Hyderabadi Chicken Biryani (حیدرآبادی بریانی)
Layered basmati rice and saffron-kissed marinated chicken sealed and slow-cooked dum-style — the Nizam-era heirloom of Indian biryanis.
Cuisine: Hyderabadi (Hyderabad) · Style: Rice Bowl · Protein: Chicken · Total time: · Difficulty: hard · Servings: 6 · Spice: 3/5
Ingredients
- 750g chicken, bone-in
- 3 cups basmati rice
- 1.5 cups yogurt
- 3 large onions, thinly sliced and fried (birista)
- 2 tbsp ginger-garlic paste
- 1 tbsp green chilli paste
- 2 tsp red chilli powder
- 1 tsp turmeric
- 2 tsp biryani masala
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 1/2 tsp saffron soaked in warm milk
- 1/4 cup ghee
- 6 green cardamoms
- 4 cloves
- 1 cinnamon stick
- 2 bay leaves
- 2 tbsp lemon juice
- Salt to taste
Steps
- Marinate chicken with yogurt, half the fried onions, ginger-garlic paste, chilli paste, red chilli, turmeric, biryani masala, salt, lemon juice, half the mint and coriander. Rest 1 hour.
- Boil salted water with whole spices, add soaked basmati, and cook rice until 70 percent done. Drain.
- In a heavy pot, layer marinated chicken at the bottom.
- Top with rice, remaining fried onions, mint, coriander, saffron milk, and ghee.
- Seal the lid with dough or foil. Cook on high for 3 minutes, then lowest heat for 30 minutes.
- Rest sealed for 10 minutes before opening.
- Gently mix top and bottom. Serve with mirchi ka salan and raita.