Hyderabadi Chicken Biryani Variation
A flavorful and aromatic variation of the classic Hyderabadi Chicken Biryani. This dish combines succulent marinated chicken with fragrant basmati rice, infused with traditional spices and herbs, offering a rich and satisfying meal.
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Ingredients
- 2 cupsBasmati rice
washed and soaked for 30 minutes
- 1 kgChicken
cut into pieces
- 1 cupYogurt
- 3 mediumOnions
thinly sliced
- 2 mediumTomatoes
chopped
- 4 piecesGreen chilies
slit
- 2 tablespoonsGinger-garlic paste
- 1 cupMint leaves
fresh
- 1 cupCoriander leaves
fresh
- 2 tablespoonsLemon juice
- 1 teaspoonSaffron strands
soaked in 2 tablespoons warm milk
- 3 tablespoonsGhee
- 3 tablespoonsCooking oil
- 2 teaspoonsSalt
- 3 ½ cupsWater
- 1 tablespoonWhole spices
cinnamon stick, bay leaf, cloves, cardamom, star anise
Instructions
Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.
In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, chopped tomatoes, green chilies, mint leaves, coriander leaves, lemon juice, and salt. Mix well and marinate for at least 1 hour, preferably 2 hours in the refrigerator.
Heat oil in a heavy-bottomed pot over medium heat. Add whole spices (cinnamon stick, bay leaf, cloves, cardamom, star anise) and sauté for 2 minutes until fragrant.
Add thinly sliced onions and cook, stirring frequently, until golden brown and caramelized, about 15 minutes.
Add the marinated chicken mixture to the pot and cook on medium heat for 15-20 minutes until the chicken is tender and oil starts to separate.
Meanwhile, bring 3.5 cups of water to a boil in a large pot. Add salt and drained rice. Cook the rice until it is 70% cooked (grain still has a bite), about 6-7 minutes. Drain the rice and set aside.
Layer the partially cooked rice evenly over the chicken in the pot.
Drizzle the soaked saffron with milk and ghee evenly over the rice layer.
Cover the pot tightly with a lid or aluminum foil. Cook on low heat for 25-30 minutes to allow the flavors to meld and rice to fully cook (Dum cooking technique).
Turn off the heat and let the biryani rest for 10 minutes before gently fluffing up with a fork.
Serve hot with raita or salad.
