Hyderabadi Chicken Biryani
Chicken, chilies and tomatoes come together in this biryani, fragrant with cardamom and anise and baked in the oven. Finish with cooked rice.
1 hr 10 min · Serves 15 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 60 min · 70 min total
- hard
- 1
Hyderabadi chicken biryani gravy. Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
- 2
Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
- 3
Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks).
- 4
Once fragrant, add in the tomatoes, chillies and girnger/garlic paste. Now, add in the garam masala.
- 5
After stirring a few mins, add in the marinated chicken. Now, add in the Shan Biryani Masala.
- 6
Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
- 7
Soak the basmati rice in cool water after flushing about 3-4 times. Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
- 8
Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
- 9
Continue with step 11 until the tray is full. Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
- 10
Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
