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Hyderabadi Chicken Biryani | Kacchi Chicken Biryani | How to make hyderabadi chicken biryani in oven

Prep Time15 mins
Cook Time45 mins
marination1 hr
Course: dinner, lunch, Main Course
Cuisine: Indian
Keyword: basmati rice, biryani basmati rice, chicken biryani in oven, hyderabadi chicken biryani, hyderabadi dum biryani recipe, kachi biryani, whole spices
Servings: 6 people
Author: Arpita@Gastronomic Bong


  • large casserole or oven safe bowl
  • large pot
  • Large bowl


Chicken Marination

  • 1 kg Chicken
  • 1 tbsp Ginger garlic
  • 2-3 green chillies finely chopped
  • 1 tbsp Lime juice
  • 2 tsp Chilli powder
  • 1/2 tsp Turmeric powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Shahi Jeera
  • 1 Black cardamom roughly pounded in pestle and motor
  • 3-4 Green Cardamom roughly pounded in pestle and motor
  • 5-6 Cloves roughly pounded in pestle and motor
  • 1 inch Cinnamon sticks roughly pounded in pestle and motor
  • 2 Bay Leaves
  • 2 tsps Biryani masala (optional)
  • Salt as per required
  • 2/3 cup Yogurt
  • 3/4 cup Mint leaves chopped
  • 3/4 cup Coriander leaves chopped
  • 1 1/2 cup Onion Barista (Crispy fried Onions recipe below)
  • 2 tbsp oil/ghee

Onion Barista (Crispy fried Onions)

  • 5 large Onions (makes around 2 cups of fried onions) Thinly sliced and separate the onions strands by rubbing with your hands.
  • Oil for deep frying the onions

For the Biryani Rice

  • 500 grams Basmati RIce (arnd 4 cups) washed and soaked for 30 minutes. After 30 mins drain the water and keep it aside
  • 2 Bay leaves
  • 1 tsp Shahi jeera
  • 1 Black cardamom
  • 3-4 Green Cardamom
  • 4-5 Cloves
  • 1 inch Cinnamon
  • 1/2 tsp Nutmeg powder
  • 1 floret Mace
  • 1 Star anise
  • 1 tsp Ghee
  • 2 tsps Salt
  • Small muslin cloth

Other Ingredients

  • 1/2 cup Coriander leaves
  • 1/2 cup Mint leaves
  • Saffron (Generous pinch)
  • 3 tbsp Milk
  • 1/2 cup Ghee
  • 1 tsp Kewra water (optional)


First Marination

  • Marinate the chicken with ginger-garlic paste, green chillies, lime juice, shahi jeera, chilli powder, turmeric powder, coriander powder, cumin powder, bay leaves, biryani masala, cloves, cardamoms, cinnamon, salt and 2 tbsp of oil or ghee.
  • Now marinate the chicken for at least 1- 2 hours.

Prepare the Birista (Crispy fried onions)

  • Heat enough oil in deep frying pan to medium heat to deep fry the thinly sliced onions. Now add the onions and fry them on a steady heat stirring occasionally.
  • Once the onions starts turning golden stir frequently or else it will burn from the bottom.When the onions turn lovely golden brown in colour drain and place it on a kitchen towel. Keep it aside and let it rest for some time. It makes around 2 to 2 1/2 cus of fried onions.

Second Marination

  • After 1 hour, add yogurt, mint leaves, coriander leaves and 1 cup of crispy fried onions.
  • Mix it well with the chicken and keep it aside. Meanwhile we get the other things sorted.

Prepare the Biryani rice

  • In a muslin cloth add cinnamon, green cardamoms, black cardamom, cloves, star anise, nutmeg and mace. Tie a tight knot into a potli.
  • Heat a large pot of water, add the spice bag along with shahi jeera, salt and a tsp of ghee and bring it to a boil. Do a taste test, the water needs to be slightly salty. boil for 4-5 minutes to release the aroma of the spices.
  • Now add the rice and bring it to a boil cook the rice till it is half done.
  • Drain the water and discard the bay leaves and spice bag. Spread it on a large plate and keep it aside as we start wit the assembly.

Saffron milk

  • Soak the saffron in warm milk and keep it aside.

Assembling the Hyderabadi Kacchi Biryani (2 ways Oven version and Stove version)

  • For the Oven version: Preheat the oven to 175° C. Grease 1 tbsp of ghee in a large oven proof casserole.
  • Now add the marinated chicken along with the marinade. Then top it up with 1/2 cup crispy fried onions, 1/4 cup chopped mint, 1/4th cup chopped coriander leaves and half the saffron milk.
  • Now add it up with the flavoured half boiled basmati rice. Top it up with the rest of the crispy fried onions, rest of the coriander leaves, mint leaves, saffron milk and ghee.
  • Then cover with aluminium foil (with 2 or 3 layers of foil) and tightly close the lid and cook it in the oven for 45 minutes.
  • For the stovetop version: follow the same procedure only in a large metal pot with lid. Finally seal the lid with dough. Place the large metal pot on a wide pan and cook it on the lowest heat for 30-40 minutes. Switch off the flame and keep it rested for 10 to 15 minutes.
  • Serve it hot with mirchi ka salan and raita.