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Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani, is a popular chicken version of the famous "Hyderabadi Biryani". A recipe, perfect for 'Home cooking'!
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Course: Main Dish
Cuisine: Hyderabadi, Indian
Keyword: Gluten-free, hyderabadi, indian, marination, slow cooking
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 Servings
Calories:
Author: Aakruti Mahendra

Ingredients

For Rice

  • 2 cups Basmati Rice
  • 1.5 tsp Ginger garlic paste
  • 1 tsp cardamon
  • 7-8 whole cloves
  • 3-4 bay leaves
  • 1 tsp cinnamon
  • 2 tbsp Lemon juice
  • 6-7 whole peppercorn
  • 5 cups water Approx. Or water as required to boil rice.
  • Salt to taste

For Chicken Marination

  • 1.5-2 lbs Chicken or 1 kg chicken. I used boneless skinless chicken thigh. You can always use chicken with bones
  • 3 tbsp plain yogurt or coconut yogurt or non-dairy yogurt or cream
  • 2 tsp Ginger garlic paste
  • 1 1/2 tsp garam masala
  • 1 1/2 tsp coriander
  • 1 1/2 tsp Cumin
  • 2 tsp Red chilli adjust according to your taste
  • 1/2 tsp Turmeric
  • 2 tbsp Lemon juice
  • Salt to taste

For Cooking

  • 3 tbsp Ghee or butter for caramelizing onions and for biryani
  • 2 tbsp cooking oil for cooking chicken

For Garnish

  • 1 medium Red Onion sliced and caramelized
  • 1 tsp saffron or kesar
  • 1/4 cup Almonds chopped
  • 1/4 cup cashew nuts chopped
  • 3 tbsp Cilantro chopped
  • 3 tbsp mint leaves chopped
  • 1/4 cup milk or coconut milk/ almond milk (non-dairy)
  • 2-3 whole Green chili sliced

Instructions

Prepping & Marinating

  • Measure, wash and soak basmati rice. Let it soak for 30 minutes before cooking.
  • Clean and cut the chicken pieces into 3/4 inch or medium size pieces. Wash.
  • In a medium sized bowl, beat yogurt to get a smooth consistency. Then add all ingredients for marination and mix well.
  • Take washed and cleaned chicken pieces in a separate container and add the marination mixture. Mix well. Let it marinate for 3-4 hours or overnight. If you are pressed for time, marinate for a minimum of 2 hours.

Cooking Rice

  • In a large pot, bring around 5 cups of water to a boil. When the water is hot, add the spices listed under 'For Rice'. Get it to a boil and add rice.
  • Gently stir with a spoon occasionally while the rice is cooking. Don't reduce the flame.
  • Just when the rice is about 75% cooked (the rice grains should have a slight bite to them), drain the rice in a colander. Gently fluff and keep aside.

Cooking the chicken

  • In a pot or a non stick pan, heat oil. Add only the marinated chicken pieces to it and cook. Keep aside the marination gravy. This will be used later.
  • Once the chicken pieces are cooked, remove from heat. The cooked chicken will also have a thick gravy.

Layering and cooking

  • Preheat oven to 180 degrees Celsius or 360 degree Fahrenheit.
  • Grease a thick bottom oven safe pan/ disposable aluminum tray with butter (ghee) or cooking oil.
  • In a separate pan, heat ghee (or butter). Add sliced onions and fry until they turn golden brown or caramelized. Remove from pan and drain into a bounty to remove excess ghee.
  • Heat milk and saffron in a small bowl. For convenience, use a microwave. Else, heat milk in a small saucepan and add saffron. Bring it to a boil and remove from heat. Keep aside.
  • Layer half of the cooked chicken with its cooked gravy and sprinkle half of chopped mint, cilantro and nuts. Next layer half of the 75% cooked rice.
  • Sprinkle half of fried onions, green chili, saffron milk, almonds and cashew nuts.
  • Layer the remaining cooked chicken along with it's cooked gravy.
  • Layer the remaining rice and sprinkle the remaining fried onions, green chili, cilantro, mint, saffron milk, almonds and cashew nuts. Also add the left over marination gravy.
  • You can make 2 layers of chicken and rice or 4 layers. Or more than that (depends on the depth of the container and the quantity you are cooking). But the top most layer should always be that of rice.
  • Seal the container with an aluminum foil. Bake the biryani for 20-25 minutes.
  • Serve hot and delicately flavored biryani with 'Dahi Ki Chutney' and 'Mirchi Ka Salan'. Enjoy!
Tried this recipe?Mention @aakruma or tag #heartycooksroom!