Hyderabad Chicken Biryani Recipe

This is a tasty and elaborate Hyderabad Chicken Biryani recipe. It is really worth all the effort. Try my step-by-step biryani recipe.

Course Main Course, One pot meal

Cuisine Indian

Keyword chicken biryani, Hyderabad chicken biryani

recipe chicken biryani recipe, Hyderabad chicken biryani

Prep Time 30

Cook Time 45

Marination time 6

Total Time 7 15

Servings

Calories 730kcal

Author Rachna Parmar

Ingredients

2.2 lb. chicken pieces or 1 Kg.
3 cup Basmati Rice or 750 gm.
Garam masala for rice (few pepper corns 1 tsp. shah jeera, 2-3 green cardamom, 1 small stick cinnamon, I bay leaf, 4-5 cloves, some salt)
1 cup thick yogurt or 250. gm.
1 cup cilantro
1 cup mint
3 onions sliced and fried
2 pinch saffron
½ cup oil
2 tbsp. ghee
Marinade for chicken
2 tbsp. Ginger garlic paste
2-3 Green chillies chopped
Boiled eggs to garnish
Raita made with onion tomato, mint and green chillies to serve as a side dish
Biryani masala recipe:
10 Black pepper corns
2 Black cardamom
3 Green cardamom
4 Clove
2 Cinnamon
2 Mace
2 Bay leaves
1 tsp. Cumin

Instructions

For the chicken:
First marinate the chicken.
Clean and dry the chicken pieces. Add thick yogurt, chicken biryani whole masala, 2-3 chopped green chillies, 2 tbsp. ginger garlic paste, 1 tbsp. ghee/oil, some fried onions, some saffron strands and salt and mix well.
Soak some saffron in 2 tbsp. of warm water and keep aside.
Add in ½ bunch of mint and coriander finely chopped and keep this for marinating in the fridge at least overnight.
For the Basmati rice:
Wash 3 cups Basmati rice in water.
Soak it in water for half an hour.
Now heat water in a pan with some salt and bring it to a boil.
Add the whole garam masala mentioned in the ingredients list with rice to this boiling water.
Add in the rice carefully. Let it cook for about 4-6 minutes only.
We only want to partially cook the rice or half cook it.
Watch the rice carefully and drain it out at about 4-6 minutes. Set aside. Handle it gently to avoid it from breaking.
To assemble:
Take a non-stick big kadhai/wok or a large pan with a thick bottom. We need a thick bottom or the biryani may burn. Now tip in the marinated chicken mix into the pan to cover the bottom.
Now carefully spread the half cooked basmati rice over the layer of marinated chicken. Spread it out evenly. Add saffron water, fried onions, mint and coriander leaves. And then spread about 1-2 tbsp. oil on top.
Now cover the pan with a tight lid so that no steam escapes. You could also put dough on the sides of the lid to make it airtight.
Turn the heat on and put your wok/pan on it. After about 6-8 minutes when you notice steam beginning to form, put a heavy tawa/griddle on the flame.
Put your biryani vessel on top of this tawa to prevent direct heat from reaching it.
Now let the flame be such so that it just touches the tawa (slightly less than full flame).
Cook for about 30-35 minutes on this flame.
Then switch off the flame and let the biryani rest for 10 minutes.
Take it to the table and serve hot with boiled eggs and raita as the side.
This is a true feast and a luxurious spread. Your family and friends are sure to love this recipe

Notes

It is really preferable to marinate the chicken overnight for good flavour.

If you don't have saffron, you can use food colour though it is not the same.

Be watchful of the basmati rice. If it is overcooked, it turns a mushy mess.

You can use the same recipe for mutton biryani but the cooking time may be more for mutton.

Nutrition