Hyderabadi Biryani Recipe Cones reinterpret classic dum biryani for NYE parties where presentation matters as much as flavour. Fragrant basmati rice layered with slow-cooked chicken, saffron milk, and ghee is shaped into cones that lock in heat and aroma. The format keeps portions controlled while delivering the unmistakable depth of traditional Hyderabadi biryani in a festive, hand-held style.
Ingredients
UNITSIngredients
For the Rice:
2 cupsBasmati rice
8 cupsWater
1Bay leaf
4Green cardamom
6Cloves
1 inchCinnamon stick
1 tspShahi Jeera
1½ tbspSalt
For the Chicken Marinade:
600 gChicken (bone-in, medium pieces)
1 cupThick curd (yogurt)
2 tbspGinger-garlic paste
1½ tspRed chilli powder
¼ tspTurmeric powder
1 tbspCoriander Powder
1 tspGaram Masala Powder
2 tbspLemon juice
1¼ tspSalt
½ cupFresh mint leaves, chopped
½ cupFresh coriander leaves, chopped
¾ cupFried onions (birista)
3 tbspOil
For Layering:
15–20Saffron strands
¼ cupWarm milk
2 tbspGhee
For Cone Assembly:
as requiredThick butter paper or food-grade parchment paper
Wash the basmati rice repeatedly until the water runs clear, removing surface starch. It is soaked for 30 minutes to help the grains lengthen evenly during cooking. Proper soaking prevents breakage and keeps rice distinct after dum cooking.
Description - Step 2
Boil Rice
Water is brought to a rolling boil with bay leaf, cardamom, cloves, cinnamon, shahi jeera, and salt. The soaked rice is added and cooked until 70% done: soft on the outside with a firm centre. Rice is drained immediately to halt cooking.
Description - Step 3
Marinate Chicken
Chicken is mixed thoroughly with curd, spices, lemon juice, herbs, fried onions, oil, and salt. Each piece must be coated evenly to ensure consistent flavour. The marinade rests for at least one hour to tenderise and deepen taste.
Description - Step 4
Infuse Saffron
Saffron strands are soaked in warm milk, releasing colour and aroma. This infusion perfumes the biryani layers and adds the signature golden hue associated with Hyderabadi dum cooking.
Description - Step 5
Layer Biryani
Marinated chicken forms the base of a heavy pot. Half the rice is spread gently, followed by saffron milk and ghee. The remaining rice completes the layers, ensuring even distribution without compressing the grains.
Description - Step 6
Dum Cook
The pot is sealed tightly and cooked on low heat. The steam generated inside cooks the chicken and rice together, allowing flavours to merge naturally. No stirring is done to preserve grain structure.
Description - Step 7
Rest Biryani
After switching off the heat, the biryani rests undisturbed. This step stabilises moisture and prevents rice from turning mushy when served.
Description - Step 8
Shape Cones
Butter paper is rolled into firm cones and lined with foil for support. Hot biryani is spooned in gently, keeping visible layers intact without packing tightly.
Description - Step 9
Serve Hot
Cones are placed upright on a platter and served immediately. The cone shape preserves heat while offering a dramatic, mess-free party presentation.