Authentic Hyderabadi Style Chicken Biryani | चिकन बिरयानी | Chicken Biryani Recipe | Chef Ashok

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.

Wash the basmati rice thoroughly in 3-4 changes of water to remove dust and excess starch.

Soak the washed rice for 30 minutes to 1 hour to achieve good length and width.

Dry roast the spices: 2 star anise, 8-10 cloves, 4 pieces of cinnamon, small cardamom, large cardamom, mace, bay leaf, and 1 teaspoon shahi jeera with a little salt.

Grind the roasted spices into a fine powder once cooled.

In a bowl, mix 1 kilogram of chicken with the ground spice mix, 1 tablespoon Kashmiri chili powder, 1 tablespoon red chili powder, 1/2 teaspoon turmeric powder, and 1 tablespoon salt.

Add 5-6 sliced onions, 2 tablespoons ginger-garlic paste, 200 grams of yogurt, fresh mint, and fresh cilantro to the chicken mixture.

Marinate the chicken for at least 30 minutes, preferably 2 hours.

Boil water for cooking rice, adding 5-6 green chilies, 1-2 bay leaves, 2 pieces of cinnamon, 5-6 cloves, and shahi jeera, along with 6 tablespoons of salt.

Bring the water to a boil for about 5 minutes to infuse the flavors.

Drain the soaked rice and add it to the boiling water, cooking for 7-8 minutes until 70% cooked.

Drain the rice and set aside, removing any whole spices that may have remained.

In a separate pot, heat the marinated chicken on high flame for 2-3 minutes to warm it up and release some oil.

Layer the partially cooked rice over the chicken and cover the pot to cook on low heat until fully done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens