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Hyderabadi Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes. Biryani is one of the most popular dishes in South Asia, as well as among the diaspora from the region. Similar dishes are also prepared in other parts of the world such as in Iraq, Thailand, and Malaysia. Biryani is the single most-ordered dish on Indian online food ordering and delivery services.

  1. 1 tablespoon vegetable oil
  2. 10 grams garlic (grated)
  3. 10 grams ginger (grated)
  4. 1 serrano chili peppers (to taste, minced)
  5. 5 grams mint (finely chopped)
  6. 10 grams cilantro (finely chopped)
  7. 1 tablespoon garam masala
  8. ½ teaspoon ground cinnamon
  9. 1 teaspoon salt 900 grams bone-in skin-on chicken thighs (or drumsticks) for rice 6 cups water 2 ½ teaspoons salt 5 pods green cardamom (smashed) 1 teaspoon cumin seeds 1 bay leaf 360 grams basmati rice (~2 cups) for onions 2 tablespoon ghee 2 medium onions (sliced thin) for Biryani 1 cup reserved boiling liquid (from rice) ½ teaspoon saffron threads cilantro (for garnish)
  1. To marinate the chicken for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss together making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight.
  2. In a pot wide enough to hold the chicken in a single layer, add the ghee and onions and saute the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
  3. While the onions caramelize, prepare the rice by washing in a strainer under cold running water until the water runs clear.
  4. To par-boil the rice, add the water, salt, cardamom, cumin and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.
  5. In the pot you caramelized the onions in, add the chicken in a single layer, skin-side down. Fry until golden brown on one side (about 5 minutes). Flip the chicken over and fry the other side until golden brown. Transfer the chicken back to the bowl you marinated it in.
  6. To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the chicken in.
  7. Top the rice with the chicken in a single layer.
  8. Top the chicken with an even layer of caramelized onions.
  9. Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup of reserved liquid from boiling the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
  10. Without opening the lid, set the timer for another 10 minutes to steam the biryani.
  11. Mix the Chicken Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve.

Laura: I added star anise to the rice water and baked in the oven instead of cooking on the stove top and this dish was so flavorful and unique. Absolutely delicious!

Traci: I made this tonight and it was everything I had hoped it would be! Even my non-Indian food loving husband enjoyed this dish (and went back for seconds). I am looking forward to eating the leftovers tomorrow for lunch. Thanks for a great, easy recipe!

Supriya Kutty: Chicken Biryani is a symbol of excellence atleast in our family when you make it right. With the methods that you have shared I am quite confident I will make it As it seems very tasty

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