Murgh Hyderabadi Biryani

Hyderabadi Biryani: A Legacy of Royal Flavors

Hyderabad is a paradise for biryani lovers, offering countless varieties, each with its own unique personality, flavor profile, and cooking style. Over time, I’ve explored and recreated many different styles of Hyderabadi biryanis — and what always amazes me is how no two are ever truly the same.

Each version tells a story.

What makes Hyderabadi cuisine so special is the deep influence of the Nizams. Their legacy isn’t just reflected in grand palaces or exquisite jewels, but also in the richness of their food. Every dish feels like a glimpse into a time when hospitality was an art, and food was its grandest expression.

The legendary dastarkhaan of the Nizams was nothing short of spectacular — a lavish spread filled with aromatic biryanis, slow-cooked curries, indulgent haleem, and an array of desserts enriched with dry fruits and cooked in pure ghee. It’s a cuisine built on generosity, detail, and a deep love for flavors.

This particular biryani is a beautiful representation of that heritage — rich, fragrant, yet surprisingly approachable.

What Makes This Biryani Special

Unlike overly spicy versions, this biryani focuses more on depth than heat. The base includes a luxurious paste made with poppy seeds, cashews, and coconut, giving it a creamy texture and a subtle richness that coats every grain of rice.

The heat comes from a green chili paste, which adds a fresh, vibrant kick without overpowering the dish. If you enjoy a spicier profile, you can easily adjust the number of chilies to suit your taste.

A touch of kewra essence paired with a hint of food color elevates the aroma, giving the biryani that signature royal fragrance — the kind that instantly fills your kitchen and makes the dish feel festive and indulgent.

Simple Yet Elegant

Despite its royal roots, this biryani is surprisingly beginner-friendly. The steps are straightforward, and the ingredients come together beautifully without requiring overly complicated techniques.

It’s the kind of dish that makes you feel like you’ve created something truly special — without feeling overwhelmed in the process.

Final Thoughts

This biryani is more than just a meal — it’s a celebration of history, culture, and flavor. It carries the essence of Hyderabadi heritage while still being accessible enough for anyone to try at home.

So whether you’re new to biryani-making or someone who loves experimenting with flavors, this dish is definitely worth adding to your table.

Enjoy every fragrant, flavorful bite — and let it transport you to a royal Hyderabadi feast.

Print Recipe

Murgh Hyderabadi Biryani

Hyderabadi style Chicken Biryani

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Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

1 Hour

Passive Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 No. Chicken [with bones] Cut to small to medium pieces
• 1/2 cup olive oil Or any other oil of your choice
• 1 Tbsp White Poppy seeds Soak for 30 minutes
• 8-10 No. Cashews Soak for 30 minutes
• 1/2 cup coconut grated, Fresh/ Frozen
• 1 tsp Black cumin seeds 1/2 tsp for Yakhni + 1/2 tsp for Rice
• 3-4 No. cloves
• 4-5 No. Green cardamom
• 1 No. Cinnamon stick medium size
• 2 No. Bay leaves 1 for Yakhni + 1 for Rice
• 1/4 tsp cardamom powder
• 4 No. Star Anise
• 2 tbsp Ghee
• 4-5 No. Onions Sliced
• 2 tbsp Ginger garlic paste
• 1 cup Coriander + Mint leaves chopped
• 1/4 cup Mint leaves
• 7-8 No. Green chilies soak for 5 minutes
• 1/2 cup Yogurt
• Salt
• 1/2 tsp Turmeric Powder
• 1 tsp white pepper powder
• 4.5 cups Long grain Basmati Rice soaked for 20 minutes
• 2 tbsp Kewra water Screwpine water
• 1/8 tsp Green food color Or any food color of your choice.

Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 1 Hour Passive Time 40 minutes Servings people MetricUS Imperial Ingredients 1 No. Chicken [with bones] Cut to small to medium pieces 1/2 cup olive oil Or any other oil of your choice 1 Tbsp White Poppy seeds Soak for 30 minutes 8-10 No. Cashews Soak for 30 minutes 1/2 cup coconut grated, Fresh/ Frozen 1 tsp Black cumin seeds 1/2 tsp for Yakhni + 1/2 tsp for Rice 3-4 No. cloves 4-5 No. Green cardamom 1 No. Cinnamon stick medium size 2 No. Bay leaves 1 for Yakhni + 1 for Rice 1/4 tsp cardamom powder 4 No. Star Anise 2 tbsp Ghee 4-5 No. Onions Sliced 2 tbsp Ginger garlic paste 1 cup Coriander + Mint leaves chopped 1/4 cup Mint leaves 7-8 No. Green chilies soak for 5 minutes 1/2 cup Yogurt Salt 1/2 tsp Turmeric Powder 1 tsp white pepper powder 4.5 cups Long grain Basmati Rice soaked for 20 minutes 2 tbsp Kewra water Screwpine water 1/8 tsp Green food color Or any food color of your choice.

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Instructions

1. Soak the cashews and Poppy seeds together for 30 minutes.

   
2. Add coconut to the cashews and poppy seeds. Grind it to a smooth paste.

   
3. Add oil to a pan. Add black cumin seeds, cinnamon stick, Bay leaf, cloves and green cardamoms. Cook for a minute. Add sliced onions and cook till they turn golden brown.

   
4. Take half of the onions out and keep them aside. Add ginger garlic paste. Add 1/4 cup of water and cook till raw smell of Ginger garlic goes away.

   
5. Grind the green chilies to a paste.

   
6. Add Green chili paste to the pan.

   
7. Add chicken pieces to the pan.

   
8. Add salt, Turmeric powder and white pepper powder to the Chicken. Cook for 5 minutes.

   
9. Add the coconut + poppy seed + cashew paste. Mix well.

   
10. Add Yogurt to the chicken.

    
11. Add half of the fry onions that we kept aside.

    
12. Add the chopped coriander leaves and Mint leaves. Cook for 10 minutes or a little more till the Yakhni.

    
13. Add ghee to another pan. Add bay leaf, cardamom powder, star anise and mint leaves.

    
14. Add salt and 10 cups of water and let it come to a boil.

    
15. Add Rice and and boil till the Rice is 70% cooked. Drain the Rice.

    
16. Layer the Yakhni and the Rice.

    
17. After the final layer of Rice, add Green food color mixed in Kewra water.

    
18. Serve with Baingan ka khatta or Raita.