Hyderabadi Chicken Biryani! Nothing more needs to be said. Just follow these steps and you'll have a delicious Biryani ready to feed your family and friends.
Let's get cooking! 0:00

Here is the Recipe as promised

Chicken Marinade
1 1.5 Kg Chicken Thighs & Drumsticks (with bone)
1 cup or 245g Yoghurt
Salt to taste
1 1/2 tbsp Ginger Garlic paste
1/21 tsp Chilli powder
1/2 tsp Turmeric

For the Chicken Gravy
12 tbsp Oil
1 tbsp Ghee
1 chopped Onion (when you’re making the gravy)
1 tsp Ginger Garlic paste (for the gravy)

For the Biryani Masala or Biryani Spice Mix
3 tsp Dhaniya or Coriander seeds
45 Dry Red Chillies
68 Cardamon
56 Cloves
1/4 tsp Nutmeg Powder
2 tsp Jeera or Cumin seeds
68 Black Pepper Corns
2 inch piece Cinnamon
1 Star Anise
1/4 tsp Mace

For the Fried Onions
4 medium Onions (sliced)
1/4 tsp Salt
Oil, as needed

Milk & Saffron mixture
1/2 cup or 125ml Milk
2 tsp Cream
1/4 tsp Saffron

For the Rice
700 g Basmati Rice
2 Bay Leaves
1 tsp Salt
1 tsp Ginger Garlic paste

Garnish
Fried Onions
1/2 cup or a handful of Fresh Mint leaves
1/2 cup or a handful of Fresh Coriander leaves
(I like garnishing with lots of herbs but you can put how much ever you like. You can add them whole or finely chopped.)
12 tbsp Ghee
1 tbsp Lemon juice

0:00 Intro
2:58 Step 1 – Chicken Marinade
4:33 Step 2 – Biryani Masala or Spice Mix
5:53 Step 3 – Fried Onions and Saffron Infused Milk
6:43 Step 4 – Chicken Gravy
8:36 Step 5 – Rice Prep
10:04 Step 6 – Final Assembly

Instructions
2:58 Step 1 Chicken Marinade
If you have time, marinade the chicken overnight. This will help a lot of flavour go into the meat and it will also keep the meat tender.
In a bowl, add yoghurt, ginger garlic paste, salt, turmeric and chilli powder.
Taste it for salt now before you add it to the raw chicken.
Add the marinade to the chicken. Cover and keep in the fridge.
If you don’t have time, marinade it for ½ hour 1 hour while you prep the other ingredients.

4:33 Step 2 – Biryani Masala or Biryani Spice Mix
Dry roast the spices in a pan on medium heat for 12 minutes.
Put them into a blender, wait for a minute until they cool down & then blitz into a fine powder.
Cover and keep it aside until you need it.

5:53 Step 3 – Fried Onions and Saffron Infused Milk
Slice onions and fry on medium to high heat with a little salt until they’re dark brown.
While the onions are frying, warm the milk and infuse saffron in it.
Add a little cream, stir and leave it aside until the end.
Once the onions have turned dark brown, drain excess oil and keep aside until you need them.

6:43 Step 4 – Chicken Gravy
Add oil and ghee to the pan & add one finely chopped onion. Saute until it’s light golden brown.
Add the ginger garlic paste & cook for 1 minute.
Add the biryani masala & cook for another minute.
Add the marinated chicken & cook until you get a thick gravy or until the chicken is just cooked.
DO NOT overcook.
In the end, if it's too thick, add some water because we do need some gravy.
Take 34 tbsp of the gravy & keep aside.

8:36 Step 5 – Rice Prep
Measure out your rice and rinse under water until the water is clean & free from the starch. If you have time, leave it to soak for 1520 minutes.
Boil the rice with bay leaf, salt & ginger garlic paste.
Cook the rice for 5 minutes or only until its 3/4th done because it will continue cooking when assembled. If you overcook the rice at this stage, it will break up when you’re serving.
Once the rice is 3/4th cooked, drain and keep aside.

10:04 Step 6 – Final Assembly
In the main dish, add ghee to the bottom.
Add a small layer of rice.
Add all the chicken mixture.
Add fried onions, fresh coriander & mint.
Add rest of the rice.
Into the saffron milk, add the chicken gravy we kept aside. This not only adds colour but also gives the rice a lovely flavour.
Pour this liquid all over the rice.
Add fried onions, coriander, mint & some ghee. (I like garnishing with lots of herbs with my Biryani but you can out how much ever you like)
Squeeze lemon juice, cover and cook on low to medium heat for 1520 minutes.
It's ready to be served.

ENJOY!

All the products used in and for the video
Camera Canon 5d Mark IV
Second Camera Fuji Film XT3
Macro Lens EF 100mm f/2.8L Macro IS USM
Canon Lens 35mm f1.4
Canon Lens 50mm f1.2
Tripod Manfrotto
Gimbal Ronin S
Cooking Pans Le Creuset
Dress Zara
Mice en Place Bowls Anthropologie & IKEA

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