Hyderabadi kacchi chicken biryani

Name: Hyderabadi kacchi chicken biryani
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6 servings

Posted: 05/08/2025Updated: 05/08/2025

South Indian-style chicken biryani made with marinated bone-in chicken, aromatic basmati rice, freshly ground spices and steam-cooked.

Serve with a cooling yogurt raita (such as cucumber or mint) to balance the spice, along with a simple salad of sliced onions, tomatoes, and lemon wedges. For a more traditional South Indian touch, you can add boiled eggs, crispy papad, or a side of tangy Indian pickle.

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Marinade: OvernightPreparation: 60 minutesCooking: 40 minutesRest: 10 minutes

Ingredients

Adjust servingsServings

Chicken marinade

800 grams Chicken thighs and drumsticks, bone-in and skinless
150 millilitres Plain yoghurt
4 centimetres Ginger
5 cloves Garlic
3 Green finger chillies
1 teaspoon Turmeric powder
1 teaspoon Garam masala
2 teaspoons Chilli powder
1.5 teaspoons Coriander seeds
2 Star anise
1.5 teaspoons Whole cloves
1.5 teaspoons Fennel seeds
1.5 teaspoons Black peppercorns
1 teaspoon Salt

Rice

550 grams Basmati rice
1 litre Water
4 Green cardamon pods
2 Bay leaves
4 Whole cloves
8 centimetres Cinnamon stick
2 teaspoons Salt

Assembly

4 tablespoons Ghee
2 large Brown onions
2 medium Tomatoes
120 millilitres Whole milk
0.25 teaspoon Saffron strands
2 tablespoons Fresh coriander, chopped
2 tablespoons Fresh mint, chopped
1 large Lemon
2 teaspoons Salt

Instructions

Chicken marinade

To make the biryani masala, toast in a dry pan (1–2 min until fragrant): coriander seeds, star anise, whole cloves, fennel seeds, cumin seeds, black peppercorns.
Cool and grind to a fine powder.
In a large bowl, mix the chicken, plain yoghurt, finely minced ginger and garlic, green finger chillies cut horizontally, turmeric, garam masala, chilli powder, biryani masala and salt.
Cover and refrigerate overnight.

Rice

Soak the basmati rice for 30 minutes.
Boil the the water with the aromatics. Once boiling, add the rice and boil uncovered on high heat for about 5 to 6 minutes (until 60–70% done).
Drain and set aside.

Assembly

Heat 3 tablespoons of ghee in a large pot. Thinly julienne the onions and add to the pot.
Fry on medium heat until a deep golden brown. Remove half for later layering.
Add the marinated chicken to the remaining onions. Cook for 15-20 minutes until the chicken is browned and the masala has thickened.
Dice the tomatoes and add to the pot. Cook until soft and oil separates.
Warm the milk and add the saffron strands. Set aside. Slice the lemon in 1cm thick discs.
Remove half the chicken and set aside. Add half the cooked rice on top of half the chicken in the pot.
Add half of the: fresh coriander, fresh mint, reserved fried onions, slices of lemon and remaining ghee.
Repeat this step with the remaining half of the ingredients. Drizzle saffron milk over evenly.
Cover the pot tightly with foil or cloth, and the lid. Cook on low heat for 20–25 minutes. Let rest 10 minutes, then gently fluff and serve.

My notes

Cooking tips

Soaking and partially cooking the rice: Soak basmati rice for at least 30 minutes before cooking. This helps grains cook evenly and prevents breaking. Parboiling the rice until it’s about 60-70% cooked (still firm inside) ensures it finishes cooking perfectly during the dum (steaming) process without turning mushy.
Toast and grind spices: Toast whole spices just until fragrant, then grind them fresh for a more aromatic biryani.
Keep ingredients at room temperature: Marinated chicken and soaked rice at room temp helps even cooking.
Seal the pot tightly: Use a tight-fitting lid or seal with foil and a cloth to trap steam during the dum cooking phase.
Cook on low heat: Use a low heat during the dum stage to prevent burning.
Rest before serving: Let the biryani rest off heat for 5–10 minutes before fluffing to let steam settle. Be gentle and avoid over-mixing.

Alternative ingredients

Boneless chicken can be used however reduce the initial cooking time for the chicken masala to prevent it from drying out. Bones add richness and depth to the flavour and help keep the chicken juicy.
Instead of saffron, use yellow food colouring or turmeric for the same aesthetic.
Alternatives for ghee could be: butter, mustard oil or any neutral oil.
Shallots can be used instead of brown onions for a milder flavour.

Storage instructions

Let the biryani cool to room temperature (within 2 hours) before storing to prevent bacterial growth.

Refrigeration: Keep refrigerated for up to 3–4 days in an airtight container.
Freeze: For longer storage, freeze in portion-sized airtight containers or heavy-duty freezer bags for up to 2–3 months.

Re-heating instructions

Allow to fully defrost overnight in the fridge.

Microwave: Sprinkle a few tablespoons of water over the biryani, cover loosely, and microwave in short intervals (1-2 minutes), stirring gently between, until heated through.
Stove: Heat a pan over low-medium heat, add a splash of water or broth, cover with a lid, and warm the biryani gently, stirring occasionally.
Oven: Place the biryani in an oven-safe dish, sprinkle with a little water or ghee, cover tightly with foil, and heat at 160°C for 15–20 minutes.

Re-heat only once to maintain texture and flavour.

Nutrition and dietary facts

Per serving:Calories: 562kcal (25%), Protein: 23.7g (39%), Fat: 23.4g (29%), Saturated fat: 11.1g (74%), Carbohydrates: 59g (21%), Sugars: 4.4g (18%), Fibre: 3.2g (11%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.