Hyderabadi Chicken Biryani

by Hoohla
Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani is a very popular Indian dish. I love biryani since I was very young and still loving it till today.

The rice is infused with spices and juices from the meat. Each spoonful is just so delicious. I like how each spoon into the biryani rice and get to find well-hidden meat underneath the rice.

This Indian dish is widely adopted everywhere in the world. This recipe is closest to the Hyderabadi method. It does take a bit of planning ahead as the meat needs to be marinated beforehand for at least 1 day or two.

Indian Cuisine

Indian Cuisine

Indian cuisine consists of a wide variety of regional and traditional cuisines. This food is also heavily influenced by religion, in particular Hinduism, cultural choices and traditions.

How to cook Hyderabadi Chicken Biryani

Hyderabadi Chicken Briyani Ingredients: chicken, ginger, garlic, garam masala, chili powder, turmeric, green chilies, cilantro leaves, mint leaves, basmati rice, shallots, oil, unsalted butter, plain yogurt, saffron, milk, water, salt and pepper.

Finely chop the cilantro and mint leaves. Mix the chicken in a bowl with the ginger, garlic, garam masala, chili powder, turmeric, green chilies, chopped coriander and mint leaves. Season with salt and pepper. Cover and refrigerate at least overnight.

Wash the rice in a sieve under cold running water until the water from the rice runs clear. Put the sliced shallots in a sieve, sprinkle with salt. Leave for 10 minutes to drain off any liquid that oozes out. Rinse and pat dry.

Heat the oil and butter in a large, heavy-based saucepan. When the oil is hot, add the shallots and fry until golden brown. Drain well and set aside, reserving the remaining oil in the pan.

Remove the Chicken Biryani from marinade. Fry in batches in the saucepan. When batches browned all over, transfer the meat to a thick-based pot (“degchi”) or a casserole dish. Add in the fried shallots, and any remaining marinade. Then add the yogurt. Place a lid and cook everything over low heat for about 20-30 minutes, until the chicken is tender and the sauce thickens.

In the same saucepan used to fry the meat. Place the washed rice and add boiling water to cover the rice. Add a pinch of salt. Turn on the heat, and boil the rice for 5 minutes. Transfer the rice into the casserole, spreading evenly over the rice. Drizzle the soaked saffron and hot milk over the rice with a spoon. Close the casserole with a lid.

Turn on high heat for the casserole for 5 minutes. Then to low heat for another 15-20 minutes. Each of the grain is nicely cooked through.
Add more cilantro leaves onto the biryani rice and serve Hyderabadi Chicken Biryani.

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Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani
  • Author: Hoohla
  • Category: Dinner
  • Cuisine: Indian
Scale

Ingredients

  • 2 large chicken, cut into large chunks with bones intact
  • 8 cm ginger, grated
  • 2 garlic cloves, crushed
  • 2 tablespoon garam masala
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 2 green chilies, deseeded and finely chopped
  • 2/3 cup cilantro leaves, with extra for garnishing
  • 1/2 cup mint leaves
  • 2 1/2 cups basmati rice,
  • 2 large shallots, thinly sliced
  • 1/2 cup oil
  • 125 g unsalted butter, melted
  • 250 ml thick plain yogurt
  • 1/2 teaspoon saffron thread, soaked in 2 tablespoons hot milk
  • 4 cups of boiled water
  • salt and pepper

Instructions

  • Finely chop the cilantro and mint leaves.
  • Mix the chicken in a bowl with the ginger, garlic, garam masala, chili powder, turmeric, green chilies, chopped coriander, and mint leaves. Season with salt and pepper. Cover and refrigerate at least overnight.
  • Wash the rice in a sieve under cold running water until the water from the rice runs clear. Put the sliced shallots in a sieve, sprinkle with salt and leave for 10 minutes to drain off any liquid that oozes out. Rinse and pat dry.
  • Heat the oil and butter in a large, heavy-based saucepan. When the oil is hot, add the shallots and fry until golden brown. Drain well and set aside, reserving the remaining oil in the pan.
  • Remove the chicken from marinade, and fry in batches in the saucepan until it is well browned all over. Transfer the meat to a thick-based pot (“degchi”) or a casserole dish. Add in the fried shallots, and any remaining marinade. Then add the yogurt. Place a lid and cook everything over low heat for about 20-30 minutes, until the chicken is tender and the sauce thickens.
  • In the same saucepan used to fry the meat, place the washed rice, and add boiling water to cover the rice. Add a pinch of salt. Turn on the heat, and boil the rice for 5 minutes, then transfer the rice into the casserole, spreading evenly over the rice. Drizzle the soaked saffron and hot milk over the rice with a spoon. Close the casserole with a lid.
  • Turn on high heat for the casserole for 5 minutes, then to low heat for another 15-20 minutes till each of the grain is nicely cooked through.

Keywords: Hyderabadi Chicken Biryani, Chicken

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