Hyderabadi Chicken Biryani is a quintessential Indian dish known for its rich flavors, fragrant aroma, and melt-in-your-mouth texture. Originating from the city of Hyderabad, this biryani is a cherished culinary treasure that combines tender meat or vegetables with aromatic basmati rice and a blend of spices. Follow this detailed recipe to recreate the magic of Hyderabadi Chicken Biryani in your own kitchen.
What is Hyderabadi Chicken Biryani
Hyderabadi Chicken Biryani is a perfect combination of more spices (chili, whole spices, green chilies, etc), and a mix of ground spices in Hyderabadi biryani.
How is Hyderabadi chicken biryani different
The difference between chicken biryani and Hyderabadi chicken biryani is the taste and level of spices. Hyderabadi biryani has more fragrances and more spicy on itself and has a pleasant aroma that attracts everyone to get more of it.
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How to make Hyderabadi Chicken Biryani
Hyderabadi Chicken Biryani biryani ingredients
For Marinating the Chicken:
- 500 grams of mutton or chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- Salt to taste
- Juice of 1 lemon
- 2 tablespoons biryani masala
For the Rice:
- 2 cups basmati rice
- 4-5 cups water
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- Salt to taste
For Layering:
- 2 large onions, thinly sliced
- 1 cup chopped fresh coriander leaves
- 1 cup chopped mint leaves
- 1/2 cup fried cashew nuts and raisins
- 2 tablespoon chili Pickle
- 1/4 cup ghee or clarified butter
For Biryani Masala:
- 4-5 green cardamom pods
- 4-5 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- Capsicum
Instructions:
STEP 1
Fry Onions
Take a Pan and heat oil over medium-high flame. Cut Onions into thin slice and cut evenly to cook from every side.
Fry them till onions turns into golden brown color, drain it from oil and keep it aside.
Marinate the chicken
In a large bowl, combine the meat pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, salt, lemon juice, fried onions, and biryani masala. Mix everything well to make sure the chicken is coated evenly with the marinade masala.
Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours or in normal room temperature.
Prepare Rice
Take a large pot, let water to a boil over high flame.
Add the green cardamom pods, cloves, cinnamon stick, and salt to the water and let everything boil.
Add soaked basmati rice and cook the rice until it is 70-80% done.
Preparing the Biryani Masala
For making Chicken Biryani Masala, Take the same pan in which we fry the onions, now add a little amount of whole spices to the oil, just let them splutter.
Add the marinated chicken into the pan and stir and cover them in occasionally in low medium flame.
When chicken cook 70-80%, you can add capsicum into it (its totally optional).
Make sure Chicken does not burnt. Cook till the Chicken is tender and soft and make a perfect gravy masala.
Layering the Biryani
Take a deep pan/pot, spread a layer of biryani masala at the lower part, add cooked rice, and chili pickle.
Drizzle Saffron water, ghee, sprinkle fried onions, Fresh coriander, and mint.
Repeat the same process till the biryani masala and rice fully used .
Make sure the top layer will be rice and add saffron water, ghee, sprinkle fried onions, Fresh coriander, and mint as usual.
Cover the pot with Aluminium foil, or tight fitting lid, or dough (atta).
Giving Dum to Biryani
Place a tawa into gas/ stove top in low flame, let it heat now place the pot on tawa and let it cook for minimum 20-30 minutes.
Remove it from the tawa and let it rest for some time to the fragrance of spices meld together.
Take a folk and fluff lightly to mix everything well, make sure rice not to break.
Now the authentic, flavorful Hyderabadi Chicken Biryani is ready to serve.
Serving
Serve the Hyderabadi chicken biryani with Yogurt Raita, Cucumber Raita, salad or with your favorite condiments.
For Raita just checkout my Chicken Biryani Recipe.
STEP 2
1. Marinating the Chicken:
In a large bowl, combine the meat pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, salt, lemon juice, and biryani masala.
Mix well to make sure the chicken is evenly coated with the marinade masala.
Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours or in normal room temperature, or preferably overnight for the best flavor.
2. Cooking the Rice:
Take a large pot, let water to a boil over high flame.
Add the soaked basmati rice, green cardamom pods, cloves, cinnamon stick, and salt.
Cook the rice until it is 70-80% done.
Drain the rice and set it aside.
3. Preparing the Biryani Masala:
- Heat a small Pan over medium heat and dry roast the whole spices for biryani masala (cardamom pods, cloves, cinnamon stick, bay leaf, cumin seeds, fennel seeds, black peppercorns, and coriander seeds) until they leaves fragrant.
- Let the roasted spices to cool for sometime, then grind them by using a spice grinder or blender into a fine powder. And keep it aside.
4. Layering the Biryani:
- Take a heavy-bottomed pot or a biryani handi, spread a layer of marinated chicken at the bottom.
- Sprinkle some chopped coriander leaves, mint leaves, fried onions, and fried cashew nuts and raisins over the meat.
- Then, layer half of the partially cooked rice over the Chicken.
- Drizzle some ghee over the rice and sprinkle some of the biryani masala.
- Repeat the same process of layers with the remaining Chicken, coriander leaves, mint leaves, fried onions, cashew nuts, raisins, rice, ghee, and biryani masala.
- Make sure that the topmost layer will be rice.
- Cover the pot with a tight-fitting lid or with aluminum foil to trap the steam, or atta dough.
5. Dum Cooking (Slow Cooking):
- Place the pot on a tawa (griddle) or a heat over low heat to prevent direct contact with the flame.
- Let the biryani cook on dum (slow heat) for about 30-40 minutes, Let the flavors to meld together and the chicken to become tender.
- In alternatively, you can bake the biryani in a preheated oven at 180°C (350°F) for the same duration.
6. Serving:
- Once the biryani is cooked perfectly, remove it from the heat and let it rest for a few minutes.
- Gently fluff the rice with a fork to mix the layers of chicken and rice.
- Serve the Hyderabadi Chicken Biryani hot with raita (yogurt/ cucumber), salad, and your favorite condiments.
Enjoy the authentic flavors of this classic Hyderabadi Chicken Biryani , a dish that contains the culinary taste and fragrance of India’s royal Dish.
Lets make this super tasty and full of tender and juicy chicken with the fragrances of basmati rice and whole spices. I’m sure that If you try it once you will crave for more. so make this recipe and serve it to your family and let them taste something new.
If you like my recipe then do give me feedback about it, I’ll work on it.
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Ranjita’s Kitchen