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.
Table of Contents
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:
- In a large bowl, mix the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
- Allow the chicken to marinate for at least 2 hours, preferably overnight for enhanced flavors.
Step-2. Cooking the Rice:
- In a pot, bring water to a boil and add soaked basmati rice.
- Add bay leaf, cloves, green cardamom pods, cinnamon stick, and salt to the boiling rice.
- Cook the rice until it is 70-80% done. Drain the water and set aside.
Step-3. Preparing Biryani Masala:
- In a pan, heat oil and fry the thinly sliced onions until golden brown. Remove half for later use.
- Add ghee to the remaining onions in the pan and add ginger-garlic paste. Sauté until the raw smell disappears.
- 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:
- Preheat the oven to 350°F (180°C).
- In a heavy-bottomed pot, layer half of the partially cooked rice at the bottom.
- Spread the marinated chicken evenly over the rice layer.
- Sprinkle fresh mint leaves, coriander leaves, and the fried onions set aside earlier.
- Add the remaining rice as the top layer.
- Drizzle saffron-infused milk, ghee, and the remaining fried onions over the rice.
- Cover the pot with a tight-fitting lid or aluminum foil.
- Bake in the preheated oven for 25-30 minutes or until the chicken is fully cooked.
Refer below recipes also.
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The Irresistible Delight: No.1 Mutton Biryani – Recipe, History, and More!
Step-5. Serving:
- Gently mix the layers before serving to combine the flavors.
- 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!
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