Hyderabadi Chicken Biryani

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 500g chicken, cut into pieces 500g chicken, cut into pieces
• 1 cup plain yogurt 1 cup plain yogurt
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 4 green cardamom pods 4 green cardamom pods
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• A pinch of saffron strands A pinch of saffron strands
• 1/4 cup warm milk 1/4 cup warm milk
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large bowl, combine the chicken pieces, yogurt, ginger, garlic, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 1 hour.
3. 3.
   Heat oil in a large, deep pan over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnishing.
4. 4.
   In the same pan, add the cumin seeds, green cardamom pods, cinnamon sticks, and cloves. Sauté for a minute until fragrant.
5. 5.
   Add the marinated chicken to the pan and cook until it is browned on all sides.
6. 6.
   In a separate pot, bring water to a boil and add the soaked and drained rice. Cook the rice until it is 70% cooked. Drain the rice and set aside.
7. 7.
   Dissolve the saffron strands in warm milk and set aside.
8. 8.
   In the pan with the chicken, layer half of the partially cooked rice over the chicken. Sprinkle half of the saffron milk and caramelized onions on top.
9. 9.
   Layer the remaining rice over the first layer and top it with the remaining saffron milk and caramelized onions.
10. 10.
    Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the flavors have melded together.
11. 11.
    Once cooked, gently fluff the rice with a fork, mixing the layers.
12. 12.
    Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy and separate grains.
• Saffron strands — To enhance the flavor and color, soak the saffron strands in warm milk for at least 15 minutes before using.

Tips & Tricks

• For a more intense flavor, marinate the chicken overnight in the refrigerator.
• Use good quality saffron for a vibrant color and rich aroma.
• To make the biryani more fragrant, add a few drops of rose water while layering the rice.
• Serve the biryani with raita (yogurt sauce) and a side of pickle for a complete meal.
• Leftover biryani can be refrigerated and reheated the next day, and the flavors will further develop.

Serving advice

Serve the Hyderabadi Chicken Biryani hot, garnished with fresh cilantro leaves. Accompany it with raita (yogurt sauce) and a side of pickle for a delightful meal.

Presentation advice

To present the Hyderabadi Chicken Biryani, gently fluff the rice with a fork, ensuring the layers are visible. Garnish with fresh cilantro leaves and the reserved caramelized onions for an appealing visual appeal.