Hyderabadi Chicken Biryani 🍗

Ingredients

• 20 kg Chicken (cut into medium pieces, washed with turmeric and vinegar)
• 18 kg Basmati Rice (soaked in water for at least 2 hours before cooking)
• 6 kg Chakka Yogurt (Thick Curd) (full‑fat, well‑drained)
• 700 g Ginger Garlic Paste (freshly ground preferred)
• 250 g Red Chili Powder (Kashmiri or regular hot chili powder)
• 10 g Turmeric Powder (for color and to reduce chicken odor)
• 200 g Coarse Salt (large grain, dissolves slowly during marination)
• 1000 g Green Chilies (dark, very spicy) (fried in oil then ground into a paste; adds heat without turning the biryani black)
• 6000 g Onion (thinly sliced and deep‑fried until golden brown (birista))
• 30 g Fresh Coriander Leaves (roughly chopped)
• 30 g Fresh Mint Leaves (roughly chopped)
• 5 g Kasuri Methi (Dried Fenugreek Leaves) (crushed before adding to the marination)
• 30 pieces Cloves (whole, broken before layering)
• 50 g Cinnamon Stick (broken) (broken into small pieces)
• 100 g Cardamom Powder (ground green cardamom)
• 8 g Saffron Threads (soaked in 200 ml warm milk)
• 200 ml Milk (for soaking saffron)
• 1500 g Ghee (pure clarified butter, added in layers)
• 1500 g Unsalted Butter (softened, added in layers for shine)
• 700 ml Oil (for frying onions) (neutral oil such as sunflower or canola)
• 5 g Dry Rose Petals (adds subtle floral aroma)
• 80 g Shahzadi (Star Anise) (also called Shahzara, gives characteristic biryani fragrance)
• 200 g Soybeans (roasted) (optional, used in some regional variations)
• 25 ml Lemon Juice (added at the end if yogurt is not sour enough)
• 200 g Khoya (Dried Milk Solids) (adds richness, optional)
• 200 ml Heavy Cream (adds silkiness, optional)

Instructions

1. Clean and Pre‑Wash Chicken

   Rinse the chicken pieces under running water. Toss with a pinch of turmeric and a splash of vinegar, then rinse again to remove any gamey smell.

   Time: PT15M

2. Prepare Marinade

   In a massive mixing bowl combine the cleaned chicken, 700 g ginger‑garlic paste, 6 kg thick yogurt, 250 g red chili powder, 10 g turmeric, 200 g coarse salt, 1 kg ground fried green chilies, 30 g chopped coriander, 30 g mint, 5 g crushed kasuri methi, 100 g cardamom powder, and the saffron‑milk mixture (8 g saffron soaked in 200 ml warm milk). Mix thoroughly until every piece is coated.

   Time: PT30M

3. Soak Basmati Rice

   Rinse the basmati rice in a fine mesh sieve until water runs clear. Soak the rice in plenty of water for at least 2 hours; drain before layering.

   Time: PT2H

4. Fry Onions (Birista)

   Slice 6 kg onions thinly. Heat 700 ml neutral oil in a deep frying pan over medium‑high heat. Fry the onions in batches until deep golden brown and crisp. Remove with a slotted spoon and set aside on paper towels.

   Time: PT30M

   Temperature: Medium‑High

5. Prepare Whole Spice Mix

   Break 50 g cinnamon sticks into small pieces, count 30 whole cloves, and keep 80 g star anise (shahzadi) ready. Set aside for layering.

   Time: PT10M

6. Layer the Biryani

   In the large handi, spread a thin layer of the marinated chicken at the bottom. Add a layer of soaked rice (about one‑third of the total). Sprinkle half of the fried onions, a handful of whole spices, 5 g dry rose petals, and drizzle 300 g melted ghee plus 300 g melted butter. Repeat the layers two more times, ending with a rice layer, the remaining fried onions, the rest of the whole spices, rose petals, ghee, butter, and finally drizzle the reserved onion‑frying oil over the top.

   Time: PT20M

7. Seal and Dum Cook

   Cover the handi tightly with a dough seal or aluminum foil, then place the lid. Place a heavy weight (e.g., a clean stone or a heavy pan) on top. Cook on the lowest flame for 1 hour, allowing the steam to gently cook the rice and infuse the meat with flavors.

   Time: PT1H

   Temperature: Low

8. Rest Before Opening

   Turn off the heat and let the biryani rest, still sealed, for 10 minutes. This allows the juices to settle.

   Time: PT10M

9. Serve

   Gently fluff the biryani with a wide‑toothed fork, mixing the layers just enough to distribute the aromatics. Serve hot with raita or salad.

   Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

2 g