Indian Dinner

Hyderabadi Chicken Biryani Recipe

Hyderabadi Chicken Biryani Recipe

Hyderabadi Chicken Biryani is a fragrant and flavorful layered rice dish that’s a hallmark of Indian cuisine. Known for its rich spices and tender chicken, this biryani is a true crowd-pleaser.

Ingredients

For the Chicken Marinade:

  • 1 kg chicken, cut into medium pieces
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons red chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh coriander leaves
  • 3 green chilies, slit
  • Juice of 1 lemon
  • Salt, to taste

For the Rice:

  • 3 cups basmati rice, rinsed and soaked for 30 minutes
  • 8 cups water
  • 4-5 green cardamom pods
  • 3-4 cloves
  • 2-inch cinnamon stick
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • Salt, to taste

For Assembling:

  • 2 large onions, thinly sliced and fried until golden brown (birista)
  • 1/4 cup saffron milk (a pinch of saffron soaked in 1/4 cup warm milk)
  • 4 tablespoons ghee or clarified butter
  • 1/4 cup fried cashews (optional)

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin, coriander, mint, coriander leaves, green chilies, lemon juice, and salt.
  2. Add the chicken pieces and mix well to coat. Cover and marinate for at least 2 hours or overnight for best results.

Step 2: Cook the Rice

  1. Bring 8 cups of water to a boil in a large pot. Add cardamom, cloves, cinnamon, bay leaves, cumin seeds, and salt.
  2. Add the soaked rice and cook until it is 70% cooked (still firm to the bite). Drain and set aside.

Step 3: Assemble the Biryani

  1. In a heavy-bottomed pot or Dutch oven, spread the marinated chicken at the bottom.
  2. Layer half of the partially cooked rice over the chicken.
  3. Sprinkle half of the fried onions (birista) and half of the saffron milk over the rice.
  4. Add the remaining rice, followed by the remaining fried onions, saffron milk, ghee, and fried cashews if using.

Step 4: Dum Cooking (Steaming)

  1. Cover the pot with a tight-fitting lid. If your lid isn’t tight, seal the edges with dough to trap the steam.
  2. Cook on medium heat for 10 minutes, then reduce to low heat and cook for another 20-25 minutes.
  3. Remove from heat and let it rest for 10 minutes before opening the lid.

Step 5: Serve

  1. Gently fluff the rice to mix the layers slightly.
  2. Serve hot with raita, salad, or boiled eggs on the side.

Tips for Perfect Hyderabadi Chicken Biryani

  1. Use Long-Grain Basmati Rice: High-quality basmati rice ensures a fluffy and aromatic biryani.
  2. Marination Time: Longer marination leads to more flavorful and tender chicken.
  3. Don’t Overcook the Rice: Partially cooking the rice ensures it doesn’t turn mushy during the dum process.

Nutrition Facts (Per Serving)

  • Calories: 450 kcal
  • Protein: 28g
  • Carbohydrates: 50g
  • Fat: 15g
  • Fiber: 3g

Hyderabadi Chicken Biryani is a regal dish that combines rich flavors and aromatic spices to create an unforgettable meal. Perfect for special occasions or family gatherings, this biryani is sure to impress!

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