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Tasty Hyderabad Chicken Briyani with Chicken Dalcha

Hyderabad Chicken Briyani with Chicken Dalcha

By GV Krithvik RamPublished 2 months ago 3 min read
Hyderabad Chicken Briyani

Make Hyderabad Chicken Briyani


  • 2 cups Basmati rice
  • 2 large onions, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 cinnamon stick
  • 4 cloves
  • 4 green cardamom pods
  • 2 bay leaves
  • 1 cup plain yogurt
  • 1/2 cup sliced almonds
  • 1/2 cup raisins
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
  • 3 cups chicken broth
  • 1/4 cup chopped fresh cilantro


  1. In a large bowl, combine the rice with enough cold water to cover and set aside for 30 minutes. Drain and rinse the rice with cold water.
  2. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the ginger-garlic paste and cook for 1 minute.
  3. Add the coriander, cumin, turmeric, garam masala, chili powder, cinnamon stick, cloves, cardamom pods and bay leaves. Cook, stirring constantly, for 1 minute.
  4. Add the yogurt and stir to combine. Add the almonds and raisins and cook for 1 minute.
  5. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes.
  6. Add the chicken broth and bring to a boil. Add the drained rice and stir to combine. Reduce the heat to low, cover and cook for 20 minutes.
  7. Remove from the heat and let stand, covered, for 10 minutes.

Fluff the rice with a fork and stir in the cilantro. Serve hot.

Chicken Dalcha

Hyderabad Chicken Dalcha


  • 1 lb. boneless, skinless chicken breasts, cut into cubes
  • 1/2 cup yellow split peas
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1/2 cup tomato puree
  • 1/2 cup chopped fresh cilantro


  1. In a medium saucepan, combine the split peas and 2 cups of water. Bring to a boil and simmer for 10 minutes.
  2. In a large skillet, heat the oil over medium-high heat. Add the chopped onion and garlic and cook until the onion is softened, about 3 minutes.
  3. Add the chicken to the skillet and cook until lightly browned, about 5 minutes.
  4. Add the spices and cook for another minute.
  5. Add the tomato puree and the split peas with their cooking water.
  6. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
  7. Add the cilantro and simmer for another 5 minutes.

Serve hot with steamed rice. Enjoy!

History of Hyderabadi Briyani

The origin of Hyderabadi Chicken Biryani dates back to the Mughal Era, when the Mughal Emperor Aurangzeb ruled the Deccan region. It is believed that the dish was created by the royal chefs in the kitchens of the Nizams, the rulers of the erstwhile Hyderabad State. The Nizams were famous for their love of food and their lavish feasts.

The Hyderabadi Chicken Biryani is a variation of the traditional Lucknowi Biryani, which was brought by the Mughal army to the Deccan region. The dish is made with chunks of chicken marinated in a mixture of spices and cooked with basmati rice, saffron, onions, and yogurt. It is then garnished with mint and coriander leaves, and served with a side of raita, a yogurt-based condiment.

Today, Hyderabadi Chicken Biryani is a popular dish in India and is served in restaurants and homes all over the world. It is a popular dish for weddings and other special occasions.

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