Hyderabadi Chicken Biryani Recipe
Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat, which is usually chicken, goat, lamb, prawns, or fish.
It sometimes includes eggs or vegetables, such as potatoes in certain regional varieties. It is one of the most popular and delicious Indian foods. Check out the recipe below!
Hyderabadi Chicken Biryani
Ingredients
FOR THE FRIED ONIONS:
- ¾ lb yellow onion finely sliced
- 1½ cups peanut oil
FOR THE CHICKEN MARINADE:
- 1½ lb chicken with bone cut and clean
- ⅔ cup plain yoghurt
- 1½ tbsp ginger garlic paste or grated ginger and garlic
- 1 tsp salt adjust per taste
- 1 tsp chili powder
- ½ tsp ground turmeric
- 1 jalapeño pepper serrano or cayenne adjust per taste
SPICES:
- 1 cinnamon stick
- 1 black cardamom
- 5 green cardamom
- 5 cloves
- 1 bay leaves
- 1 tsp shah jeera
- ½ tsp ground black pepper
BIRYANI:
- 2 cups basmati rice long grain
- 1 tsp salt adjust per taste
- 2 tbsp olive oil
- 2 tbsp lemon juice
- ¼ cup cilantro fresh chopped
- 2 tbsp mint fresh chopped
- 1 tsp saffron ground and dissolved in 2 tablespoon hot water
- 2 tbsp ghee optional
WHOLE SPICES FOR RICE:
- 1 black cardamom
- 3 green cardamom
- 4 cloves
- 2 bay leaves
- 1/2 cinnamon stick
Instructions
Caramelized onions or Bristha:
- Heat the oil in a heavy bottomed kadai or saucepan, on medium-high heat.
- Heat the oil to 150°C/ 300° F or a point where you can feel the heat on the inside of your palm while holding it 3 inches (8 cm) above the surface of the oil.
- Fry the onions in batches, do not crowd the pan, ensuring each batch is crisp and light golden brown. Set aside on paper towel to absorb the extra oil.
- Reserve the oil to marinate the chicken and add a bit while boiling the rice to impart that beautiful golden fried onion flavour.
How to Marinate the Chicken:
- Combine the chicken with all the marinade ingredients and ⅓ of the fried onions along with a tablespoon of the oil in which the onions were fried.
- TIP: Add yoghurt, starting with ½ cup (125g) and increasing as needed to ¾ cup (200g). The mixture should be thick and not runny.
- Grind the biryani spices in a spice grinder to a coarse consistency.
- Add to the chicken marinade and combine. Marinate for 1-2 hrs in a refrigerator.
How to Cook the Rice in a Rice Cooker:
- Rinse the rice 4 to 5 times in lots of water until the water runs clear and all the starch has washed away.
- Soak ⅓ cup (60g) basmati rice in water. Save the rest.
- Bring 2 ¼ cups (550 ml) of water to a rolling boil in a rice cooker.
- Add ¾ tsp salt, 1 ½ tbsps oil, and the whole spices (see note).
- Add the remaining 1 ⅔ cups basmati rice and stir.
- Let it cook just until all the water is absorbed (see notes).
- It is important to NOT let the rice steam until it is fully done.
- Just as all the water is well absorbed, transfer the cooked rice to another wide pan; this is done to allow the rice to cool rapidly ensuring an al-dente texture.
How to Assemble the Rice and Layer the Chicken:
- Transfer the chicken and marinade to a 4-5 quart thick-bottomed oven-proof cooking pot (9-10 inch/ 25cm diameter).
- Ensure the marinade is thick and drain the excess water, adhering to this important step can ensure dry and grainy biryani rice which is light in texture and fluffy.
- Sprinkle the cilantro, mint, half the lemon juice, and ½ tbsp olive oil over the chicken/marinade.
- Then evenly spread a layer of fried onions.
- Drain the soaked basmati rice well and spread it evenly over the fried onion layer. The soaked rice will cook in the steam generated from the chicken and the marinade.
- Next, add a layer of marinade, cilantro, lemon juice, and fried onions, followed by a layer of cooked rice. Top with the remaining lemon juice, saffron water, fried onions, and ghee.
- Allow this to steam on a low heat for 10 min before transferring to a pre-heated oven, 175°C/ 350° F, for another 15 to 20 min to finish.
- If you’re using a Dutch oven, seal the lid using a kitchen towel to ensure the steam is trapped inside. Soak the cloth in water before transferring it into the oven.
- TIP: If you prefer, you may pick out the whole spices from the cooked rice before steaming.
Notes
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