Hyderabadi biryani is one of the most popular biryanis made with basmati rice. Making Hyderabadi biryani is not that difficult as there is no need to saute the masalas. Using fried onion to prepare the chicken masala gives a unique flavor to the biryani.
There are two different methods to prepare the Hyderabadi chicken biryani. The first method uses marinated raw chicken and partially cooked rice layered and cooking for a long time. The other way is using cooked chicken and cooked rice layered and cooking for a shorter time. Here I show the second method as it is easier for home cooks.
The quality of the rice affects the taste of the Biryani. Always try to use the best quality basmati rice.
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Servings
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Ingredients
For Chicken Masala
- 600 grams Chicken pieces (9 medium-sized pieces)
- 2 tablespoons Ginger crushed
- 2 tablespoons Garlic crushed
- 4 numbers Green chilli crushed
- 1 1/2 teaspoons Kashmiri chilli powder
- 1/2 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1/2 teaspoon Black pepper powder
- 1/4 teaspoon Turmeric powder
- 1/2 cup Curd
- 2 drops Red food color optional
- 1/2 cup coriander leaves chopped
- 1/4 cup Mint leaves, chopped
- Salt to taste
- 1 tablespoon Ghee
For Fried Onion
- 4 cups Onion sliced
- Oil for deep frying
For Cooking Rice
- 2 cups Basmati rice
- 10 cups Water
- 6 numbers Clove
- 4 numbers Cardamom
- 2 medium pieces Cinnamon
- 1 number Bay leaf
- 1/2 teaspoon Caraway seeds
- 1 1/2 teaspoons Lime juice
- 1 1/2 teaspoons Ghee
- 2 teaspoons Salt
For Garnishing
- 1/4 cup coriander leaves chopped
- 2 tablespoons Mint leaves, chopped
- 1 pinch Saffron
- 1/2 teaspoon Rose water
- 1 tablespoon Milk
- 2 tablespoons Ghee
Ingredients
For Chicken Masala
For Fried Onion
For Cooking Rice
For Garnishing
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Instructions
- For Fried Onion - Heat oil in a deep pan, add sliced onion, and deep fry until golden brown. Transfer it to a paper towel to drain excess oil. Set it aside. (We use these to prepare chicken masala and garnish biryani)
- For Chicken Masala - Marinate the chicken pieces with all the ingredients listed under 'for chicken masala' except coriander leaves, mint leaves, and ghee. Cover and refrigerate for 2 hours.
- Heat ghee in a pan, add marinated chicken, coriander leaves, mint leaves, and 3/4 of the fried onion. Stir for a few minutes and add some water if necessary. Cover and cook until the chicken is done and the gravy is almost dry. (Do a taste test and add some lime juice if needed)
- For Cooking Rice - Wash and soak the rice for 15 minutes. Drain the water and keep it aside.
- Bring to boil all the ingredients listed under 'for cooking rice' except rice. Add rice and cook until 98% done. Drain the water completely and set it aside to cool.
- For Layering the Biryani - Soak the saffron strands in rose water and milk, keep aside for a few minutes.
- Preheat the oven to 180°C for 10 minutes. Grease an ovenproof dish with some ghee and spread the chicken masala.
- Spread cooked rice on the chicken masala and sprinkle the remaining 1/4 of the fried onion, coriander leaves, mint leaves, saffron mix, and ghee.
- Cover the baking dish with aluminium foil and bake for 20 minutes.
- Serve with pickle, raita, chutney, and pappad.
- NOTE - I used India Gate basmati rice in this recipe.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
