logo
Hyderabadi chicken biryani
YELLOW-icon
Moderately healthy

Hyderabadi chicken biryani

vegOrNonVeg-icon
Time to cook-icon

Time to cook

1 hour

Difficulty-icon

Difficulty

Medium

Serves-icon

Serves

2

A regal Indian dish made with fragrant basmati rice, cooked with marinated chicken and caramelized onions.

A regal Indian dish made with fragrant basmati rice, cooked with marinated chicken and caramelized onions.

Ingredients

Basmati Rice

0.75 cup

Chicken Drumstick With Skin

250 gram

Biryani Masala

0.25 tsp

Onion Raw

2 tbsp

Coriander Leaves

2 tbsp

Mint Leaves

2 tbsp

Vegetable Oil

2 tbsp

Saffron Food Color

1 drop

Ginger Garlic Paste

0.5 tsp

Turmeric

1 pinch

Picador Chillies

1 chilli

Curd

0.25 cup

Lemon Juice

0.5 tbsp

Red Chilli Powder

0.75 tsp

Garam Masala

0.75 tsp

Cardamom Powder

0.25 tsp

Salt

0.25 tsp

Water

1.25 cup

Salt

0.25 tsp

Vegetable Oil

0.5 tsp

Bay Leaf

1 leaf

Cinnamon

1 stick

Cloves

3 Clove

Cardamom

2 Pod

Star Anise

1 star anise

Cardamom

1 Pod

Mace

1 strand

Caraway Seeds

0.25 tsp

Step-by-step instructions to cook

Prep

1

Thinly slice and separate the onion layers.

2

Heat oil in a deep pan and fry the onions until they turn deep golden to brown, avoiding burning.

3

Remove the fried onions from the oil and set them aside.

4

Let the oil used for frying the onions cool, and you'll use it in the marinade later.

5

In a mixing bowl, combine yoghurt, salt, turmeric, chilli powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste, and lemon juice. Mix well.

6

Add chicken to the marinade and let it marinate for 2 to 8 hours overnight for the best results.

7

Wash rice until the water runs clear, soak for 30 minutes, then drain and set aside.

8

In a pot, heat water, and add oil, whole spices, and salt.

9

Boil rapidly for 5 minutes to release the spice aroma.

10

Add rice and cook until it's 75% done, with the centre slightly uncooked; avoid making it mushy.

11

Drain the rice in a colander and keep aside.

Cooking

1

Transfer the marinated chicken to a heavy-bottom casserole or non-stick pan.

2

Add oil, half of the fried onions, mint, and coriander leaves; mix and spread the chicken evenly.

3

Layer the cooked rice evenly over the chicken, then sprinkle fried onions, mint, and coriander leaves on top.

4

Sprinkle masala powder and pour saffron milk and ghee over it.

5

Cover the pot with foil to trap steam, then tightly seal it with a heavy lid.

6

Place the pot on a hot tawa ( flat pan) over medium-high heat, ensuring the flame reaches all around the casserole; cook this way for exactly 20 minutes.

7

Reduce the flame to the lowest and cook for exactly 15 minutes.

8

Turn off the flame and let it rest for 20 to 30 minutes.

9

Garnish the Hyderabadi biryani with freshly chopped coriander leaves and serve hot.

Nutrition information

(per serving)

Carbs

Carbs

14.8

Proteins

Proteins

4.6

Fats

Fats

17.4

Fiber

Fiber

0.9

234

kcal

Download the Gabit app

for the complete experience

play store iconapple store icon
instagram-icon
instagram-icon
instagram-icon
instagram-icon