📝 About This Recipe
Experience the crown jewel of Indian cuisine with this authentic Hyderabadi-style Chicken Biryani. This masterpiece features tender chicken marinated in a velvety spiced yogurt, layered with fragrant, long-grain Basmati rice infused with saffron and aromatics. Slow-cooked using the traditional 'Dum' method, the flavors meld together to create a symphony of spice, floral notes, and savory richness that is truly unforgettable.
🥗 Ingredients
The Chicken Marinade
- 2 lbs Chicken (bone-in, cut into medium pieces)
- 1 cup Greek Yogurt (whisked until smooth)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1.5 tablespoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Garam Masala (high quality or homemade)
- 1 tablespoon Lemon Juice (freshly squeezed)
- to taste Salt
The Fragrant Rice
- 3 cups Basmati Rice (extra long grain, aged)
- 4-5 pieces Green Cardamom (whole)
- 2 inch Cinnamon Stick
- 4 pieces Cloves
- 2 pieces Bay Leaf
- 1 teaspoon Shahi Jeera (Black Cumin)
Aromatics and Layering
- 3 large Onions (thinly sliced and deep-fried until golden (Birista))
- 1/2 cup Fresh Mint Leaves (roughly chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
- 4 tablespoons Ghee (Clarified Butter) (melted)
- 1 pinch Saffron Strands (soaked in 1/4 cup warm milk)
- 4-5 pieces Green Chilies (slit lengthwise)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, salt, and half of the fried onions. Massage well and marinate for at least 2 hours, or overnight in the refrigerator for best results.
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2
Rinse the Basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes.
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3
In a large pot, bring 8-10 cups of water to a rolling boil. Add the whole spices (cardamom, cinnamon, cloves, bay leaves, shahi jeera) and a generous amount of salt (the water should taste like the sea).
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4
Add the soaked and drained rice to the boiling water. Cook for exactly 5-7 minutes until the rice is 70% cooked (it should still have a slight bite or 'al dente' feel). Drain the rice immediately.
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5
Take a heavy-bottomed pot (a Dutch oven or 'Handi') and grease the bottom with a tablespoon of ghee. Transfer the marinated chicken into the pot, spreading it in an even layer.
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6
Sprinkle half of the chopped mint, cilantro, and slit green chilies over the raw chicken layer.
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7
Layer the par-boiled rice evenly over the chicken. Do not press the rice down; keep it light and fluffy.
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8
Top the rice with the remaining fried onions, mint, and cilantro. Drizzle the saffron-infused milk and the remaining melted ghee over the top.
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9
Seal the pot. You can use a tight-fitting lid wrapped in aluminum foil or use the traditional method of sealing the edges with a dough made of flour and water (atta) to trap the steam.
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10
Cook on high heat for 5 minutes to start the steam generation, then place a flat tawa (griddle) under the pot and reduce heat to the lowest setting. This ensures even heat distribution and prevents the bottom from burning.
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11
Let the biryani cook in its own steam (Dum) for 35-40 minutes. Turn off the heat and let it rest, unopened, for another 15 minutes.
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12
Carefully open the seal. Using a thin spatula or saucer, gently fluff the rice from the sides, mixing the white grains with the spiced masala and chicken from the bottom. Serve hot.
💡 Chef's Tips
Always use aged, long-grain Basmati rice for that signature separate-grain texture. Never skip the fried onions (Birista); they provide the essential sweetness and depth to the masala. When boiling rice, ensure the water is very salty, as the rice only absorbs salt during this stage. If you are worried about the chicken being undercooked, you can sauté the marinated chicken for 5-7 minutes before layering the rice, though traditional 'Kacchi' biryani uses raw meat. Use a heavy-bottomed pot to prevent the bottom layer of chicken from scorching during the long 'Dum' process.
🍽️ Serving Suggestions
Serve with a chilled Onion-Cucumber Raita (yogurt dip) to balance the spices. Pair with Mirchi Ka Salan (a spicy peanut and green chili curry) for a truly authentic Hyderabadi experience. Accompany with fresh sliced red onions, lemon wedges, and a few sprigs of mint. A glass of sweet Lassi or a cold Rose Sharbat complements the heat perfectly. Finish the meal with a traditional dessert like Shahi Tukda or Phirni.