Hyderabadi chicken biryani, the best recipe for hyderabadi chicken biryani that;s authentic &n easy

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Hyderabadi chicken biryani recipe

Hyderabadi chicken biryani, the best authentic biryani better than any restaurant, cooked on dum with aromatic basmati rice, fragrant Indian spices, and saffron

iryani! BDoesn’t that word conjure feelings of joy and comfort? Who doesn’t love this pampered, fragrant, rice delicacy that reigns supreme as the world best one-pot meal?

authentic, best recipe for biryani recipe using dum method
Hyderabadi Chicken Biryani

For many of my dear readers, today’s post is a long-awaited one. The question I keep getting asked is “how do you make chicken biryani?\ Ever since I have been blogging, I have received many emails requesting for Hyderabadi chicken biryani recipe. At last I get to blog the recipe of the quintessential ‘home style’ Chicken Dum Biryani from the royal kitchen of the Nizams. A chicken dish that calls for an elaborate process and requires lots of TLC aka ‘tender loving care’ while preparing unlike the quick pressure cooker biryani. There are two versions, Kachha (raw) and Pakki (cooked) Biryani.

authentic best biryani recipe ever with basmati rice
Hyderabadi chicken biryani with chicken curry

Today’s recipe is basically a Hyderabadi kachha style of biryani where marinated raw chicken and partially cooked basmati rice are layered and cooked on dum, over low heat. Traditionally, biryani is slow cooked over firewood where each rice grain appears separate, non-greasy and is flavorful. And the chicken is super soft, moist and tender. You can achieve the same flavor while cooking over stove top too.

I prepared this biryani a couple of times. This is a no-fail recipe for Hyderabadi chicken biryani that’s perfect. Once the chicken biryani is cooked on dum, as you open the lid, the kitchen smells fragrant, rich with the reassuring aroma of pure ghee and saffron and the chicken cooked to melt in the mouth tenderness. Perfectly spiced biryani!

authentic, best biryani recipe you will ever make
authentic hyderabadi chicken biryani

The secret to making perfect Hyderabadi chicken biryani

What kind of rice is used to make biryani?
If you are preparing authentic Hyderabadi chicken biryani recipe, use only the best quality aged Basmati rice. I have used few brands like Kohinoor, Daawat and India Gate basmati rice. But the best biryani rice in terms of the long grain, aroma, and flavor would be India Gate. The aroma is simply out of the world and when cooked each grain is separate, and cooks beautifully.

How do you cook basmati rice?
For 1 kg basmati rice, use at least 6-7 liters of water. Add the spices and salt (as mentioned in the recipe) to the water and allow to sit for 20-30 mins. Drain the water from the rice into a larger vessel and bring it to a rolling boil. Add the basmati rice at this stage and cook on high flame for 6-7 mins. Reduce flame to low medium and cook for a few more mins. You have to check at regular intervals while the rice is cooking by pressing a rice grain between your thumb and index finger. It should be undercooked, just slightly soft on touch yet still grainy in texture. When it’s just half cooked, immediately drain the water. Do not allow the rice to cool completely. Start layering the rice at this stage or within 2-4 mins of straining it.

Where does the aroma of the biryani come from?
The aroma of chicken biryani comes from basmati rice, desi ghee fried onions, fresh mint leaves, and saffron infused milk. These go between each rice layer. Mint leaves lend a lovely aroma and flavor to the biryani but it has to be used in moderation. Do not skimp on it or go overboard with mint.

How to make soft and moist chicken in a biryani?
The key to a soft, moist chicken is the marinade and marination time. We do not want a stringy chicken. Salt, lemon juice, green chilies, ginger garlic paste and biryani masala are extremely important ingredients for the marinade, both in terms of flavor and texture of chicken. You have to marinate the chicken for at least 6 hours. It’s ideal to marinate for 12 hours (marinate overnight and refrigerate).

What is the ratio of rice to chicken while cooking biryani?
For 1 kg rice, you will need to use 1 kg chicken.

marinated-chickencooked-rice
Marinated Chicken ~ Partially cooked basmati rice

You have to keep a few other aspects in mind while making the chicken biryani. The chicken has to be marinated for at least 6 hrs and if running out of time then two hours will do. But the longer the better. I suggest you do not compromise in this aspect. Add sufficient salt to the marinated chicken. You should remember to add salt to the water while boiling for the basmati rice. (a very important crucial step that is overlooked many a time). It is also crucial that you use the right cooking vessel to prepare the biryani. Use a flat base, heavy-bottomed handi or vessel.

It is important to seal the vessel while the biryani is cooking on dum and not allow any steam to escape. You can make a dough with wheat flour/atta and water, roll out into an elongated shape similar to a rope. Run it along the edge of the vessel and the lid and pinch to seal. You should not follow any shortcut methods and all the ingredients listed below are a MUST. In other words, there are no substitutes for the mentioned ingredients. These are the aspects that need to be taken care of while making chicken biryani.

I must mention that chicken biryani is a lengthy process that needs some experience. But, you will surely master how to make perfect biryani after a couple of trials. Even though I make biryani very often, sometimes I falter. I either overcook the rice or over-fry the onions (in the images you will see that the fried onions are darker and not golden brown). It happens but there is always another day and another chance to try. Never give up. 🙂

the best biryani recipe that is authentic, easy and tasty
hyderabadi chicken dum biryani

This is my most favorite Hyderabadi chicken biryani recipe. Do give it a try and share your feedback in the comments. You can share pictures of the biryani too. I am on Instagram, Facebook, Twitter and Pinterest, so do share your feedback or ask your queries as well.

How to make chicken biryani that is authentic, easy and tasty

Hyderabadi chicken biryani recipe

  Prepare time:  Cook:  Serves: 10  Cuisine: hyderabadi biryani,chicken,hyderabadi-biiryani-recipe,All Recipes,Hyderabadi Recipes,Indian Chicken Recipes,Indian Non-Vegetarian Recipes,Indian Rice recipes
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 Ingredients

  •   1 kg chicken, washed and drained completely
  •   2 large onions, finely sliced
  •   3 tbsps chopped coriander leaves
  •   1/3 cup pudina leaves
  •   1/2 tsp saffron
  •   3 tbsp lukewarm milk
  •   salt to taste
  •   2 tbsps ghee + 4 tbsps oil
  •   For marination:
  •   3/4 cup sour thick curd/yogurt
  •   8 10 green chillis, make a small slit in them
  •   1 1/2 tbsps ginger garlic paste
  •   1 tbsp red chilli pwd (adjust)
  •   1/4 tsp turmeric pw
  •   3/4 tbsp coriander pwd
  •   1/2 cup chopped coriander leaves
  •   1/2 cup pudina leaves
  •   juice of 1 lemon
  •   1 3/4 tsp salt
  •   Biryani masala, make powder:
  •   8 cloves
  •   1" cinnamon stick
  •   4 elaichi/cardamom
  •   3/4 tsp shah jeera
  •   12 pepper corns
  •   Ingredients to cook rice::
  •   4 cups Basmati rice (1 kg)
  •   6 cloves
  •   3 cardamoms
  •   1" cinnamon stick
  •   3 bay leaves
  •   1 marathi mogga
  •   1 star anise
  •   10 mint leaves
  •   1 tbsp oil
  •   1 1/2 tbsps salt
  •   water as required

Method for making Hyderabadi chicken biryani recipe

  1. Heat 3 tbsp oil + 1 tbsp ghee in a vessel, Once hot, reduce flame and add the sliced onions and fry till they reach a nice golden brown color. Remove the fried onions with a slotted spoon immediately as they quickly turn a darker color. Set aside to cool.

  2. Marinate chicken with the ingredients called for 'marination' along with three fourth of the biryani masala powder and 3 tbsps of the fried onions. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on rest of the preparation.

  3. Add the saffron to the lukewarm milk and combine well. Keep aside.

  4. Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, cardamom, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate.

  5. Take a wide deep vessel to prepare the biryani. Add the leftover oil+ghee mixture (after frying the onions), add the marinated chicken and spread out over the vessel. Cook on high for 2 min. Add a tbsp of oil over the chicken pieces. Reduce flame.

  6. Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramelized onions and spread over the rice. Next, sprinkle half of the chopped coriander leaves, half of the mint leaves, and a large pinch of biryani masala. Pour 1 1/2 tbsps of saffron milk over the rice.

  7. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally, sprinkle the remaining chopped coriander leaves, mint leaves and a large pinch of biryani masala. Sprinkle the remaining saffron milk over the rice.

  8. Place lid and over the lid, place a heavyweight. Seal the edges with wheat dough. Cook on high flame for 2 mins.

  9. Remove the vessel from the stove and place an iron tawa. Increase the flame and allow the tawa to turn hot.

  10. Reduce to low flame and place the biryani vessel on the iron tawa and cook biryani for 20-25 mins. Turn off heat and do not remove lid for 10 mins.

  11. After 10 mins, remove the lid, mix gently and serve hot with raita and chicken curry.

Tips

  •   Ideally, if the chicken is marinated the earlier night and refrigerated, it would be best.
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