Hyderabadi Chicken Biriyani | Easy Hyderabadi Chicken Biryani

Hyderabadi Chicken Biriyani is one of the most delectable biryani dishes, spread all across the country and even abroad. Here we’ve got you a simple recipe that is perfect for preparing at home. It doesn’t require much of an effort and also gives you the rich taste you’re looking for. The uniqueness of Hyderabadi Chicken Biriyani lies in the fact that no sautéing of meat or spices is required before cooking. Chicken is marinated with a list of exotic ingredients including fried onion slices and that is the specialty of the dish. Cooked basmati rice is layered over chicken masala and cooked in slow dum, trapping the steam to retain the flavor and aroma. This is an Easy Hyderabadi Chicken Biryani with an exotic flavor and one of my favorites. To get the authentic flavor of the dish, all the specified ingredients should be used in the right proportions. Chicken should be marinated for 2 hours and it helps to tenderize the chicken resulting in a flavorful and juicy chicken.

Indian dinners and festive occasions are never complete without a pot of flavorful aromatic biriyani dish. Finding the apt recipe is much of a daunting task. Cooking a biriyani dish is actually an art. To ease your burden, I have provided my special Hyderabadi Chicken Biriyani recipe with the rich flavor and taste you are looking for. Easy Hyderabadi Chicken Biryani is a one pot meal, healthy, nutritious and wholesome. Both young as well as the elderly love the dish. You can adjust the spices and reduce the heat if kids are around. Chicken is rich in protein and other vital nutrients required for body. You can discover a well detailed Hyderabadi Chicken Biriyani recipe here that can be easily prepared at home. Enjoy the dish with your family as a weekend special.

Hyderabadi Chicken Biriyani | Easy Hyderabadi Chicken Biryani

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

2 hours hrs

Course Main Dish

Cuisine Others

Servings 7 People

Ingredients

  

1x2x3x

For marinating chicken

• 1 &1/2 kg Chicken
• 2 tsp Kashmiri chilli powder
• 1/2 tsp Turmeric powder
• 1 cup Curd
• 2 tbsp Ginger garlic paste
• 5 Nos. Green chilly crushed
• 1/2 cup Coriander Leaves Chopped
• 3/4 tsp Garam masala
• 2 Nos. Onion Thinly sliced fried onion slices
• As needed Salt
• 3 nos. Tomato Chopped
• 10 nos. Mint leaves Chopped

For Cooking Rice

• 3 cup Basmati rice/Biriyani rice
• 3-4 tbsp Ooil
• 2 nos. Whole cloves
• 3 nos. Whole cardamom
• 1 1 inch piece Whole cinnamon
• 1 tbsp Ghee
• As needed Salt
• 6 cup Water(or as needed)

Other ingredients while layering chicken masala and rice

• 2 nos. Onion Thinly sliced for frying
• 10 nos. Cashew nuts fried
• 15 nos. Raisins fried
• few Coriander leaves chopped
• 1 tbsp Ghee
• 1/2 tsp Garam masala powder

Instructions

 

• Fry the onions in hot oil till golden brown in colour (for marination and layering).
  
• Into a large bowl, add all the ingredients mentioned 'for marinating chicken'. Combine well and marinate for 2 hours.
  
• Heat oil in a large pan and add the marinated chicken mix, combine well and cook for a few minutes. After that, close the pan with its lid and cook covered till chicken pieces are almost done- about 90% cooked. Do not over cook the chicken.
  
• Heat oil in a pan and add spices and required water. When it starts boiling, add rice and cook on medium flame.
• I used the same wide pan used for cooking the chicken. Transfer the cooked chicken masala to a larger bowl and clean the pan well. Spread 1 tbsp of melted ghee on the pan. Layer the cooked rice as the first layer. Second layer: Chicken masala. Third layer: spread fried onions, cashew nuts, raisins, coriander leaves and mint. Spread ¼ tsp garam masala powder over the rice. Drizzle ½ tbsp melted ghee. Again layer with rice, chicken masala and topping. There will be 2 layers each for rice, chicken masala and toppings.
  
• Then close the pan with its lid. Place the pan over low heat and cook or keep in dum for 20 minutes. After 20 minutes, remove the pan from the heat, and let rest covered for another 15 to 20 minutes.
• While serving, combine the rice and chicken masala and serve on plates. This biryani can be served with raita, pappad, pickle etc.
  

Notes

You can visit this link Thalassery Mutton Biriyani. You can also visit this link Chicken Biriyani.

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