Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani is a royal dish that combines fragrant basmati rice and tender marinated chicken cooked together with aromatic spices. Known for its unique layering technique and dum (slow cooking) style, this biryani captures the essence of Hyderabadi cuisine, blending flavors to perfection.

Hyderabadi Chicken Biryani

Author: Taste Spread Cooking Method: Steamed Cuisine: Indian Courses: Dinner Recipe Keys: C Chicken Biryani Dinner H Hyderabadi Chicken Biryani

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Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins Difficulty: Intermediate Servings: 1 Calories: 700 Best Season: Winter

Ingredients

Servings

• 200 g Chicken (bone-in, small pieces)

• 2 tbsp Yogurt

• 1 tsp Ginger-Garlic Paste

• 1 tsp Red Chili Powder

• ¹⁄₄ tsp Turmeric Powder

• ¹⁄₂ tsp Garam Masala

• Salt To taste

• ¹⁄₂ tsp Lemon Juice

• 1 tbsp Fresh Coriander (chopped)

• 1 tbsp Fresh Mint Leaves (chopped)

• 2 tbsp Fried Onions (thinly sliced and golden fried)

• ¹⁄₂ cup Basmati Rice

• 4 Cup Water

• 1 Bay Leaf

• 2 Cloves

• 2 Green Cardamom

• 1 small piece Cinnamon Stick

• Saffron A pinch (soaked in 2 tablespoons warm milk)

• 1 tbsp Ghee (clarified butter)

• 1 tbsp Fried Onions

• Fresh Mint and Coriander Leaves For garnish

Instructions

1. In a bowl, mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, lemon juice, coriander, mint leaves, and fried onions.

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2. Cover and marinate for 2-4 hours in the refrigerator.

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3. Wash the basmati rice and soak it for 30 minutes.

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4. Boil water in a large pot with bay leaf, cloves, green cardamom, cinnamon, and salt.

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5. Add the soaked rice and cook until 70% done (grains should still be firm). Drain the rice and set aside.

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6. In a heavy-bottomed pan, spread the marinated chicken at the bottom.

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7. Top it with the partially cooked rice.

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8. Drizzle saffron milk and ghee over the rice.

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9. Garnish with fried onions, mint, and coriander leaves.

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10. Seal the pan with a tight lid or dough to trap steam.

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11. Cook on high heat for 5 minutes, then reduce to low and cook for 30-40 minutes.

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12. Turn off the heat and let it rest for 10 minutes before opening.

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13. Gently mix the layers before serving to retain the texture.

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14. Serve hot with raita.

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Note

• Use good quality basmati rice for the best results.
• Marinate the chicken for at least 2-4 hours for enhanced flavor.
• Cook on low heat during the dum process to retain moisture and ensure perfect flavor infusion.