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Hyderabadi Chicken Biryani

curryguru.nl
Hyderabadi Biryani, a celebrated dish from Hyderabad, India, is renowned for its rich flavors, combining marinated chicken or mutton with aromatic basmati rice, herbs, and spices. It's cooked slowly to allow the fusion of these robust flavors, resulting in a luxurious and fragrant dish that's a staple in Indian cuisine and beloved worldwide.
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Prep Time 1 hour
Cook Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4

Equipment

Ingredients
  

Biryani Masala

  • 1 pcs bay leaf
  • 3 inch cinnamon stick
  • 4 pcs green cardamon
  • 6 pcs cloves
  • 1 pcs star anise
  • 1 pcs black cardamon
  • 4 pcs stone flower / kalpasi
  • 1 pcs mace
  • ½ tsp caraway seeds Shahi Jeera
  • 10 pcs black peppercorns

Marination

  • 500 gr chicken (thighs)
  • ⅔ cup yogurt
  • 1½ tbsp ginger garlic paste
  • ½ tsp turmeric powder
  • 1½ tsp red chili powder
  • 1½ tsp garam masala powder
  • 1 tbsp lemon Juice
  • 1 tsp salt: to taste
  • 1 tbsp mint leaves chopped
  • 1 tbsp coriander leaves
  • 1 pcs onion fried
  • 2 tbps Oil

Rice

  • 500 gr basmati rice
  • water: enough for boiling
  • 1 pcs bay leaf
  • 1 pcs cinnamon stick
  • ½ tsp caraway seeds Shahi Jeera
  • 4 pcs cardamon seeds
  • 4 pcs black cardamon
  • 1 tbsp salt To make salted water

Layering

  • 2 pcs onion fried
  • A pinch of Saffron Strands soaked in 3 tablespoons of Warm Milk
  • 1 tbsp mint leaves chopped
  • 1 tbsp coriander leaves chopped
  • 2 tsp kewra water
  • 2 tablespoons Ghee

Instructions
 

Preparation

  • Heat a pan on medium heat and add all the spices. Dry roast them for a few minutes until they become aromatic. Be careful not to burn them, as this will give a bitter taste to your masala.
  • Place the cooled spices into a spice grinder or a blender. Grind them to a fine powder. This might take a minute or two depending on the potency of your grinder.
  • Marinate the Meat: Combine all the marinade ingredients with the meat and refrigerate for at least 2 hours, preferably overnight.
  • Soak the basmati rice for 30 minutes.

Cooking the meat

  • In a large pot, add ghee. Layer the marinated meat. Add half a cup of water.
  • Cook covered on low heat for about 45 minutes, checking occasionally to ensure it doesn't burn or stick.
  • After cooking the chicken mixture for about 45 minutes, the water will almost evaporate, and the oil separates from the sauce. At this stage, turn off the stove and set the chicken aside.

Cooking the rice

  • Boil water with whole spices and salt mentioned in the Rice step. Add the soaked rice and cook until it's 75% done.
  • Drain and remove the whole spices. Set aside.

Layering

  • Pre-heat the oven 180 degrees C.
  • In a large oven-safe casserole dish, begin by layering the bottom with your pre-cooked chicken.
  • Then, evenly spread the rice over the chicken. Top this layer with a generous scattering of fried onions, and sprinkle chopped mint and coriander leaves over it for a burst of freshness.
  • Drizzle ghee over the layers, then pour the saffron milk that has been soaked and add a splash of Kewra water for aroma.
  • Seal the casserole with aluminum foil and bake in the oven for 15 minutes, allowing the flavors to meld together.
  • Carefully remove the casserole from the oven and lift off the foil. Stir the biryani gently, combining the chicken and sauce from the bottom with the top layer of rice to ensure even distribution of flavors throughout the dish.
  • Serving: Allow the biryani to rest for 10 minutes before serving. Serve hot with raita or salan.
Keyword authentic, biryani, chicken, spices
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