Hyderabadi Chicken Biryani

Ingredients

• 1 kg Chicken Thighs (skinless, bone‑in for extra flavor)
• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 2 tablespoons Kashmiri Chili Powder (mild, gives bright red color)
• 1 teaspoon Turmeric Powder
• 2 teaspoons Garam Masala
• 1 tablespoon Ginger Paste
• 1 tablespoon Garlic Paste
• 1 tablespoon Lemon Juice (freshly squeezed)
• 3 Green Chilies (sliced, seeds left in for heat)
• 1 Cinnamon Stick
• 8 Green Cardamom Pods (lightly crushed)
• 1 teaspoon Cumin Seeds
• 4 Cloves
• 2 teaspoons Salt
• 1/4 cup Fresh Mint Leaves (roughly chopped)
• 1/4 cup Fresh Coriander Leaves (roughly chopped)
• 500 g Onions (thinly sliced; about 2 large onions)
• 500 ml Vegetable Oil (for shallow frying onions)
• 400 g Aged Basmati Rice (2 cups, long‑grain, golden brown)
• 0.1 g Saffron Threads (a pinch, steeped in warm milk)
• 2 tablespoons Milk (warm, for saffron infusion)
• 200 g All‑Purpose Flour (for sealing dough)
• 100 ml Water (for dough) (lukewarm)

Instructions

1. Slice Onions Thinly

   Using a mandolin or a very sharp knife, slice the onions as thin as possible, aiming for uniform rings.

   Time: PT10M

2. Fry Onions to Golden Brown

   Heat vegetable oil in a deep pan to medium‑low (about 150°C). Fry the sliced onions in 2‑3 batches, stirring constantly, until they turn golden‑brown but not dark. Drain on paper towels.

   Time: PT15M

   Temperature: 150°C

3. Set Aside Fried Onions

   Transfer the fried onions to a plate lined with paper towels. Let them cool; they will continue cooking slightly as they sit.

   Time: PT5M

4. Marinate the Chicken

   In the large mixing bowl combine the chicken thighs with yogurt, Kashmiri chili powder, turmeric, garam masala, ginger paste, garlic paste, lemon juice, sliced green chilies, cinnamon stick, crushed cardamom pods, cumin seeds, cloves, salt, half of the fried onions, chopped mint and coriander. Mix thoroughly until every piece is coated.

   Time: PT10M

5. Rinse and Soak Rice

   Place the basmati rice in a large bowl, rinse under cold running water 2‑3 times until the water runs clear. Drain and soak the rice in fresh water for 35‑40 minutes.

   Time: PT5M

6. Prepare Saffron Milk

   Warm 2 tablespoons of milk, add a pinch of saffron threads, and let steep for 5 minutes.

   Time: PT5M

7. Make the Dough Seal

   In a bowl combine the flour, a pinch of salt and lukewarm water. Knead into a sticky but workable dough, then let it rest for 10 minutes.

   Time: PT15M

8. Boil Aromatic Water for Rice

   Fill a large pot about half full with water, add a pinch of salt, 2‑3 green cardamom pods, 1 green chili, 1 cinnamon stick, 4 cloves and 1 teaspoon cumin seeds. Bring to a rolling boil.

   Time: PT10M

9. Par‑Cook the Rice

   Drain the soaked rice and add it to the boiling aromatic water. Cook for about 5 minutes, until the grains are 70 % done (still firm to the bite). Drain and set aside.

   Time: PT5M

   Temperature: high

10. Start Cooking the Chicken

    In the same pot (or a separate pan) heat the marinated chicken on high heat for 4‑5 minutes, stirring occasionally, just to begin the cooking process.

    Time: PT5M

    Temperature: high

11. Remove Half of the Chicken

    Scoop out roughly half of the chicken pieces and set aside in a separate bowl; keep the remaining half in the pot.

    Time: PT2M

12. Layer the Biryani

    In a clean, heavy‑bottom pot, spread a layer of the par‑cooked rice, sprinkle a cinnamon stick, add half of the chicken (with its sauce), then a handful of the remaining fried onions, chopped mint and coriander. Repeat with another layer of rice, the rest of the chicken, onions, herbs, and finally drizzle the saffron milk over the top.

    Time: PT5M

13. Seal the Pot

    Roll the rested dough into a long log and place it around the rim of the pot, pressing firmly to create a tight seal. Alternatively, cover the lid with a clean tea towel before placing the lid.

    Time: PT5M

14. Steam Cook the Biryani

    Place the sealed pot on high heat for 10 minutes, then reduce to the lowest setting and cook for an additional 30 minutes.

    Time: PT40M

    Temperature: high then low

15. Rest the Biryani

    Turn off the heat and let the pot sit, still sealed, for 20 minutes to allow the flavors to settle.

    Time: PT20M

16. Fluff and Plate

    Gently remove the dough seal, open the pot, fluff the rice with a fork, and transfer to a serving tray. Garnish with extra chopped coriander and mint.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g