While I am always on the lookout for new variations of biryani that have emerged since the inception of this iconic dish, certain recipes are so compelling that simply reading about how they were prepared in earlier times makes it impossible not to recreate them.
The land of Hyderabad offers an extraordinary range of biryanis, and this particular preparation stands out as one of its most exquisite expressions. Known for their indulgent culinary traditions, the Nawabs favored dishes that were rich and layered in flavor. The use of cashews and poppy seeds in this biryani not only enhances its depth but also lends the yakhni a luxurious creaminess that defines the dish.
Hyderabadi cuisine is renowned for its masterful balance of spices, aromatics, and textures, and this biryani exemplifies that harmony beautifully. The coconut and poppy seed paste creates a luxurious base for the chicken, mellowing the heat of traditional spices while enhancing their complexity. Fragrant basmati rice, gently parboiled and layered with the richly spiced chicken masala, absorbs these flavors during the slow dum process, resulting in grains that are both aromatic and distinct.
What makes Chicken Khukhsu Khopra Biryani particularly special is its understated elegance. It does not rely on excessive heat or overpowering spices; instead, it celebrates restraint and balance. The warmth of whole spices, the sweetness of coconut, and the nutty richness of poppy seeds come together to create a biryani that feels indulgent yet refined. Each layer tells a story of Hyderabad’s culinary evolution—where Persian techniques met local ingredients and traditions.
Chicken Khukhsu Khopra Hyderabadi Biryani is more than a variation of a beloved dish—it is a reminder of the diversity within Indian regional cuisine and the countless stories that exist beyond the familiar. A dish best savored slowly, it rewards patience, technique, and an appreciation for subtle, well-layered flavors.
Print Recipe
Khuskhus Aur Khopre Ki Biryani
Chicken Biryani cooked with poppy seeds, cashews and coconut. Another style of Biryani, from the land of Hyderabad.
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Instructions
Make a paste of mint leaves, green chilies and coriander leaves.
Also make a paste of cashews, khuskhus and coconut.
Add oil to the pan, followed by sliced onions. Fry till they turn golden brown.
Take 50% out of the pan and keep them aside, for garnishing later. Leave the rest in the pan.
Add caraway seeds, cloves, green cardamom, cinnamon stick to the pan.
Add ginger garlic paste. Saute for 2-3 minutes and add the green paste.
Add the chicken followed by salt, white pepper powder and turmeric powder. Cook for 5 minutes.
Add yoghurt and the khus khus, coconut and cashew paste. Add the ¾ of the fried onions and cook till only one cup of gravy is left and chicken is completely cooked.
In another pan, to cook rice, add ghee . Add cardamom powder, star anise and caraway seeds. Once they crackle, add around 2 liters of water and add salt.
Once the water comes to a boil, add the soaked rice and boil for 7-8 minutes till the rice is 70% cooked. Drain in a colander.
Assemble the biryani: Take a heavy bottomed pan. Brush a little oil from the yakhni in the bottom of the pan and add half of the rice. Now add the yakhni and sprinkle the lemon juice. Add the remaining rice and spread the kewra water, little oil/ sauce from the yakhni and 25% of the fried onions. Cover with a tight fitting lid and seal with the chapatti dough so the steam doesn’t escape. Put a tawa on the burner and put this pan on the tawa.
Cook on high heat for 2 minutes and then on low for another 30 minutes.
Serve with mirch ka salan on the side.
ENJOY!!!
ENJOY!!!
