Hyderabadi Chicken Biryani: Biryani is a popular dish from Hyderabad, India, that is known for its fragrant spices, tender chicken, and aromatic basmati rice. Here is a recipe to make Hyderabadi Chicken Biryani:
Hyderabadi Biryani Ingredients:
Below are the Ingredients to make Hyderabadi Chicken Biryani
• 2 cups basmati rice
• 500 g chicken, cut into small pieces
• 3 onions, sliced
• 2 tbsp ginger-garlic paste
• 1 cup yogurt
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp biryani masala powder
• Salt, to taste
• 1/2 cup oil or ghee
• 2-3 bay leaves
• 1 cinnamon stick
• 4-5 cloves
• 4-5 green cardamoms
• 1 tsp shahi jeera (caraway seeds)
• 1/2 tsp black pepper powder
• 2 cups water
• Fresh coriander and mint leaves, chopped for garnish
• Fried onions for garnish
• Lemon wedges for serving
Hyderabadi Chicken Biryani: Follow These Simple Steps
- Rinse the basmati rice in cold water and soak it in enough water for 30 minutes. Drain and set aside.
- In a large bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, biryani masala powder, and salt. Keep it aside for at least 30 minutes.
- Heat oil or ghee in a heavy-bottomed pan. Add the sliced onions and sauté until they turn golden brown. Remove the onions from the pan and set them aside for garnish.
- In the same pan, add the whole spices, including bay leaves, cinnamon stick, cloves, green cardamoms, and shahi jeera. Sauté until fragrant.
- Add the marinated chicken to the pan and cook until the chicken is almost done.
- Add the soaked rice to the pan and mix well with the chicken. Add 2 cups of water and stir gently.
- Cover the pan with a tight-fitting lid and let it cook on low heat for 15-20 minutes or until the rice is cooked and the water has evaporated.
- Once the biryani is ready, remove the lid and fluff the rice with a fork. Garnish with fried onions, fresh coriander, and mint leaves.
- Serve hot with Onion Slice, Lemon Wages & Raita
