Chicken Biryani | Chicken Biryani Recipe | Hyderabadi Chicken Biryani

Chicken Biryani | Hyderabadi Chicken Biryani recipe

Hyderabadi Chicken Biryani Biryani is one of the most popular Indian recipes and is very famous in Hyderabad as well as all over the world. Both chicken and mutton are used in Hyderabadi Biryani. You can make this biryani for weekend dinner or for your picnic or other party, it is full of taste, protein and flavour. It is very easy to make this recipe, and you can serve it with raita or a salad of your choice.

Today we are going to tell you how to make Hyderabadi Chicken Biryani. Hyderabadi Chicken Biryani is prepared in three steps. The first step is to marinate the chicken; the second is to half-cook the basmati rice; and finally, the third step is to simmer the marinated chicken with half-cooked rice.

Now let's start making Hyderabadi Dum Biryani.

Ingredients for Hyderabadi Chicken Biryani

To Marinade the Chicken

500 grammes of chicken

4 onions, cut into thin slices

10 Garlic cloves

2-inch Ginger pod

4 Green Chilies

1 teaspoon Turmeric powder

1-1/2 tsp red Chilli powder

3 small Cinnamon sticks

5 Long (Clove)

5 Cardamom

1 tsp Shahi Jeera

1 tsp ground black pepper

a bunch of mint

1/2 cup curd

oil - according to usage

To make rice

500-700 grammes of Basmati Rice

a pinch of saffron soaked in 1/2 cup hot water

4 bay leaves

4 cardamom

4 long (Clove)

1/2 tsp shahi jeera

4 tablespoons Ghee

For garnish

4 onions, cut into thin slices and crispy fried

a handful of chopped coriander

Chicken Biryani Recipe

To make the Hyderabadi Biryani recipe, first prepare all the above-mentioned ingredients.

Heat some oil in a pan, add finely chopped onions to it, and cook well till they turn brown. After it is cooked drain it well, take it out and keep it separately.

Now make a paste of ginger and garlic in a mixer grinder.

In a large bowl, add fried onions, curd, turmeric powder, red chilli powder, ginger garlic paste, green chilies, salt, mint, and chicken; mix well, then keep it to marinate for at least 45 minutes before work.

Now, to make Biryani, wash the rice thoroughly and soak it in clean water for 40 minutes. After 40 minutes, drain the water and keep it separately.

Heat ghee in a large pan. Add bay leaves, cardamom, clove, cinnamon, royal cumin, rice, 4 cups of water, salt, and let it boil. Cook until 3/4 of the rice is cooked, then turn off the gas. Drain the rice water and keep it aside.

To make the chicken biryani, heat a tablespoon of ghee in a large, heavy-bottomed pan. Put the marinated chicken in it and then layer half-cooked rice on top of it.

Add coriander leaves, mint leaves and fried onion pieces. Sprinkle the saffron and milk mixture on top of the rice.

Cover the pan well and seal the edge of the lid with soft Atta dough so that steam does not come out.

Now cook it on a low flame for 30 minutes, then turn off the gas and leave it covered for the next 10 minutes.

After 10 minutes of cooling, open the lid and serve Hyderabadi Biryani with Raita and Mirchi Salan for dinner/lunch or party.