Spicy Hyderabadi Chicken Biryani
Spicy Hyderabadi Chicken Biryani
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 cup plain yogurt, full-fat
- 2 tablespoons ginger-garlic paste
- 3 green chilies, finely chopped
- 1 1/2 teaspoons red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 1/2 teaspoons salt
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 cup fried onions, crushed, reserving some for garnish
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
For the Rice
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 6 cups water
- 2 teaspoons salt
- 2 bay leaves
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods
- 4 cloves
- 1 tablespoon vegetable oil
For Layering and Garnishing
- 1/4 teaspoon saffron strands
- 1/4 cup warm milk
- 2 tablespoons ghee or melted butter
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fried onions, for garnish
- 1/2 cup whole wheat flour, for sealing, as needed
- 2 tablespoons water, for sealing, as needed
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, ginger-garlic paste, chopped green chilies, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, salt, and lemon juice. Add 1/2 cup of crushed fried onions, chopped mint leaves, and chopped cilantro. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours for best flavor.
⏱️ 10 min
- 2
While the chicken marinates, soak the basmati rice in water for 30 minutes. Drain thoroughly before cooking.
⏱️ 5 min
- 3
In a large pot, bring 6 cups of water to a rolling boil. Add 2 teaspoons of salt, bay leaves, cinnamon stick, green cardamom pods, cloves, and 1 tablespoon of vegetable oil. Add the drained basmati rice and cook for 5-7 minutes, until the rice is about 70% cooked (it should still have a slight bite). Drain the rice immediately in a colander, discarding the whole spices.
⏱️ 15 min
- 4
In a small bowl, combine the saffron strands with warm milk and let it steep for at least 10 minutes to release its color and aroma.
⏱️ 2 min
- 5
In a heavy-bottomed pot or Dutch oven (preferably non-stick), spread the marinated chicken mixture evenly at the bottom. This forms the first layer.
⏱️ 3 min
- 6
Carefully layer the partially cooked rice over the chicken mixture. Drizzle the saffron milk and melted ghee or butter over the rice. Sprinkle the remaining chopped mint leaves, cilantro, and reserved fried onions over the rice layer.
⏱️ 5 min
- 7
To seal the pot for 'dum' cooking, mix the whole wheat flour with 2 tablespoons of water to form a stiff dough. Roll the dough into a long rope and press it around the rim of the pot. Place the lid firmly on top, pressing it into the dough to create an airtight seal. Alternatively, you can use aluminum foil to seal the pot tightly before placing the lid.
⏱️ 5 min
- 8
Place the sealed pot on high heat for 5 minutes, then reduce the heat to low and cook for 35-40 minutes. The high heat initially helps to build steam, and the low heat allows the biryani to cook gently and absorb flavors.
⏱️ 45 min
- 9
Once cooked, turn off the heat and let the biryani rest, undisturbed, for 10-15 minutes. This allows the flavors to meld and the rice grains to firm up.
⏱️ 15 min
- 10
Carefully remove the seal. Gently fluff the biryani with a fork, mixing the chicken and rice layers. Serve hot, garnished with extra fried onions, fresh mint, and cilantro.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Hyderabadi Chicken Biryani
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 cup plain yogurt, full-fat
- 2 tablespoons ginger-garlic paste
- 3 green chilies, finely chopped
- 1 1/2 teaspoons red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 1/2 teaspoons salt
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 cup fried onions, crushed, reserving some for garnish
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
For the Rice
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 6 cups water
- 2 teaspoons salt
- 2 bay leaves
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods
- 4 cloves
- 1 tablespoon vegetable oil
For Layering and Garnishing
- 1/4 teaspoon saffron strands
- 1/4 cup warm milk
- 2 tablespoons ghee or melted butter
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fried onions, for garnish
- 1/2 cup whole wheat flour, for sealing, as needed
- 2 tablespoons water, for sealing, as needed
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, ginger-garlic paste, chopped green chilies, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, salt, and lemon juice. Add 1/2 cup of crushed fried onions, chopped mint leaves, and chopped cilantro. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours for best flavor.
⏱️ 10 min - 2
While the chicken marinates, soak the basmati rice in water for 30 minutes. Drain thoroughly before cooking.
⏱️ 5 min - 3
In a large pot, bring 6 cups of water to a rolling boil. Add 2 teaspoons of salt, bay leaves, cinnamon stick, green cardamom pods, cloves, and 1 tablespoon of vegetable oil. Add the drained basmati rice and cook for 5-7 minutes, until the rice is about 70% cooked (it should still have a slight bite). Drain the rice immediately in a colander, discarding the whole spices.
⏱️ 15 min - 4
In a small bowl, combine the saffron strands with warm milk and let it steep for at least 10 minutes to release its color and aroma.
⏱️ 2 min - 5
In a heavy-bottomed pot or Dutch oven (preferably non-stick), spread the marinated chicken mixture evenly at the bottom. This forms the first layer.
⏱️ 3 min - 6
Carefully layer the partially cooked rice over the chicken mixture. Drizzle the saffron milk and melted ghee or butter over the rice. Sprinkle the remaining chopped mint leaves, cilantro, and reserved fried onions over the rice layer.
⏱️ 5 min - 7
To seal the pot for 'dum' cooking, mix the whole wheat flour with 2 tablespoons of water to form a stiff dough. Roll the dough into a long rope and press it around the rim of the pot. Place the lid firmly on top, pressing it into the dough to create an airtight seal. Alternatively, you can use aluminum foil to seal the pot tightly before placing the lid.
⏱️ 5 min - 8
Place the sealed pot on high heat for 5 minutes, then reduce the heat to low and cook for 35-40 minutes. The high heat initially helps to build steam, and the low heat allows the biryani to cook gently and absorb flavors.
⏱️ 45 min - 9
Once cooked, turn off the heat and let the biryani rest, undisturbed, for 10-15 minutes. This allows the flavors to meld and the rice grains to firm up.
⏱️ 15 min - 10
Carefully remove the seal. Gently fluff the biryani with a fork, mixing the chicken and rice layers. Serve hot, garnished with extra fried onions, fresh mint, and cilantro.
⏱️ 5 min