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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Recipe Information
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
Instructions
Wash the chicken thoroughly and set aside.
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.
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).
Wash and soak the basmati rice in water for 30 minutes, then drain.
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.
Soak the saffron strands in warm milk and set aside.
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.
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.
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.
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).
Turn off the heat and let the biryani rest, covered, for 15 minutes to let the flavors meld together.
Gently mix the layers before serving, ensuring not to break the rice grains.
Serve hot with raita, boiled eggs, and your favorite salad or side dish.
Nutrition Facts
Calories |
7163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.3 g | 607% | |
| Saturated Fat | 133.5 g | 668% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 7164 mg | 312% | |
| Total Carbohydrate | 460.2 g | 167% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 64.3 g | ||
| Protein | 283.5 g | 567% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1528 mg | 118% | |
| Iron | 53.9 mg | 299% | |
| Potassium | 6674 mg | 142% | |
*The % Daily Value 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.
