Hyderabadi Chicken Biryani
Fragrant basmati rice layered with spiced chicken, caramelized onions, and saffron — slow-cooked in the traditional dum style. This showstopper Indian rice dish is perfect for special occasions.
Ingredients
- 2 cups basmati rice, soaked for 30 minutes
- 1.5 lbs bone-in chicken thighs, skin removed
- 1 cup plain yogurt
- 3 large onions, thinly sliced
- 4 tablespoons ghee or vegetable oil
- 1/4 cup warm milk mixed with a pinch of saffron threads
- 2 tablespoons biryani masala or garam masala
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 4 green cardamom pods
- 4 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves
- 2 tablespoons lemon juice
- Salt to taste
- Fried onions (birista) for garnish
Instructions
- 1
Marinate chicken with yogurt, biryani masala, ginger-garlic paste, turmeric, chili powder, lemon juice, and salt. Refrigerate for at least 30 minutes (or up to overnight).
- 2
Bring a large pot of salted water to a boil with cardamom, cloves, cinnamon, and bay leaves. Add soaked and drained rice. Cook until 70% done (rice should still have a bite), about 5 minutes. Drain and set aside.
- 3
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Fry sliced onions until deep golden brown and crispy, about 15 minutes. Remove half for garnish.
- 4
Spread the marinated chicken over the fried onions in the pot. Layer half the cilantro and mint on top.
- 5
Spread the partially cooked rice over the chicken layer. Drizzle saffron milk over the rice. Scatter remaining cilantro and mint on top.
- 6
Seal the pot tightly with aluminum foil, then place the lid on top. Cook on the lowest heat setting for 25–30 minutes (dum cooking). Do not open the lid during this time.
- 7
Remove from heat and let rest for 5 minutes. Gently fluff the biryani with a fork, mixing layers carefully. Serve with fried onion garnish, raita, and papadums.