📝 About This Recipe
Inspired by the bustling lanes of Jama Masjid, this biryani is the pinnacle of Indian street food. It features long-grain basmati rice layered with succulent chicken that has been slow-cooked in a 'Yakhni' broth of aromatic spices and tangy yogurt. The result is a fragrant, colorful masterpiece where every grain of rice is separate, fluffy, and infused with the deep, soulful heat of green chilies and mace.
🥗 Ingredients
The Chicken Marinade
- 1 kg Chicken (bone-in pieces, cut into medium sizes)
- 1 cup Greek Yogurt (whisked until smooth)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 6-8 pieces Green Chilies (slit lengthwise)
- 1 tablespoon Red Chili Powder (Kashmiri variety for color)
The Fragrant Rice
- 750 grams Basmati Rice (long-grain, aged for at least 2 years)
- 4 pieces Green Cardamom (slightly crushed)
- 2 inch Cinnamon Stick (broken in half)
- 1 teaspoon Shahi Jeera (caraway seeds)
- 3 tablespoons Salt (for the boiling water)
The Dum and Garnish
- 3 large Onions (thinly sliced and fried until golden brown (Birista))
- 4 tablespoons Ghee (melted)
- 1 pinch Saffron (soaked in 1/4 cup warm milk)
- 1 teaspoon Kewra Water (pandanus extract for authentic street aroma)
- 1/2 cup Fresh Mint and Cilantro (finely chopped)
👨🍳 Instructions
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1
Wash the basmati rice under cold water until the water runs clear. Soak the rice in plenty of water for at least 30 minutes to ensure maximum grain length.
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2
In a large bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, salt, and half of the slit green chilies. Let it rest for at least 45 minutes.
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3
Heat a heavy-bottomed pot (or handi) and add 3 tablespoons of ghee. Add the whole spices (cardamom, cinnamon, shahi jeera) and let them sizzle for 30 seconds.
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4
Add the marinated chicken to the pot. Cook on high heat for 5-7 minutes until the chicken changes color and the oil begins to separate from the masala.
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5
Lower the heat, cover the pot, and let the chicken cook in its own juices and the yogurt for 15 minutes. The chicken should be about 80% cooked.
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6
In a separate large vessel, boil 3 liters of water with 3 tablespoons of salt. The water should taste 'salty like the sea'.
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7
Add the soaked rice to the boiling water. Cook for exactly 6-7 minutes. Test a grain; it should have a slight bite in the center (parboiled).
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8
Drain the rice immediately. Now, layer half of the parboiled rice over the chicken masala in the pot.
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9
Sprinkle half of the fried onions, mint, cilantro, and the remaining green chilies over this first layer of rice.
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10
Add the remaining rice on top. Pour the saffron-infused milk and the kewra water over the surface in a circular motion.
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11
Drizzle the remaining ghee over the top and sprinkle the rest of the fried onions.
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12
Seal the pot with a tight-fitting lid or use aluminum foil to ensure no steam escapes. This is the 'Dum' process.
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13
Place the pot on a flat tawa (griddle) over low heat. Cook for 15-20 minutes. Turn off the heat and let it rest, unopened, for another 10 minutes.
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14
Gently fluff the biryani with a fork or a flat spoon, mixing the white grains with the masala-coated ones, being careful not to break the long rice grains.
💡 Chef's Tips
Always use aged Basmati rice; new rice is too starchy and will turn mushy. Do not skimp on the salt in the rice boiling water; this is your only chance to season the grains themselves. If you don't have a heavy-bottomed pot, placing the pot on a tawa (griddle) prevents the bottom layer from burning. Fried onions (Birista) are the soul of street-style biryani; ensure they are golden brown, not black/burnt. For a vegetarian version, substitute chicken with parboiled cauliflower, carrots, and potatoes.
🍽️ Serving Suggestions
Serve hot with a side of chilled Onion and Cucumber Raita to balance the heat. A side of spicy 'Mirchi ka Salan' (chili curry) is the traditional Hyderabad/Street accompaniment. Serve with sliced red onions and a wedge of lemon for a bright, acidic crunch. Pair with a cold glass of Masala Chaas (spiced buttermilk) or a salty Lassi. Complete the meal with a piece of Double ka Meetha (bread pudding) for dessert.