New this month
Get the Allrecipes magazine

Chicken Biryani, Hyderabadi Style

RK

"My husband's mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in south India. For a more traditional version, substitute curd (homemade south Indian yogurt) for yogurt. If you cannot find ginger garlic paste, crush together ginger and garlic in equal portions."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 570 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Soak rice for 30 minutes in enough water to cover; then drain.
  2. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
  3. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

Nutrition Facts


Per Serving: 570 calories; 19 g fat; 70.5 g carbohydrates; 25 g protein; 65 mg cholesterol; 505 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 36
  1. 43 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This recipe was excellent! Very different from the mughalai version of biryani. I made a few modifications though because I did not have all the ingredients. I used biryani masala (available at ...

Most helpful critical review

Actually, this recipe is incomplete. I hail from Hyderabad. I don't see any instruction to layer the meat and the rice. Although we suggest 1:3 water for rice, this is not standard. You must var...

Most helpful
Most positive
Least positive
Newest

Actually, this recipe is incomplete. I hail from Hyderabad. I don't see any instruction to layer the meat and the rice. Although we suggest 1:3 water for rice, this is not standard. You must var...

This recipe was excellent! Very different from the mughalai version of biryani. I made a few modifications though because I did not have all the ingredients. I used biryani masala (available at ...

I wanted to tell everyone that there is no need to temper the yogurt. It will not ruin the dish if you add it all at once. It may look curdled but it is fine. Lipstickfetish, you didnt need to t...

If you have never cooked with yogurt you should know about 'tempering' before you make this dish. Sorry to say that I found out the hard way, and after 30 minutes of cooking ruined the entire di...

Excellent combination of flavours. Instead of water, use chicken stock by dissolving a stock cube in boiling water. Will go soggy if too much liquid is added.

This recipe is virtually indestructible. I made A LOT of substitutions and still the flavor came out rich, the texture was great, and the presentation beautiful. I didn't have cloves, so I subst...

Giving it rating so I can add a comment. With yogurt if you use full fat yogurt it usually wont look curdled or chunky. The low fat or fat free ones will. It doesn't change the flavor though.

This was wonderful, but I need to suggest one major change to the recipe -- use basmati rice, not jasmine/regular white rice. This biryani is very delicately spiced, as it should be, and the yo...

Nothing like any authentic biryani I have tasted, and most of my friends are Indian/Pakistani. Know that if you make this dish, it is a very watered down version of biryani, to the point of not...