Hyderabadi Chicken Biryani Recipe Step By Step

Hyderabadi Chicken Biryani

Ingredients for Hyderabadi Chicken Biryani (Marination):

  • 1 ½ Teaspoons Red Chili Powder (Paprika)
  • 1 Tablespoon Lemon Juice
  • 1¼ Tablespoons Ginger Garlic Paste
  • ¼ Teaspoon Turmeric
  • ½ Teaspoon Green Cardamom Powder 
  • 1 to 2 Green Chilies Slit
  • ⅔ Cup Yogurt (Fresh Curd)
  • ¾ Teaspoons Salt
  • 1 ½ Teaspoons Biryani Masala Powder 

Ingredients for Biryani:

  • 1 ½ Cups Basmati Rice (aged)
  • 1 Large Onion
  • 4 Tablespoons Ghee
  • ¼ Teaspoons saffron strands (Kesar, soaked in 3 Tablespoons Hot Milk)
  • ½ KG Chicken (thighs & drumsticks)
  • ¼ Teaspoons Biryani Masala (Garam Masala for layering)
  • 4 Tablespoons Coriander Leaves 
  • 4 Tablespoons Mint Leaves (Pudina, finely chopped)
  • 2 Tablespoons Ghee(Clarified Butter)

Ingredients for Whole Spices for Rice

  • 1 Teaspoon Oil
  • 4 Green Cardamoms (Elaichi)
  • 7 Cups Water
  • 1¼ Teaspoons Salt
  • 1 Star Anise (Biryani Flower)
  • 1 Bay Leaf (Tej Patt)
  • 3 Inch Cinnamon Piece (Darchini)
  • 6 Cloves (Laung)

How to Cook Hyderabadi Chicken Biryani?

  • Start this recipe of Hyderabadi Chicken Biryani by taking a large bowl then add ¼ Teaspoons Turmeric, ¾ Teaspoons Salt, 2 Slit Green Chilies, 1 ¼ Tablespoons Ginger Garlic Paste and 2/3 Cups of Yogurt.
  • Now add ½ Teaspoon of Cardamom Powder in this Yogurt. Make sure not to take sour curd. If your Yogurt is even slightly sour then add 1 lemon juice.
  • After that, mix it all well and taste. Add more salt if needed.
  • Add Chicken and marinate then let it rest for one night. You can also choose 2 hours but one night stay will make chicken soft and succulent.
  • Slice a Large Onion thin and evenly then separate all its layers. Heat ¼ Cup of Ghee in the pot you are going to use for the cooking of biryani later.
  • When ghee in pot turns hot add the Onion and spread all its layers. Fry till they become crispy, aromatic and golden.
  • Fry all evenly but don’t burn any of them by over frying. It will ruin all the taste. Then put them aside.
  • Now heat 3 Tablespoons of milk then add a large pinch of Saffron in this hot milk. Make sure that you do this right before you soak the rice.
  • Wash the rice at least three times. Remember you must have to use Quality Aged Premium Rice for a delicious biryani.
  • Now soak the rice in fresh water for about 30 to 40 minutes then put aside.
  • Take a large pot and boil some water in it then add 1 ½ Teaspoons of Salt with all the whole spices.
  • Now stir well and taste. If the water is salty then it’s good and if not then add some more salt as per your taste.
  • After that, add your soaked Basmati Rice and cook at medium flame till rice is ¾th cooked.
  • Your rice must be slightly under cooked means it needs to be grainy. Now Drain your Rice in Colander.
  • Now add the Chicken Marinade into the pot you used to fry onions. Sprinkle half of your Fried Onions with 2 Tablespoons of Coriander and 2 Tablespoons of Mint Leaves.
  • Add the 4 Tablespoons Ghee which you use to fry the Onions before and mix all the ingredients well.
  • Level this chicken and make a layer using Half of the Cooked Rice over the Chicken. Make sure that the rice must be moist but not with dripping water.
  • You also don’t need to dry the rice either. Now sprinkle some fried onions with 1 Tablespoon Mint and 1 Tablespoon Coriander.
  • Now Sprinkle 2 to 4 Pinches of Biryani Masala and make another layer with the Half Remaining Rice.
  • After that, sprinkle all of your remaining Fried Onions with Coriander Leaves and Mint with a few Pinches of Biryani Masala.
  • Once done then pour all your Saffron Milk and 2 Tablespoons of Ghee.  
  • Finally, cover the Pot using a Foil and place a heavy lid. Now place a Griddle or any Old Tawa you have on the stove but make sure not to use Dosa Tawa or Non-Stick Pan.
  • Switch the flame to medium high then place your Biryani Pot over this Tawa or Griddle. The flame of your stove has to reach across the diameter of the Pan.
  • Now cook for about 15 to 20 minutes then cook at very low flame for about 15 more minutes. Turn of the stove and leave it for at least 20 minutes.
  • Open the lid after 20 minutes and check there should be no excessive moisture. If that is not the case then cook again until done.
  • You are all set now. Serve your delicious Hyderabadi Chicken Biryani to your Family.
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