Hyderabadi Chicken Biryani | Easy Recipe
2024-12-12 • Kiran • Cooking 40 minutes
Ingredients
- Chicken 1 kg
- Chili Powder 4 tsp
- Coriander Powder 4 tsp
- Ginger Garlic Paste 4 tbsp
- Salt 2 tsp
- Cinnamon Sticks 8 pieces
- Cloves 10 pieces
- Shahi Jeera 1 tsp
- Yogurt 300 ml
- Green Chilies 4 pieces
- Coriander Leaves 1 cup
- Mint Leaves 0.5 cup
- Fried Onions 4 pieces
- Oil (from fried onions) 0.75 cup
- Lemon Juice 3 tsp
- Basmati Rice 750 g
- Salt 2 tbsp
- Water (for rice) 2.5 L
- Cinnamon Sticks 2 pieces
- Cloves 4 pieces
- Cardamom Pods 4 pieces
- Shahi Jeera 1 tsp
- Ghee 1 tbsp
- Hot Water 0.5 cup
- Milk 0.5 cup
- Turmeric Powder 1 pinch
Nutrition
Calories600
Protein35g
Carbohydrates70g
Fats30g
Instructions
- Marinate chicken for maximum flavor: Combine 1 kg chicken with 4 tsp chili powder, 4 tsp coriander powder, 4 tbsp ginger-garlic paste, 2 tsp salt, 8 cinnamon sticks, 10 cloves, 1 tsp shahi jeera, 300ml yogurt, 4 green chilies, 1 cup coriander, 1/2 cup mint, 4 fried onions, 3/4 cup oil, and 3 tsp lemon juice. Mix well and marinate for 1 hour.
- Prepare basmati rice: Soak 750g basmati rice in water for 30 minutes before cooking.
- Partially cook the rice: Boil 2.5L water with 2 tbsp salt, 2 cinnamon sticks, 4 cloves, 4 cardamom pods, and 1 tsp shahi jeera. Add soaked rice and cook for 5 minutes until 70-80% done. Drain immediately.
- Layer biryani for cooking: In a biryani pot, add marinated chicken. Layer half the rice over the chicken, sprinkle with mint and 2 green chilies. Add the remaining rice as the next layer.
- Add garnish and flavor: Top with remaining mint and fried onions. Drizzle 1 tbsp ghee mixed in 1/2 cup hot water over the rice. Pour 1/2 cup milk with a pinch of turmeric (or saffron) over the rice.
- Dum cook for authentic taste: Seal the pot tightly. Cook on high for 10 minutes, then place a griddle under the pot. Reduce heat and cook for 30 minutes on dum.
- Serve and enjoy: After 30 minutes, open the lid and serve the flavorful Hyderabadi Chicken Biryani hot!
