Hyderabadi Chicken Biryani is a dish I grew up eating and enjoying. There are many versions of Biryani recipe out there, and I can’t recall eating a biryani that I didn’t like, but there is something magical about Hyderabadi Chicken Biryani, so let’s find out why this biryani recipe is the most popular one in India and a favorite of mine!
I have shared in previous posts the recipe for Delicious Lamb Biryani and another quick biryani recipe for Authentic Chicken Biryani both are mind-blowing and are full of flavor. I tend to crave Hyderabadi version more, and you’ll find out why!
Why Hyderabadi Chicken Biryani?
I guess the secret behind the irresistible taste is the caramelized onion combined with Ghee. As I mentioned in many posts before, when it comes to food, Indian people never compromise the flavor. Using fresh ingredients is the key.
Make sure that your spices are always stored properly to maintain freshness, although I have given the option of using oil in this biryani recipe; homemade Ghee is the best to use. Of course, the chicken will taste much better if it was organic.
Quality rice makes your biryani stand out; it absorbs the flavor of the spices and the biryani gravy. You can use Parboiled rice, I used it many times in making biryani, and it came out great.
How to make Hyderabadi Chicken Biryani
- To make a good Hyderabadi Chicken Biryani, you will need to use fresh or organic chicken. Of course, you can use frozen chicken, but if you want the authentic flavor, you have to go with organic chicken. It will absorb the flavor better and stays juicy and tender when cooked.
- For added flavor, you must use fresh spices. I keep my spices either in the fridge or freezer, I know this might sound strange, but the spices maintain its warmth and flavor for a longer time. Cumin, star anise, cardamom, black cardamom, turmeric, and another blend of spices are used in this recipe.
- You have the option to use oil in this recipe, but if you are after the mind-blowing taste of authentic biryani then use Ghee. You can make it at home or get some from the store; it makes a lot of difference when is used in making Hyderabadi biryani and some pour a little over the rice in the last stage of assembling the biryani.
- In the steps of making Hyderabadi biryani, you will have to caramelize the onion, which will also work on adding a hint of sweetness to this biryani recipe. The chicken gravy will also include fresh mint, green chili, and garlic.
- The rice is aromatic and fluffy, thanks to the cardamom and anise seeds. The rice shouldn’t be 100% cooked if it is completely cooked it will absorb so much from the gravy and will turn mushy.
Many think that Biryani is one of the hard to make dishes, but the steps are easy to follow, and it doesn’t take much time to prepare. I guess that people get intimidated when they see the list of spices used and not the method of preparing the Biryani.
No marination needed
You don’t have to marinate the chicken in this version of Hyderabadi Chicken Biryani; this version is meant to be fast to make and carry the same awesome flavors found in the authentic recipe of Biryani. I couldn’t find much difference in taste when I marinated the chicken. Usually, yogurt is used when marinating the meat for the biryani recipe, it makes the chicken tender and juicy, but we will depend on the flavors coming from the caramelized onion and ghee in this recipe.
What is served with Hyderabadi chicken biryani?
Biryani is known to be on the spicy side, so it is mostly served with salads that have cucumber, and yogurt. You can try my Yogurt Chickpea Salad or Raita which is an Indian salad consists of yogurt, thinly sliced onion, salt, and black pepper.
More Indian Recipes You Should Try
Aloo Keema Dhaba Style. Ground meat with gravy and potatoes.
Hyderabadi Chicken Biryani
- 2 chicken legs and 2 chicken thighs skinless
- 3 onions thinly sliced
- 1 onion chopped
- 3 green chilies cut in half
- 4 garlic minced
- 1/3 cup Ghee
- 1 tablespoon cumin powder
- 1 teaspoon black pepper powder
- ¼ teaspoon clove powder
- ½ teaspoon cardamom powder
- 2 whole star Anise
- 1 whole black cardamom
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 ¼ teaspoon salt
- TO COLOR THE RICE
- 1 tablespoon melted butter
- ¼ teaspoon turmeric powder
- TO MAKE THE RICE
- 1 cup basmati rice or parboiled
- 2 whole green cardamom
- ¼ teaspoon anise seeds
- 2 cup water
- Salt to taste I used 1 ½ teaspoon
- MAKING THE RICE
- Wash the rice at least four times until the water runs clear and then rinse. Soak the rice for 15 to 20 minutes.
- In a pan, add the water, salt, and the spices. Let it come to a boil.
- Rinse the rice and add to the boiling water. When the water boils again, cover the pan and reduce heat to lowest. Cook for 15 to 20 minutes.
- MAKING THE BIRYANI
- In a small pan, add ghee and when hot add the sliced onion. You can use oil if you wish. Now fry the onion until caramelized. This will take around 8 minutes on medium high heat.
- You must use the remaining ghee or oil from frying the onion in the recipe.
- Take two tablespoons from the caramelized onion and mince it with the garlic.
- In a larger pan, add the ghee remaining from previously frying the onion, when hot add the chopped onion and stir until light brown.
- Add the chicken and fry until you see brown patches on the chicken. Now add the garlic which was minced with the caramelized onion and stir for two minutes.
- Add all the remaining spices to the chicken and stir for 2 – 3 minutes. Pour 1 ¼ cup water to the chicken and let it cook on medium heat for 20 minutes while covered, and stir occasionally.
- In the assembling pan, add 1/3 of the cooked rice in the bottom of the pan, then add the chicken then add half of the caramelized onion.
- Place the rest of the rice on top of the chicken and spread the rest of the caramelized onion over it.
- Mix the melted butter with turmeric and sprinkle over the rice. Cover and cook on low heat for 5 minutes.
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