🍛 Chicken Biryani Recipe (Hyderabadi Style)

 

🍛 Chicken Biryani Recipe (Hyderabadi Style)

Ingredients (Serves 4–5)

For the Rice:

• 2 cups basmati rice

• 4 cups water

• 2–3 cloves

• 2 green cardamom pods

• 1 bay leaf

• 1 small cinnamon stick

• Salt to taste

For the Chicken Marinade:

• 500g (1 lb) chicken (bone-in or boneless, cut into pieces)

• ½ cup plain yogurt

• 1 tbsp ginger-garlic paste

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp garam masala

• Salt to taste

• Juice of ½ lemon

For the Biryani:

• 2 medium onions, thinly sliced

• 2 tbsp cooking oil or ghee

• 1 tbsp butter (optional)

• A handful of chopped cilantro (coriander leaves)

• A handful of mint leaves

• A pinch of saffron soaked in 2 tbsp warm milk (optional, for color and aroma)

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Instructions

1. Marinate the Chicken:

1. In a large bowl, mix chicken with all marinade ingredients.

2. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

2. Cook the Rice:

1. Rinse basmati rice until water runs clear.

2. Boil water with whole spices and salt.

3. Add rice and cook until 70–80% done (still firm). Drain and set aside.

3. Prepare the Fried Onions:

1. Heat oil or ghee in a deep pan.

2. Fry sliced onions until golden and crispy. Remove half for garnishing.

4. Cook the Chicken:

1. In the same pan with remaining onions, add marinated chicken.

2. Cook on medium heat until chicken is 80–90% cooked and sauce thickens slightly.

5. Layer the Biryani:

1. Lower the heat. Spread half of the cooked rice over the chicken.

2. Sprinkle some fried onions, mint, and cilantro.

3. Add the rest of the rice, followed by remaining onions, herbs, saffron milk, and butter.

6. Dum Cooking (Steam Cook):

• Cover with a tight lid or seal with dough.

• Cook on low heat for 20–25 minutes. Alternatively, place on a heated tawa (flat griddle) to avoid direct heat.

• Let rest for 10 minutes before serving.

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🍽 Serve With:

• Raita (yogurt with cucumber/onion)

• Salan (spicy gravy)

• Sliced onions and lemon wedges

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🔥 Tips:

• Use long-grain basmati rice for best texture.

• Don't overcook rice; it will cook further during dum.

• Add fried cashews or raisins for a richer touch.