This Chicken Biryani is one of the famous and world-famous Hydrabadi Chicken Briyani recipes, a very authentic, aromatic, and mouth-watering traditional Indian recipe. Hydrabadi Chicken Briyani is very simple and easy to make as compared to other chicken biryani, as this Hyderabadi Biryani eliminates the cooking and sauteing of the chicken before the rice.
Cooking Hyderabadi Chicken Biryani, chicken biryani is marinated with spices, yogurt, ghee, Kashmiri chili, and other essential ingredients, layered directly in the pot with half-cooked basmati rice, aromatic spices, and caramelized onions.
Two versions of Hyderabadi biryani, one called pukka biryani, are cooked whole before layering the meat or chicken with rice and giving it a final steaming. Another version is kachi biryani, where raw marinated meat or chicken is placed in a single layer at the bottom of the cooking pot and then partially cooked rice or raw rice mixed with curd is steamed together goes. Let’s see, how to make a Hyderabadi chicken biryani recipe.
How To Make Hydrabadi Chicken Briyani
- For Hyderabadi Biryani Masala:
- Bay leaves 2
- Cinnamon stick 2
- Cardamom 6
- 1 black cardamom (small)
- Star Fennel 2
- Clove 8
- Nutmeg 1/4 piece
- Black pepper 1 tsp
- Fennel seeds 1/2 tsp
- Cumin 1/2 tsp
Recipe For the chicken marination For Hydrabadi Chicken Briyani
- Chicken 750 grams
- Ginger and garlic paste 3 tbsp
- Chilli powder 2 tbsp
- Turmeric powder 1/2 tsp
- Coriander powder 1 teaspoon
- Biryani Masala Ground
- 2 tablespoons lemon juice (from 1 1/2 lemons)
- Mint and coriander leaves (chopped) 1 cup
- 4-6 green chilies
- 4 fried onions (use half and save the rest for later)
- Ghee 2 tbsp
- Yogurt or curd 1 cup
To cook the rice For Hydrabadi Chicken Briyani
- Basmati rice 3 cups
- Bay leaves 2
- Cinnamon stick 2
- Star Fennel 1
- Cardamom 3
- Clove 3
- Shajira 1/2 tsp
- Oil 3 tbsp
Method Of Hydrabadi Chicken Briyani
- Marinate the chicken with ginger, garlic, salt, juice of 1/2 lemon, curd, turmeric, red chili powder, green chilies, 1 tsp garam masala, half coriander, and half mint leaves. Let the chicken sit on the countertop for about 1-2 hours to absorb the goodness of all those spices and herbs. Or refrigerate overnight. If refrigerating, bring the chicken and marinade back to room temperature before proceeding to the next step.
- Deep fry the peeled almonds and keep aside. Fry the onions too and keep them aside.
- Heat water in a deep pot and when it starts to boil, add salt, bay leaves, cloves, cardamom, cumin, cinnamon, and lemon juice. Add the washed rice and boil the rice until the rice is cooked. Rice should be about 40% cooked and still cut.
- Heat 2 tbsp of ghee in a pressure pan (ghee used for roasting almonds and onions works best). Reduce the heat and add half the fried onion along with the marinated chicken and mix well.
- Place half of the cooked rice on top of the chicken in the pan. Add the remaining (but 1 tbsp) fried onion, 2 tbsp ghee, coriander leaves, and mint leaves, and add the remaining rice over it. Sprinkle 1/2 teaspoon garam masala over the rice.
- Spread 2 tbsp of ghee along with saffron strips and rose/keoda water over the rice. Sprinkle the roasted almonds over the rice. Close the pressure pan and let the biryani cook on low flame for about 30 minutes (reduce the heat after the first whistle).
- When cooked, mix the rice and meat carefully and garnish the biryani with the remaining fried onions, coriander, and mint leaves.
Proposal to submit
Serve this delicious Hyderabadi chicken dum biryani with curd onion kachumber or raita.