I met Hyderabadi Biryani on a monsoon evening on the streets of Hyderabad. Rukhsar the local restaurant chef, opened her kitchen for me, and I left the smell of cardamom and saffron. She taught me the method of kacchi biryani—raw marinated meat layered above parboiled rice and cooked slowly to perfection. This is my gift to her generosity, modified for home cooks without compromising its integrity.
Inspired by a Hyderabad professional cook, this biryani balances tender chicken, fragrant rice, and warm spices in a one pot symphony.
In a large bowl, I mix the chicken with yogurt, ginger-garlic paste, chopped mint, cilantro, ground spices, and 1 tsp salt. The yogurt tenderizes the meat while the herbs infuse brightness. I let this sit for at least 30 minutes (overnight for deeper flavor).
Chef’s Tip: Use Greek yogurt for a thicker marinade.
I heat 2 tbsp ghee in a skillet and fry the onions until caramelized and crisp. This adds a sweet, smoky backbone to the biryani. Half go into the marinade later; the rest garnish the top.
Chef’s Tip: Fry onions in batches to avoid steaming.
I boil 4 cups of water with whole spices and 1 tsp salt. The soaked rice cooks for 5 minutes until 70% done. Drain immediately to keep grains separate.
Chef’s Tip: Add a squeeze of lemon to the water for fluffier rice.
I cook the pot on low heat (300°F) for 40 minutes. The gentle steam melds the flavors without burning the bottom. Let it rest 15 minutes before gently mixing.
Chef’s Tip: Place a tawa (griddle) under the pot to diffuse heat evenly.
I cook the pot on low heat (300°F) for 40 minutes. The gentle steam melds the flavors without burning the bottom. Let it rest 15 minutes before gently mixing.
Chef’s Tip: Place a tawa (griddle) under the pot to diffuse heat evenly.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.