Zesty Hyderabadi Chicken Biryani With Raita
This Zesty Hyderabadi Chicken Biryani with Raita is a flavorful and aromatic dish that originates from the city of Hyderabad in India. It is a popular dish known for its rich spices and tender chicken pieces, served with a refreshing side of raita.
Ingredients
- 2 cups basmati rice
- 1 lb chicken, cut into pieces
- 1 large onion, thinly sliced
- 1/2 cup plain yogurt
- 2 tomatoes, chopped
- 2 tbsp biryani masala
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 4 green chilies, slit
- 1/2 cup cooking oil
- 1/2 tsp saffron strands
- 1/4 cup warm milk
- Salt to taste
Instructions
- Wash and soak the basmati rice for 30 minutes.
- Marinate the chicken with yogurt, biryani masala, mint, cilantro, and green chilies for 1 hour.
- Heat oil in a large pot and sauté the sliced onions until golden brown.
- Add the marinated chicken and cook until the chicken is half done.
- Layer the partially cooked rice over the chicken, and sprinkle saffron milk on top.
- Cover and cook on low heat until the rice and chicken are fully cooked.
- Serve hot with raita.
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 Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Hyderabadi Chicken Biryani with a side of raita and some crispy papadums.
Tips & tricks
Tips: For an extra burst of flavor, add a few drops of rose water to the biryani while layering the rice and chicken.
Cost
$15