Indulge in the delightful flavors of Hyderabadi Biryani with this easy-to-follow recipe. This aromatic dish combines tender marinated chicken, fragrant basmati rice, and a blend of spices to create a biryani that’s truly flavorful and delicious. Whether you’re a biryani aficionado or trying it for the first time, this recipe will guide you through each step with detailed instructions and helpful tips.

Preparation Time: 30 minutes

Cooking Time: 1 hour

Marination: 2 hours

Total Time: 3 hours

Servings: 4 people

Author : Chef Nawab Khan

Ingredients (1 Cup = 240ml)

Marinade

1 ½ cups aged basmati rice

½ kg chicken (preferably thighs & drumsticks)

¼ to ½ teaspoon biryani masala (for layering)

1 large onion or ⅓ cup store-bought fried onions

4 tablespoons finely chopped coriander leaves (divided into 2 tablespoons + 1 tablespoons + 1 tablespoon)

4 tablespoons finely chopped mint leaves (divided into 2 tablespoons + 1 tablespoons + 1 tablespoon)

4 tablespoons oil (or ghee)

2 tablespoons ghee (clarified butter)

¼ teaspoon saffron strands (soaked in 3 tablespoons hot milk)

1 ¼ tablespoons ginger garlic paste

¼ teaspoon turmeric

1 to 2 green chilies, slit

⅔ cup fresh yogurt (or 165 ml or ½ cup + 3 tbsp)

1 tablespoon lemon juice

1 to 1 ½ teaspoon red chili powder (adjust to taste)

1 to 1 ½ teaspoon biryani masala powder (or garam masala)

¼ to ½ teaspoon green cardamom powder (or elaichi powder)

¾ teaspoon salt (or 1 ¼ tsp pink salt)

Whole Spices for Rice

7 cups of water

1 to 1 ¼ teaspoons of salt

1 teaspoon of oil

1 bay leaf (tej patta)

3-inch piece of cinnamon (dalchini)

6 cloves (laung)

4 green cardamom (elaichi)

1 star anise (biryani flower)

1 black cardamom (optional)

2 strands of mace (javitri) (optional)

½ teaspoon of caraway seeds (shahi jeera) (optional)

Instructions

Make Fried Onions

Slice the onion thinly, separate the layers, and set them aside.

Heat 4 tablespoons of oil or ghee in a deep pan.

Fry the onions, stirring often, until they turn deep golden to brown. Be careful not to burn them, as this can make them bitter. Remove the fried onions from the oil and set them aside. Allow them to cool, and later, you can pour this oil into the marinade

Marination

In a mixing bowl, add yogurt, salt, turmeric, red chili powder, biryani or garam masala powder, cardamom powder, green chili, ginger-garlic paste, and lemon juice. Mix well and adjust salt and spice according to your taste.

Add the chicken to the marinade and mix thoroughly. Marinate the chicken for at least 2 hours, or for the best results, marinate overnight in the refrigerator. This yields soft and succulent chicken.

Cooking Rice

Wash the Basmati rice until the water runs clear. Soak it for 30 minutes and then drain and set it aside.

In a pot, heat 6 to 7 cups of water. Add 1 teaspoon of oil, the whole spices, and salt. Taste the water; it should be slightly salty.

Boil the water rapidly for 5 minutes to release the aroma of the spices.

Add the soaked rice and cook until it is ¾ or 75% done. The center of the rice should still be slightly uncooked, so avoid making the rice mushy. Drain the rice in a colander.

Assembling and Cooking the Biryani

While the rice is cooking, transfer the marinated chicken to a heavy-bottomed casserole or nonstick pan.

Add oil, half of the fried onions, mint leaves, and coriander leaves to the chicken. Mix well and spread the chicken in a single even layer.

Layer the cooked rice evenly over the chicken, and then sprinkle the remaining fried onions, mint leaves, and coriander leaves on top.

Sprinkle ¼ teaspoon of masala powder, pour the saffron milk all over, and add ghee.

Cover the pot with a foil to trap the steam (or “dum”). Then cover it with a tight and heavy lid

Cooking Options

Oven Method

Preheat your oven to 390°F (200°C).

Place the covered pot in the preheated oven and bake for 30 to 40 minutes. The exact timing may vary depending on the depth of the casserole or pot. If the chicken is too moist, you can bake it for an additional 10 minutes

Stovetop (Dum Cooking) Method

Place the covered pot on a thick, hot griddle or tawa.

Set the flame to medium-high so that the heat reaches all over the diameter of the casserole.

Cook this way for exactly 20 minutes.

Reduce the flame to the lowest setting and cook for another 15 minutes.

Turn off the flame and let the biryani rest for 20 to 30 minutes

Garnish and Serve

Garnish the Hyderabadi Biryani with freshly chopped coriander leaves.

Serve it hot with raita or a side salad for a complete and delicious meal. Enjoy your homemade Hyderabadi Biryani!

Nutrition (Estimation per serving):

Calories: 809kcal

Carbohydrates: 69g

Protein: 31g

Fat: 44g

Saturated Fat: 12g

Cholesterol: 118mg

Sodium: 969mg

Potassium: 616mg

Fiber: 4g

Sugar: 5g

Vitamin A: 745IU

Vitamin C: 24.2mg

Calcium: 162mg

Iron: 4.3mg

This Hyderabadi Biryani is not only a treat for your taste buds but also provides a hearty serving of protein and essential nutrients. So, roll up your sleeves and embark on a culinary journey to create this mouthwatering masterpiece

Here’s a brief history of Hyderabadi Biryani

Hyderabadi Biryani is a quintessential dish with a rich history deeply rooted in the royal kitchens of Hyderabad, India. Its origins can be traced back to the Nizams of Hyderabad, who were known for their lavish and extravagant lifestyles.

1. Historical Background: The history of Hyderabadi Biryani dates back to the 18th century when the Nizams ruled Hyderabad. This regal city was known for its opulent culinary traditions, blending influences from Mughlai, Persian, and local Telugu cuisines.

2. Culinary Innovation: The Nizams, particularly Nizam-ul-Mulk Asaf Jah I, played a significant role in the development of this unique biryani. It is believed that they employed skilled chefs who experimented with flavors and techniques to create the perfect biryani.

3. Distinct Varieties: Over time, two distinct varieties of Hyderabadi Biryani emerged: the Kacchi (raw) Biryani and the Pakki (cooked) Biryani.

Kacchi Biryani: In this style, raw marinated meat and partially cooked rice are layered together before being slow-cooked or “dum-cooked.” This method is considered more complex and requires precise timing.

Pakki Biryani: In contrast, the Pakki Biryani involves fully cooking the meat and rice separately before layering them and slow-cooking. This is a slightly simpler version and is commonly prepared in many households.

4. Regional Influence: Hyderabadi Biryani has also been influenced by the Deccan region’s culinary traditions. The use of fragrant spices, saffron, and yogurt is a testament to the local flavors that have been incorporated into the dish.

5. Symbol of Celebration: Historically, Hyderabadi Biryani was reserved for special occasions and royal banquets. It symbolized grandeur, hospitality, and the rich cultural heritage of Hyderabad.

6. Popularity: Today, Hyderabadi Biryani has transcended its royal origins and is celebrated worldwide. It has become a beloved dish for people of all backgrounds, enjoyed not only in India but also in many other countries.

Hyderabadi Biryani continues to be a dish that exemplifies the grandeur and diversity of Indian cuisine. Its history is a testament to the rich tapestry of culinary traditions that have evolved over centuries, making it a cherished part of India’s cultural heritage