Hyderabadi Chicken Biryani
Традиционно ястие · Indian (Hyderabadi)
A renowned Hyderabadi style biryani known for its distinct 'kacchi' (raw) method, where marinated raw chicken is layered with partially cooked rice and slow-cooked together, resulting in incredibly tender chicken and perfectly infused rice.
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Съставки
- Chicken, bone-in, cut into pieces1 kg
- Basmati rice500 g
- Yogurt, thick250 g
- Onions, thinly sliced3
- Ginger-garlic paste2 tbsp
- Green chilies, slit4-5
- Mint leaves, fresh1 cup
- Cilantro, fresh, chopped1/2 cup
- Ghee100 ml
- Whole spices (cardamom, cloves, cinnamon, bay leaf, star anise)1 tbsp
- Ground spices (turmeric, red chili powder, garam masala)2 tbsp
- Lemon juice2 tbsp
- Saffron threads soaked in milka pinch
- Saltto taste
- Wateras needed
Стъпки
- 1
Marinate chicken: Combine chicken pieces with yogurt, ginger-garlic paste, green chilies, mint leaves, cilantro, whole and ground spices, lemon juice, and salt. Marinate for at least 2 hours, or preferably overnight.
- 2
Prepare rice: Wash and soak basmati rice for 30 minutes. Boil water with salt and a few whole spices. Add rice and cook until 50% done. Drain and set aside.
- 3
Fry onions: Thinly slice onions and fry in ghee until golden brown. Reserve half for garnish.
- 4
Layering: In a heavy-bottomed pot (handi), spread the marinated raw chicken at the bottom. Layer the partially cooked rice over the chicken. Sprinkle fried onions, remaining mint, and saffron milk.
- 5
Dum cooking: Seal the pot tightly with a lid (using dough to seal is traditional). Cook on very low heat for 45-60 minutes, allowing the raw chicken to cook through and the rice to absorb flavors.
- 6
Rest and serve: Let the biryani rest for 15 minutes before opening and gently mixing from the sides.
