Tender chicken pieces simmered in a luxurious, creamy gravy made from yogurt, fried onions, and a blend of aromatic spices. A classic Mughlai-inspired dish from Hyderabad, perfect for special occasions.
Prep25 min
Cook45 min
Soak15 min
Servings4
Serving size: 1 cup
493cal
34gprotein
19gcarbs
Ingredients
500 g Chicken (Bone-in, cut into 2-inch pieces)
2 large Onion (Thinly sliced)
240 ml Vegetable Oil (For frying onions)
15 whole Cashew Nuts (Soaked in warm water for 20 minutes)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment adds a refreshing crunch to rich curries and tandoori dishes.
About Hyderabadi Chicken Korma, Jeera Rice and Sirke Wale Pyaaz
Creamy, melt-in-mouth Chicken Korma with aromatic Jeera Rice – homestyle comfort food at its best!
This hyderabadi dish is perfect for lunch. With 846.57 calories and 39.650000000000006g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
4 whole Cloves
4 whole Green Cardamom Pods (Slightly crushed)
1 whole Bay Leaf
0.25 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
240 ml Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Mint Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Birista (Fried Onions)
Heat vegetable oil in a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the thinly sliced onions.
Fry for 15-20 minutes, stirring frequently, until the onions turn a deep, even golden brown. Be careful not to burn them as this will make the gravy bitter.
Using a slotted spoon, remove the fried onions and spread them on a plate lined with paper towels to drain excess oil and cool. They will become crisp as they cool. This is your 'birista'.
2
Make the Korma Paste
Drain the soaked cashew nuts.
In a blender or grinder, combine half of the prepared birista, the drained cashews, and 3-4 tablespoons of water.
Blend until you have a completely smooth, thick paste. Set aside.
3
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with the whisked curd, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, and salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
4
Cook the Korma Base
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the whole spices: cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for 30-40 seconds until they release their aroma.
Add the marinated chicken along with all the marinade to the pot. Cook for 8-10 minutes, stirring occasionally, until the chicken is lightly browned and the curd no longer smells raw.
Stir in the prepared onion-cashew paste and the slit green chillies. Continue to cook for another 5-7 minutes, stirring constantly to prevent sticking, until the paste is cooked and you see oil separating at the edges.
5
Simmer and Finish
Take the remaining half of the birista and lightly crush it with your hands. Add it to the pot.
Pour in the warm water and stir everything together. Bring the gravy to a gentle simmer.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the korma simmer for 15-20 minutes, or until the chicken is fully cooked and tender, and the gravy has thickened.
Turn off the heat. Sprinkle the garam masala over the top and gently stir it in.
Garnish with freshly chopped coriander and mint leaves. Let the korma rest for 10 minutes before serving for the flavors to meld.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Peel the pearl onions. To make peeling easier, blanch them in hot water for 2 minutes, then immediately transfer to a bowl of ice-cold water.
Trim the root and stem ends of each onion, keeping them whole.
Make a small, shallow cross-shaped incision on the top of each onion. This helps the brine penetrate deeper for better flavor.
2
Make the Pickling Brine
In a non-reactive saucepan (like stainless steel or enamel), combine the water, white vinegar, sugar, and salt.
Add the julienned ginger, slit green chilies, and black peppercorns.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. This should take about 3-5 minutes.
3
Assemble the Pickle
Place the peeled pearl onions and the thin slice of beetroot into a clean, sterilized 500ml (16 oz) glass jar.
Carefully pour the hot pickling brine over the onions, ensuring they are fully submerged. Gently tap the jar on the counter to release any air bubbles.
4
Cool, Store, and Serve
Allow the jar to cool to room temperature on the counter, which may take 1-2 hours.
Once completely cool, seal the jar with an airtight lid and place it in the refrigerator.
For the best flavor and crunch, let the onions pickle for at least 24 hours before serving. The flavor will continue to develop and intensify over the next few days.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
