Chicken Biryani Hyderabadi-Style
Total time3 hr 40 min
Prep time40 min
Cook time1 hr
4.8(17)
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Learn more →Ingredients
4 servings
For the chicken marinade
- 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 cup whole-milk yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tsp kashmiri red chili powder
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp garam masala
- 1 tsp salt
- 2 tbsp neutral oil
For the rice
- 2 cups basmati rice
- 1 bay leaf
- 4 green cardamom pods, lightly crushed
- 1 black cardamom pod, lightly crushed
- 4 whole cloves
- 1 cinnamon stick (about 2 inches)
- 1 tsp salt
For the dum layer
- ¼ tsp saffron threads
- 3 tbsp warm whole milk
- 3 tbsp ghee
- 2 medium yellow onions, thinly sliced
- 3 tbsp neutral oil
- 2 tbsp fresh mint leaves, roughly torn
- 2 tbsp fresh cilantro leaves, roughly chopped
- 1 tbsp fresh lemon juice
Instructions
- 1
In a large bowl, combine the yogurt, ginger paste, garlic paste, Kashmiri chili powder, ground coriander, turmeric, garam masala, salt, and 2 tbsp neutral oil. Add the chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to overnight.
- 2
Rinse the basmati rice under cold water until the water runs clear, then soak in cold water for 30 minutes. Drain through a fine-mesh strainer.
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