Hyderabadi Chicken Biryani is a culinary masterpiece that originated in the royal kitchens of the Nizams in Hyderabad, India. This aromatic and flavorful dish is a perfect blend of fragrant basmati rice, succulent chicken, and a rich blend of spices. Follow this 5 Steps guide to create the ultimate Hyderabadi Chicken Biryani that will transport your taste buds to the regal flavors of Hyderabad.

Ingredients

For Marination:

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste

For Rice:

• 2 cups basmati rice, soaked for 30 minutes
• 4-5 cups water
• 1 bay leaf
• 4-5 cloves
• 2-3 green cardamom pods
• 1 cinnamon stick
• Salt to taste

For Biryani Masala:

• 2 large onions, thinly sliced
• 1/2 cup cooking oil
• 1/4 cup ghee
• 1 tablespoon ginger-garlic paste
• 2 teaspoons biryani masala
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste

For Layering:

• Fresh mint leaves
• Fresh coriander leaves
• Fried onions (from biryani masala)
• Saffron strands soaked in warm milk
• Ghee for drizzling

Instructions

Step-1. Marinating the Chicken:

1. In a large bowl, mix the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
2. Allow the chicken to marinate for at least 2 hours, preferably overnight for enhanced flavors.

Step-2. Cooking the Rice:

1. In a pot, bring water to a boil and add soaked basmati rice.
2. Add bay leaf, cloves, green cardamom pods, cinnamon stick, and salt to the boiling rice.
3. Cook the rice until it is 70-80% done. Drain the water and set aside.

Step-3. Preparing Biryani Masala:

1. In a pan, heat oil and fry the thinly sliced onions until golden brown. Remove half for later use.
2. Add ghee to the remaining onions in the pan and add ginger-garlic paste. Sauté until the raw smell disappears.
3. Add biryani masala, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Cook the masala until the oil starts to separate.

Step-4. Layering the Biryani:

1. Preheat the oven to 350°F (180°C).
2. In a heavy-bottomed pot, layer half of the partially cooked rice at the bottom.
3. Spread the marinated chicken evenly over the rice layer.
4. Sprinkle fresh mint leaves, coriander leaves, and the fried onions set aside earlier.
5. Add the remaining rice as the top layer.
6. Drizzle saffron-infused milk, ghee, and the remaining fried onions over the rice.
7. Cover the pot with a tight-fitting lid or aluminum foil.
8. Bake in the preheated oven for 25-30 minutes or until the chicken is fully cooked.

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Step-5. Serving:

1. Gently mix the layers before serving to combine the flavors.
2. Serve the Hyderabadi Chicken Biryani hot with raita or a side salad.

Enjoy the regal flavors of this Hyderabadi delight that captures the essence of Indian cuisine in every bite!