Best Hyderabadi Chicken Biryani Recipes

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CHICKEN BIRYANI, HYDERABADI STYLE



Chicken Biryani, Hyderabadi Style image

My husband's mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in south India. For a more traditional version, substitute curd (homemade south Indian yogurt) for yogurt. If you cannot find ginger garlic paste, crush together ginger and garlic in equal portions.

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 8

Number Of Ingredients 14

¼ cup ghee (clarified butter)
20 whole cloves
9 whole cardamom pods
5 bay leaves
1 medium onion, chopped
5 small green chile peppers
2 tablespoons ginger garlic paste
1 (3 pound) whole chicken, cut into pieces
1 ½ cups plain yogurt
1 teaspoon salt
6 fresh curry leaves
3 cups uncooked jasmine or white rice
4 ⅛ cups water
1 sprig cilantro leaves with stems

Steps:

  • Soak rice for 30 minutes in enough water to cover; then drain.
  • Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
  • Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

Nutrition Facts : Calories 570.5 calories, Carbohydrate 70.5 g, Cholesterol 65.3 mg, Fat 19 g, Fiber 2.7 g, Protein 25 g, SaturatedFat 7.6 g, Sodium 508.8 mg, Sugar 5.4 g

HYDERABADI CHICKEN BIRYANI



Hyderabadi Chicken Biryani image

I first became obsessed with Chicken Biryani when I visited Hyderabad in the summer of 2014. In South India I tried every type of biryani possible: Chettinad Biryani, Dum Biryani, Mutton Biryani, Lamb Biryani, Vegetable Biryani, Bombay Biryani, Kerala Chicken Biryani, Pakistani Chicken Biryani. So yes, I consider myself somewhat of a biryani connoisseur. The biryani masalsa with its flavorful spices, and aroma... were incomparable to anything I expected or tasted in the US. I vividly remember my first thoughts being - if I were to be trapped on a deserted island for the rest of my life, I might be okay if I had an endless supply of this delicious biryani. After that out of the world experience, I did everything in my power to recreate the taste at home. After visiting endless biryani restaurants including: Paradise Biryani, Biryani Pot, Asiana's, etc, and after countless trial and errors with various recipes; I believe I have mastered the art of biryani. Now, to the recipe...

Provided by Ankitha Gadag

Categories     Lunch/Snacks

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 22

2 onions
10 -20 chilies (thai chillies work best)
1 -2 tomatoes
basmati rice, - 4 cups
chicken, - 3 lbs (I prefer dark meat, bone-in)
yogurt, - 1 -2 cups
2 lemons or 2 limes
1 bunch mint
1/4 cup seasoning biryani masala, i use the shan version
5 cloves
3 -4 cardamom
1 -2 bay leaf
1 -2 anise
3 black cardamom pods
1 -2 tablespoon mace
4 -5 tablespoons red chili powder
4 -5 tablespoons garam masala
7 -8 saffron
1 tablespoon shah jeera powder
1 -2 tablespoon cumin seed
3 cinnamon sticks
6 ounces ginger-garlic paste

Steps:

  • hyderabadi chicken biryani gravy.
  • Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
  • Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
  • Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks).
  • Once fragrant, add in the tomatoes, chillies and girnger/garlic paste.
  • Now, add in the garam masala.
  • After stirring a few mins, add in the marinated chicken.
  • Now, add in the Shan Biryani Masala.
  • Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
  • Soak the basmati rice in cool water after flushing about 3-4 times.
  • Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
  • Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
  • Continue with step 11 until the tray is full.
  • Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
  • Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
  • Enjoy!

HYDERABADI CHICKEN DUM BIRYANI RECIPE BY TASTY



Hyderabadi Chicken Dum Biryani Recipe by Tasty image

Here's what you need: chicken, basmati rice, onions, oil, ghee, salt, lemon, red chili powder, coriander powder, pepper powder, caraway seed, cloves, cardamom, cinnamon stick, ginger, garlic, green chiles, pudina leaves, coriander leaf, saffron, curd, fried onions, oil and ghee, basmati rice, caraway seed, lemon juice, vegetable oil, saffron, salt, pudina leaves, coriander leaf, fried onion, hard-boiled eggs, saffron milk, rice water, green chiles

Provided by Fathima Shahir

Categories     Lunch

Yield 5 servings

Number Of Ingredients 36

2 lb chicken
2 lb basmati rice
5 onions
6 tablespoons oil
3 tablespoons ghee
salt, to taste
1 lemon
1 teaspoon red chili powder
1 teaspoon coriander powder
2 teaspoons pepper powder
1 ½ tablespoons caraway seed
2 cloves
1 cardamom
1 piece cinnamon stick, 2 in (5 cm)
1 piece ginger, 1 in (2.54 cm)
4 cloves garlic
6 green chiles
12 pudina leaves
coriander leaf
1 pinch saffron
¾ cup curd
4 fried onions
1 tablespoon oil and ghee
2 lb basmati rice
2 tablespoons caraway seed
1 tablespoon lemon juice
2 tablespoons vegetable oil
1 pinch saffron
salt, to taste
10 pudina leaves
coriander leaf
fried onion
5 hard-boiled eggs
saffron milk
½ cup rice water, hot
3 green chiles

Steps:

  • A. For Marinating The Chicken:
  • Slice the onions and fry in oil & ghee mixture until golden brown color. Reserve one of these onions for cooking on dum.
  • Reserve this oil that was used for frying the onions for cooking on dum (C).
  • For making the Hyderabad masala powder, take a mixture jar, add caraway seeds, cinnamon stick, cloves, cardamom and grind it into a fine powder.
  • Take the mixer jar, add ginger, garlic, pudina leaves, coriander leaves, green chilies, a Tsp. of curd, a pinch of salt and grind it into a smooth paste.
  • In a large bowl, add the chicken, lemon juice, salt and mix well. Then add masala powder, the grinded paste, red chilli powder, coriander powder, pepper powder, fried onion, curd, mix well.
  • Add 3-4 Tbsp. reserved oil (A. Step 1) and saffron. Mix and set aside for at least 1 hour.
  • B. For Cooking The Rice:
  • Wash and soak the Basmati rice for 30 minutes.
  • In a pot, take around 2.5 L of water to cook the rice. Place it on a high heat.
  • When the water is near to boil, add caraway seeds, vegetable oil and salt. Stir it well to dissolve the salt. The water must be very salty.
  • During boiling, add the strained basmati rice and stir it well.
  • Continue to boil it on high heat. Stir a few times very gently and make sure not to break the rice.
  • Once the rice is hal- cooked (should take about 7 minutes on high flame) strain the rice and set aside.
  • C. For Cooking On Dum:
  • Take the heavy bottom pot, place it on low flame, add half the oil & ghee (reserved) that was used for frying the onions. Then arrange the marinated chicken pieces in one layer, and pour the entire marinade as well.
  • Sprinkle some chopped coriander, mint leaves and fried onions above. Then spread half of the cooked rice on the arranged chicken in the pot.
  • Sprinkle half of the fried onions, half of the chopped mint leaves and coriander leaves.
  • Spread out the balanced rice as the second layer on top of the first layer of rice.
  • Place the boiled eggs on top of it and also some green chilies. Then sprinkle the remaining fried onions, chopped mint leaves and coriander leaves.
  • Now sprinkle the remaining oil & ghee on the rice in a circular motion. In the same way sprinkle a handful of saffron milk on the rice.
  • Now close the lid and cook for 30 minutes on low flame.
  • After 30 minutes, turn off the flame and let the biryani rest for 15 minutes before opening.
  • Serve it with tomato chutney and raita.

HYDERABADI CHICKEN BIRYANI



HYDERABADI CHICKEN BIRYANI image

Categories     Chicken     Stew     Dinner

Yield 8 people

Number Of Ingredients 31

Marinade
1 large chicken, skin off, cut into medium pieces with bone
4 green chillies, slit lengthways
1/2 cup fresh coriander leaves, chopped
1/2 cup fresh mint, chopped
2 cups yoghurt
1 tsp chilli powder
1 Tbsp ginger paste
1 Tbsp garlic paste
1 Tbsp garam masala
1 tsp termeric
1 Tbsp coriander powder
1 Tbsp cumin powder
1 Tbsp ground black pepper
juice of two lemons
salt
Other
oil for deep frying
2 Tbsp ghee or oil
3 large onions, peeled and thinly sliced
saffron strands soaked in 1/4 cup warm water
1 tsp coarsely ground cardamom
2 cups milk
Rice
3 1/2 cups basmati rice
4 cloves
4 cardamom pods
1 tsp carraway seeds
1.5cm cinnamon stick
4 Tbsp salt
10 cups water

Steps:

  • Mix all the marinade ingredients and the chicken pieces and marinate for two hours or overnight. Deepfry the thinly sliced onions until golden. Add half the fried onions to the marinade mix and keep the rest for adding to the rice before steaming. Soak the rice in cold water for an hour, then drain and rinse. In a large heavy-bottomed pot, bring the 10 cups of water to the boil along with the cloves, cardamom, caraway seeds, cinnamon stick and salt. Add the washed and rinsed rice and cook until it is less than half cooked, about six to eight minutes. Drain immediately and keep aside. In the same pot, add the ghee or oil, then the chicken and marinade mixture. Sprinkle half the reamining fried onion then spread all the par-boiled rice to cover the chicken. Sprinkle a little saffron over the rice and coarsely ground cardamom, the pour over the 2 Tbsp of ghee or oil. Pour the milk over the top of the rice. Cover tightly and place on high heat for 10 to 15 minutes. This will cook the raw chicken at the bottom of the pot, generating steam that rises up to cook the par-boiled rice. After 15 minutes or when you see steam rising, turn the heat down to a low flame and let it cook for a further 45 to 50 minutes. The chicken should be cooked slowly while infusing the rice with flavour. Before serving, gently lift the chicken from the bottom and mix through evenly with the rice. Serve hot with yoghurt raita.

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