Hyderabadi Biryani is a mouthwatering and aromatic rice dish that originated in the city of Hyderabad, India.

It is renowned for its flavorful blend of spices, fragrant basmati rice, and tender meat or vegetables.

In this comprehensive guide, we will take you through the step-by-step process of preparing an authentic Hyderabadi Biryani, along with essential tips, notes, and nutrition facts.

  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour
  • Serves: 4-6 people


For the Rice:

1- 2 cups basmati rice

2- 4 cups water

3- 2 bay leaves

4- 4 green cardamom pods

5- 4 whole cloves

6- 1-inch cinnamon stick

7- Salt to taste

For the Meat/Vegetables:

1- 500 grams bone-in chicken or mutton, or 3 cups mixed vegetables (cauliflower, carrots, beans, peas, etc.)

2- 2 tablespoons ghee (clarified butter) or vegetable oil

3- 2 medium-sized onions, thinly sliced

4- 2 tablespoons ginger-garlic paste

5- 1 cup plain yogurt, whisked

6- 1 teaspoon turmeric powder

7- 2 teaspoons red chili powder (adjust to taste)

8- 1 teaspoon biryani masala powder

9- Salt to taste

For Layering and Garnish:

1- A pinch of saffron strands soaked in 2 tablespoons of warm milk

2- 1/4 cup chopped mint leaves

3- 1/4 cup chopped coriander leaves

4- 2 tablespoons ghee (clarified butter)

5- Fried onions (from 2 medium-sized onions)

Step-by-Step Method:

1- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes. In the meantime, prepare the meat or vegetables.

2- Heat ghee or vegetable oil in a large, heavy-bottomed pot over medium heat. Add the thinly sliced onions and sauté until golden brown. Remove half of the fried onions and set them aside for garnishing.

3- To the remaining fried onions in the pot, add ginger-garlic paste and sauté for a minute until fragrant.

4- If using meat, add the meat pieces to the pot and cook until they are lightly browned on all sides. If using vegetables, add them now and sauté for a few minutes.

5- In a separate bowl, mix together whisked yogurt, turmeric powder, red chili powder, biryani masala powder, and salt. Add this mixture to the pot and cook for 5 minutes, stirring occasionally.

6- Drain the soaked rice and add it to a large pot of boiling water. Add bay leaves, cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it is 70-80% cooked (al dente). Drain the rice and set it aside.

7- Preheat the oven to 350°F (175°C).

8- In a deep oven-safe dish, spread a layer of cooked rice at the bottom. Next, add a layer of the meat or vegetable mixture from the pot.

9- Repeat the layers, alternating rice and meat/vegetable mixture until all the rice and meat/vegetables are used. Sprinkle saffron-infused milk, chopped mint leaves, and chopped coriander leaves on top of the final layer.

10- Drizzle ghee evenly over the layers. Cover the dish tightly with aluminum foil or a lid to seal in the flavors.

11- Place the biryani dish in the preheated oven and bake for 30 minutes, allowing the flavors to meld together.

12- Remove the biryani from the oven and let it rest for 10 minutes, covered, before removing the lid.

13- Garnish the biryani with fried onions and serve hot with raita (yogurt sauce), pickles, or a side salad.


1- For a more intense flavor, marinate the meat in yogurt and spices for a few hours or overnight before cooking.

2- Adjust the spice levels according to your preference. You can increase or decrease the amount of red chili powder and biryani masala powder.

3- The traditional method of cooking Hyderabadi Biryani involves "dum" cooking, where the biryani is sealed with dough to create a steam effect. The oven-baking method provided here is a simplified version.

Nutrition Facts (Per Serving):

  • Calories: 450
  • Total Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 75mg
  • Sodium: 600mg
  • Carbohydrates: 55g
  • Fiber: 4g
  • Sugar: 3g
  • Protein: 25g

Here are the approximate nutrition facts for the main ingredients used in Hyderabadi Biryani:

Note: The nutrition facts may vary depending on the specific brand and type of ingredient used. These values are based on general estimates.

Basmati Rice (per 1 cup, cooked):

  • Calories: 210
  • Total Fat: 0.4g
  • Sodium: 0mg
  • Carbohydrates: 45g
  • Fiber: 0.6g
  • Protein: 4.4g

Chicken (per 100g, bone-in, cooked):

  • Calories: 239
  • Total Fat: 14g
  • Saturated Fat: 3.9g
  • Cholesterol: 76mg
  • Sodium: 61mg
  • Carbohydrates: 0g
  • Protein: 27g

Mutton (per 100g, bone-in, cooked):

  • Calories: 294
  • Total Fat: 20g
  • Saturated Fat: 9g
  • Cholesterol: 82mg
  • Sodium: 61mg
  • Carbohydrates: 0g
  • Protein: 28g

Ghee (per 1 tablespoon):

  • Calories: 112
  • Total Fat: 12.7g
  • Saturated Fat: 7.9g
  • Cholesterol: 31mg
  • Sodium: 0mg
  • Carbohydrates: 0g
  • Protein: 0g

Yogurt (per 1 cup, plain, whole milk):

  • Calories: 149
  • Total Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 24mg
  • Sodium: 137mg
  • Carbohydrates: 11g
  • Protein: 8g

These values are for reference purposes and may vary based on portion sizes, cooking methods, and specific ingredients used. It's always advisable to check the nutritional information on the packaging of the specific brands you use for more accurate details.

Enjoy the tantalizing flavors of Hyderabadi Biryani, a timeless culinary masterpiece that will transport you to the royal kitchens of Hyderabad!


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