Hyderabad Chicken Biryani

Hyderabadi Biryani.

Biriyani/Biryani/Chicken Biriyani/Chicken Biryani 

Biryani is a rice-based dish made with spices, rice (usually Basmati) and meat/vegetables . It is said to have originated from Persia and spread throughout the Middle East and South Asia by Muslim travelers and merchants, and is popular in India , Bangladesh, Iraq, Iran, Afghanistan, Pakistan and Srilanka.

There are over 26 varieties of biryani made in India and almost every community today has its own version of the biryani. Memoni Biryani, Turkish Pilaf, Iranian Biryani, Lucknow (Awadhi) Biryani, Arcot Biryani and the very famous Hyderabadi Biryani.

Hyderabadi Biryani and the delicacies that go with are the Mirchi ka Salan, Dhanshak and Baghare Baingan or a simple onion raitha.

Having lived most part of my life in Hyderabad, my version of Hyderabad Biryani is a combination of different recipes from my Hyderabad friends thereby adapting the different techniques from most of them. Though it may look elaborate, it is relatively easy while preparing.

Ingredients:

1. 2 cups basmati Rice
2. 2 cups bite sized chicken pieces( preferably with bones)
3. 2 cups finely sliced onions
4. 2 ½ teaspoon ginger garlic paste.
5. 2 cloves
6. 1 pieces cinnamon
7. 1 cardamom
8. 2 to 3 bay leaves
9. 2 teaspoon salt
10. 5 green chillies
11. 2 tomatoes or 1 cup chopped tomatoes
12. 3 tablespoons oil
13. 1 tablespoon ghee/clarified butter
14. ½ cup finely chopped cilantro
15. ½ cup finely chopped mint/pudina
16. ½ cup yogurt
17. finely chopped cilantro and mint for garnish(optional)

Masala to Grind:

1. ½ teaspoon chilli powder
2. ½ teaspoon cumin powder
3. 1 teaspoon coriander powder
4. 1 teaspoon turmeric powder
5. 1/2 teaspoon salt
6. 2 cloves
7. 1 small piece cinnamon
8. 1 cardamom

Procedure:

1. Wash and clean the chicken. Marinate the chicken with the ground masala, ½ teaspoon ginger garlic paste and yogurt/curd and keep in the refrigerator for an hour.
2. Soak the rice for 1/2 hour. In a large vessel bring water to boil, cook the rice until 3/4th done. Set aside and cool in a large baking pan which can hold the rice and chicken OR a cooking pot which could go in a oven if using an oven if using an oven in step No 6 . Use a large cooking pot if using a stove top for step No 6.
3. In a heavy bottom vessel heat the oil and add the whole spices, then add the onion and saute until golden brown. To this add the ginger garlic paste and saute for about a minute. Grind the green chillies and tomatoes and add to the sauteed onions. Saute this well until the raw smell goes and oil starts to separate. 
4. Now add the chicken pieces and saute on high heat until the chicken starts to change color or the masala thickens. 
5. Add the finely chopped cilantro and saute well for few seconds. 
   
6. Slightly mix this chicken masala to the rice with salt( Do not mix very well).
7. There are two ways for the final stage of making the Biriyani:

• If using an Oven :
  1. Cover the rice and masala mixture and keep in a 425°F pre heated oven for about 15 minutes. After 15 minutes set the oven to warm OR 175°F and keep until served. Make sure not to burn the rice .
• If cooking on stove top:
  1. Take a flat Tawa/Dosai pan( cast iron pan) and put it on the stove at high heat , when it gets heated, put the cooking pot on the heated tawa. Simmer on low heat for about 15 minutes.

Before serving, Carefully mix the rice with the chicken until it is all completely mixed. Serve warm. Garnish with finely chopped cilantro and mint leaves.

Serve with Mirchi ka Salan, Dhanshak and Baghare Baingan or a simple onion raitha.

TIPS: Adjust spice levels according to your preference. Oven and stove temperatures vary so set the temperature accordingly and be very careful not to burn the rice. After the 15 minutes, if the rice is not separate like the pic below then keep for another 10 to 15 minutes for the rice to absorb all the masala.



The test for good Hyderabad Biryani according to experts: Take a palm-full of the Biryani and sprinkle it . If all the grains remain separate, then a good Biriyani is made. It means the rice does not stick. The Biryani should not be spicy but it should be fragrant.

Hyderabad Biryani