How to Make Authentic Hyderabadi Chicken Biryani

Simple Summary

Chicken Biryani Hyderabadi Style is a fragrant, spice-infused rice dish layered with tender marinated chicken, creating a luxurious one-pot meal that's a hallmark of Indian cuisine.

Recipe Details

• Prep Time: 2 hours 30 minutes (including marination)
• Cook Time: 1 hour
• Total Time: 3 hours 30 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs boneless chicken thighs, cut into 2-inch pieces
• 2 cups basmati rice
• 1 cup plain yogurt
• 4 tbsp vegetable oil
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp ginger paste
• 2 tomatoes, chopped
• 2 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 4 green cardamom pods
• 2 cinnamon sticks
• 4 cloves
• 2 bay leaves
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• Saffron strands (a pinch)
• 1/4 cup warm milk
• Salt to taste
• 4 cups water

Instructions

1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.

2. In a large bowl, mix yogurt, half of the ginger paste, half of the garlic, 1 tsp turmeric, 1 tsp red chili powder, 1/2 tsp cumin powder, and salt. Add chicken pieces and marinate for at least 2 hours or overnight in the refrigerator.

3. Heat 2 tbsp oil in a large pan over medium heat. Add sliced onions and fry until golden brown. Remove half and set aside for garnish.

4. To the remaining onions, add the rest of the ginger and garlic. Sauté for 2 minutes.

5. Add chopped tomatoes, remaining turmeric, red chili powder, cumin powder, coriander powder, and salt. Cook until tomatoes are soft and oil begins to separate.

6. Add marinated chicken and cook on high heat for 5 minutes, then reduce heat and simmer for 15 minutes until chicken is nearly cooked.

7. In a separate pot, heat 2 tbsp oil. Add cardamom, cinnamon, cloves, and bay leaves. Sauté for 30 seconds.

8. Add drained rice and fry for 2 minutes. Add 4 cups of water and salt. Bring to a boil, then reduce heat and cook until rice is 70% done (about 8-10 minutes). Drain excess water if any.

9. In a small bowl, mix saffron strands with warm milk and set aside.

10. In a large, heavy-bottomed pot, layer half of the par-cooked rice, followed by all of the chicken mixture, then the remaining rice.

11. Sprinkle garam masala, fried onions, chopped mint, and cilantro over the top layer. Drizzle the saffron milk over the rice.

12. Cover the pot tightly with a lid and cook on low heat for 20-25 minutes until the rice is fully cooked and fragrant.

13. Let it rest for 10 minutes before gently mixing the layers and serving.

Chef's Notes

• For an authentic touch, use a mixture of ghee and oil instead of just vegetable oil.
• If you prefer a spicier biryani, increase the amount of red chili powder or add 1-2 finely chopped green chilies to the marinade.
• To ensure the rice doesn't become mushy, it's crucial to par-cook it properly. The grains should be firm but not hard when you layer them.
• For a vegetarian version, substitute the chicken with mixed vegetables like carrots, peas, and cauliflower.
• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 35g
• Fat: 25g
• Carbohydrates: 50g
• Fiber: 3g
• Rich in vitamins A and C, iron, and B vitamins from the aromatic spices and herbs

Serving Suggestions

Serve this Hyderabadi Chicken Biryani hot, garnished with additional fried onions and fresh cilantro. Accompany with a cooling cucumber raita, a mixed green salad, and some crispy pappadums on the side. For a complete Indian feast, offer some tangy pickle and a sweet mango chutney. This dish is perfect for special occasions, dinner parties, or a luxurious weekend meal. Pair it with a chilled lassi or a light Indian beer for a truly authentic experience.