Easy Hyderabadi Chicken Biryani
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Easy Hyderabadi Chicken Biryani
Rated 5.0 stars by 1 users
Category
Indian
Servings
4
Prep Time
8 hours
Cook Time
1 hour 5 minutes
A truly ancient dish, biryani comes in many regional variations. This recipe is for the classic version developed in Hyderabad, exemplifying a union of existing Andhra cuisine and the new Mughai style brought to the region by the conquering Mughal Empire in the 17th century. According to local legend, the first new monarch (or nizam) of the new regime brought with him a chef who developed the very first Hyderabadi Biryani while on a hunting trip, but many attribute the origin of the dish to Arab traders bringing their pilaf to the region. Either way, biryani is a true stable of cuisine across the subcontinent, and this particular version best reflects what we have come to know as Hyderabadi Biryani!
True biryani is cooked dum style, meaning it is cooked in a clay pot over a flame, with the lid sealed shut with dough. Our biryani recipe simplifies the cooking technique while maintaining the flavor.
Ingredients
- 1 teaspoon Biryani Masala
- 2/3 cup yogurt
- 2 mild green chilis
- 1 pound chicken thighs (for a truly authentic biryani, substitute goat or mutton)
-
1 teaspoon Biryani Masala spice blend
- 1 teaspoon salt
- 1 whole onion
- 1/4 cup ghee + 2 tablespoons (substitute unsalted butter if not available)
- 1 cup premium quality basmati rice
- 1/2 cup milk
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
Marinade
Biryani
Directions
Prepare the marinade. Mix the yogurt, biryani masala, and chopped chilis in a bowl. Taste and add salt or additional spice mix to taste. Add the chicken pieces and coat with marinade. Cover and let marinate overnight.
Wash the rice at least twice, then soak for 30 minutes.
Meanwhile, prepare the onion. Slice onion thinly. Heat ghee in a heavy-bottomed pan, add onion and fry until crispy around the edges, stirring to brown the onions evenly. Set aside.
Boil a large pot of water with salt, additional biryani masala, and a splash of ghee. Drain the rice and then add to the boiling water and spice mix. Cook until the rice is almost cooked but still chewy. Drain in a colander and set aside - ensure that the rice is well drained.
Create the biryani: add the chicken and marinade to the pan where you fried the onions. Add half of the fried onions, half the chopped mint, and half the chopped cilantro (if using). Mix together and spread in an even layer on the bottom of the pan.
Layer half of the drained rice on top of the meat. Add another pinch of mint and cilantro, half of the remaining onions, and sprinkle about 1/2 a teaspoon of the biryani masala. Layer the rest of the rice, cilantro, mint, and onion. Pour milk over the top, then finally finish with 2 tablespoons of ghee.
Cover the pot tightly with aluminum foil, then cover with a lid. Cook on medium high for 20 minutes, then lower the heat for another 15 minutes. Let rest for an additional 20 minutes, then check - the biryani should be dry and fluffy. If it still seem wet, cover and cook for an additional 10 minutes.