Hyderabadi Chicken Biryani is something I grew up eating and enjoying. There are many types of Biryani out there and I can’t recall eating a biryani that I didn’t like. There is something magical about Biryani, so let’s find out why this one is the most popular one!
I have in previous posts shared the recipe for Delicious Lamb Biryani and another quick biryani recipe for Authentic Chicken Biryani both are mind blowing and are full of flavor. Yet I tend to crave Hyderabad version mostly.
Making 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, Indians 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 but homemade Ghee is the best. 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.
Get the recipe!
- 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 and 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 25 minutes.
- MAKING THE BIRYANI
- In a small pan 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 the onion.
- 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 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 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 on 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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