FOOD & LIFE STYLE

Hyderabadi Chicken Biryani recipe, perfect for achieving restaurant-like taste at home.

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Here’s a detailed Hyderabadi Chicken Biryani recipe, perfect for achieving restaurant-like taste at home.

Ingredients

For Chicken Marination:

  • Chicken (bone-in) – 1 kg
  • Yogurt – 1 cup
  • Ginger-Garlic Paste – 3 tbsp
  • Red Chili Powder – 2 tsp
  • Turmeric Powder – 1 tsp
  • Coriander Powder – 2 tsp
  • Cumin Powder – 1 tsp
  • Garam Masala – 1 ½ tsp
  • Green Chilies – 3-4, slit
  • Lemon Juice – 2 tbsp
  • Salt – as needed
  • Oil or Ghee – 2 tbsp

For Rice:

  • Basmati Rice – 4 cups (soaked for 30 minutes)
  • Water – 10-12 cups
  • Salt – 2 tsp
  • Whole Spices:
  • 4 Green Cardamoms
  • 5-6 Cloves
  • 1 Bay Leaf
  • 2-inch Cinnamon Stick
  • 2 Star Anise

Additional Ingredients:

  • Onions – 4 large, thinly sliced
  • Mint Leaves – 1/2 cup
  • Coriander Leaves – 1/2 cup
  • Saffron – a pinch soaked in 1/4 cup warm milk
  • Ghee or Butter – 4 tbsp
  • Kewra Water – 1 tsp (optional)
  • Rose Water – 1 tsp (optional)
  • Dough – for sealing the pot

Step-by-Step Instructions

1. Marinate the Chicken

  1. Clean the chicken pieces thoroughly and pat them dry.
  2. In a large bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, green chilies, lemon juice, and salt.
  3. Add the chicken pieces to this marinade and mix well to coat evenly.
  4. Cover the bowl and refrigerate for 2-4 hours (or overnight for better flavor).

2. Prepare the Rice

  1. In a large pot, boil 10-12 cups of water. Add salt and the whole spices (cardamom, cloves, bay leaf, cinnamon, and star anise).
  2. Once the water starts boiling, add the soaked basmati rice.
  3. Cook the rice until 70-80% done (grains should be firm but slightly undercooked).
  4. Drain the rice in a colander and set it aside.

3. Fry the Onions

  1. Heat 1/4 cup of oil or ghee in a pan.
  2. Add the sliced onions and fry on medium heat until they turn golden brown and crispy.
  3. Remove the fried onions and place them on paper towels to drain excess oil.

4. Cook the Marinated Chicken

  1. In a large, heavy-bottomed pot, heat 3 tbsp of ghee or oil.
  2. Add the marinated chicken along with all the marinade into the pot.
  3. Sauté the chicken on medium heat for 10-12 minutes until the oil starts to separate.
  4. Reduce the flame, cover the pot, and cook for another 10-15 minutes until the chicken is tender.

5. Layer the Biryani

  1. Once the chicken is cooked, spread it evenly at the bottom of the same pot.
  2. Add a layer of the partially cooked rice on top of the chicken.
  3. Sprinkle fried onions, mint leaves, and coriander leaves over the rice.
  4. Drizzle the saffron milk, kewra water, and rose water (optional) over the layers.
  5. Repeat the layers if you have more rice and chicken.

6. Seal and Cook on Dum (Steaming)

  1. Once all the layers are complete, drizzle ghee over the top layer.
  2. Cover the pot with a lid and seal it with dough to trap the steam.
  3. Place the pot on low heat and cook for 30-40 minutes (this technique is called dum cooking).
  4. You can also place a flat griddle (tava) under the pot to ensure even cooking without burning the bottom.

7. Serve the Biryani

  1. After 40 minutes, turn off the heat and let the pot rest (without opening) for 10-15 minutes.
  2. Open the lid carefully and gently mix the layers from the bottom using a large spoon.
  3. Serve the biryani hot with raita, sliced onions, and lemon wedges on the side.

Enjoy your flavorful Hyderabadi Chicken Biryani at home! The slow cooking technique ensures every grain of rice is infused with spices and flavors, making it a perfect dish for celebrations or weekend meals.