Entrée: India – हैदराबादी चिकन बिरयानी ▶ Haiderabadi Chicken Biryani (Hyderabadi Chicken Biryani)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in chicken breasts, about 1 1/4 lb (567 g) total (20 oz (567 g) total / 1 lb 4 oz (567 g) total)
1 cup (240 ml) plain yogurt
4 garlic cloves, minced
1 large red onion, thinly sliced (half for frying, half for cooking)
2 cups (370 g) basmati rice, rinsed and soaked 30 minutes
1 / 2 cup (15 g) fresh mint leaves, chopped
1 tsp (5 ml) white pepper
1–2 tsp (5 to 10 ml) chili powder (adjust to taste)
1 tsp (5 ml) turmeric
1 tbsp (15 ml) garam masala
4 tbsp (60 ml) ghee or vegetable oil
3 cups (720 ml) water or chicken stock
Salt to taste
Handful of fried onions (reserve from sliced onion)
A few whole spices (1 bay leaf, 4 cardamom pods, 4 cloves, 1 small cinnamon stick)

Show original ingredient measurements

2 bone-in chicken breasts, about 1 1/4 lb total (20 oz total / 567 g total)
1 cup (240 ml) plain yogurt
4 garlic cloves, minced
1 large red onion, thinly sliced (half for frying, half for cooking)
2 cups (370 g) basmati rice, rinsed and soaked 30 minutes
1 / 2 cup (15 g) fresh mint leaves, chopped
1 tsp white pepper
1–2 tsp chili powder (adjust to taste)
1 tsp turmeric
1 tbsp garam masala
4 tbsp (60 ml) ghee or vegetable oil
3 cups (720 ml) water or chicken stock
Salt to taste
Handful of fried onions (reserve from sliced onion)
A few whole spices (1 bay leaf, 4 cardamom pods, 4 cloves, 1 small cinnamon stick)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the marinade: mix yogurt, minced garlic, white pepper, chili powder, turmeric, garam masala and salt. Rub over chicken breasts and marinate 1–4 hours (overnight ideal).
2. Fry half the thinly sliced red onion in 2 tbsp (30 ml) ghee/oil until deep brown and crisp; drain and reserve for layering.
3. In a heavy pot, heat remaining ghee/oil; add whole spices, remaining sliced onion and sauté until soft. Add marinated chicken and brown on both sides for 6–8 minutes.
4. Add 1/2 cup (120 ml) chopped mint, a little water/stock, cover and simmer until chicken is nearly cooked (about 15–20 minutes).
5. Parboil the soaked basmati rice in salted boiling water until 70% done; drain.
6. Layer half the rice over the chicken, sprinkle some fried onions and mint, then top with remaining rice. Sprinkle a little garam masala and remaining fried onions.
7. Seal the pot (dough or tight lid) and cook on very low heat (dum) for 20–25 minutes until rice and chicken finish cooking.
8. Rest 10 minutes, gently fluff and serve hot with remaining fresh mint.

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1. Make the marinade: mix yogurt, minced garlic, white pepper, chili powder, turmeric, garam masala and salt. Rub over chicken breasts and marinate 1–4 hours (overnight ideal).
2. Fry half the thinly sliced red onion in 2 tbsp ghee/oil until deep brown and crisp; drain and reserve for layering.
3. In a heavy pot, heat remaining ghee/oil; add whole spices, remaining sliced onion and sauté until soft. Add marinated chicken and brown on both sides for 6–8 minutes.
4. Add 1/2 cup chopped mint, a little water/stock, cover and simmer until chicken is nearly cooked (about 15–20 minutes).
5. Parboil the soaked basmati rice in salted boiling water until 70% done; drain.
6. Layer half the rice over the chicken, sprinkle some fried onions and mint, then top with remaining rice. Sprinkle a little garam masala and remaining fried onions.
7. Seal the pot (dough or tight lid) and cook on very low heat (dum) for 20–25 minutes until rice and chicken finish cooking.
8. Rest 10 minutes, gently fluff and serve hot with remaining fresh mint.

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