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Hyderabadi Chicken Biryani — Food.com Variant

A layered Hyderabadi chicken biryani with overnight yogurt-and-lemon marinated chicken, fried onions, whole spices, biryani masala, mint, saffron, and basmati rice.
Print Recipe
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian
Status To Try
Servings 15 servings

Ingredients
  

  • 2 onions
  • 10-20 chillies Thai chillies suggested by source
  • 1-2 tomatoes
  • 4 cups basmati rice
  • 3 lb chicken dark meat, bone-in preferred by source
  • 1-2 cups yogurt
  • 2 lemons or limes
  • 1 bunch mint
  • 1/4 cup biryani masala source uses Shan
  • 5 cloves
  • 3-4 cardamom pods
  • 1-2 bay leaves
  • 1-2 star anise
  • 3 black cardamom pods
  • 1-2 tbsp mace
  • 4-5 tbsp red chilli powder
  • 4-5 tbsp garam masala
  • saffron
  • 1 tbsp shah jeera powder
  • 1-2 tbsp cumin seed
  • 3 cinnamon sticks
  • 6 oz ginger-garlic paste
  • salt for marinade
  • milk for soaking saffron
  • oil for frying onions

Instructions
 

  • Marinate chicken overnight with yogurt, salt, lemon or lime, and red chilli powder.
  • Slice onions thinly lengthwise and fry in oil until brown and crisp. Drain and reserve.
  • In the remaining oil, bloom cloves, cardamom, bay leaf, star anise, black cardamom, mace, shah jeera, cumin seed, and cinnamon.
  • Add tomatoes, chillies, and ginger-garlic paste. Stir in garam masala, then add the marinated chicken and biryani masala.
  • Cover and cook over medium-low heat until the chicken is tender; the source suggests about 1 hour.
  • Rinse and soak basmati rice. Partially cook it in boiling water.
  • Layer chicken and gravy with the semi-cooked rice in a tray, garnishing layers with mint and fried onion.
  • Soak saffron in warm milk and drizzle over the top.
  • Cover with foil and bake at 350°F for 20-25 minutes.
Keyword basmati rice, chicken and rice, main-dishes-poultry
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