabad. The biryani recipe was developed and honed in the royal kitchens, which were known for their culinary prowess. The meal quickly established itself as a staple of royal feasts and festivities, exhibiting the grandeur and sophistication of Nizami cuisine.

Hyderabadi Biryani is now loved by food aficionados all over the world and has acquired international reputation. Its distinctive flavour combination, fragrant spices, and delicate meat continue to entice taste buds and serve as a testament to Hyderabad’s rich culinary heritage. It has gained notoriety as a renowned dish representing the region’s rich cultural history both inside India and beyond the globe.

Frequently Asked Questions –

What distinguishes Hyderabadi Biryani from other varieties of biryani?
Hyderabadi Biryani distinguishes out thanks to its unique flavours and preparation. It includes delicate beef, a mixture of flavorful spices, and fragrant basmati rice. The biryani is slow-cooked in a sealed pot using the dum cooking technique, which guarantees that the flavours are soaked into the rice and meat.

Can I substitute veggies for the meat in Hyderabadi Biryani?
By replacing the meat in Hyderabadi Biryani with vegetables such potatoes, carrots, peas, and cauliflower, you may make it vegetarian. The same spices and cooking method are used to produce a tasty and delectable vegetarian biryani.

How hot is Hyderabadi Biryani?
Hyderabadi Biryani’s amount of spice may be changed to accommodate individual tastes. Although it typically has a moderate level of heat, you can adjust the amount of spices and chilli to suit your preferences.

Can I make Hyderabadi Biryani with any kind of rice?
Basmati rice, with its large grains, fragrant flavour, and capacity to absorb flavours, is the favoured option for creating Hyderabadi Biryani. It imparts a unique texture and flavour to the biryani. If basmati rice is not accessible, you might experiment with other long-grain rice kinds.

What are the most common side dishes to accompany Hyderabadi Biryani?
Raita, a yogurt-based side dish, and mirchi ka salan, a hot gravy prepared with chilli peppers, are frequently served with Hyderabadi biryani. For a full dinner, you may also serve it with a side of lettuce, pickles, or papadums.

Can I prepare Hyderabadi Biryani in a pressure cooker or Instant Pot?
Yes, you may prepare Hyderabadi Biryani in a pressure cooker or Instant Pot. Although the preparation methods and cooking durations may differ significantly, the final product will still be tasty and excellent. Adjust the cooking times in accordance with the manufacturer’s recommendations.

How long does Hyderabadi Biryani keep?
Hyderabadi Biryani can be kept in the fridge for up to 3–4 days in an airtight container. Before storing or reheating it for consumption, make sure it has totally cooled down.

Can Hyderabadi Biryani be frozen?
Yes, Hyderabadi Biryani may be frozen. Put it in freezer-safe containers or bags, portion it into individual portions, and store it there for up to three months. Before reheating, let the food thaw overnight in the fridge.

Is it possible to prepare Hyderabadi Biryani without ghee?
Ghee is not necessary to create Hyderabadi Biryani. Vegetable oil or an oil-and-butter mixture can be used in place of ghee to get a comparable flavour. Ghee, however, gives the biryani a rich and fragrant touch.

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