How to make Chicken Biryani

I am Vegan now but the rest of my family isn’t. My husband and son are still meat-lovers and usually get their fix from ordering in. But every once in a while I oblige and cook them something at home. During the lockdown, it was impossible to order food and we had some chicken left in the freezer. Time to make my version of the super famous Hyderabadi biryani.

This serves 8 people

Ingredients:

Biryani spice powder:

Coriander seeds 3 tsp

Fennel seeds 1 tsp

Whole black peppercorns 2 tsp

Whole cloves 8

Whole cardamoms 10

Nutmeg powder 1/2 tsp

Star anise 2

Whole black cardamom 2

Whole cinnamon sticks, 1 inch slice 8 slices

For marinating the chicken:

Chicken 1 Kg

Ginger garlic paste: 1 tbsp

Green chillies, crushed 2

Spice powder 1 tbsp

Cardamom powder 1/2 tsp

Red chilli powder 2 tsp (or as per your taste)

Turmeric powder 1/2 tsp

Fried onion – 2 fried onion (fry thinly sliced onions in oil)

Mint leaves chopped 1/8 cup

Coriander leaves chopped 1/4 cup

Lemon juice 1 tbsp

Salt 1 1/2 tsp

For cooking the rice:

Basmati 3 cups (soaked for 30 mins in water)

Whole cloves 2

Whole cardamoms 3

Whole cinnamon 3 inch stick

Bay leaves 2

Salt 3/4 tsp

Water 6 cups (If you are cooking it in the open)

For layering:

Fried onions 3 (sliced thin and fried in oil)

Saffron strands 2 pinches soaked in 3 tbsp non diary milk for 5 mins

Roasted cashewnuts 1/4 cup

Chopped coriander 1/4 cup

Mint leaves, chopped 3 tbsp

Spice powder 1/4 tsp each layer

How to make Chicken Biryani

Method:

1. Roast all the whole spices for the spice powder and grind them into a fine powder. (roast till they are aromatic and don’t let them burn. Add nutmeg and mace in the end as they brown quicker)

2. This will give you around 4 tbsp of spice powder that you can store for future use. It tastes great with a lot of different curries.

3. Thinly slice 5 onions and fry them in oil till they are caramelized and browned.

4. Soak the rice.

5. In a bowl add all the ingredients for marinating the chicken and marinate for an hour.

6. Heat a large non stick pan, add oil (or the remaining oil from frying the onions), add the marinated chicken mix. Mix well, add 1/2 cup of water and cook well with a lid on. Cook till it’s 80% done.

7. Drain the water from the rice and add it in a large saucepan with the water and spices and cook at medium flame till it’s 90% done.

8. Drain the water and put the rice aside.

Layering the biryani:

1. Spread 1 tbsp of oil on a wide pan.

2. Layer the rice as the first layer.

3. Second layer, chicken masala

4. Third layer, Spread the fried onions, cashews, coriander, mint leaves and drizzle some saffron milk. Spread 1/4th tsp of spice powder.

5. Repeat this process atleast 3 times.

6. Cover the pan and cook at low flame or place in dum (a process of cooking by sealing the vessel with dough) for 20 minutes.

7. After 20 minutes, remove from heat but keep it covered for 15-20 minutes.

8. While serving, make sure to serve all the layers.

You can serve with mirchi ka salan, papad, raita

Hyderabadi Chicken Biryani

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