Hyderabadi Biryani Recipe at Home

 

Chicken Biryani, a world-famous Indian delicacy, requires time and experience to prepare but is well worth the effort. Long-grained rice seasoned with aromatic spices like saffron and stacked with tender and juicy chicken in a rich sauce. The dish is then covered, and the lid is fastened with dough before the biryani is cooked over low heat. This is unquestionably a special occasion meal.

Some of the different types of Biryanis served in different places in India are –

• Hyderabadi biryani: This is one of the most popular forms of biryani in India. The chicken pieces are marinated and cooked alongside the rice, and it is seasoned with coconut and saffron.

• Malabar Biriyani: This is the only type of biryani available in Kerala, India. It is a favourite meal among the Malabar Muslim population and is made using Khyma, ghee and rice.

• Calcutta/Kolkata biryani: This biryani consists of potatoes and eggs, with some meat thrown in for good measure. The marinade contains cardamom, cinnamon, cloves, nutmeg, and other spices, and the rice is flavored with ketaki or rose water and is golden in color.

• Lucknowi biryani: Based on a Persian culinary tradition, this mildly spiced biryani employs the dum pukht method, in which the meat and sauce are only half-cooked before being piled into, cooked and served in a covered handi. 

• Mughlai biryani: This richly flavored biryani is made with curd, almond paste, chicken, ghee, green chilies and dried fruits.

Here's a recipe for Hyderabadi Chicken Biryani:

Ingredients:

- 1 kg chicken, cut into pieces

- 2 cups basmati rice, soaked for 30 minutes

- 4 cups water

- 1 cup yogurt

- 2 large onions, sliced

- 2 tomatoes, chopped

- 2 tbsp ginger-garlic paste

- 1 tsp red chili powder

- 1 tsp turmeric powder

- 1 tsp garam masala powder

- 1 tsp biryani masala powder

- 4-5 green cardamom pods

- 4-5 cloves

- 2-3 bay leaves

- 1 cinnamon stick

- Salt, to taste

- Oil or ghee, for cooking

- Fresh coriander leaves, for garnishing

- Fried onions, for garnishing

- Saffron strands, soaked in 2 tbsp of warm milk

- Lemon wedges, for serving

Instructions:

1. In a large pot, heat 2-3 tbsp of oil or ghee over medium heat. Add the whole spices (cardamom, cloves, bay leaves, cinnamon) and sauté for a few seconds until fragrant.

2. Add the sliced onions and sauté until they turn golden brown.

3. Add the ginger-garlic paste and sauté for a minute or until the raw smell goes away.

4. Add the chopped tomatoes and cook until they become soft and mushy.

5. Add the chicken pieces, red chili powder, turmeric powder, and salt to taste. Mix well and cook for 5-7 minutes or until the chicken is no longer pink.

6. Add the yogurt, garam masala powder, and biryani masala powder. Mix well and cook for another 5-7 minutes until the chicken is cooked through and the gravy thickens.

7. In a separate pot, bring 4 cups of water to a boil. Add the soaked rice and cook until it is almost done. Drain the water and keep the rice aside.

8. Take a large pot or a deep baking dish. Layer half of the cooked rice at the bottom of the pot.

9. Add the chicken curry on top of the rice and spread it evenly.

10. Layer the remaining rice on top of the chicken curry.

11. Drizzle the saffron milk on top of the rice.

12. Cover the pot tightly with a lid and cook over low heat for 20-25 minutes or until the rice is fully cooked and fluffy.

13. Once done, garnish with fried onions and fresh coriander leaves.

14. Serve hot with lemon wedges.

Enjoy your delicious Hyderabadi Chicken Biryani!