Authentic Hyderabadi Biryani with Saffron Rice and Tender Chicken

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A true Mughlai biryani featuring aromatic basmati rice layered with slow-cooked chicken, caramelized onions, and a perfect balance of spices. This Indian recipe, ready in about 170 minutes, pairs chicken thighs, yogurt, ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 1/2 cup yogurt
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 3 green chilies
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 2 cups basmati rice
• 1/4 tsp saffron threads
• 2 tbsp milk
• 3 medium onions
• 1/4 cup fresh mint
• 1/4 cup fresh cilantro
• 3 tbsp ghee

Instructions

1. Step 1: Marinate chicken thighs with yogurt, ginger paste, garlic paste, green chilies, turmeric, red chili powder, and garam masala for at least 2 hours or overnight.
2. Step 2: Soak basmati rice in cold water for 30 minutes, then drain. Heat ghee in a heavy pot over medium heat. Add sliced onions and fry until golden brown, stirring frequently to prevent burning.
3. Step 3: Add marinated chicken and cook for 10 minutes until chicken is partially cooked. Add 2 cups water, cover, and simmer for 20 minutes until chicken is tender.
4. Step 4: While chicken cooks, prepare saffron: crush saffron threads with milk in a small bowl and set aside.
5. Step 5: Drain rice and cook in boiling salted water for 5 minutes until partially cooked. Drain and set aside.
6. Step 6: In a large pot, layer half the rice over the chicken. Sprinkle with half the saffron milk, mint, and cilantro. Add remaining rice, then drizzle with remaining saffron milk. Top with fried onions.
7. Step 7: Cover pot tightly with a lid and cook on low heat for 20 minutes without opening. Turn off heat and let rest for 15 minutes before opening.