Recipes

Get Restaurant Style Hyderabadi Chicken Biryani at Home: The Recipe

Are you craving that aromatic, flavourful, and tantalising Hyderabadi Chicken Biryani you usually indulge in at your favourite restaurant? Well, guess what? You can recreate that same magic right in your own kitchen! Yes, you heard it right!

Today, I’m going to share with you the secrets to crafting the perfect Hyderabadi Chicken Biryani that will leave your taste buds singing with joy.

Before we dive into the recipe, let’s talk a bit about what makes Hyderabadi Chicken Biryani so special. This iconic dish originated in the city of Hyderabad, India, known for its rich culinary heritage. Hyderabadi Biryani is renowned for its exquisite blend of spices, fragrant Basmati rice, the method of cooking rice, and tender chicken pieces, all coming together to create a symphony of flavours that are simply irresistible.

Now, let’s get started with the star ingredient – Basmati rice. When it comes to biryani, using the best rice is crucial for achieving that perfect texture and taste. Basmati rice, with its long grains and distinct aroma, is the ideal choice for biryani lovers. Its fluffy texture and delicate flavour perfectly complement the rich and robust spices used in Hyderabadi Chicken Biryani.

To begin our culinary journey, gather all the ingredients you’ll need:

  • 500g of Basmati rice (Remember, the quality of rice can make or break your biryani, so opt for the best Basmati rice you can find, and the manner of cooking rice can make a world of difference as well)
  • 750g of chicken, cut into pieces (You can use bone-in or boneless chicken, whichever you prefer.)
  • 2 large onions, thinly sliced
  • 1 cup of plain yogurt
  • 4 tomatoes, chopped
  • 4 green chillies, slit
  • Fresh cilantro and mint leaves
  • 1 tablespoon of ginger-garlic paste
  • Whole spices: 2 bay leaves, 4 cloves, 4 green cardamom pods, 2-inch cinnamon stick
  • Ground spices: 1 tablespoon of biryani masala, 1 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, salt to taste
  • Ghee or oil for cooking
  • Saffron strands soaked in warm milk for garnishing

Now that we have everything ready, let’s get into the cooking process:

Step 1: Rinse the Basmati rice under cold water until clarity has been achieved. Soak the rice in clear water for about 30 minutes. This will help the rice cook evenly and prevent it from breaking during the cooking process. The best rice for this purpose would certainly be one that has been specifically crafted to fit this application.

Step 2: In a large pot, heat some ghee or oil over medium heat. Add the sliced onion pieces and fry them until golden brown. Remove half of the fried onions and set them aside for later use.

Step 3: To the remaining onions in the pot, add the whole spices – bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.

Step 4: Add the ginger-garlic paste and green chillies to the pot. Cook for another minute or so until the raw smell is eliminated.

Step 5: Now, add the chopped tomatoes and cook until they turn soft and mushy. Then, add the chicken pieces to the pot and mix well.

Step 6: In a bowl, whisk together the plain yoghurt, biryani masala, turmeric powder, red chilli powder, and salt. Pour this mixture over the chicken and stir to coat the chicken evenly with the spices.

Step 7: Cover the pot and let the chicken cook until it’s almost done. Make sure to stir occasionally to prevent it from sticking to the bottom of the pot.

Step 8: While the chicken is cooking, drain the soaked Kohinoor Basmati rice and add it to a separate pot filled with boiling water. Cooking rice should be done until it’s 70-80% done. Remember, we want the rice to be slightly undercooked at this stage as it will continue to cook later during the dum process.

Step 9: Once the chicken is almost cooked and the gravy has thickened, it’s time to assemble the biryani. In a large heavy-bottomed pot, layer half of the partially cooked best rice at the bottom.

Step 10: Sprinkle half of the fried onions, fresh cilantro, and mint leaves over the rice layer. Then, spread the cooked chicken mixture evenly over the rice layer.

Step 11: Now, add the remaining rice on top of the chicken layer, followed by the remaining fried onions, cilantro, and mint leaves.

Step 12: To give our biryani that extra touch of luxury, sprinkle some saffron-infused milk over the rice. This will not only add a beautiful golden colour but also impart a rich aroma to the biryani.

Step 13: Cover the pot with a tight-fitting lid and cook the biryani on low heat for about 20-25 minutes. This slow-cooking method, known as the dum process, allows the flavours to mingle and infuse into the rice and chicken, resulting in a truly divine dish.

Step 14: Once done, remove the pot from the heat and let it sit for a few minutes before uncovering.

Step 15: Gently fluff up the biryani with a fork, making sure to mix the layers lightly.

Voila! Your restaurant-style Hyderabadi Chicken Biryani is ready to be served! Garnish with some fresh cilantro and mint leaves, and serve hot with raita or salad for a complete culinary experience.

Conclusion:

With this simple yet indulgent recipe, you can treat yourself and your loved ones to the authentic flavours of Hyderabad right in the comfort of your own home. So, the next time you’re craving some delicious biryani, skip the restaurant and whip up a batch of this homemade goodness using our Kohinoor basmati rice. Happy cooking!