Classic Hyderabadi Chicken Biryani

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A fragrant, layered rice dish with tender chicken and aromatic spices, slow-cooked to perfection in a sealed pot for maximum flavor infusion. This Indian recipe, ready in about 75 minutes, pairs chicken thighs, basmati rice, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, 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
• 2 cups basmati rice
• 1/2 cup plain yogurt
• 1/4 cup ginger-garlic paste
• 2 tbsp vegetable oil
• 1 large white onion
• 3 green chilies
• 1/4 cup cilantro
• 1/4 cup mint
• 1/2 cup tomato
• 2 tbsp biryani masala
• 1/2 cup ghee
• 2 cups chicken broth
• 1/2 cup saffron threads
• 2 bay leaves
• 4 cardamom pods
• 2 cloves
• 1 cinnamon stick
• 1/2 tsp cumin seeds
• 1/2 tsp salt

Instructions

1. Step 1: Season 1.5 lbs chicken thighs with 1/2 cup yogurt, 1/4 cup ginger-garlic paste, 1/2 tsp salt, and 2 tbsp biryani masala; marinate for 30 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a heavy pot over medium heat; add 1 large onion, sliced, and cook until golden, about 10 minutes. Add 3 green chilies, sliced, and cook for 1 minute.
3. Step 3: Add marinated chicken and cook for 5 minutes until lightly browned on all sides.
4. Step 4: Add 1/2 cup chopped tomato and cook for 3 minutes until softened.
5. Step 5: Drain 2 cups basmati rice, then layer half over chicken; sprinkle with 1/4 cup cilantro, 1/4 cup mint, and 1/2 cup saffron milk.
6. Step 6: Layer remaining rice on top, then sprinkle with 2 bay leaves, 4 cardamom pods, 2 cloves, 1 cinnamon stick, and 1/2 tsp cumin seeds.
7. Step 7: Pour 2 cups chicken broth over rice, cover tightly with lid, and cook on low heat for 25 minutes. Turn off heat and rest for 15 minutes before serving.