Hyderabadi Chicken Biryani | Dum Biryani Recipe
This post was “supposed” to be a cookie post… yes… only if I hadn’t added salt to softened butter, mistaking it for sugar! I can’t believe it! This is what happens when I’m overexcited! grrr… Cookies will be coming up soon, but for now, enjoy this delish biryani!
I like making biryani with boneless chicken, if I’m making for a large group / guests. Everybody gets to enjoy the meat & it’s easier to eat. I don’t want people fighting over drumsticks :p
This is how I make it 🙂
600 gms / 1.3 lb Boneless skinless chicken thighs (cubed) or Chicken on bone cut into pcs
1 tbs Ghee (clarified butter) + 2 tbs flavored rice water
1 tsp Saffron
1.5-2 tbs Lukewarm Milk
1 cup Fried Onions **, divided into 3 equal parts
- 1/2 cup / 110 gms- Greek Yogurt / Thick Yogurt / Hung curd
- Spice Mix – Grind all the spices and set aside
- 1 Cinnamon Stick (1.5″)
- 5-6 Cloves
- 5-6 Elaichi /Green Cardamom
- 1 Badi Elachi / Black Cardamom
- 1 Mace / Javetri (small)
- 1 1/2 tbs. Ginger-Garlic paste
- 1-2 Green Chili, finely chopped (or to taste)
- 1/2 cup Mint leaves, finely chopped
- 1/2 cup Cilantro/ Coriander leaves, finely chopped
- 1 tbs Lemon Juice
- 1/2 tsp red chili powder (or to taste)
- 1/8 tsp Turmeric powder
- Salt to taste
- 2 tbs Oil (reserved from fried onions)
For the Rice
- 1 1/2 cup Basmati Rice
- 5 cups Water
- 2 Bay leaves
- 1 tsp Black cumin seeds / Shahi Jeera
- 1 Cinnamon Stick (1″)
- 2-3 Cloves
- 2-3 Green Cardamom
- 1/2 tsp Kewra Water
- 2 tsp Salt or to taste
STEP 1 – Prepare Crispy Fried Onions & set aside
STEP 2 – Marinating the Chicken
- In a large bowl, take chicken pieces and add all ingredients mentioned under the marinade list, except oil. Also add 1 part (1/3rd cup)of crushed. fried onions. Mix well to make sure chicken pieces are well coated.
- Drizzle 2 tbs reserved oil (from fried onions) to coat the chicken pieces and mix gently. Cover and refrigerate for at least 4 hours.
STEP 3 – Assembling
1. Wash rice until water runs clear and soak for 30 mins. Remove the chicken from refrigerator and let it sit at room temperature for 15-20 mins. Soak saffron in lukewarm milk and set aside.
2. Heat water in a wide- mouthed vessel / stockpot on medium high heat. Add the whole spices, kewra water, salt and bring to a rolling boil. Now, add pre-soaked, drained rice to the boiling water. Let the water come to a boil after adding the rice. Cook rice for exactly 5 minutes** after the water starts to boil again or until the rice are 50% cooked.
3. While the rice is boiling, take a heavy bottom vessel/ handi and spread the marinated chicken along with the marinade.
4. After 5 minutes, remove the partially cooked rice along with the whole spices and spread it evenly on the chicken.
5. Layer the rice with 1/2 of the balance onions and spread the saffron infused milk. Mix 1 tbs of desi ghee with 2-3 tbs of the leftover seasoned rice water. Using a spoon, spread it along the edges of the wok/ handi and towards the centre.
6. Seal the pan/wok/handi using prepared roti dough OR by placing a foil, followed by the lid. The idea is not to let the steam escape. Make sure the utensil being used has a well- fitted lid.
7. Turn on the heat and cook biryani on high flame for the first 5-6 mins. Reduce the heat to low and place the wok/stockpot/ on a tawa/ griddle and cook for another 20-22 minutes**. Once done, turn off the heat and let it sit. Do not open for another 10-15 minutes. Be patient 😛
8. Delicious, mouth – watering biryani is now ready to be served! Carefully scoop out from one end and garnish with the balance fried onions. Serve with Salan or a raita of your choice!
- Fried onions can be prepared ahead and used as and when required. The oil needs to be cooled completely before adding to the marinade.
- If using chicken on bone, make slits before marinating the chicken. Marinated chicken can be refrigerated overnight.
- It is very important to use good quality, fragrant basmati rice for this recipe. As mentioned in the recipe, I like to cook the rice for exactly 5 minutes after the water comes to a rolling boil again. I have come to this number after trying and testing all possible ways to get the rice right.
- If you do not like whole spices, tie the whole spices except cumin in a muslin cloth before adding to the boiling water. Remove the muslin potli / bag with spices once the rice is partially cooked.
- Cooking time for chicken varies from region to region. Please adjust accordingly.
Have a great week ahead!
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