Hyderabadi Chicken Briyani
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Hyderabadi Chicken Briyanini
- 750 grams chicken, cut into 16 pieces on the bone
- 1½ cups Rettai Kili biryani basmati rice, soaked and drained
- salt to taste
- 2–3 black cardamoms
- 1 inch cinnamon
- 1 bay leaf
- 2–3 green cardamoms
- 3–4 cloves
- 2 tablespoons ghee + for drizzling
- 1 tablespoon caraway seeds (shahi jeera)
- 2 medium onions, sliced
- 1 tablespoon ginger-garlic paste
- ¼ teaspoon turmeric powder
- 2 teaspoons red chilli powder
- 1 teaspoon coriander powder
- 1 tablespoon biryani masala
- ¾ cup yogurt
- ½ cup chopped fresh coriander leaves
- 1 cup fresh mint leaves
- 1 cup browned onions + for garnishing
- A generous pinch of saffron, soaked in warm water
- 5–6 green chilies, slit
- 1 inch ginger, cut into juliennes
- 2 teaspoons rose water
- Whole wheat dough (atta) to seal
- A fresh mint sprig for garnishing
Hyderabadi Chicken Biryani is a timeless classic in Indian cuisine, known for its exquisite flavors and aromatic spices. This culinary masterpiece combines tender chicken pieces marinated in a rich blend of spices, layered with fragrant basmati rice, and slow-cooked to perfection. If you’re looking to tantalize your taste buds with the magic of Hyderabadi cuisine, here’s a step-by-step guide to creating this delectable dish.
Marinating the Chicken:
In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, biryani masala, and half of the chopped mint and coriander leaves. Marinate for at least 2 hours, allowing the flavors to infuse.
Cooking the Rice:
2. Boil the basmati rice in a large pot of water with some whole spices (bay leaf, black cardamom, green cardamom, cloves, cinnamon) and salt until it’s 70-80% cooked. Drain the rice and set it aside.
Layering the Biryani:
3. In a heavy-bottomed pan, heat oil and ghee. Add thinly sliced onions and fry until they turn golden brown and crispy. Remove half of the fried onions for garnishing.
Add marinated chicken to the pan and cook until it’s partially done.
Layer the partially cooked chicken with the partially-cooked rice. Sprinkle some saffron-infused milk, remaining mint, and coriander leaves on top. Also, add the green chilies.
Cover the pan with a tight-fitting lid and cook on low heat for about 30-40 minutes until the chicken is tender, and the rice is fully cooked.
7. Garnish the Hyderabadi Chicken Biryani with the reserved fried onions. Serve hot with raita or mirchi ka salan for an authentic Hyderabadi experience.
This Hyderabadi Chicken Biryani recipe promises a burst of flavors with every mouthful, making it a perfect choice for special occasions or when you simply want to savor the rich culinary heritage of Hyderabad. Enjoy this royal feast!