Name: Hyderabadi Chicken Biryani
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: Indian
Ingredients: 4 large onions, halved and thinly sliced; Oil for frying; 1 kg bone-in chicken pieces (thighs and drumsticks); 200 g full-fat plain yogurt; 2 tablespoons ginger-garlic paste; 1 teaspoon red chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground turmeric; 1 teaspoon garam masala; Juice of 1 lemon; 1 teaspoon salt; Half of the fried onions (birista); 3 tablespoons reserved fried onion oil; Large handful fresh mint leaves, roughly chopped; Large handful fresh coriander, roughly chopped; 500 g aged basmati rice; Whole spices (2 bay leaves, 4 green cardamom pods, 4 cloves, 1 black cardamom pod, 1 cinnamon stick, 1 star anise); 3 tablespoons salt (for boiling the rice); ¼ teaspoon saffron threads; 4 tablespoons warm whole milk; 3 tablespoons ghee; ½ teaspoon kewra water; Remaining half of the fried onions

Description

A celebrated version of biryani featuring marinated chicken, fragrant basmati rice, and rich spices, cooked to perfection.

Ingredients

Scale

4 large onions, halved and thinly sliced
Oil for frying
1 kg bone-in chicken pieces (thighs and drumsticks)
200 g full-fat plain yogurt
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 teaspoon garam masala
Juice of 1 lemon
1 teaspoon salt
Half of the fried onions (birista)
3 tablespoons reserved fried onion oil
Large handful fresh mint leaves, roughly chopped
Large handful fresh coriander, roughly chopped
500 g aged basmati rice
Whole spices (2 bay leaves, 4 green cardamom pods, 4 cloves, 1 black cardamom pod, 1 cinnamon stick, 1 star anise)
3 tablespoons salt (for boiling the rice)
¼ teaspoon saffron threads
4 tablespoons warm whole milk
3 tablespoons ghee
½ teaspoon kewra water
Remaining half of the fried onions

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Instructions

Make the birista: Heat oil in a wide pan, add onions in batches, fry until deep golden brown.
Marinate the chicken: Score chicken, combine remaining marinade ingredients, coat chicken, cover, and refrigerate.
Bloom the saffron: Steep saffron threads in warm milk.
Parboil the rice: Boil water with salt and spices, add soaked rice, and cook until 70% done.
Layer the biryani: Place marinated chicken in a pot, layer with parboiled rice, and drizzle saffron milk, ghee, and kewra.
Seal the pot for dum: Use dough or foil to seal the pot completely.
Cook on dum: Place pot on a hot griddle, cook over medium heat, then reduce to low for 30-35 minutes.
Rest: Leave sealed for 20 minutes.
Open and serve: Drizzle remaining saffron milk and ghee, garnish, serve immediately.

Notes

Pay special attention to the frying of the onions for birista and the rice parboiling time to achieve the perfect biryani.

Prep Time: 120 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Dum Cooking
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5g
Sodium: 750mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg