Description
Spicy Hyderabadi chicken biryani blends aromatic basmati rice with tender marinated chicken in a rich, layered masterpiece. Fragrant spices and slow-cooking techniques create an authentic South Indian culinary experience you’ll savor with each delectable bite.
Ingredients
Scale
- 1.5 lbs (680 g) chicken with bone, cut and cleaned
- 0.67 cups (158 ml) plain yogurt
- 1.5 tbsps ginger garlic paste
- 1 tsp salt
- 1 tsp chili powder
- 0.5 tsp ground turmeric
- 1 chili pepper (jalapeno, serrano, or cayenne)
- 1 cinnamon stick
- 1 black cardamom pod
- 5 green cardamom pods
- 5 cloves
- 1 large bay leaf
- 1 tsp shah jeera (caraway seeds)
- 0.5 tsp ground black pepper
- 2 cups (400 g) basmati rice (long grain)
- 1 tsp salt
- 2 tbsps cooking oil
- 0.25 cups (15 g) fresh cilantro, chopped
- 2 tbsps fresh mint, chopped
- 2 tbsps lemon juice
- 1 tsp saffron, ground and dissolved in 2 tbsps hot water
- 2 tbsps ghee
- 1 black cardamom pod
- 3 green cardamom pods
- 4 cloves
- 2 bay leaves
- 0.5 cinnamon stick
- 0.75 lbs (340 g) onions, thinly sliced
- 1.5 cups (360 ml) cooking oil (high smoke point, like peanut oil)
Instructions
- Rice Preparation: Thoroughly rinse rice under cold water until liquid runs clear, removing excess starch completely.
- Rice Soaking: Immerse rice in fresh water, allowing grains to absorb moisture and soften for optimal texture.
- Spice Infusion: Combine water, salt, oil, and whole spices in a cooking vessel, creating a fragrant liquid base for cooking.
- Rice Cooking: Introduce rice into boiling seasoned liquid, maintaining consistent heat to transform grains into fluffy, tender morsels.
- Rice Transfer: Once rice reaches perfect consistency, immediately transfer to a separate container to prevent overcooking.
- Layering Technique: Strategically arrange marinated chicken and cooked rice in alternating layers, ensuring even distribution of flavors.
- Cooking Method: Select preferred cooking method – rice cooker, stovetop, oven, or traditional pot – maintaining gentle, consistent heat.
- Steam Sealing: Tightly cover cooking vessel to trap steam, allowing flavors to meld and intensify during the slow-cooking process.
- Final Cooking Stage: Monitor biryani periodically, ensuring balanced moisture and preventing burning.
- Resting and Serving: Allow biryani to rest momentarily after cooking, then gently fluff and serve, revealing layers of complex spices and tender chicken.
Notes
- Rinse Rice Thoroughly: Remove excess starch by washing rice under cold water until liquid runs clear, ensuring perfect grain separation and fluffy texture.
- Soak Rice Strategically: Allow rice to absorb moisture before cooking, which helps achieve uniform cooking and prevents graininess.
- Layer Carefully: Create alternating layers of rice and marinated chicken to distribute flavors evenly and maximize taste complexity.
- Rest After Cooking: Let biryani sit covered for 10-15 minutes post-cooking, allowing steam to redistribute and intensify the aromatic spice blend.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 8 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg