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Hyderabad Chicken Biryani

Name: Hyderabad Chicken Biryani
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: 1 Kg Chicken, medium pieces, cleaned thoroughly and pat dry; 4 cups Basmati Rice; (5 cloves, 3 green cardamom pods, 2 stick of cinnamon ) For boiling the rice; 3/4 cup Peanut oil or rice bran oil; 5 Red onions, extremely finely sliced; 2 Tbsp Coriander powder; 1/2 cup Fresh, chopped coriander/ cilantro - loosely packed; 1/4 cup Fresh, chopped mint; 3 large Tomatoes, chopped (Optional:Tomatoes are not used in the masala for Hyderabadi Chicken Biryani. But i like to use them only in the layering process); 5-10 Small hot green chillies - slit through the middle if you want a spicier Biryani; 4 Tbsp Ghee/ clarified butter; 2 tsp Saffron (soaked in 2 Tbsp hot milk); 1 cup Hung yoghurt ( or thick and sour yoghurt ); 2 Tbsp Garlic, crushed; 2 Tbsp Ginger, crushed; 2 Tbsp coriander powder; 2 tsp hot chilli powder; 1 3/4 tsp Turmeric powder; 2 tsp Lime / lemon juice; 2 Tbsp Raw papaya, minced to a paste ( OR use raw papaya powder or meat tenderizer); A Large handful Fresh mint; A small handful Fresh coriander/ cilantro; 1 tsp Salt (to taste); 1 Dried rose; 10 Cloves; 3 Green cardamom pods; 1/2 tsp Cinnamon ( a small stick); 1/2 tsp Black peppercorns; 1/2 tsp Cumin seeds; 1/4 tsp Shahi jeera (caraway seeds)

Hyderabad Chicken Biryani

The Queen of the Biryanis. Rightly so. A failproof recipe to get delicious results at home! The rice is perfectly cooked and the masala penetrates the dish superbly.

Total time is not inclusive of Marination.

The Recipe Intro contains more info on Hyderabad Chicken Biryani and has pictures of ingredients used in the Biryani Masala. It also has the VIDEO FOR THE RECIPE. Check it out.

Hyderabad Chicken Dum Biryani

Ingredients:

Chicken, medium pieces, cleaned thoroughly and pat dry		1 Kg
Basmati Rice		4 cups
For boiling the rice		(5 cloves, 3 green cardamom pods, 2 stick of cinnamon )
Peanut oil or rice bran oil		3/4 cup
Red onions, extremely finely sliced		5
Coriander powder		2 Tbsp
Fresh, chopped coriander/ cilantro - loosely packed		1/2 cup
Fresh, chopped mint		1/4 cup
Tomatoes, chopped (Optional:Tomatoes are not used in the masala for Hyderabadi Chicken Biryani. But i like to use them only in the layering process)		3 large
Small hot green chillies - slit through the middle if you want a spicier Biryani		5-10
Ghee/ clarified butter		4 Tbsp
Saffron (soaked in 2 Tbsp hot milk)		2 tsp

For Marinating the Chicken:

Hung yoghurt ( or thick and sour yoghurt )		1 cup
Garlic, crushed		2 Tbsp
Ginger, crushed		2 Tbsp
coriander powder		2 Tbsp
hot chilli powder		2 tsp
Turmeric powder		1 3/4 tsp
Lime / lemon juice		2 tsp
Raw papaya, minced to a paste ( OR use raw papaya powder or meat tenderizer)		2 Tbsp
Fresh mint		A Large handful
Fresh coriander/ cilantro		A small handful
Salt (to taste)		1 tsp

Hyderabadi Biryani Masala Powder (Spice Mix)

Dried rose		1
Cloves		10
Green cardamom pods		3
Cinnamon ( a small stick)		1/2 tsp
Black peppercorns		1/2 tsp
Cumin seeds		1/2 tsp
Shahi jeera (caraway seeds)		1/4 tsp
Fennel seeds		1/2 tsp
Star anise		2 segments
Nutmeg		1/4 tsp
Mace		1
Coriander powder		1/2 tsp
Hot chilli powder		1/2 tsp
Turmeric powder		1/4 tsp

hyderabad chicken biryani recipe

Method:

Heat the whole spices ( for the Biryani Masala) and cashew nuts in a pan for two minutes, stirring continuously. Add dried rose, just before you take the pan off the heat.
Add this to a small spice grinder, along with the powdered spices (coriander, chilli, turmeric). Grind into a fine spice powder and set aside.
Next, grind together all the ingredients, for marinating the chicken, as well as 2 tsp of the prepared spice mix Also, add salt( 1 tsp).
Marinate the chicken with this mixture for 30 minutes.
Soak the Basmati Rice in freshwater, after rinsing for 20 -30 minutes. Drain well ( Keep in a colander till ready to cook).
To a heavy-based pot ( copper pots are best), add the peanut oil and heat. (The pot should be large enough to contain the cooked chicken masala as well as the rice.. and also have plenty of space for steam to develop above).
Add the finely sliced red onion and fry till they turn golden brown and crisp. Remove just less than half the fried onions, with a slotted strainer handset aside on greaseproof paper ( spread them out).
To the remaining golden onions in the pot, add the marinated chicken. Fry the chicken pieces, until they are no longer pink and develop a brown color from the fried onions (About 2 minutes).
Add the coriander powder( 2 Tbsp ) and the remaining prepared spice mix (about 2 Tbsp).
Now add 2 cups of water and bring to a boil. Lower heat and cook covered for 10 minutes.
At this stage start to boil the water for the rice – on a separate burner: Boil 3-litre water and 3 Tbsp salt in a large pot. Add the whole spices ( cloves, cardamom, and cinnamon – for the rice). Bring to a rolling boil and add the drained rice.
Cover and cook on high till the water bubbles up to the lid, this should happen in 1 minute.
Remove the lid, lower heat and simmer for exactly 5 minutes. Drain quickly. (Reserve 1/4 cup of the cooking liquid). The rice should be only 3/4th cooked at this stage.
Continuing with the masala : (After 10 minutes of cooking, as in step #10). Open and cook until there’s only 2 cups of gravy/liquid in the chicken. I just ‘eyeball’ this.
Now stir the masala well, making sure none is stuck to the bottom of the pot.
Scatter the fresh, chopped mint and coriander as well as tomato (optional) and green chillies over this masala. Do not stir. Add the drained rice over the masala. Spread it evenly and just pat lightly.
Mix the ghee in the reserved liquid from boiling the rice. Sprinkle this all over the top of the rice.
Also, sprinkle the saffron and milk mixture all over.
Place the lid on top with either of these methods, to prevent steam from escaping. (1. Use a soft, pliable dough made with flour, water and a tiny bit of ghee to make a thick rope all around the lid. Press to seal the lid to the mouth of the pot. 2 Use a double sheet of aluminum foil to cover the pot and then cover tightly with the lid. 3 Use a thick, damp cloth just a little larger than the mouth of the pot to cover, before shutting with the lid.)
Once sealed, cook on low heat for 15 minutes. Allow to cool down for 10 minutes, then pry open the sealed lid to be mesmerized by the sheer fragrance. Toss lightly to mix. It will look a little moist, to begin with, this moisture will be absorbed/ aired out quickly.
Serve with a cool Raita or hot Mirchi ka Salan. (Yoghurt Salad or Green Chilli Curry Sauce).