Hyderabad Chicken Biryani
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.
  • CourseChicken Recipes, Main Course
  • CuisineIndian
For Chicken Masala
  • 600grams Chicken pieces(9 medium-sized pieces)
  • 2tablespoons Gingercrushed
  • 2tablespoons Garliccrushed
  • 4numbers Green chillicrushed
  • 1 1/2teaspoons Kashmiri chilli powder
  • 1/2teaspoon Coriander powder
  • 1/2teaspoon Cumin powder
  • 1teaspoon Garam masala
  • 1/2teaspoon Black pepper powder
  • 1/4 teaspoon Turmeric powder
  • 1/2cup Curd
  • 2drops Red food coloroptional
  • 1/2cup coriander leaveschopped
  • 1/4cup Mint leaves,chopped
  • Saltto taste
  • 1tablespoon Ghee
For Fried Onion
  • 4cups Onionsliced
  • Oilfor deep frying
For Cooking Rice
  • 2cups Basmati rice
  • 10cups Water
  • 6numbers Clove
  • 4numbers Cardamom
  • 2medium pieces Cinnamon
  • 1number Bay leaf
  • 1/2teaspoon Caraway seeds
  • 1 1/2teaspoons Lime juice
  • 1 1/2teaspoons Ghee
  • 2teaspoons Salt
For Garnishing
  • 1/4cup coriander leaveschopped
  • 2tablespoons Mint leaves,chopped
  • 1pinch Saffron
  • 1/2teaspoon Rose water
  • 1tablespoon Milk
  • 2tablespoons Ghee
  1. 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)
  2. 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.
  3. 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)
  4. For Cooking Rice – Wash and soak the rice for 15 minutes. Drain the water and keep it aside.
  5. 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.
  6. For Layering the Biryani – Soak the saffron strands in rose water and milk, keep aside for a few minutes.
  7. Preheat the oven to 180°C for 10 minutes. Grease an ovenproof dish with some ghee and spread the chicken masala.
  8. 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.
  9. Cover the baking dish with aluminium foil and bake for 20 minutes.
  10. Serve with pickle, raita, chutney, and pappad.
  11. NOTE – I used India Gate basmati rice in this recipe.
  12. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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