Hyderabadi Style Chicken Biryani Recipe

Ingredients

For the Chicken Marinade:

• 1 kg chicken (cut into pieces)

• 1 ½ cups yogurt

• 2 tablespoons ginger-garlic paste

• 2 tablespoons red chili powder

• 1 tablespoon turmeric powder

• 1 teaspoon garam masala

• 2 tablespoons lemon juice

• Salt to taste

• Fresh coriander and mint leaves (finely chopped)

   

For the Rice:

• 2 cups basmati rice

• 6 cups water

• 1 bay leaf

• 4-5 cloves

• 1-2 cinnamon sticks

• 3-4 green cardamom pods

• 1 star anise

• Salt to taste

   

For the Biryani:

• 2 large onions (thinly sliced)

• 2 tablespoons ghee (clarified butter)

• 2 tablespoons oil

• 1 teaspoon cumin seeds

• 1 teaspoon fennel seeds

• 1 tablespoon ginger-garlic paste

• 1-2 green chilies (slit)

• 1 teaspoon garam masala

• A pinch of saffron soaked in warm milk (optional)

• Fresh coriander and mint leaves (for garnishing)

   

Instructions

1. Marinate the Chicken:

• In a large bowl, combine the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, salt, and a handful of chopped coriander and mint leaves.

• Mix everything thoroughly, cover, and let it marinate for at least 1 hour (for best results, marinate overnight in the fridge).

   

2. Cook the Rice:

• Rinse the basmati rice in cold water until the water runs clear.

• In a large pot, bring water to a boil. Add bay leaf, cloves, cinnamon sticks, cardamom, star anise, and salt.

• Add the rice and cook until it's 70-80% done (the rice should still have a bite to it).

• Drain the rice and set it aside.

   

3. Prepare the Chicken for Dum (Slow Cooking):

• In a heavy-bottomed pot, heat oil and ghee together.

• Add cumin seeds, fennel seeds, and sauté for a few seconds until fragrant.

• Add thinly sliced onions and sauté until they turn golden brown. This will add a deep flavor to the biryani.

• Now, add the marinated chicken pieces along with the marinade. Cook on medium heat for about 10-12 minutes, stirring occasionally.

• Once the chicken is half-cooked, sprinkle a bit of garam masala and add the slit green chilies.

   

4. Layering the Biryani:

• Once the chicken is cooked, it's time to layer the biryani.

• In the same pot with the chicken, add a layer of partially cooked rice.

• Drizzle some ghee on top, followed by saffron milk (if using), and a handful of fresh coriander and mint leaves.

• Repeat the layering process with the remaining rice, chicken, and herbs.

   

5. Dum Cooking (Slow Cooking):

• Cover the pot tightly with a lid. You can seal the edges with dough to lock in the steam.

• Cook on a very low flame for 25-30 minutes to allow the flavors to meld together. If you have a traditional "dum" pot, use that for the best results.

• After 30 minutes, gently fluff the biryani with a fork to mix the rice and chicken together.

   

6. Serve:

• Serve the Hyderabadi Biryani hot with raita (yogurt-based side dish) or a Salan (onion based spiced gravy), salad, or a boiled egg.

• Garnish with more fresh coriander and mint leaves for added freshness.

   

Tips for the Perfect Hyderabadi Biryani:

1. Use Good-Quality Rice: Basmati rice is key for an aromatic biryani. Ensure it is well-soaked before cooking.

2. Marinate Overnight: For deeper flavor, marinate the chicken overnight.

3. Dum Cooking: The dum cooking method is crucial for infusing the spices into the rice and chicken. Be patient and keep the flame low.

4. Ghee Adds Flavor: Ghee gives the biryani a rich and luxurious flavor, so don't skimp on it!

    

Enjoy your Hyderabadi Style Chicken Biryani with family and friends! This dish is sure to be a hit at any gathering, and the rich, flavorful experience will transport you straight to Hyderabad.