Ingredients:
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 1 cup yogurt
- 1 large onion, thinly sliced
- 2-3 green chilies, slit lengthwise
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tbsp ghee
- 2 tbsp oil
- 1 cup water
- 1/4 cup chopped fresh coriander leaves
- 1/4 cup chopped fresh mint leaves
- 1 tsp saffron strands, soaked in 1/4 cup warm milk
- Fried onions for garnish
Instructions:
Wash the rice in several changes of water until the water runs clear. Soak the rice in enough water for 30 minutes.
In a large bowl, mix together yogurt, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, turmeric powder, and salt. Add chicken pieces to the marinade and mix well. Keep it aside for 30 minutes.
In a large pot, bring water to a boil. Add salt and soaked rice. Cook the rice until it is 70-80% done. Drain the rice and set it aside.
Heat ghee and oil in a large heavy-bottomed pan. Add sliced onions and fry until they are golden brown. Remove half of the onions and keep them aside for garnishing.
Add marinated chicken to the remaining onions in the pan and cook until the chicken is no longer pink. Add chopped coriander leaves and mint leaves and mix well.
Layer half of the cooked rice over the chicken mixture. Sprinkle saffron milk and some fried onions on top of the rice.
Layer the remaining rice on top of the fried onions. Sprinkle saffron milk and the remaining fried onions on top of the rice.
Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes until the chicken is cooked through and the rice is fully cooked.
Garnish with more fried onions and chopped coriander leaves. Serve hot with raita and salan.
Enjoy your delicious Hyderabadi Biryani!
Pro Tips:
Use good quality ingredients
For the best results, use high-quality, long-grain basmati rice and fresh spices.
Marinate the chicken
Marinating the chicken in yogurt and spices helps to infuse the flavors into the meat and keeps it moist during cooking.
Soak the rice
Soaking the rice before cooking helps to remove excess starch and results in fluffy, separate grains of rice.
Layer the ingredients
Layering the rice and chicken mixture is key to getting the right balance of flavors throughout the dish.
Use saffron strands
Soaking saffron strands in warm milk and using the mixture to flavor the rice adds a beautiful aroma and color to the dish.
Cook on low heat
Cooking the biryani on low heat helps to ensure that the rice and chicken are cooked through and remain tender.
Garnish with fried onions and fresh herbs
Adding fried onions and fresh herbs, such as coriander and mint, at the end of cooking adds a nice crunch and fresh flavor to the dish.
Serve with raita and salan
Serving the biryani with a side of raita (yogurt-based condiment) and salan (spicy curry) helps to balance the flavors and adds to the overall experience.