Chicken Biryani, Hyderabadi Style

Chicken Biryani, Hyderabadi Style

35
RK 2

"My husband's mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in south India. For a more traditional version, substitute curd (homemade south Indian yogurt) for yogurt. If you cannot find ginger garlic paste, crush together ginger and garlic in equal portions."

Ingredients

1 h 15 m {{adjustedServings}} servings 570 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 570 kcal
  • 29%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 70.5g
  • 23%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Soak rice for 30 minutes in enough water to cover; then drain.
  2. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
  3. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.
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Reviews

35
  1. 39 Ratings

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Actually, this recipe is incomplete. I hail from Hyderabad. I don't see any instruction to layer the meat and the rice. Although we suggest 1:3 water for rice, this is not standard. You must var...

This recipe was excellent! Very different from the mughalai version of biryani. I made a few modifications though because I did not have all the ingredients. I used biryani masala (available at ...

I wanted to tell everyone that there is no need to temper the yogurt. It will not ruin the dish if you add it all at once. It may look curdled but it is fine. Lipstickfetish, you didnt need to t...