Savory Hyderabadi Chicken Biryani
Savory Hyderabadi Chicken Biryani is a classic dish from the Hyderabadi cuisine, known for its rich and aromatic flavors. This recipe combines tender chicken with fragrant basmati rice, infused with a blend of traditional spices and herbs.
Ingredients
- 2 cups basmati rice, soaked for 30 minutes and drained
- 1 lb chicken, cut into pieces
- 1 cup yogurt
- 2 onions, thinly sliced
- 4 tomatoes, chopped
- 4 green chilies, slit
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup ghee (clarified butter)
- 1/4 cup oil
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- 4 cups water
Instructions
- In a large pot, heat ghee and oil over medium heat. Add cinnamon stick, cardamom pods, cloves, and cumin seeds. Sauté until fragrant.
- Add sliced onions and cook until golden brown. Remove half of the onions and set aside for garnish.
- Add chicken pieces to the pot and cook until they are no longer pink. Stir in yogurt, tomatoes, green chilies, mint leaves, cilantro leaves, red chili powder, turmeric powder, garam masala, and salt. Cook for 5 minutes.
- Layer the soaked and drained basmati rice over the chicken mixture. Pour water over the rice. Cover the pot and cook on low heat for 20 minutes, or until the rice and chicken are fully cooked.
- Garnish with the reserved fried onions. Serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 50g
- Fat
- 15g
Supplies
Large pot Spatula Cutting board Knife
Tools
Stovetop
Serving suggestions
Savor the Hyderabadi Chicken Biryani with a side of raita (yogurt sauce) and pickles for a complete meal.
Tips & tricks
For enhanced flavor, marinate the chicken in yogurt and spices for at least 1 hour before cooking.
Cost
$20