How to make perfect hyderabadi chicken biryani.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice is more nutritious; long-grain rice is often less expensive.

Soak 750 grams of long grain basmati rice in plenty of water for 30 minutes.

Cut 700 grams of chicken into medium-sized pieces and score the chicken.

Prepare a marinade with 1 medium-sized ginger, 7 green chilies, 12 cloves of garlic, mint leaves, coriander leaves, 50 ml milk, 3 tablespoons of Koya, and 200 grams of ghee.

Make fresh garam masala by frying 3 large cinnamon sticks, 13 pieces of cardamom, 15 to 20 cloves, 1 nutmeg, 1 teaspoon of fennel seeds, and 1/2 teaspoon of cumin seeds until the color changes, then grind into a fine powder.

Combine the ground spices with 25 to 30 grams of garam masala, 1/2 teaspoon of chili powder, 1 teaspoon of garam masala, 2 tablespoons of methi leaves, 2 teaspoons of cumin powder, 1 teaspoon of pepper powder, and 1 teaspoon of fennel powder in a large dish.

Add the Koya, chopped mint leaves, chopped coriander leaves, and salt to the mixture, along with optional red food color, and mix well.

Add the ginger garlic chili paste to the chicken and marinate thoroughly, ensuring the spices coat the chicken well.

Slice 11 onions and fry them in 4 large tablespoons of mustard oil until golden brown; drain and set aside.

In the same pot, add oil and cook the marinated chicken for 10 minutes, then add the fried onions and mix well.

Add milk to the chicken and cook until the masala is dry, then turn off the flame.

In a separate pot, add water, 3 to 4 bay leaves, some cloves, ginger garlic chili paste, and spices, and bring to a boil.

Add 1 tablespoon of vinegar to the boiling water, then add the soaked rice and cook for 20 minutes with the lid on.

Prepare a color mixture with 4 tablespoons of milk, yellow food color or saffron, and 1 teaspoon of rose water.

Fry cashews and raisins in ghee until golden (optional).

Layer the biryani by placing the chicken masala in a dish, then adding the rice on top, followed by the color mixture, fried onions, chopped coriander, mint leaves, cashews, and raisins, drizzling with ghee.

Cover the pot with a lid and place a charcoal on top to steam for 15 minutes.

Prepare a salad with chopped cucumber, onion, carrot, green chilies, coriander, mint leaves, and lemon juice mixed with 200 ml of yogurt and 1 tablespoon of honey.

Serve the biryani once cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens