Easiest Way to Cook Hyderabadi Biryani at Home

Hyderabadi biryani recipe

Hyderabadi biryani is a popular dish from the Indian city of Hyderabad that is made with rice and meat or vegetables. It is a type of biryani, a rice-based dish that is popular in many parts of South Asia.

Hyderabadi biryani is known for its rich and flavorful taste, which is achieved by using a variety of spices and ingredients. The dish is typically made with basmati rice and is cooked with chicken, lamb, or vegetables, along with spices such as cumin, ginger-garlic paste, chili powder, turmeric, and garam masala.

Hyderabadi biryani is traditionally served with raita, a yogurt-based condiment, and is often garnished with chopped fresh herbs such as cilantro and mint. It is a popular dish for special occasions and is often served at weddings and other celebrations.

In addition to being a popular dish in Hyderabad, Hyderabadi biryani is also widely popular in other parts of India and around the world. It is often served at Indian restaurants and is enjoyed by people of all ages.

Here is a recipe for how to cook Hyderabadi biryani at home:


  • 2 cups basmati rice
  • 1 lb chicken or lamb, cut into bite-sized pieces
  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 1 large onion, sliced
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 cup water
  • 1 cup yogurt
  • Salt, to taste
  • Chopped fresh cilantro and mint, for garnish


  1. Rinse the rice and soak it in water for 30 minutes.
  2. In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds.
  3. Add the onions and cook until they are golden brown.
  4. Add the ginger-garlic paste and cook for an additional minute.
  5. Add the chicken or lamb and cook until it is lightly browned.
  6. Add the chili powder, turmeric, and garam masala and cook for an additional minute.
  7. Drain the rice and add it to the pot, along with the water and yogurt. Stir to combine.
  8. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for 15-20 minutes, or until the rice is tender.
  9. Garnish with chopped cilantro and mint.

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