Chicken Biryani, Hyderabadi Style Recipe
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Chicken Biryani, Hyderabadi Style

By: RK  
"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."

Rating: This weblink has been rated 23 times with an average star rating of 4.0 Read Reviews (22)

Rate/Review | 1,128 people have saved this

What to Drink?
Wine Riesling
Cocktail Vodka Slush
Chilled Non-Alcoholic Special Lemonade
Prep Time:
20 Min
Cook Time:
55 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

Directions

  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.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 571 | Total Fat: 19g | Cholesterol: 65mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2005 by PICO79 
This recipe was excellent! Very different from the mughalai version of biryani. I made a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2007 by RK 
I wanted to tell everyone that there is no need to temper the yogurt. It will not ruin the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2005 by DOROTHEA2 
Excellent combination of flavours. Instead of water, use chicken stock by dissolving a stock... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2007 by LIPSTICKFETISH 
If you have never cooked with yogurt you should know about 'tempering' before you make this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2007 by AnMei 
This was wonderful, but I need to suggest one major change to the recipe -- use basmati rice,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2008 by ejwheeler 
This recipe is virtually indestructible. I made A LOT of substitutions and still the flavor... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2007 by LApagmom2 
Giving it rating so I can add a comment. With yogurt if you use full fat yogurt it usually... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by Murphy 
Excellent and easy to make. To flavor it a little add ginger to onions while frying. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2007 by Little Miss Greedy 
I made this for my family and I, and we loved it. Had to add some more salt and garlic for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2006 by Ken_H 
Great Recipe...makes a ton of food though! MORE

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