Hyderabadi Chicken Biryani(Kozhi Biryani)

Chicken biryani cooked in classic hyderabad style

Hyderabadi Chicken Biryani(Kozhi Biryani) | Pachakam

Hyderabadi Chicken Biryani(Kozhi Biryani)

Chicken biryani cooked in classic hyderabad style

Category : Non-Vegetarian, Rice

By s adewin

Published On: 27 Dec 2006

Rating: 4
17 Votes, 4 Reviews
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45 Minutes
Served : 3
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Step 1

Cut chicken into 6-8 big pieces.

Step 2

Heat 1/2 cup of oil in a kadai.

Step 3

Fry sliced onions to brown in color. Keep aside.

Step 4

Marinate chicken with slit green chillies, finely chopped mint and cilantro leaves, whisked yoghurt, brown onion, 1/2 cup oil and all the ingredients mentioned for chicken gravy expect water and oil for 2 - 3 hrs. Keep in a fridge.

Step 5

Clean and soak rice in water for 1 hr.

Step 6

Soak saffron in luke warm milk.

Step 7

Knead dough with enough water. Keep aside in a closed container.

Step 8

Thaw the chicken for 10 mins.

Step 9

Heat 2 tbsp of oil in a kadai.

Step 10

Add the marinated chicken and shallow fry for 2 mins.

Step 11

Add hot water and cook till half done and the gravy is thick.

Step 12

Measure the quantity of gravy which should be approx 3 cups.

Step 13

Check for any seasonings.

Step 14

Heat 2 tbsp of oil in rice container.

Step 15

Fry green chillies for 2 seconds followed by whole garam masala and shahjeera and saute for 2 seconds.

Step 16

:- At no stage masala should burn.

Step 17

Add soaked basmati rice and saute for 1 min.

Step 18

:- Be careful not to break the rice grains.

Step 19

Add hot water and salt and cook rice till half done.

Step 20

Drain the rice in a colander.

Step 21

Separate the gravy and half cooked chicken.

Step 22

Measure the quantity of gravy which should be approx 3 cups.

Step 23

:- If the quantity of gravy is less, add required amount of water.

Step 24

Take a flat thick bottomed vessel and heat clarified butter.

Step 25

Reduce flame to the very minimum.

Step 26

Spread a layer of chicken pieces a laddle of gravey.

Step 27

On top, spread few mint and cilantro leaves (1/2 tbsp).

Step 28

On top of that, spread rice.

Step 29

On top of this, a ladle of gravy goes.

Step 30

Do till all the parboiled rice and chicken is over.

Step 31

:- The top layer should not have any chicken pieces.

Step 32

Spread mint and cilantro leaves and pour on top of this saffron soaked milk in a circle.

Step 33

Lengthen the dough to the size of mouth of the vessel.

Step 34

Place very firmly on the vessel.

Step 35

Place the lid very firmly on the dough as to no steam escapes.

Step 36

Cook on very low flame till steam starts to comes out (20-30 mins).

Step 37

Take off from stove.

Step 38

:- Do not open till next 1/2 hour.

Step 39

Cut 2 boiled eggs into half and place them on top of biryani.

Mohamed A. Ebrahim

Excellent recipe.. My wife and kids loved the Biriyani... This is my first time making this dish and everyone enjoyed it! thanks much...


Excellent perfect recipe. Prepared on my kids birthday and liked by one and all. And i am very sorry for the rating by chef. just coz there is ghosht word such a good recipe cant hve 2 rating . Wondered wht annoyed MR chef so much. Try one and all . i hve tired with chicken yummmmmy.


thank u very much, really this is a perfect biryani.Actually I tried it with mutton i think even with chicken it will turn out good. can we marinate the meat for an overnight!!!! please reply so that it save time the next day we can complete in 45min or 1 hr.please tel me


This is perfect biryani ,realy tastes yummy,if anyone reads plz try it out

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