Hyderabadi chicken biryani is one of the most popular biryanis in India. It’s the cooking method that makes it so special and amazingly delicious. This classic biryani is definitely a ‘must’ addition to your recipe repertoire.
As the festive season is nearly upon us, I know you'll be super busy planning and organising everything for the holidays. And what's the most important part of all? Food. Enjoying fabulous food with your loved ones.
With so much excitement around me, I just couldn't wait to share a delicious biryani recipe to celebrate this season.
This hyderabadi chicken biryani is the king of biryanis. The royal biryani perfect for any special occasion. You know, whenever you want to turn a beautiful day into a special one.
Just a mere thought about the taste of this biryani is making me want to cook it again and again. Honestly, this features the very best of Indian biryani.
When it comes to the type of protein used,you have two choices- chicken or mutton. I used chicken cut into large pieces.
Ok, let's dig deeper and learn more about this culinary masterpiece.
This recipe might sound too complicated. But, let me assure you, it's easy to make and only involves simple ingredients like rice, spices, saffron and herbs.
The only difference is the way you make it. But super simple. All you need to do is layer rice and chicken in a large pan and cook it over low flame.
Now that you've a very basic idea about what's going to happen, shall we start cooking this lip-smacking biryani?
Hyderabadi Chicken Biryani
Ingredients
Marinade for Chicken or Mutton:
- 8-10 garlic cloves chopped
- 3 cm fresh ginger chopped
- ¼ teaspoon ground turmeric
- ½ teaspoon cumin seeds
- 1 tablespoon ground coriander
- 1 tablespoon garam masala
- 1-2 teaspoon red chili powder
- 1-2 green chilies optional
- ½ cup chopped coriander leaves
- ½ cup chopped mint leaves
- 1 tablespoon lemon juice
- ½ cup yogurt
- Salt to taste
- 1 kg chicken with bone or mutton, cut into medium sized pieces
Biryani Masala Powder
- 4-5 cloves
- 1 cinnamon stick
- 3-4 cardamom pods
- ¾ teaspoon black cumin seeds sha jeera
- 12 black peppercorns
Rice:
- 4 cups basmati rice
- 4 cloves
- 3 cardamom pods
- 2 bay leaves
- 1 star anise
- 2 teaspoon oil
Caramelized Onions:
- 1 tablespoon ghee
- 1 tablespoon oil
- 2 large onions finely sliced
- ¼ teaspoon sugar
Hyderabadi Biryani:
- A pinch of saffron soaked in ½ cup lukewarm milk
- 3 tablespoon oil
- 1 tablespoon ghee + 2 teaspoon ghee
- A handful of coriander leaves
- Extra coriander or mint leaves to garnish
- Raita to serve
- Mirch ki salan to serve (optional)
- Pappadums to serve
Instructions
Marinate Chicken or Mutton:
- Place all the ingredients for marination – ginger, garlic, turmeric, coriander, cumin, garam masala, red chili powder, green chilies (if using), coriander leaves, mint leaves, lemon juice, yogurt and salt - in a food processor. Process to form a smooth paste.
- Rub this paste onto the chicken (or mutton) pieces. Cover and refrigerate for at least 4 hours or overnight if time permits.
Biryani Masala Powder:
- Place all the ingredients for the masala powder – cloves, cinnamon, cardamom, cumin and peppercorns – in a mortar and pestle or spice grinder. Grind it to a coarse powder. Set aside.
Rice:
- Rinse rice under cold running water until water runs clear. Soak in water for 30 minutes.
- Boil a large pot of salted water. Add rice, cloves, cardamom, bay leaves, star anise and oil. Cover with a tight fitting lid. Bring to a boil again. Lower the heat to medium, and simmer until rice is half cooked. Drain and set aside.
Caramelized Onions:
- Heat ghee and oil in a medium frying pan over medium high heat. Add onions. Saute, stirring occasionally, for 4-5 minutes or until browned. Add sugar. Cook, stirring, for another 1-2 minutes or until onions are caramelized. Set aside. Reserve 2 tablespoon of the onions to garnish.
Hyderabadi Biryani:
- Heat 3 tablespoon ghee and 1 tablespoon oil in a heavy bottomed pan over medium-high heat. Add chicken (or mutton) and biryani masala powder. Fry, stirring occasionally, for about 5-6 minutes. (If using mutton, cook for 7-8 minutes). Make sure chicken is arranged in one layer. Add the next layer – half of rice, 1 teaspoon ghee and half of caramelized onion. Scatter over half of chopped coriander leaves. Pour in half of saffron milk. Repeat layer with rest of rice, 1 teaspoon ghee, and rest of caramelized onions. Scatter over rest of the chopped coriander leaves. Pour in rest of saffron milk.
- Cover the casserole with a very tight fitting lid. This is very important as we don’t want steam to escape. To ensure the lid is really tight, Cover the casserole with aluminium foil and then place the lid on top.
- Place the casserole on a tawa. Cook biryani over high heat for 5 minutes, then over medium heat for 15 minutes, and finally over low heat for 10 minutes.
- Remove from heat. Let it stand for 10 minutes before opening the lid.
- Garnish with the reserved caramelized onions, and more chopped coriander leaves if you like. Serve with raita and pappadums.
Notes
Nutrition
Biryani masala powder recipe adapted from bawarchi.com
Like this hyderabadi biryani recipe? Then join Nish Kitchen on Facebook, Pinterest, Instagram and YouTube. Don't forget to check out:
- Easy Chicken Biryani
- Malabar Chicken Biryani
- Butter Chicken Biryani
- Chicken Tikka Biryani
- Egg Biryani
- Chicken kabsa
- Keema Biryani
- Veg Dum Biryani
Amrita says
Very nicely explained step by step...visit my page too
CHCooks says
Awesome!!! 🙂
Ben says
Fantastic recipe so you also have the recipe for the Mirchi Salan as well? 🙂
Anu-My Ginger Garlic Kitchen says
Hyderabadi Biryani looks delicious and full of awesome flavors, Rose. Lovely share! 🙂
kushi says
Rice is cooked to perfection. That looks so delicious and flavorful!
Traditionallymodernfood says
I have heard a lot about this biryani now I can see why its so popular..looks exotic
Sowmiasgalley says
Looks awesome and flavorful... Neat explanation
Vajeea says
Amazing pictures and recipe! soooo yummmm!
rasakama says
This dish is full of mouthwatering flavors and let me tell you, this is my favorite biryani dish. Ummm ummm yum
Thank you so much for the recipe
Santosh Allada says
One of my favorite Hyderabadi dishes. I like to cook but always fear cooking biryani because of the elaborate process. Thanks for the detailed recipe, will definitely try it soon.
Rose Mary George says
Hope you'll love it! 🙂