Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Southern Style Chicken and Dumplings
Spicy Dry Fried Curry Chicken
Owen's Chicken Rice
Trini Style Chicken
Chicken Biryani
MORE
Top Related Articles
The Global Pantry: India
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Citrus Skillet Chicken & Rice (Video)
Clarifying Butter
Chicken & Broccoli Alfredo (Video)
Finger-Lickin' Chicken Dippers
Deboning a Chicken Breast
Lunch Box: Chicken Pops
Related Collections
Cardamom
Cloves
Indian Chicken Recipes
Asian
Chicken Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Chicken Biryani, Hyderabadi Style
SUBMITTED BY:
RK
PHOTO BY:
uuro.megh
"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."
RECIPE RATING:
Read Reviews
(14)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
55 Min
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/4 cup ghee (clarified butter)
20 whole cloves
9 whole cardamom pods
5 bay leaves
1 medium onion, chopped
5 small green chile peppers
2 tablespoons ginger garlic paste
1 (3 pound) whole chicken, cut into pieces
1 1/2 cups plain yogurt
1 teaspoon salt
6 fresh curry leaves (optional)
3 cups uncooked jasmine or white rice
4 1/8 cups water
1 sprig cilantro leaves with stems
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Soak rice for 30 minutes in enough water to cover; then drain.
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.
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.
FOOTNOTE
Learn how to clarify butter in this
photo tutorial
.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Sep. 5, 2005 by PICO79
X
Full Review
PICO79
Sep. 5, 2005
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 all indian grocery stores) instead of cloves. I also doubled the quantity of chili peppers bcoz I used the tiny red Thai chilis and we like it hot in our house:) I used boneless skinless chicken breasts and added 2 potatoes too (I love potatoes in biryani). The recipe is definitely a keeper.Thank you for submitting it.
Was this review helpful?
[
YES
]
12 users found this review helpful
This recipe was excellent! Very different from the mughalai version of biryani. I made a few...
MORE
MORE
Reviewed on Jul. 5, 2005 by DOROTHEA2
X
Full Review
DOROTHEA2
Jul. 5, 2005
Excellent combination of flavours. Instead of water, use chicken stock by dissolving a stock cube in boiling water. Will go soggy if too much liquid is added.
Was this review helpful?
[
YES
]
9 users found this review helpful
Excellent combination of flavours. Instead of water, use chicken stock by dissolving a stock...
MORE
MORE
Reviewed on Feb. 5, 2007 by RK
X
Full Review
RK
Feb. 5, 2007
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 throw away the dish! Sorry!
Was this review helpful?
[
YES
]
8 users found this review helpful
I wanted to tell everyone that there is no need to temper the yogurt. It will not ruin the...
MORE
MORE
Reviewed on Jan. 25, 2007 by
LIPSTICKFETISH
X
Full Review
LIPSTICKFETISH
Jan. 25, 2007
If you have never cooked with yogurt you should know about 'tempering' before you make this dish. Sorry to say that I found out the hard way, and after 30 minutes of cooking ruined the entire dinner when the addition of yogurt caused the sauce to curdle! Determined to get dinner on the table, I did remake the entire recipe- this time using great care to add the liquid slowly to the yogurt. The end result was good and I will make it again.
Was this review helpful?
[
YES
]
2 users found this review helpful
If you have never cooked with yogurt you should know about 'tempering' before you make this...
MORE
MORE
Reviewed on Oct. 7, 2006 by
Ken_H
X
Full Review
Ken_H
Oct. 7, 2006
Great Recipe...makes a ton of food though!
Was this review helpful?
[
YES
]
2 users found this review helpful
Great Recipe...makes a ton of food though!
MORE
MORE
Reviewed on Apr. 13, 2008 by ejwheeler
X
Full Review
ejwheeler
Apr. 13, 2008
This recipe is virtually indestructible. I made A LOT of substitutions and still the flavor came out rich, the texture was great, and the presentation beautiful. I didn't have cloves, so I substituted cinnamon. I didn't have whole chicken so I used chicken breast, and to compensate for flavor, used a bullion cube when adding water. I didn't have curry leaves so I used dried curry and I didn't have green peppers so I used one red pepper and cayenne powder. I didn't have any problem with curdling -- used a thick Dutch yogurt. I didn't have jasmine rice so I had to use risotto. I can see that the jasmine would have been better (lighter and fluffier) and that cloves would have been better than cinnamon. But all in all, it still tasted great!
Was this review helpful?
[
YES
]
1 user found this review helpful
This recipe is virtually indestructible. I made A LOT of substitutions and still the flavor...
MORE
MORE
Reviewed on Oct. 5, 2007 by
Little Miss Greedy
X
Full Review
Little Miss Greedy
Oct. 5, 2007
I made this for my family and I, and we loved it. Had to add some more salt and garlic for extra taste but in the end it was very tasty. I didnt feel like making raita so I just topped it with some plain yougurt... yummy!
Was this review helpful?
[
YES
]
1 user found this review helpful
I made this for my family and I, and we loved it. Had to add some more salt and garlic for...
MORE
MORE
Reviewed on Sep. 22, 2007 by
LApagmom2
X
Full Review
LApagmom2
Sep. 22, 2007
Giving it rating so I can add a comment. With yogurt if you use full fat yogurt it usually wont look curdled or chunky. The low fat or fat free ones will. It doesn't change the flavor though.
Was this review helpful?
[
YES
]
1 user found this review helpful
Giving it rating so I can add a comment. With yogurt if you use full fat yogurt it usually...
MORE
MORE
Reviewed on Jul. 16, 2007 by Brian
X
Full Review
Brian
Jul. 16, 2007
This was very easy to make. My wife and I love the rice!
Was this review helpful?
[
YES
]
1 user found this review helpful
This was very easy to make. My wife and I love the rice!
MORE
MORE
Reviewed on Jan. 11, 2007 by
AnMei
X
Full Review
AnMei
Jan. 11, 2007
This was wonderful, but I need to suggest one major change to the recipe -- use basmati rice, not jasmine/regular white rice. This biryani is very delicately spiced, as it should be, and the yoghurt adds a nice touch. My local market was out of curry leaves at my last trip, so I used just a bit of mild curry powder to add extra flavor. Also, make sure to invest in ghee for this recipe. I would actually give the recipe just under 5 stars due to the kind of rice suggested, but it was altogether a great biryani.
Was this review helpful?
[