Hyderabadi Chicken Biryani Recipe

📝 Introduction:

Hyderabadi Chicken Biryani is a fragrant, flavorful rice dish that combines tender chicken, aromatic spices, and basmati rice. Originating from Hyderabad, this dish is a fusion of Mughlai and Telugu cuisines, traditionally prepared using the "dum" method, where the ingredients are slow-cooked in a sealed pot to enhance flavors.

Ingredients:

Step1: For the Chicken Marinade:

• 750 grams chicken, cut into pieces
• 1 tablespoon ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• 1 cup yogurt
• Salt to taste
• A handful of chopped mint and coriander leaves
• 2-3 green chilies, slit
• 2 tablespoons fried onions

Step2: For the Rice:

• 3 cups basmati rice, soaked for 30 minutes
• 6 cups water
• 2 bay leaves
• 4-5 cloves
• 2-3 cardamom pods
• 1-inch cinnamon stick
• 1 star anise
• 1 teaspoon shahi jeera (caraway seeds)
• Salt to taste

Step3: For Layering and Garnish:

• 2 tablespoons ghee (clarified butter)
• 1/4 cup saffron milk (saffron strands soaked in warm milk)
• Fried onions
• Chopped mint and coriander leaves

⏱️ Cooking Time

Preparation Time : 2 hours (including marination)

Cooking Time: 40 minutes

Total Time: 2 hours 40 minutes

👩‍🍳 Instructions:

1. Marinate the Chicken :

In a large bowl, combine chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, yogurt, salt, chopped mint and coriander leaves, and slit green chilies. Mix well and let it marinate for at least 2 hours, preferably overnight in the refrigerator.

2. Cook the Rice :

In a large pot, bring 6 cups of water to a boil. Add bay leaves, cloves, cardamom pods, cinnamon stick, star anise, shahi jeera, and salt. Add the soaked and drained basmati rice to the boiling water. Cook the rice until it's 70-80% cooked (the grains should still be firm). Drain the water and set the rice aside.

3. Layer the Biryani :

In a heavy-bottomed pot, spread a layer of marinated chicken at the bottom. Then, layer half of the cooked rice over the chicken. Drizzle half of the saffron milk and ghee over the rice. Repeat the layers with the remaining chicken, rice, saffron milk, and ghee.

4. Cook on Dum (Steam Cooking) :

Seal the pot with a tight-fitting lid or dough to trap the steam. Cook the biryani on low heat for 30-40 minutes. You can place a tava (griddle) under the pot to prevent direct heat.

5. Garnish and Serve :

Once done, gently fluff the biryani. Garnish with fried onions and chopped mint and coriander leaves. Serve hot with raita and Mirchi Ka Salan. ---

Tips:

1.Rice Quality :

Use aged basmati rice for better texture and aroma.

2. Marination :

Longer marination enhances the flavor; overnight marination is ideal.

3.Cooking Method :

Cooking on low heat ensures the biryani cooks evenly and retains moisture.

4. Layering :

Alternate layers of rice and chicken to ensure even distribution of flavors.

5. Garnishing :

Fried onions add a sweet crunch, enhancing the overall taste.