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🍗 Hyderabadi Chicken Biryani

🧂 Ingredients:

For marination:

Chicken – 500 g (medium pieces)

Curd (yogurt) – 1 cup

Ginger garlic paste – 2 tbsp

Red chili powder – 1 tsp

Turmeric – ½ tsp

Garam masala – 1 tsp

Salt – as per taste

Lemon juice – 1 tbsp

Mint leaves – ¼ cup (chopped)

Coriander leaves – ¼ cup (chopped)

Fried onions – ½ cup

Oil – 2 tbsp

(Marinate for at least 1 hour, or overnight for best results.)

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For rice:

Basmati rice – 2 cups (soaked 30 minutes)

Whole spices – 1 bay leaf, 4 cloves, 2 cardamoms, 1 cinnamon stick

Salt – 1 tbsp

Water – as needed

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For layering:

Fried onions – ½ cup

Mint leaves & coriander leaves – handful each

Saffron – a few strands soaked in 2 tbsp warm milk (or use a pinch of yellow food color)

2 tbsp ghee

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👨‍🍳 Method:

1. Parboil the rice:

Boil water with salt and whole spices.

Add soaked rice and cook until 70% done.

Drain the water completely and set aside.

2. Cook the chicken:

Heat a heavy-bottomed pan (or handi).

Add the marinated chicken and spread evenly.

Cook for 5–7 minutes on medium flame (no need to add water; chicken will release moisture).

3. Layering:

Once the chicken is half cooked, spread half the rice over it.

Add fried onions, mint, coriander, saffron milk, and a spoon of ghee.

Add the remaining rice and repeat the toppings.

4. Dum cooking (steam cooking):

Seal the lid with dough (optional) or cover tightly.

Cook on high flame for 5 minutes, then low flame for 20 minutes.

Switch off the gas and rest for 10 minutes before opening.

5. Mix & Serve:

Gently mix the layers with a flat spoon.

Serve hot with raita and salad.

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🍽️ Tips for perfect biryani:

Always use aged basmati rice.

Marinate chicken longer for deeper flavor.

Do not overcook rice before layering.

Use ghee + fried onions for authentic aroma.

08/10/2025