5 from 2 votes
chicken biryani
HYDERABADI CHICKEN BIRYANI - A CLASSIC INDIAN RECIPE
Prep Time
2 hrs
Cook Time
1 hr
Total Time
3 hrs
 

Hyderabadi chicken biryani ( Chicken dum biryani) is a classic Indian chicken recipe. Chicken marinated with the spices, yogurt and cooked with white rice.

Course: non vegetarian
Cuisine: Indian
Servings: 8
Author: Antonet Roajer
Ingredients
  • 2 lb CHICKEN (with bones)
  • 0.50 cup YOGURT
  • 3 cup BASMATI RICE
  • 4 tbsp OIL
  • 1.50 tbsp GINGER GARLIC PASTE
  • 2 tbsp CORIANDER POWDER
  • 1 tsp CUMIN SEED
  • 1 tbsp GARAM MASALA
  • 1 tsp SALT TABLE
  • 0.50 tsp TURMERIC GROUND
  • 4 no GREEN CHILIES
  • 0.50 cup MINT LEAVES
  • 0.50 cup CILANTRO (CORIANDER)LEAVES RAW
  • 1 cup FRIED ONION
  • 1 tsp RED CHILI POWDER
  • 1 no CINNAMON
  • 2 no CLOVES
  • 2 no CARDAMOM
  • 1 tsp ROSE WATER
  • 1 tsp LEMON JUICE RAW
  • 1 tbsp GHEE
Instructions
  1. Cut the chicken into bigger pieces and marinate it with coriander powder, red chili powder, garam masala, turmeric powder, ginger garlic paste, yogurt, oil, mint leaves, green chilies, chopped coriander leaves, lemon juice, fried onions and cumin powder. Refrigerate it for at least 2 hours.

  2. Soak basmati rice in cold water for at least an hour. In the meantime, you can prepare fried onions if you do not have store bought one. Slice the onions thinly and sprinkle rice flour. Mix well and deep fry it in a hot oil until the color changes into golden brown.

  3. After a couple of hours pull out the chicken from refrigerator and arrange evenly on a wide pan. Avoid crowding the chicken too much, each and every piece must be touching the bottom of a pan.

  4. In a separate pan bring water to boil. When its start boiling add salt, cumin seeds, cinnamon stick, cloves, bay leaf and cardamom to the boiling water. Add a tsp of oil and mix well. Check for the salt at this time before adding rice. The water should not be too salty nor saltless, it should be in a correct taste. Add rice to the boiling water and mix well. Cook until the rice gets 75 % done.

  5. Drain the rice completely using a colander and lay it on the chicken evenly.

  6. Top the rice with kewra water, rose water, ghee, chopped coriander leaves and fried onions. Cover the pan with a tight lid and cook over high heat for five mins, medium heat for 15 minutes and low flame for 20 mins. Keep the biryani covered for at least 10 minutes after cooking and serve.