Hyderabadi Chicken Biryani
Dive into the rich, aromatic world of Hyderabadi Chicken Biryani, a regal dish that epitomizes the essence of Indian cuisine. Made with tender chicken marinated in a flavorful blend of yogurt, fried onions, and fragrant spices like cardamom, cloves, and cinnamon, this biryani is layered with long-grain basmati rice infused with saffron and cooked to perfection using the traditional "dum" method. The combination of fresh herbs such as mint and coriander, along with the luscious ghee and hint of citrusy lemon, creates a mouthwatering symphony of flavors that will leave your taste buds yearning for more. Whether served with cooling raita, boiled eggs, or a crisp salad, this one-pot masterpiece is a must-try for biryani lovers and those craving an authentic Indian dining experience. Perfect for festive gatherings or indulgent weeknight meals, Hyderabadi Chicken Biryani is your ticket to a culinary journey through the royal streets of Hyderabad!
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Ingredients
- 1 kg Chicken (bone-in or boneless, cut into medium-sized pieces)
- 3 cups Basmati rice
- 1 cup Greek yogurt / thick curd
- 2 cups Fried onions (store-bought or homemade)
- 0.5 cup Fresh coriander leaves, chopped
- 0.5 cup Fresh mint leaves, chopped
- 2 tablespoons Ginger-garlic paste
- 4 Green chilies, finely chopped
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala powder
- 5 Cardamom pods
- 5 Cloves
- 2 Cinnamon sticks
- 2 Bay leaves
- 1 Star anise
- 8 Black peppercorns
- 10 Saffron strands
- 4 tablespoons Milk (warm)
- 4 tablespoons Ghee (clarified butter)
- 2 tablespoons Vegetable oil
Directions
Step 1
Wash the chicken thoroughly and set aside.
Step 2
In a large mixing bowl, combine yogurt, fried onions, coriander leaves, mint leaves, ginger-garlic paste, green chilies, lemon juice, salt, red chili powder, turmeric powder, and garam masala powder. Mix well.
Step 3
Add the chicken pieces into the marinade and coat them thoroughly. Cover the bowl and let it marinate for at least 1 hour (or overnight in the refrigerator for better flavor).
Step 4
Wash and soak the basmati rice in water for 30 minutes, then drain.
Step 5
In a large pot, bring 10 cups of water to a boil. Add cardamom pods, cloves, cinnamon sticks, bay leaves, star anise, black peppercorns, and 1 teaspoon of salt. Add the rice and cook until it is 70% cooked (parboiled). Drain the rice and set aside.
Step 6
Soak the saffron strands in warm milk and set aside.
Step 7
Heat a large heavy-bottomed pan or dutch oven. Add the marinated chicken along with its marinade and spread it evenly at the bottom. Drizzle 2 tablespoons of ghee over the chicken layer.
Step 8
Spread half of the parboiled rice evenly over the chicken. Sprinkle half of the saffron milk over the rice, and drizzle 1 tablespoon of ghee.
Step 9
Add the remaining rice as the final layer. Sprinkle the remaining saffron milk, add the remaining ghee, and cover the pan with a tight-fitting lid.
Step 10
Cook the biryani on a high flame for 5 minutes, then lower the heat and cook on a very low flame for 30-40 minutes (dum cooking).
Step 11
Turn off the heat and let the biryani rest, covered, for 15 minutes to let the flavors meld together.
Step 12
Gently mix the layers before serving, ensuring not to break the rice grains.
Step 13
Serve hot with raita, boiled eggs, and your favorite salad or side dish.
Nutrition Facts
| Serving size | 2994.6 grams (2994.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7163 |
| Total Fat 473.30g | 607% |
| Saturated Fat 133.50g | 668% |
| Polyunsaturated Fat 16.80g | |
| Cholesterol 1016mg | 339% |
| Sodium 7165mg | 312% |
| Total Carbohydrate 460.20g | 167% |
| Dietary Fiber 56.20g | 201% |
| Total Sugars 64.30g | |
| Protein 283.50g | 567% |
| Vitamin D 81IU | 406% |
| Calcium 1528mg | 118% |
| Iron 54mg | 299% |
| Potassium 6674mg | 142% |
Source of Calories