Springburst Hyderabadi Biryani

Fragrant, flavorful, and authentically layered, Hyderabadi Chicken Biryani is a timeless classic featuring tender chicken, aromatic basmati rice, and a rich blend of traditional spices. Slow-cooked using the dum method, every layer is infused with bold flavors, making this dish a favorite for restaurants, caterers, and special occasions.

Prepared using Springburst Hyderabadi Biryani Base alongside Sunbay Biryani Base, this recipe delivers consistent flavor, vibrant color, and authentic Hyderabadi taste with every batch.

Springburst Hyderabadi Biryani Base

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Ingredients

• 2.2 lb raw rice

• 2.2 lb Sunbay Biryani Base

• 0.13 lb Springburst Hyderabadi Biryani Base

• 0.44 lb curd

• 0.22 lb ginger garlic paste

• 0.022 lb whole garam masala (bay leaf, cloves, cinnamon, green cardamom, black cardamom)

• 3.3 lb chicken (bone-in, medium pieces)

• 0.22 lb oil

• 0.11 lb fried onions (optional)

• 0.044 lb fresh mint leaves

• 0.044 lb fresh coriander leaves

• Water, as required for cooking the rice

• 0.044 lb ghee

  
  

Method of Preparation

Step 1: Prepare the Base

Heat the oil in a deep pan or handi. Add the whole garam masala and sauté until aromatic. Stir in the ginger garlic paste and cook for 8–10 minutes until the raw aroma disappears.

Step 2: Marinate the Chicken

In a separate bowl, combine the chicken with the curd and half of the Springburst Hyderabadi Biryani Base. Mix well and marinate for 30 minutes.

Step 3: Prepare the Gravy

Add the remaining Springburst Hyderabadi Biryani Base to the cooked ginger garlic mixture along with the Sunbay Biryani Base. Add a little water and mix until a rich, smooth gravy forms.

Step 4: Cook the Chicken

Add the marinated chicken to the gravy and cook until the chicken is about 80% cooked and well coated with the masala.

Step 5: Cook the Rice

Meanwhile, parboil the rice until it is about 70–80% cooked with salt and a few whole spices. Drain and set aside.

Step 6: Layer the Biryani

In a biryani handi or oven-safe tray, spread half of the rice, layer the cooked chicken masala evenly, and top with the remaining rice.

Step 7: Finish the Dum

Sprinkle the fried onions, mint leaves, coriander leaves, and ghee over the top. Seal the lid with dough and cook on dum(steam) over low heat for 15–20 minutes until fully cooked.

Step 8: Serve

Gently fluff the biryani before serving to preserve the layers and distribute the flavors evenly.

Chef's Tips

• Use 50% Springburst Hyderabadi Biryani Base for marination and 50% during gravy preparation for balanced flavor throughout the dish.

• Optionally sprinkle a small pinch of Springburst Hyderabadi Biryani Base during the final layering for enhanced aroma.

• Allow the biryani to rest for 5–10 minutes after dum cooking before serving to let the flavors settle.

Serving Suggestions

Hyderabadi Chicken Biryani pairs perfectly with:

• Mirchi ka salan

• Vegetable raita

• Onion and cucumber salad

• Boiled eggs

• Lemon wedges

Why You'll Love This Recipe

• Authentic Hyderabadi dum-style biryani

• Perfectly layered with fragrant rice and tender chicken

• Rich, aromatic spice profile with consistent results

• Ideal for restaurants, catering, and banquet service

• Premium restaurant-quality flavor with efficient preparation