Authentic Hyderabadi Chicken Biryani: A Culinary Journey to India

Chicken biryani is a layered savory rice dish of Indian origin, cooked with marinated chicken, fragrant basmati rice, aromatic spices, and fried onions. It's a popular dish across South Asia and is often served with raita, yogurt-based side dishes.

Ingredients:

For marinating the chicken:

1 kg bone-in chicken pieces
1 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon salt
1/4 cup sliced onions
For cooking the rice:

4 cups basmati rice, rinsed and soaked for 30 minutes
4 cups water
1 tablespoon oil
2 green cardamoms
2 cloves
2 cinnamon sticks
1 bay leaf
1 teaspoon salt
For layering the biryani:

1 cup fried onions
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
1 pinch saffron strands, dissolved in 1 tablespoon hot milk
Instructions:

Marinate the chicken: In a large bowl, combine the chicken, yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well to coat the chicken evenly. Cover and marinate for at least 30 minutes, or up to overnight in the refrigerator.

Cook the rice: In a large saucepan, heat the oil over medium heat. Add the cardamoms, cloves, cinnamon sticks, and bay leaf. Fry for a minute, until fragrant. Add the drained rice and fry for 5 minutes, until toasted.

Add the water, salt, and bring to a boil. Reduce heat to low, cover the pan, and simmer for 10-15 minutes, or until the rice is cooked through and the water is absorbed.

Layer the biryani: In a large, deep dish or ovenproof pot, spread a layer of cooked rice. Top with half of the marinated chicken, spreading it evenly. Sprinkle half of the fried onions, cilantro, and mint leaves over the chicken.

Repeat the layering process with the remaining rice, chicken, onions, cilantro, and mint leaves. Drizzle with the saffron milk mixture.

Steam the biryani: Cover the pot tightly with aluminum foil and seal the edges. Place the pot on a low heat setting and steam for 20-30 minutes, or until the biryani is heated through and the chicken is cooked through.

Garnish and serve: Fluff the rice with a fork. Garnish with the remaining fried onions and serve hot with raita or yogurt.

Tips:

For a richer flavor, use long-grain basmati rice.
If you don't have saffron, you can substitute with turmeric powder or natural orange food color.
To make authentic fried onions, thinly slice onions and deep fry them in oil until golden brown and crispy.
Adjust the amount of spices to your taste preference.
Serve the biryani with raita, yogurt-based side dishes, cucumber chutney, or salad.
Enjoy your delicious chicken biryani!