hyderabadi chicken biryani recipe with step by step pictures | hyderabadi kachi biryani recipe
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Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
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Serves: 3-4
 
Hyderabadi chicken biryani recipe is one of the most iconic rice recipes consisting chicken marinated in Indian masalas and slow-cooked with basmati rice. The biryani is garnished with mint, fresh coriander, pure ghee, saffron, and fried onions, making it even richer and more flavorful. The dum cooking technique locks in all the aromas, which is why this kacchi murg biryani is an ultimate delicacy.
Ingredients
For Preparing the Chicken
  • Chicken on bone – 800 grams
  • Onions – 4 medium, sliced
  • Tomatoes – 1 large, finely chopped
  • Ginger-garlic paste – 3 tbsp, freshly ground
  • Green chili paste – 1 tbsp, freshly ground
  • Green chilies – 3, split lengthwise
  • Fresh thick curd - 1 cup, whisked
  • Fried onion paste – ½ cup
  • Salt – to taste
  • Sugar – 1 tsp
  • Byadgi red chili powder – 1 tbsp
  • Regular red chili powder – ½ tbsp
  • Turmeric – ¼ tsp
  • Roasted cumin powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Garam masala – ½ tsp
  • Kasoori methi – 1 tbsp, lightly roasted & crushed between palms
  • Lemon juice – ½ tbsp or to taste
  • Oil – ½ cup
  • Bay leaves – 3, small
  • Black peppercorns – 8
  • Cloves - 4
  • Cinnamon – 2-inch stick
  • Shahi jeera – ½ tsp
  • Black cardamom – 2
  • Green cardamom – 6, 3 of them lightly pounded
  • Star anise – 1
  • Mace/Javitri - 1
For Preparing the Rice
  • Long grain basmati rice – 1 & ½ cups, soaked for 30 minutes & drained
  • Water – 8 cups
  • Ghee/Clarified butter – ½ tbsp
  • Ginger-garlic paste – 1 tbsp
  • Coriander leaves – 2 tbsp, finely chopped
  • Salt – 4 tsp or to taste
  • Bay leaves – 2, small
  • Cinnamon – 1-inch piece
  • Black cardamom – 1
  • Green cardamom – 4
  • Black peppercorns – 4
  • Cloves – 2
  • Shahi jeera – ½ tsp
For Garnishing
  • Finely chopped coriander leaves
  • Mint leaves
  • Fried onions
  • Ghee/Clarified butter – 1 tbsp
  • A few strands of saffron soaked in warm water
  • Kewra water – 1 tsp
  • Rose water – 1 tsp
Instructions
  1. First of all, we need to prepare the chicken biryani gravy that will work as the marinade. In a flat bottomed utensil or a wide pan, heat the oil. Add in the whole spices; bay leaves, black peppercorns, cloves, cinnamon sticks, shahi jeera, star anise, mace, green cardamom, and black cardamom.
  2. Once the whole spices fluff up and give out a nice aroma, add the sliced onions and sauté until they turn golden brown.
  3. Add the ginger-garlic paste, green chili paste, and slit green chilies. Give it a quick mix. We do not have to cook everything properly from now on.
  4. Add the tomatoes. Mix.
  5. Add the salt and powdered spices; turmeric, roasted cumin, byadgi red chili, regular red chili, and coriander.
  6. Next, add in the fried onion paste, sugar, lemon juice, kasoori methi, and ¼ cup curd.
  7. Mix well. Turn off the heat and let the marinade cool down a bit.
  8. Add the chicken and the remaining curd. Mix well. Cover the pan and let the chicken rest for 3-4 hours.
  9. Now let’s prepare the rice. Bring the water to a boil in a pot or kadhai. Add in the coriander leaves, ghee/clarified butter, salt, ginger-garlic paste, and whole spices; bay leaves, cinnamon, black cardamom, green cardamom, black peppercorns, cloves, shahi jeera.
  10. Let the water boil for 10 minutes. Then remove the whole spices using a slotted spoon.
  11. Add the basmati rice and let it boil until it is 40-50% done.
  12. While the rice is cooking, garnish the marinated chicken with fried onions, coriander leaves, mint leaves, ½ tsp kewra water, and ½ tsp rose water.
  13. Remove the rice from the boiling water using the slotted spoon. Let the excess water drain and then spread the rice over the layer of marinated chicken.
  14. Gently smoothen the layer of rice.
  15. Garnish the rice with saffron-infused water, ghee/clarified butter, fried onions, coriander leaves, mint leaves, ½ tsp kewra water, and ½ tsp rose water.
  16. Now place a tight fitting lid over the pan and place a heavy object over it to prevent the steam from escaping. Switch the stove on and turn the heat to the lowest. Let the biryani cook for 15 minutes.
  17. Preheat a tawa/griddle and transfer the pan containing the biryani on it. Let the biryani cook on low heat while placed on the tawa for 10 minutes.
  18. Switch off the heat and take the biryani off the hot tawa. Let it rest for another 10-15 minutes before you open the lid.
  19. Hyderabadi chicken biryani recipe is ready. Scoop it out from the bottom to get the layers of chicken and rice at once. Serve it onto the individual plates. Serve hot with raita or salad. Enjoy!
Recipe by Flavouroma.com at https://flavouroma.com/hyderabadi-chicken-biryani-recipe/