Hyderabadi Chicken Biryani | Chicken Biryani Recipe (VIDEO)
Handi Chicken
November 27, 2017
Fish Masala
November 27, 2017
Biryani is a very special dish and close to everyone’s heart. We celebrate all the special occasion with Biryani. I have tried different types of biryani but Hyderabadi Biryani is unique and my favourite too. Once you master the art of Hyderabadi Biryani you will never think of visiting Hyderabad to taste this Biryani.
Biryani is everyone’s favourite. I can eat any biryani at any time but Hyderabadi biryani is something different among all our South Indian Biryanis. The cooking method, ingredients, process everything is different, and it tastes great. I am a great fan of Hyderabadi biryani. The special thing about this recipe is you can also prepare this biryani without adding any oil, ghee or butter without ever compromising on taste.
I have a very special memory when I think of this biryani. My dad travels to Hyderabad very often so I always tell him to buy a real Hyderabadi biryani when he returns from Hyderabad. To my surprise, he never missed even once to buy me this special biryani. He brings at least 2 or 3 plates which will be enough for 5 to 6 people, so I reserve some for myself for the next 2 days and enjoy them to the bits. What a beautiful childhood memory. I always think of my dad when I prepare this biryani now.
Here is the step by step process for Hyderabadi Chicken Biryani:
First step: Wash and soak 2 ½ cups basmati rice for 30 minutes.
Take 800 gms chicken in a bowl, add 1 cup yogurt,
1 star anise, 1 cinnamon stick,
5 cloves, 2 tbsp chilli powder,
1 tsp cumin powder, 1 tsp coriander powder,
1 tsp turmeric, 1 tbsp garam masala,
salt to taste, 2 tbsp ginger garlic paste,
½ lemon juice, a handful of fried onions,
½ cup mint, ½ cup coriander leaves,
3 tbsp oil and mix everything well. Allow it to marinate for a minimum of 20 minutes.
Now in another pan or cooker, take 4 to 5 cups water, add salt to taste,
1 tbsp oil, whole garam masala, 1 tbsp dried mint leaves (optional) and allow the water to boil. Then add soaked basmati rice
cook for 80% (make sure rice is not cooked completely). Check the pic below for 80% cooked rice. Now take the marinated chicken and make 1st layer in a biryani cooking pan.
Then make the 2nd layer of 80% cooked rice on top of the marinated chicken and level them. Sprinkle some fried onions, mint leaves and coriander leaves on the top of the rice.
Then add 2 tsp butter on the top. Cover the pan with foil. Now place the lid on the foil tightly.
Cook on high flame for 5 minutes and after 5 minutes of high flame cooking, turn the flame to very low and cook for exactly 40 minutes. I have used the big burner for both high and low flame cooking. Once 40 minutes of cooking is done, switch off the flame and leave them undisturbed for 10 minutes. Then open the pan and gently mix.
Serve with raita or salan.
Note: Do not mix the rice and the masala completely. It should be served half rice and half masala.
Chicken marinated with spice powder, whole garam masala, yogurt, ginger garlic paste and cooked along with basmati rice on dum process for a flavourful Hyderabadi Chicken Biryani.
Ingredients
- Chicken - 800 gms
- Yogurt - 1 cup
- Star Anise - 1 number
- Cinnamon Stick - 1 number
- Cloves - 4 to 5 numbers
- Chilli Powder - 2 tbsp
- Cumin Powder - 1 tsp
- Coriander Powder - 1 tsp
- Turmeric - 1 tsp
- Garam Masala - 1 tbsp
- Ginger Garlic Paste - 2 tbsp
- Lemon Juice - 1/2 number
- Fried Onions - a handful
- Mint Leaves - 1/2 cup
- Coriander Leave - 1/2 cup
- Oil - 3 tbsp
- Butter - 2 tsp
- Basmati Rice - 2 1/2 cup (washed and soaked)
- Whole Garam Masala
- Dry Mint Leaves - 1 tbsp (optional)
- Salt, to taste
- Oil - 1 tbsp
Method
- Wash and soak 2 ½ cups basmati rice for 30 minutes.
- Take 800 gms chicken in a bowl, add 1 cup yogurt, 1 star anise, 1 cinnamon stick, 5 cloves, 2 tbsp chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric, 1 tbsp garam masala, salt to taste, 2 tbsp ginger garlic paste, ½ lemon juice, a handful of fried onions, ½ cup mint, ½ cup coriander leaves, 3 tbsp oil and mix everything well.
- Allow it to marinate for a minimum of 20 minutes.
- Now in another pan or cooker, take 4 to 5 cups water, add salt to taste, 1 tbsp oil, whole garam masala, 1 tbsp dried mint leaves (optional) and allow the water to boil.
- Then add soaked basmati rice and cook for 80% (make sure rice is not cooked completely).
- Now take the marinated chicken and make 1st layer in a biryani cooking pan.
- Then make the 2nd layer of 80% cooked rice on top of the marinated chicken and level them.
- Sprinkle some fried onions, mint leaves and coriander leaves on the top of the rice.
- Then add 2 tsp butter on the top.
- Cover the pan with foil.
- Now place the lid on the foil tightly.
- Cook on high flame for 5 minutes and after 5 minutes of high flame cooking, turn the flame to very low and cook for exactly 40 minutes. I have used the big burner for both high and low flame cooking.
- Once 40 minutes of cooking is done, switch off the flame and leave them undisturbed for 10 minutes.
- Then open the pan and gently mix.
- Serve with raita or salan.
Notes
1. Soak the rice before cooking for better size and texture.
2. Allow the chicken marination for longer time for soft and juicy chicken.
3. Do not over cook the rice before layering them then it will become too soggy after we do 45 minutes of dum cooking.
4. Adding dried mint leaves is optional.
5. You can also add saffron milk along with fried onions as a top layer to give nice colour to the rice.
6. You can use home-made or store brought fried onions.
