📍 Telangana
Hyderabadi chicken biryani
Fragrant basmati rice layered over chicken marinated in yogurt and spices, with fried onions, mint and saffron.
- Preparation
- 30 min
- Cooking
- 60 min
- Waiting and resting
- 120 min
History
Hyderabadi biryani developed in the kitchens of the Nizams, rulers of the Deccan, where Persian techniques met local traditions. It is finished using the dum method: rice and meat cook together over very low heat in a sealed pot so they absorb each other's aromas.
Ingredients
Preparation
- 1
Marinate the chicken with the yogurt, ginger-garlic paste, chili, garam masala, lemon juice, half the mint and cilantro and salt for 2 hours in the refrigerator.
- 2
Fry the onions in the ghee for 15 minutes until deep golden; remove them and keep the fat.
- 3
Cook the marinated chicken in the same fat, covered, for 20 minutes over medium heat.
- 4
Meanwhile, rinse the rice and boil it in salted water with the cardamom, cloves and cinnamon for 5 minutes until 70 % cooked; drain.
- 5
Cover the chicken with the rice and top with the fried onions, the remaining mint and cilantro and the saffron milk.
- 6
Seal the pot with the lid and foil and cook over very low heat for 20 minutes; check that the chicken reaches 74 °C and rest for 5 minutes before gently mixing and serving.
Cooking tips
- The rice should come out of the first boil still firm in the center: it will finish cooking in the chicken's steam inside the sealed pot.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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