Hyderabadi Biryani

Method23 steps · about 3 hr 30 min

1. 1

   Step 1: Choose homemade or store-bought fried onions. For homemade, thinly slice the large onion and separate the layers. If using ⅓ cup ready-fried onions instead, skip 1–5 and reserve those for layering.

   Uses fresh onion only homemade fried-onion route

2. 2

   Step 2: For homemade onions only, heat the 4 tbsp onion-frying oil or ghee. Keep the teaspoon rice-boiling oil and 2 tbsp final ghee separate.

   Uses 4 tbsp onion frying oil only homemade onion route

3. 3

   Step 3: Fry the onions stirring often until deep golden to brown.

   Uses only chosen homemade fried-onion route · same 4 tbsp oil in homemade onion route

4. 4

   Step 4: Remove the golden fried onions before they burn and reserve. Keep the same frying oil for assembly.

   Uses same onions fried golden, not burnt

5. 5

   Step 5: Cool the retained onion-frying oil and reserve for step 18; do not add another full oil batch.

   Uses same oil after onion removal, cool and reserve for 18

6. 6

   Step 6: Add yogurt (⅔ cup), salt (0.75 tsp), turmeric (0.25 tsp), chili powder, biryani or garam masala powder, cardamom (¼–½ tsp) powder, green chilli, ginger garlic paste (1¼ tbsp) & lemon juice (1 tbsp) to a mixing bowl.

   Uses 1¼ tbsp ginger-garlic paste · 0.25 tsp turmeric · 1–2 green chilies · ⅔ cup plain yogurt · 1 tbsp lemon juice · 1–1½ tsp red chili powder · 1–1½ tsp biryani masala · ¼–½ tsp ground cardamom

   
7. 7

   Step 7: Mix and taste the marinade before adding raw chicken. Use separately listed extra salt/chili only if needed.

   Uses extra salt only to taste marinade before raw chicken or boiling water · extra chili only to taste marinade before raw chicken · yogurt, ginger-garlic, acid and marinade spices combined

   
8. 8

   Step 8: Coat the half kg chicken with the adjusted marinade. Cover and refrigerate at least 2 hours or overnight.

   Minimum refrigerated chicken marinade · 120 minUses 0.5 kg chicken · same mixture tasted before raw poultry

   
9. 9

   Step 9: Keep the same coated chicken refrigerated throughout marination. Small to medium pieces are best when using the shorter 2-hour marinade.

   Uses same chicken with marinade

10. 10

    Step 10: Rinse the dry rice until water is clear, soak 30 minutes in separate fresh water, then drain. Meanwhile soak ¼ tsp saffron in the separate 3 tbsp hot milk; reserve this same saffron milk for step 20.

    Uses 1½ cup basmati rice · 0.25 tsp saffron · 3 tbsp milk · fresh rinse/30 min rice-soak water; drain

    
11. 11

    Step 11: Bring the 7 cups measured rice-boiling water to a boil with the separate teaspoon oil (1 tsp), rice-boiling salt (1–1¼ tsp) and all listed whole spices. A tied muslin spice bag is optional.

    Uses 7 cup water · 1–1¼ tsp salt · 1 tsp oil · 1 Indian bay leaf · 3 inch cinnamon stick · 6 whole cloves · 4 green cardamom pods · 1 star anise

    
12. 12

    Step 12: Taste the rice-boiling water and use extra salt only (to taste) if needed so it is slightly salty; do not add the marinade salt again.

    Uses extra salt only to taste marinade before raw chicken or boiling water

13. 13

    Step 13: Boil water rapidly for 5 mins to release the aroma of spices.

    Uses same 7 cups water/boil salt/teaspoon oil/whole spices

14. 14

    Step 14: Add the drained soaked rice from 10 to the aromatic boiling stock. Cook over medium-high heat until about 75 percent done.

    Uses same 1½ cup dry rice soaked 30 min · same spiced boiling water after 5 min

    
15. 15

    Step 15: Check the same partly cooked rice: the grains should be firm and their centers slightly undercooked, ready to finish during dum cooking.

    Uses same rice 75 percent done

    
16. 16

    Step 16: Drain the partly cooked rice completely in a colander, leaving it moist without dripping.

    Uses same rice checked not mushy

    
17. 17

    Step 17: Transfer the same refrigerated marinated raw chicken to a suitable heavy-bottomed pot. Use oven-safe cookware if selecting the oven route.

    Uses same chicken after 2 h or overnight refrigerated marinade

18. 18

    Step 18: Spread the chicken in one even layer. Add the cooled retained frying oil from 5, or the 4 tbsp fresh oil only if you used bought fried onions. Add half the chosen fried-onion supply and 2 tbsp each mint and coriander. Mix gently; keep the remaining onions/herbs for rice layers.

    Uses first 2 tbsp of 4 tbsp coriander · first 2 tbsp of 4 tbsp mint · half of ⅓ cup ready-fried onions only bought-onion alternative · 4 tbsp fresh oil only if onion frying omitted · same marinated chicken transferred once · only homemade onion route, same 4 tbsp retained oil · half the one prepared onion supply; remaining reserved

    
19. 19

    Step 19: Layer half the drained partly cooked rice over the chicken. Add some remaining fried onions and 1 tbsp each mint and coriander, reserving the rest. Cover with the remaining rice.

    Uses next 1 tbsp of 4 tbsp coriander · next 1 tbsp of 4 tbsp mint · some remaining bought fried onion only bought route; reserve remainder 20 · same raw chicken with oil, half fried onion and 2 tbsp each herbs · same 75 percent cooked rice divided into two layers · only some remaining after half used 18, retain rest 20

    
20. 20

    Step 20: Add the last remaining fried onions, final 1 tbsp each mint and coriander, ¼–½ tsp layering masala, the saffron milk prepared at 10 and separate 2 tbsp ghee. Do not add fresh saffron or a second full herb supply.

    Uses ¼–½ tsp biryani masala · 2 tbsp ghee · last 1 tbsp of 4 tbsp coriander · last 1 tbsp of 4 tbsp mint · only remaining bought fried onion if alternative selected · same chicken base with two rice layers · only remaining after 18/19, no new onion supply · same ¼ tsp saffron soaked in 3 tbsp hot milk

21. 21

    Step 21: Seal the pot rim with foil and cover with a tight heavy lid to trap the steam. Use a lid/cover suitable for your selected cooking route.

    Uses same layered pot with saffron/ghee/herbs

22. 22

    Step 22: Choose one dum-cooking route. OVEN: preheat 390°F(200°C) and bake the sealed pot 30–40 minutes, longer if needed for the depth of your pot. STOVETOP: set the sealed pot over a thick hot griddle, cook 20 minutes over medium-high heat, then 15 minutes over the lowest heat; turn off and rest 20–30 minutes. For either route, confirm the thickest chicken reaches 165°F(74°C) away from bone and the rice is fully cooked; continue cooking if necessary.

    Oven dum cooking only · 40 minUses same assembled pot covered for one dum cooking route

23. 23

    Step 23: Serve the fully cooked biryani in layers with raita. Optional final coriander garnish uses the separately listed extra leaves, since the measured four tablespoons are already in the layers.

    Uses extra chopped coriander only for final optional garnish · same cooked rice and chicken confirmed 165 F