Hyderabadi Chicken Biryani Recipe – Chef’s Pencil

biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat, which is usually chicken, goat, lamb, prawns, or fish.

It sometimes includes eggs or vegetables, such as potatoes in certain regional varieties. It is one of the most popular and delicious Indian foods. Check out the recipe below!

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Chief’s Pencil Staff

Prep Time 30 mins

Cook Time 1 hr

Marinate Time 2 hours

Total Time 3 hours

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Kitchen indian

Ingredients

FRIED ONIONS:

  • ¾ lbs. finely sliced ​​yellow onion
  • cups peanut oil

MARINED CHICKEN:

  • lbs. chicken with bone cut and clean
  • cup plain yogurt
  • tbsp ginger garlic paste or grated ginger and garlic
  • 1 tsp Salt adjust per taste
  • 1 tsp chilli powder
  • ½ tsp ground turmeric
  • 1 jalapeño pepper serrano or cayenne adjust per taste

SPICES:

  • 1 cinnamon stick
  • 1 black cardamom
  • 5 green cardamom
  • 5 cloves
  • 1 Bay Leaves
  • 1 tsp Shah Jeera
  • ½ tsp ground black pepper

BIRYANI:

  • 2 cups long grain basmati rice
  • 1 tsp Salt adjust per taste
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • ¼ cup fresh cilantro chopped
  • 2 tbsp mint-fresh chopped
  • 1 tsp saffron ground and dissolved in 2 tablespoon hot water
  • 2 tbsp ghee optional

WHOLE SPICES FOR RICE:

  • 1 black cardamom
  • 3 green cardamom
  • 4 cloves
  • 2 Bay Leaves
  • 1/2 cinnamon stick

Instructions

Caramelized onions or Bristha:

  • Heat the oil in a heavy bottomed kadai or saucepan, on medium-high heat.

  • Heat the oil to300° F or a point where you can feel the heat on the inside of your palm whileholding it 3 inches above the surface of the oil.

  • Fry the onionsin batches, do not crowd the pan, ensuring each batch is crisp and light goldenbrown. Set aside on paper towel to absorb the extra oil.

  • Reserve the oil to marinate the chicken and add a bit while boiling the rice to impart that beautiful golden fried onion flavour.

How to Marinate the Chicken:

  • Combine the chicken with all the marinade ingredients and ⅓ of the fried onions along with a tablespoon of the oil in which the onions were fried.

  • TIP: Add yogurt, starting with ½ cup and increasing as needed to ¾ cup. The mixture should be thick and not runny.

  • Grind the biryani spices in a spice grinder to a coarse consistency.

  • Add to the chicken marinade and combine. Marinate for 1-2 hrs in a refrigerator.

How to Cook the Rice in a Rice Cooker:

  • Rinse the rice4 to 5 times in lots of water until the water runs clear and all the starch has washed away.

  • Soak ⅓ cup basmati rice in water. Save the rest.

  • Bring 2 ¼ cups of water to a rolling boil in a rice cooker.

  • Add ¾ tsp salt, 1 ½ tbsps olive oil, and the whole spices (see note).

  • Add the remaining 1 ⅔ cups basmati rice and stir.

  • Add ¾ tsp salt,1 ½ tbsps oil, and the whole spices .Add the remaining 1 ⅔ cups basmati rice and stir.

  • Let it cook just until all the water is absorbed.It is important to NOT let the rice steam until it is fully done.
  • Just as all the water is well absorbed, transfer the cooked rice to another wide pan; this is done to allow the rice to cool rapidly ensuring an al-dente texture.

How to Assemble the Rice and Layer the Chicken:

  • Transfer the chicken and marinade to a 4-5 quart thick-bottomed oven-proof cooking pot (9-10inch diameter).

  • Ensure the marinade is thick and drain the excess water, adhering to this important step can ensure dry and grainy biryani rice which is light in texture and fluffy.

  • Sprinkle the cilantro, mint, half the lemon juice, and ½ tbsp olive oil over the chicken/marinade.

  • Then evenly spread a layer of fried onions.

  • Drain the soaked basmati rice well and spread it evenly over the fried onion layer. The soaked rice will cook in the steam generated from the chicken and the marinade.

  • Next, add a layer of marinade, cilantro, lemon juice, and fried onions, followed by a layer of cooked rice. Top with the remaining lemon juice, saffron water, fried onions, and ghee.

  • Allow this to steam on a low heat for 10 min before transferring to a pre-heated oven, 350° F, for another 15 to 20 min to finish.

  • If you’re using a Dutch oven, seal the lid using a kitchen towel to ensure the steam is trapped inside. Soak the cloth in water before transferring it into the oven.

  • TIP: If you prefer, you may pick out the whole spices from the cooked rice before steaming.

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Hyderabadi Chicken Biryani

Chief’s Pencil Staff

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