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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 570 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

35
  1. 39 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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...

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...

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 di...

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.

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.

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 subst...

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 yo...

Nothing like any authentic biryani I have tasted, and most of my friends are Indian/Pakistani. Know that if you make this dish, it is a very watered down version of biryani, to the point of not...