How To Make Hyderabadi Chicken Biryani

Written by Anjala Farahath  • 

The scrumptious, finger-licking, and lip-smacking biryani that comes from the land of pearls —Hyderabadi biryani — is a piece of royalty in itself. The recipe that dates back to the kitchens of the Nizams, has over 140 variations today. Biryani, in general, is one of the most popular Indian dishes worldwide. But, have you ever wondered about the roots of this popular dish?

From Persia To Our Plates

Persia, that’s where the biryani originated, and then, over time, it made its way to India. According to one of the popular stories, it made its way to the Indian subcontinent when Mumtaz Mahal (wife of Shah Jahan) found that the soldiers in their army were undernourished. She ordered the cooks to make something that would provide them with ample nutrition, taste, and motivation (well, biryani seems like a lot of motivation). Thus was born the delectable biryani. This dish then found its variations as and when it branched out to various parts of India, under the rule of Nizams, Mughals, etc.

The World Of Hyderabadi Biryani

Image: Shutterstock

Biryani isn’t just food, it’s an emotion. Talk to a biryani lover and you will know how much pride they take in their commitment to their favorite dish. Malabari, Lucknowi, Calcutta, Sindhi, Bombay, or Hyderabadi, whatever your choice of biryani is, there is no denying that with every bite, you experience an unexplainable contentment. Today, we are in the mood for some spicy and rich biryani and so we choose the Hyderabadi biryani.

Hyderabadi biryani is primarily of two types — kacchi (raw) and pakki (cooked) biryani. This chicken or mutton biryani is a blessing in disguise, and for those of you who don’t eat meat, you guys are missing out! But don’t worry. There are a couple of veg biryani options that can satisfy your biryani cravings if you are a vegetarian.

Image: Shutterstock

Kacchi Gosht Biryani Or Raw Mutton Biryani

If food could turn you on, we would say this biryani has it in itself to leave you asking for more. It is prepared with meat that is marinated with spices. This meat is left overnight and then soaked in yogurt just before cooking the rice. The meat is then altered between rice and slow-cooked in a handi or a vessel.

Pakki Biryani Or Cooked Biryani

In this biryani, the meat doesn’t have to be marinated a night before. It is instead cooked in spices and oil (lots of it). It is then layered with rice in a vessel that is sealed with cooked-dough. That pretty much seals the deal. There is a lot of saffron that goes in this biryani.

Before we jump into the recipe of this majestic dish, let’s baffle you with some fun facts on biryani.

1. Biryani Was A Bait For Political Workers During Hyderabad Elections

In India, everything is related to politics. So, why leave biryani behind? The sales of biryani sky-rocketed during the parliamentary elections of 2014. The demand for chicken and mutton Hyderabadi biryani boomed. Well, let’s call that a new kind of motivation (1).

2. The Biryani Bypolls

Chennai witnessed the power of this amazing food — biryani. In the 2009 Tamil Nadu bypolls, it was the biryani that got a political party some extra votes. The voters were showered with packets of biryani, in addition to their baits like liquor and money (2).

3. A Wedding Was Called Off Over Biryani

A wedding was called off over a biryani dispute. Yes, it happens. We have got our priorities right, haven’t we? The issue was over chicken biryani that the groom refused to accept (3).

After reading all of this, we’re really hungry. Aren’t you, too? Hyderabadi chicken biryani, mutton biryani, or veg biryani (if you are a vegetarian) – we have you covered! Check out the recipes here:

Ingredients

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  • 1/2 tbsp. of peppercorns
  • 1 tsp. of black cumin seeds
  • 1 tbsp. of lime juice
  • 2 cloves
  • 1 cup of chopped onion
  • 1 tbsp. of ginger-garlic paste
  • 1 cup of yogurt
  • 1/4 teaspoon of turmeric powder
  • 1 sprig of mint leaves
  • 2 black cardamoms
  • 1 sprig of coriander leaves
  • 4 green chilies (finely chopped)
  • 2 cinnamon sticks
  • 1/2 tbsp. of cumin powder
  • 1 tbsp. of cumin seeds
  • 1 tsp. of coriander powder
  • 1/2 tbsp. of red chili powder
  • 2 cups of yogurt
  • Salt to taste
  • 3 cups of Basmati rice
  • 1 pinch of saffron
  • 1 kilogram of chicken/mutton
  • Bay leaf

Time To End The Hunger Games With Chicken And Mutton Biryani

Image: Giphy

Step 1: Firstly, sauté the onions in oil and let them turn reddish-brown.

Step 2: Now, add all the spices to the oil. After they start sizzling, add all the ingredients (except
the chicken/mutton and rice) in a bowl. Mix it. Then, mix it with the onions.

Step 3: Meanwhile, soak the rice in water for about 30 minutes.

Step 4: In another bowl, pour some water and add salt, oil, and cumin to it. This is what enriches
the flavor of the biryani. Bring this to a boil.

Step 5: Once the water has reached a boil, add the rice to cook. Strain the water when the rice is half-cooked.

Step 6: Finally, in a deeper vessel, layer the marinated chicken/mutton at the bottom and then top
it with the rice. Now, garnish it with fried onions, saffron, and mint leaves. Slow cook this for half an hour. You can either cover it with a lid or seal the vessel with dough.

If you are making mutton biryani, after washing the mutton, add the spices, ginger-garlic paste, red chili powder, and salt to it. Add 2 cups of yogurt. Let it marinate overnight.

Hyderabadi Veg Biryani

Vegetable biryani is a flavorsome medley of a variety of spices, vegetables, and rice. To cook veg biryani, the spices remain the same, but add the following:

  • 1 large onion, thinly sliced
  • 1 large potato
  • 1 cup cauliflower florets
  • 1 green bell pepper, chopped
  • 2 small carrots, chopped
  • 1/4 cup of chopped green French beans
  • 1/2 cup of fresh green peas
  • 2 inches of ginger
  • 4 cloves of garlic
  • 1/4 cup of beaten curd
  • 10-12 pieces of cashews
  • 2 tbsp. of ghee or cooking oil

Step 1: First wash the rice and soak it for 20 minutes.

Step 2: Then, in a vessel, add 2 cups of water and add cardamom, cinnamon, cloves, salt, and oil to it.

Step 3: Then, add the rice. Cook the rice till it is cooked 75 percent. Drain the water.

Step 4: In another vessel, add bay leaves, cardamom, and onion. Fry them until golden brown and then add all the cut vegetables to it.

Step 5: Add curd and stir the mixture. Cover the pan and let it cook. Then, add the cashews.

Step 6: Then layer the vegetable mixture and rice alternatively in a handi. Garnish it with saffron (that’s soaked in warm water) and mint leaves. Then slow cook for half an hour.

Image: Giphy

And that’s how we do it. We can already smell the aromas of the tantalizing biryani! Save some for us too. Don’t forget to tell us how you make your biryani in the comments below!

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