Hyderabadi Chicken Biryani recipe is a rice alternative that uses an interesting cooking procedure. It uses the Dum mechanism of cooking. Dum or more commonly known as Dum Pukht is a cooking technique that includes the slow cooking of meat, vegetables, and other ingredients. Along with that, it lets the dish simmer in dough-sealed containers with a few spices. This Hyderabadi Biryani forms the customary attribute in Hyderabadi weddings and important occasions. Every festivity is incomplete without it.
A small glance into the history of Hyderabadi Chicken Biryani
It is a common belief that this form of biryani comes from the kitchens of “The Nizam Of Hyderabad”. It was the title for the monarch of the Hyderabad states. That place is now the state between Telangana, the Hyderabad-Karnataka region of Karnataka, and the Marathwada region of Maharashtra. This recipe began as a blend of Mughlai and Iranian Cuisine. However, this dish also forms the staple food item among many other Indian cuisines.
There are mainly two types of Hyderabadi Chicken Biryani: Kachchi Gosht Ki Biryani and Pakki Biryani. The Kachchi Gosht Biryani, as its name suggests, it is prepared from Kachchi Gosht meaning raw meat. Firstly, people marinate it with several spices and leave it overnight. Secondly, before cooking it, they soak it in curd (Dahi) for extra moisture. Finally, it forms layers of rice and meat. In conclusion, Basmati Rice sandwiches the meat. Furthermore, like every other Biryani, it also uses the slow cooking technique on a low flame i.e. Dum cooking. Well, the preparation of this type of biryani is a challenging process. Moreover, it demands continuous attention and meticulous efforts to prevent it from overcooking or under-cooking.
The next type is the Pakki Biryani. It is the type of biryani where the meat is marinated for a short period of time. And before layering it with rice, people cook it in a dough-sealed vessel. Moreover, a subsidiary of Pakki Biryani- Pakki Aqni, is cooked with gravy with the same procedure. Its gravy holds the beautiful aroma of mace, Ittar, kewra, cardamom, and saffron.
Let’s try a simple Hyderabadi Chichen Biryani recipe with the rich combination of the luscious taste of marinated chicken and aromatic rice.
Hyderabadi Chicken Biryani Recipe
- 1 tablespoon of Shahi Jeera
- 6 tablespoons of ghee or clarified butter
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 1 tablespoon of garam masala powder
- 2 tablespoons of coriander powder
- 1 tablespoon of roasted cumin powder
- 1 tablespoon of red chili powder
- ¼ tablespoon of turmeric powder
- salt according to taste
- 1 tablespoon of green chili paste
- 2 tablespoons of lemon juice
- 3 tablespoons of yogurt
- 14 Chicken pieces or legs
- 3 cups of Basmati rice
- 1 black cardamom
- 2-3 green cardamom
- 1 Javitri
- 3-4 cloves
- 1 tablespoon of cumin seeds
- 3-5 black peppercorn
- 1 piece of star anise
- 1-inch cinnamon stick
- 1-2 bay leaf
- 1 tablespoon of kewra essence
- half a cup of milk
- 10-15 strands of saffron
- 1 cup of fried golden brown onion
- ½ cup of cashew nuts
- Coriander leaves for garnishing
Chicken Marinade Preparation:
Step 1: Take a big bowl and add 1 tablespoon of shahi jeera, 4 tablespoons of ghee or clarified butter, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 1 tablespoon of garam masala powder, 2 tablespoons of coriander powder, 1 tablespoon of roasted cumin powder, 1 tablespoon of red chili powder, ¼ tablespoon of turmeric powder, salt according to taste, 1 tablespoon of green chili paste, and 1 tablespoon of lemon juice in it. Give it a nice mix. Then add 3 tablespoons of yogurt to thicken the mixture and add moisture. The consistency should be thick and not too runny, so add the yogurt accordingly.
Step 2: Then, add the chicken to the prepared mixture of various ingredients. Marinate it well with the spices.
Note: While performing the second step, always mix the ingredient mixture from step 1 with the chicken so well that the chicken’s outer skin should get covered by each and every ingredient.
Step 3: Let the chicken sit in the marinade for about 10 to 12 hours. You can prepare this marinade a day before.
The Potli preparation:
Step 1: Take a medium-sized muslin cloth and put 1 black cardamom, 2-3 green cardamom, 1 javitri, 3-4 cloves, 1 tablespoon of cumin seeds, 3-5 black peppercorn, 1 piece of star anise, 1-inch cinnamon, and 1-2 bay leaf in it.
Step 2: Then tie it tightly with a thread to make the Potli.
The rice Preparation:
Step 1: Take a large bowl and add some water to cook the rice in it. Then start boiling it on a high flame.
Note: While preparing the basmati rice, always start by washing and soaking it in water thoroughly for 40 to 45 minutes. This way it cooks faster.
Step 2: Then once the water boils, add the Potli that we made earlier to the boiling water. You can also add 1 tablespoon of kewra essence, 1 tablespoon of lemon juice, and 1 tablespoon of salt to it.
Step 3: Now the time has come to drain the soaked basmati rice and add it to the boiling water. Let it cook and cover it.
Step 4: After the rice gets eighty percent cooked, turn off the flame. Our rice is done.
Assembling the layers of the Biryani:
Step 1: Take out the marinated chicken and transfer it to a heavy bottom pan.
Step 2: Take the rice out with the help of a sieve and spread it over the chicken evenly.
Step 3: Sprinkle half a cup of milk, some strands of saffron soaked in a few tablespoons of water, golden brown onion, and 2 tablespoons of ghee on the top of the rice and chicken combination.
Note: You can easily prepare the golden brown onion by frying the thinly sliced onion in hot oil. Once they are done, take them out on tissue paper and keep them aside. Use 1-2 onions for this recipe.
Step 4: When you have added all of the rice, cover the pan tightly with a lid.
Step 5: Now place the pan on medium heat and cook for around 5 to 6 minutes. Simmer the heat to a very low flame and cook the biryani for 35 to 40 minutes. Once it is done, remove the lid from the pan and mix the biryani smoothly and gently.
Step 6: Garnish it with some golden brown onions, cashew nuts, and coriander leaves. Your biryani is ready to be served!!!
Choosing the right kind of rice for an impeccable Hyderabadi Chicken Biryani
Now you may often have this question as to how to understand which rice to go for when it comes to Hyderabadi Chicken Biryani? When it comes to Biryani, both the factors of taste and appearance should stand out in its preparation. The factor of taste gets undeniably fulfilled by the recipe but the rice grains do the magic for the appearance and outlook of the biryani.
The longer the rice grains, the better would be the preparation of Biryani. This is so because the longer rice grains stand out as individual grains and enhance the whole cuisine’s structure, texture, and volume. The ideal example of the longer grains would be none other than Basmati Rice. The Basmati Rice, while getting cooked, doesn’t form lumps and boosts up the cooking procedure and you get an impeccable blend of color, texture, and taste.
Can you make Hyderabadi Biryani in a pressure cooker?
The use of a pressure cooker should be avoided for the preparation of biryani. This is so because, when you are cooking in a pressure cooker, you cook it like a one-pot meal which becomes more of a Chicken Pulao thing rather than Chicken Biryani. Chicken biryani possesses several exemplary layers of integrals and factors and thus, to cook it a certain mechanism and procedure to get the typical flavor of the biryani is very important. Therefore, if it’s cooked in a pressure cooker, that typical and traditional flavor of chicken biryani won’t be obtained.
Chicken Biryani can be stored in an airtight container for three to four days. You can also freeze it for a month, just remember to absolutely cool it first, before freezing it. Heat it well before serving. So, prepare this special recipe with all its layers of integrals combined amazingly with each other to give you the resultant chicken biryani. It is made so modishly that, it will please you till the last bite. So what are you waiting for? Get to the kitchen and get engrossed in the making of this delicious recipe and make a wonderful time ahead.