Authentic Indian Hyderabadi Chicken Biryani

Name: Chicken Biryani
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 6
Cuisine: Indian
Ingredients: 1 teaspoon ginger garlic paste; 750 grams of chicken thigh; 2 teaspoons of salt; 1 teaspoon of chili powder; 1/2 teaspoon of turmeric; 3 small cinnamon stick; 1/2 teaspoon of cardamom powder; 1 teaspoon of black cumin; 1/2 teaspoon of garam masala; 3/4 cups of plain yogurt; 1/2 cup of onion; 3 teaspoons of black pepper; 1 1/4 tablespoon of olive oil; 3-4 chopped mint; 1 teaspoon of fresh lemon juice; 2 tablespoons of cilantro (coriander); 4 cups of basmati rice; 4-5 cups of water; 6 clove; 2 tablespoons of saffron

This easy Indian Chicken Biryani recipe will help you make Hyderabadi style Biryani that will leave everyone stunned! Rich, spicy, and comforting, this recipe is everything you need!

Indian Cuisine

September 9, 2021

Difficulty Medium

Servings 6 people

Preparation 120 mins

Cooking 45 mins

Total 165 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

750 grams of chicken thigh
2 teaspoons of salt
1 teaspoon of chili powder
1/2 teaspoon of turmeric
3 small cinnamon stick
1/2 teaspoon of cardamom powder
1 teaspoon of black cumin
1/2 teaspoon of garam masala
3/4 cups of plain yogurt
1/2 cup of onion
3 teaspoons of black pepper
1 1/4 tablespoon of olive oil
3-4 chopped mint
1 teaspoon of fresh lemon juice
2 tablespoons of cilantro (coriander)
4 cups of basmati rice
4-5 cups of water
6 clove
2 tablespoons of saffron
1 teaspoon ginger garlic paste

Directions

Add the raw chicken to a large bowl. Add salt, red chili powder, turmeric powder, ginger garlic paste, cinnamon sticks, cloves, cardamom powder, shahi jeera, garam masala powder, yogurt, and green chili paste. Mix to combine.
Then add the crushed fried onions, black pepper powder, oil, chopped mint leaves, lemon extracted juice, and coriander leaves and mix again until well combined.
Once the chicken is thoroughly covered in the spice mixture, cover the bowl and transfer it to the refrigerator to marinate for 1-2 hours.
As the chicken marinades, prepare the rice. Add a good amount of water to a large pot and flavor it with When cooking rice, add 1 cinnamon stick, 3 cloves, 6-8 black peppercorns, ½ tsp Shahi Jeera, 2 cardamoms, 1 tsp oil and salt.
Bring this pot of water to a boil and add in previously soaked basmati rice. Cook the rice for 10 minutes until about 75% done and strain. Make sure to stir in between.
Then place the tawa on the stove with a cooking pot on top. Add a little oil to the pot’s base and spread the marinated chicken evenly over it.
Spread the strained rice evenly on top of the marinated chicken and add the crushed fried onions, chopped coriander, mint leaves, saffron strands, saffron food color, and clarified butter/ghee.
Cover the pot tightly with some aluminum foil and add the lid on top. Cook on high heat for about 10 minutes before turning the heat down.
Cook the chicken biryani on low flame for about 30 more minutes before taking it off the heat and serving hot.
Enjoy your meal!

Nutrition Facts

Serving Size 1 Chicken Biryani

Serves 6

Amount Per Serving

Calories224

% Daily Value*

Protein 28 g56%

Total Fat 10 g12.8%

Cholesterol 91 mg30.3%

Sodium 156 mg6.8%

Potassium 358 mg7.6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

This biryani recipe calls for basmati rice for the best results. However, if you can't find basmati rice, you can use jasmine rice, long-grain white rice, and long grain brown rice instead.
When making chicken biryani, remember to soak the rice only once the chicken is almost done marinating.
Use chicken legs and other pieces of chicken with the bone still attached. Rub with salt, lemon, and turmeric water to remove any chicken smell.
Keep in mind that the rice needs to be soaked for about 10 minutes before you start boiling water to cook it.
Cook the rice till it is 75% done and not more to prevent it from becoming soggy later on.
The chicken needs to be marinated for a minimum of 1-2 hours, but longer will give you even more flavorful chicken.
Use fresh herbs to make your biryani nice and fragrant, and adjust spices as desired.
Taste the rice for salt while cooking and adjust as required. This is vital in getting an authentic tasting biryani.
A tawa is a flat or slightly curved disc-shaped pan or griddle. Placing it below the pot prevents the base of the pot from burning.
Another way to cook your chicken biryani is to place the pot on high flame first and then reduce the flame to a simmer and add a Tawa below the pot. Simmer for 35 minutes.
You can also cook chicken biryani in a cooker for faster results, but slowly cooking your biryani at a simmer (dum) will give you a more authentic flavor and texture.
Shahi Jeera or Caraway Seeds are an essential ingredient for this biryani recipe. But if you really can't find them, use a small amount of cumin instead.

Rate This Recipe

When it comes to biryani recipes, Hyderabad's distinctly aromatic biryani definitely stands out. It's spicy and meaty with a beautiful golden color and mouth-watering texture.

And while almost all Indian and Pakistani chicken biryani recipes are known for being spicy, Hyderabadi biryani is a lot richer in flavor due to its unique and meticulous cooking style.

Equipment for this recipe

Large Strainer

Measuring Cup

Chef Pan

Bowl

What Is Biryani?

Biryani is a much-loved mixed rice dish of Indian origin. It is traditionally prepared with spices, rice, and meat like lamb or mutton, but chicken, fish, and prawns are also popular choices. Some regional variants also add eggs and other vegetables.

As for biryani's origin, there isn't one agreed-upon story as to how the dish was introduced and popularized in the subcontinent, but all of them agree that the dish most likely originated from West Asia.

How to Make the Best Biryani?

There’s a lot that goes into making the perfect biryani, but this biryani recipe will have you making mouthwateringly good biryani in no time. All you need to do is marinate the chicken, soak and boil some long grain basmati rice, and strain before fully cooked.

Place a Tawa on the stove with a cooking pot on top and add a little oil to the pot's base. Spread the marinated chicken evenly over it with the 75% done rice on top and add crushed fried onions, chopped coriander, mint leaves, saffron strands, saffron food color, and clarified butter/ghee. Cover with foil and lid before cooking on high heat for 10 minutes and simmering for 30 more minutes.

What to Serve with Biryani?

Chicken biryani is best enjoyed with light sides like a salad, yogurt-based raita, and roasted aubergines but can also be paired with unsalted potato chips, papads, sherva, chicken korma, or Punjabi egg curry. You can also serve biryani by itself as it is a balanced and flavorful dish that makes a statement.

Here are some our delicious recipes that you can serve with Biryani:

Recipe byPetite Gourmets