hyderabadi chicken biryani
hyderabadi chicken biryani
 
Prepare time: 10 min
Cook: 40 min
Ready in: 50 min

Hyderabadi Chicken Biryani Recipe

Hyderabadi Chicken Biryani gloats of a delightful discord of flavors that is known in the whole world. A flavorful mixture of fine long grain rice flavors and chicken pieces, this Hyderabad Biryani is exceptionally simple to make and a pleasure to eat. Here is the way to make it at home.

A portion of the different biryani plans I’ve posted are Mutton Biryani, Hyderabadi Vegetable Dum Biryani, Pressure Cooker Veg Biryani, Kathal Ki Biryani, Egg Dum Biryani, and a fish exceptional Fish Dum Biryani, Simple Chicken Biryani.

hyderabadi chicken biryani

What is Biryani?

Biryani is essentially rice cooked with meat in layers and on moderate warmth or dum.

There are numerous manners by which biryani is readied and every strategy is novel and has its own noteworthiness, contingent upon which area it has a place as well.

There is Hyderabadi Style Biryani, Lucknowi Biryani, Ambur Biryani, Donne Biryani, and so forth to give some examples. Every single district has its own Biryani and all of them tastes tasty.

About This Recipe

Hyderabadi Chicken Biryani is a mainstream formula made with rice, chicken, and a ton of flavors. What’s extraordinary about Hyderabad biryani is its remarkable taste and impacts from various pieces of the world, particularly from the Mughals.

It’s one dish that is truly near everybody’s heart and the ideal meaning of soul food.

This scrumptious dish is made with delicate, delicious bits of chicken cooked flawlessly with Indian Spices and caramelized onions, each rice grain bearing the kinds of this regal treat.

Hyderabadi Biryani is set up twoly – Kacchi or Pakki Biryani.

Kacchi Biryani is the place where the meat isn’t cooked independently yet gets cooked alongside the rice while in the pakki biryani, the meat is cooked preceding layering it with rice.

The strategy I have referenced beneath is the Kacchi Biryani technique and I will before long be posting the Pakki Biryani technique as well.

This Chicken Biryani is,

  • Sweet-smelling
  • Lip-smacking
  • Stacked with delicate bits of Chicken
  • Ideal for uncommon events
  • Extraordinary for your end of the week suppers
  • An extraordinary dish for Pot Lucks

Fixings

Chicken – Here, I have utilized Chicken with bones which is the best for biryani. On the off chance that it’s not accessible, you can utilize boneless chicken as well.

First marination – Here, we will marinate the chicken twice for the best flavor. In the main marination, we will utilize fixings including shahi jeera, ghee, ginger glue, garlic glue, garam masala powder, coriander powder, cumin powder, red bean stew powder, turmeric powder, salt, vegetable oil, green stew glue and lemon juice.

Second Marination – For the subsequent marination, we will require yogurt, mint, coriander, and brilliant seared onion.

Rice – Use Long Grain Basmati Rice for the best outcomes. They turn out discrete, cushioned, and fragrant, which tastes yummy in this Biryani.

You can utilize any rice you need, yet the long grain Basmati Rice gives you the best outcomes.

For Potli – In the potli, we will add dark cardamom, green cardamom, javitri, cloves, cumin seeds, dark peppercorn, star anise, cinnamon, and straight leaf. This potli will be utilized to season the rice. The gentle flavor from the potli has a significant effect.

Different Ingredients – Other than the previously mentioned fixings, we will require cumin seeds, ginger garlic glue, green stew glue, kewra pith, lemon juice, ½ cup milk, saffron absorbed water and salt.

Bit by bit Recipe

Blend shahi jeera, ghee, ginger glue, garlic glue, garam masala powder, coriander powder, cumin powder, red bean stew powder, turmeric powder, salt, vegetable oil, green bean stew glue and lemon juice in a bowl.

Add chicken and blend well.

Marinate the chicken for 10-12 hours.

Add yogurt, mint, coriander and brilliant seared onion in the marinated chicken and blend well.

Take the fabric and add dark cardamom, green cardamom, javitri, cloves, cumin seeds, dark peppercorn, star anise, cinnamon and cove leaf and make a potli.

Wash the rice and absorb water for 40-45 minutes. Warmth water in an enormous pot. Add potli masala, cumin seeds, ginger-garlic glue, green stew glue, kewra embodiment, lemon squeeze and salt in the pot and heat the water to the point of boiling.

Drain the rice and add it in the bubbling water.

Move the chicken alongside the marinade in a substantial base container.

When the rice gets 80% cooked, take it out utilizing a strainer and spread it over the chicken uniformly.

Sprinkle ½ cup milk, saffron absorbed water, brilliant earthy colored onion and ghee on top.

Cover the skillet firmly with a top.

Spot the skillet on high warmth and cook for 5-6 minutes. Stew the eat to extremely low and cook the biryani for 35-40 minutes. Eliminate the top and blend the biryani tenderly. Serve hot with raita or salad.

hyderabadi chicken biryani

Habitually Asked Questions

How to pick rice to make the best biryani?

Both the taste and visual allure of Biryani should hang out in its arrangement.

Presently while this formula deals with the taste, the visual allure comes just through rice grains.

longer the grain better would be the biryani. I generally pick the rice which is extra-long and stands apart as individual grains.

This gives the visual allure of a blossoming bloom and makes eating biryani a pleasant encounter.

Subsequently, Basmati rice is the most ideal decision to make Biryani, it stands apart separately, without framing protuberances while cooking.

On the lookout, you presently even get uncommonly chosen long grain Basmati Rice, which is ideal for this Biryani.

The time of rice is additionally significant to make great biryani. Pick the rice grain which is in any event 2 years of age. The more established the rice, the better it is.

Would we be able to utilize Mutton Instead of Chicken in this formula?

Indeed, you can follow a similar formula and make Mutton Biryani all things being equal. You can even utilize crude papaya glue to soften the sheep. Additionally Mutton takes a more drawn-out time than Chicken to cook, so Mutton Biryani may set aside somewhat more effort to cook.

How long would it be advisable for us to marinate the Chicken?

This formula utilizes two marinations,

For the primary marination, I will suggest keeping it short-term or for at least 10-12 hours, so the meat absorbs the flavors truly pleasant.

For the subsequent marination, you can save it aside for 15 minutes to 2 hours, contingent on how long you have in your grasp.

How to make Chicken Biryani in a weight cooker?

In the event that you add all the fixings in a constrain cooker and need to cook it like a one-pot dinner, it isn’t viewed as Chicken Biryani, it is Chicken Pulao. Chicken Biryani has amazing layers, and in this manner cooking it with a specific goal in mind is essential to get that conventional flavor.

How to make Green Chili Paste?

To make green stew glue, add a couple of green chilies in a processor. Add little oil and crush to make a smooth glue. Use as much needed in the formula and store the rest in the fridge for up to 7 days. You can likewise freeze this glue in ice 3D shape plate and take out one 3D square for one formula.

Capacity Suggestions

Chicken Biryani can be put away in the fridge for upto 3 to 4 days in an impermeable compartment. Warmth it appropriately, prior to serving. In the event that you have a lot of bits, heat just the sum you need to serve.

You can even freeze Biryani for about a month. Just let it chill off totally prior to freezing. Defrost it short-term and warmth it once more, prior to serving.

Serving Suggestions

Chicken Biryani can be presented with any raita of your decisions like Onion Tomato Raita, Boondi Raita, or Pineapple Raita.

You can serve Mirchi Ka Salan or Ande Ka Salan with it as well.

Remember to finish off the biryani with some seared onion prior to serving.

hyderabadi chicken biryani

hyderabadi chicken biryani
Print Recipe
5 from 1 vote

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani gloats of a delightful discord of flavors that is known in the whole world. A flavorful mixture of fine long grain rice flavors and chicken pieces, this Hyderabad Biryani is exceptionally simple to make and a pleasure to eat. Here is the way to make it at home.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Keyword: Hyderabadi Chicken Biryani Recipe
Servings: 4 people
Calories: 502kcal
Author: Chef Bikram Singh
Cost: $5

Ingredients

For the Rice

  • 3 cup Long Grain Basmati Rice
  • 1 tsp Shahi Jeera
  • 2 Black Cardamom
  • 3 Green Cardamom
  • 2 flowers Javitri
  • 4 Cloves
  • 1 tsp Cumin Seeds
  • 3 Black Peppercorns
  • 2 Bay Leaf
  • 2 inch Cinnamon
  • 2 tbsp Ginger Garlic Paste
  • 1 tbsp Green Chilli Paste
  • 1 tsp Salt
  • 3 drop Kewra Essence

For the Chicken

  • 500 g Chicken (Curry Cut)
  • 1 tsp Shahi Jeera
  • 2 tbsp Ghee
  • 2 tbsp Ginger paste
  • 2 tbsp Garlic Paste
  • ½ Garam Masala Powder
  • 3 tsp Biryani Masala
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 2 tsp Salt
  • 2 tbsp Vegetable Oil
  • 2 Green Chilli (Finely Chopped)
  • 2 tbsp Lemon Juice
  • 200 g Curd
  • 2 tbsp Mint (Chopped)
  • 2 tbsp Coriander (Chopped)
  • ¼ cup Golden Fried Onion

For assembling the Biryani

  • ½ cup Milk
  • 12 strands Saffron (Soaked in 2 tbsp milk)
  • ½ cup Golden Fried Onion
  • 2 tsp Biryani Masala (For Sprinkle)
  • 3 tbsp Ghee

Instructions

For the Rice

  • Wash the rice and absorb water for 40-45 minutes.
  • Warmth 10-12 cups of water in a huge pot.
  • Take a fabric and add cumin seeds, dark cardamom, green cardamom, javitri, cloves, cumin seeds, dark peppercorn, cinnamon and straight leaf and make a potli.
  • Add potli masala, ginger garlic glue, green stew glue, kewra pith and salt in the pot and heat the water to the point of boiling.
  • Drain the rice and add it in the bubbling water.

For the Chicken

  • Blend chicken in with shahi jeera, ghee, ginger glue, garlic glue, garam masala powder, coriander powder, cumin powder, red stew powder, turmeric powder, salt, vegetable oil, green stew and lemon squeeze and marinate for 10-12 hours.
  • Add curd, mint, coriander and brilliant seared onion in the marinated chicken and mix well.

Gathering the biryani

  • Move the chicken alongside the marinade in a substantial base container.
  • When the rice gets 80% cooked, take it out utilizing a strainer and spread it equally over the chicken.
  • Sprinkle ½ cup milk, saffron absorbed water, brilliant earthy colored onion and ghee on top.
  • Cover the skillet firmly with a top.
  • Spot the skillet on a moderate warmth for 35-40 minutes.
  • Eliminate the top and blend the biryani tenderly.
  • Serve hot.

Notes

  • Rice – Use the best quality rice to make biryani. Long grain basmati rice which is at least 2 years of age is viewed as best to make a decent biryani. I use Fortune basmati Rice to make my biryani. Be extremely mindful while cooking the rice. Try not to mix the rice a lot while cooking else it will break the grains.
  • Marination – The chicken should be marinated beforehand. Since we are not cooking it independently, marinating it already will make it delicate and simple to cook.
  • Cooking – Use a hefty base dish to collect the biryani. The biryani should be cooked for 35-40 minutes on low warmth and if the skillet isn't hefty, it may consume.
    Pick a skillet with a tight fitting top. This biryani cooks on dum or steam and we need to hold as much steam that is shaped inside. Generally, a fixing of batter used to be put around the container and the top yet I don't imagine that it is required if the cover fits firmly.
  • Potli Masala – The conventional potli masala used to make biryani formula has numerous strange fixings, yet since it is difficult to source them, I have a blend which is anything but difficult to track down and not trade off on taste.
  • Birista – Making Birista or fresh singed onions at home is the most ideal approach. I generally make a huge group and freeze it for some time in the future. You can check the formula to make gold

Nutrition

  • Calories: 502kcal | Carbohydrates: 64g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 1875mg | Potassium: 316mg | Fiber: 2g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 2mg
Ingredients

For the rice

  • 3 cups Long Grain Basmati Rice
  • 1 tsp Shahi Jeera
  • 2 Black Cardamom
  • 3 Green Cardamom
  • 2 flowers Javitri
  • 4 Cloves
  • 1 tsp Cumin Seeds
  • 5-6 Black Peppercorns
  • 2 Bay Leaf
  • 2-inch Cinnamon
  • 2 tsp Ginger Garlic Paste
  • 1 tbsp Green Chilli Paste
  • 4 tsp Salt
  • 3 drops Kewra Essence

For the Chicken

  • 500 g Chicken (Curry Cut)
  • 1 tsp Shahi Jeera
  • 2 tsp Ghee
  • 2 tsp Ginger paste
  • 2 tsp Garlic Paste
  • ½ tsp Garam Masala Powder
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • 2 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 2 tsp Salt
  • 2 tbsp Vegetable Oil
  • 4 tsp Green Chilli (Finely Chopped)
  • 2 tbsp Lemon Juice
  • 200 g Curd
  • 2 tbsp Mint (Chopped)
  • 2 tbsp Coriander (Chopped)
  • ¼ cup Golden Fried Onion

For assembling the biryani

  • ½ cup Milk
  • 10-12 strands Saffron (Soaked in 2 tbsp milk)
  • ½ cup Golden Fried Onion
  • 3 tbsp Ghee
Directions

For the Rice

  1. Wash the rice and absorb water for 40-45 minutes.
  2. Warmth 10-12 cups of water in a huge pot.
  3. Take the fabric and add cumin seeds, dark cardamom, green cardamom, javitri, cloves, cumin seeds, dark peppercorn, cinnamon and straight leaf and make a potli.
  4. Add potli masala, ginger garlic glue, green stew glue, kewra pith and salt in the pot and heat the water to the point of boiling.
  5. Channel the rice and add it in the bubbling water.

For the Chicken

  1. Blend chicken in with shahi jeera, ghee, ginger glue, garlic glue, garam masala powder, coriander powder, cumin powder, red stew powder, turmeric powder, salt, vegetable oil, green stew and lemon squeeze and marinate for 10-12 hours.
  2. Add curd, mint, coriander and brilliant seared onion in the marinated chicken and blend well.

Gathering the biryani

  1. Move the chicken alongside the marinade in a substantial base container.
  2. When the rice gets 80% cooked, take it out utilizing a strainer and spread it equally over the chicken.
  3. Sprinkle ½ cup milk, saffron absorbed water, brilliant earthy colored onion and ghee on top.
  4. Cover the skillet firmly with a top.
  5. Spot the skillet on a moderate warmth for 35-40 minutes.
  6. Eliminate the top and blend the biryani tenderly.
  7. Serve hot.

Note

  • Rice – Use the best quality rice to make biryani. Long grain basmati rice which is at least 2 years of age is viewed as best to make a decent biryani. I use Fortune Basmati Rice to make my biryani. Be extremely mindful while cooking the rice. Try not to mix the rice a lot while cooking else it will break the grains.
  • Marination – The chicken should be marinated beforehand. Since we are not cooking it independently, marinating it already will make it delicate and simple to cook.
  • Cooking – Use a hefty base dish to collect the biryani. The biryani should be cooked for 35-40 minutes on low warmth and if the skillet isn’t hefty, it may consume.
  • Pick a skillet with a tight-fitting top. This biryani cooks on dum or steam and we need to hold as much steam that is shaped inside. Generally, a fixing of batter used to be put around the container and the top yet I don’t imagine that it is required if the cover fits firmly.
  • Potli Masala – The conventional potli masala used to make biryani formula has numerous strange fixings, yet since it is difficult to source them, I have a blend which is anything but difficult to track down and not trade off on taste.
  • Birista – Making Birista or fresh singed onions at home is the most ideal approach. I generally make a huge group and freeze it for some time in the future. You can check the formula to make gold.

Nutrition

Calories: 502kcal | Carbohydrates: 64g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 1875mg | Potassium: 316mg | Fiber: 2g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 2mg

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