Hyderabadi Chicken Biryani

Name: Hyderabadi Chicken Biryani
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 1.5 cup basmati rice (soaked for 30 minutes and drained); 600 g chicken (bone-in pieces, skin removed); 0.75 cup yogurt (plain, whisked); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 2 tbsp ginger-garlic paste; 3 pcs green chili (slit); 0.25 cup mint (fresh leaves); 0.25 cup coriander leaves (chopped); 1 tbsp lemon juice; 2 tbsp ghee; 2 tbsp oil; 3 tbsp milk (warm); 6 pcs saffron (soaked in warm milk); 1 tsp cumin seeds; 2 pcs bay leaf; 4 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (stick); 6 pcs black pepper (whole); 0.5 tsp shah jeera; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp salt (for parboiling rice); 6 cup water (for parboiling rice)

RATING

4.6/5(185)

TASTE SCORE

10/10

Fragrant basmati rice layered with spiced chicken, fresh herbs, and saffron milk, then cooked on dum until every grain turns aromatic. This Hyderabadi classic gives rich flavor without needing a restaurant kitchen.

PREP

30m

COOK

55m

SERVES

1 KATORI

702 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Marinate the chicken.
1.Mix chicken, yogurt, half of the ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, half of the mint, half of the coriander leaves, and 1 pinch salt in a large bowl.
2.Coat the chicken well so every piece is covered with the masala.
3.Set aside for 30 minutes while you prepare the other ingredients.
TIPA short rest helps the yogurt and spices season the chicken more evenly.
fry · ~12 min
Fry the onions.
1.Heat oil and 1 tbsp ghee in a wide heavy pot over medium heat.
2.Add sliced onions and fry, stirring often, until deep golden and crisp at the edges.
3.Lift out about one-third of the onions and keep them aside for layering and garnish.
TIPKeep the heat at medium so the onions brown slowly instead of burning.
saute · ~15 min
Build the chicken masala.
1.Add shah jeera, green chili, and the remaining ginger-garlic paste to the same pot and sauté until fragrant.
2.Add chopped tomato and cook until soft and pulpy.
3.Add the marinated chicken and cook on medium-high heat for 6 to 8 minutes, stirring gently.
4.Pour in 0.5 cup water, cover, and cook until the chicken is about three-quarters done and the masala turns thick.
prep
Soak the saffron milk.
Mix saffron with warm milk and keep it aside so the color and aroma bloom before layering.
boil · ~10 min
Parboil the rice.
1.Bring 6 cups water to a boil in a large pot.
2.Add cumin seeds, bay leaf, green cardamom, cloves, cinnamon, black pepper, and 0.5 tsp salt.
3.Add the soaked basmati rice and cook until the grains are about 70 percent done but still firm in the center.
4.Drain the rice immediately so it does not overcook.
TIPThe rice should break with a firm center. It finishes cooking on dum.
assemble · ~3 min
Layer the biryani.
1.Level the chicken masala in the pot.
2.Spread the parboiled rice over the chicken in an even layer.
3.Top with the reserved fried onions, remaining mint, remaining coriander leaves, and 1 tbsp ghee.
4.Drizzle the saffron milk over the rice.
rest · ~20 min
Seal and cook on dum.
Cover the pot tightly and cook on very low heat for 20 minutes so the rice finishes cooking and absorbs the chicken juices.
TIPPlace the pot on a heat diffuser or tawa if the base is thin to prevent scorching.
rest · ~10 min
Let the biryani stand.
Turn off the heat and rest the biryani, covered, for 10 minutes before opening the pot.
serve
Fluff gently and serve hot.
Lift the rice from the sides with a flat spoon so the layers stay visible and the chicken pieces remain intact.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Marinate the chicken the full 30 minutes so the yogurt and spices penetrate the bone-in pieces.
2
Fry the onions to a deep golden brown, not just soft, or the biryani will miss that classic sweet depth.
3
Drain the rice as soon as it reaches about 70% doneness; overcooked rice will turn mushy during dum.
4
Keep the chicken masala fairly thick before layering so excess liquid does not make the rice sticky.
5
If your pot is light-bottomed, set it over a tawa during dum to protect the bottom layer from scorching.
6
Rest the biryani after cooking, then fluff from the sides with a flat spoon to keep the grains separate.
7
Leftovers reheat best covered on low heat with a spoonful of water to revive the rice without drying the chicken.