Hyderabadi Chicken Biryani Recipe for your own kitchen

Hyderabadi Chicken Biryani Recipe
Hyderabadi Chicken Biryani Recipe

Hyderabadi Chicken Biryani Recipe for your own kitchen. If you visit the South Indian city of Hyderabad in Telangana you will definitely take the time to have a Hyderabadi Chicken Biryani. It is one of the tastiest form of Biryani available in India. Since there are many versions of Biryani in India. All of the versions have their own unique taste. Hyderabadi Chicken Biryani is ideally had with Mirchi ka saalan and Raita. To make the experience truly Hyderabadi you can end your meal by having Kurbani ka meetha.

What all needed for Hyderabadi Chicken Biryani Recipe 

For Biryani Masala

  • 1 inch cinnamon sticks
  • 6 to 7 cloves
  • 5 to 6 cardamoms
  • 1 tsp shahi jeera/caraway seeds
  • 1/4 pieces nutmeg/Jaiphal
  • 1 anise star
  • 3 grams biryani ka phool/black stone flower
  • 3 sticks Marathi moggu/kapok buds
  • 1 piece mace/Japatri

For Marination

  • 750 grams Chicken
  • 1/2 tsp turmeric powder
  • salt as per the taste
  • 2 to 3 tsp red chili powder
  • 1 tbsp green chili paste
  • 1 tbsp ginger garlic paste
  • chopped mint leaves
  • 3 medium onions
  • 200 grams thick yogurt
  • 1 lemon
  • 6 tbsp oil
  • 2 to 3 tbsp ghee/clarified butter

For Rice:

  • 800 grams Basmati rice
  • water
  • whole garam masala spices

Steps for making Hyderabadi Chicken Biryani Recipe

Soaking Rice

Soak rice for half an hour. rinse for 2 to 3 times before cooking. Preparing Biryani Masala Put cinnamon sticks, cloves, cardamoms, shahi jeera, nutmeg, anise star, biryani ka phool or black stone flower, Marathi moggu, mace or Japatri in a blender and grind them into a coarse powder and keep aside. Use 1 1/2 to 2 tsp of Biryani Masala powder for 750 grams of chicken.

Frying Onions

Cut the onions into very thin long slices. heat oil for deep fry. Fry onions till they turn into golden brown color. They will become crispy soon after you take out from oil.

Marination: Hyderabadi Chicken Biryani Recipe

Rinse chicken thoroughly, add salt, turmeric powder, red chili powder, biryani masala, ginger garlic paste, green chili paste, chopped mint leaves, yogurt, and lemon juice. Crush fried onions with your fingers while adding. Pour oil. you can use the oil that was used for frying the onions. Let the marinade rest for 1 to 2 hours.

 Cooking Rice: Hyderabadi Chicken Biryani Recipe

Rinse the soaked rice for 2 to 3 times. Take a vessel, add enough water so the rice can move freely in the water. Add salt until the water tastes salty. Add whole spices, mint, and bring the water to a boil. When the water starts to boil add the soaked rice. After adding soaked rice, water stops to boil. So bring it to a boil again and cook for 3 minutes. After 3 minutes turn off the flame and strain out the water immediately.

Also Read: Chicken Burra Recipe to make from your own kitchen

Cooking Hyderabadi Chicken Biryani

Take a thick bottomed vessel, grease it with oil. Add the chicken marinade, 2 tbsp of ghee/clarified butter, and spread it evenly. Add rice and spread it over the marinade. Put some fried onions and fresh mint leaves on the rice Cover it with clean damp cloth or aluminium foil and place lid over it. Cook it for 12-15 minutes on high flame and 5 minutes on low flame. Turn off the heat and let it rest for some time.