Hyderabadi chicken biryani – festive Indian rice with chicken
Dinner

Hyderabadi chicken biryani – festive Indian rice with chicken

Layered rice and marinated chicken Hyderabad-style: the kachchi method, where raw marinated chicken and par-cooked basmati rice are steamed together in a sealed pot. Aromatic, festive, and deeply satisfying.

TraditionalWeekendCelebrationDinnerGluten-freeIndisk
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Rate:
80 min total
6 servings
Medium

Ingredients

servings

  • Marinated chicken

    • 800 g Chicken pieces, bone-in
    • 150 g Yogurt
    • 4 fed Garlic-ginger paste
    • 1 tsk Chili powder
    • 0.5 tsk Turmeric
    • 1 tsk Garam masala
    • 1 stk Lemon, juiced

  • Rice and layering

    • 400 g Basmati rice
    • 4 stk Whole green cardamom pods
    • 4 stk Whole cloves
    • 1 stk Cinnamon stick
    • 2 stk Bay leaves
    • 0.5 tsk Saffron in 2 tbsp warm milk
    • 2 spsk Ghee
    • 1 stk Onion, sliced thin and fried crispy
    • 1 håndfuld Fresh mint

Instructions

  1. 1

    Marinate the chicken

    1. Mix chicken pieces with yogurt, garlic-ginger paste, chili powder, turmeric, garam masala, lemon juice, and salt. Marinate for at least 30 min (up to 2 hours in the fridge).
    30 min
    Bowl
  2. 2

    Par-cook the rice

    1. Soak basmati rice for 30 min. Boil in plenty of water with cardamom, cloves, cinnamon stick, bay leaves, and salt. Cook until the rice is 70% done (still slightly firm in the centre). Drain immediately.
    10 min
    Pot
  3. 3

    Layer and steam (dum)

    1. Grease the bottom of a heavy-bottomed pot with ghee. Spread the marinated chicken in an even layer. Top with half the rice, sprinkle with crispy onions and mint. Add the remaining rice and pour the saffron milk over.
    2. Seal the pot with a lid and dough tape of flour-water or aluminium foil. Steam on low heat for 35–40 min. Let the pot rest 5 min before opening. Gently fold before serving.
    40 min
    180°C
    Pot

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Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. Reheat in oven at 160°C with a splash of water.

Tips

Cooking

  • • The rice must not be fully cooked — it finishes during steaming in the pot. 70% done is the key.

Author

N

Nordmad

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Author

N

Nordmad