Chicken Biryani (Hyderabadi Style)
- Marinate chicken with yogurt, ginger-garlic paste, chili powder, turmeric, salt, and half of the fried onions. Rest for 1 hour.
Cook rice in boiling salted water with whole spices until 70% cooked. Drain and keep aside.
In a heavy pot, layer marinated chicken at the bottom, add mint, coriander, green chilies, biryani masala, and top with rice.
Sprinkle remaining fried onions, saffron milk, and ghee.
Cover and cook on low flame for 30–35 minutes using the dum method (seal lid with dough or tight lid).
Rest for 10 mins before gently mixing and serving.
Chicken Biryani (Hyderabadi Style)
- Marinate chicken with yogurt, ginger-garlic paste, chili powder, turmeric, salt, and half of the fried onions. Rest for 1 hour.
Cook rice in boiling salted water with whole spices until 70% cooked. Drain and keep aside.
In a heavy pot, layer marinated chicken at the bottom, add mint, coriander, green chilies, biryani masala, and top with rice.
Sprinkle remaining fried onions, saffron milk, and ghee.
Cover and cook on low flame for 30–35 minutes using the dum method (seal lid with dough or tight lid).
Rest for 10 mins before gently mixing and serving.
Chicken Biryani (Hyderabadi Style)
- Marinate chicken with yogurt, ginger-garlic paste, chili powder, turmeric, salt, and half of the fried onions. Rest for 1 hour.
Cook rice in boiling salted water with whole spices until 70% cooked. Drain and keep aside.
In a heavy pot, layer marinated chicken at the bottom, add mint, coriander, green chilies, biryani masala, and top with rice.
Sprinkle remaining fried onions, saffron milk, and ghee.
Cover and cook on low flame for 30–35 minutes using the dum method (seal lid with dough or tight lid).
Rest for 10 mins before gently mixing and serving.
Chicken Biryani (Hyderabadi Style)
- Marinate chicken with yogurt, ginger-garlic paste, chili powder, turmeric, salt, and half of the fried onions. Rest for 1 hour.
Cook rice in boiling salted water with whole spices until 70% cooked. Drain and keep aside.
In a heavy pot, layer marinated chicken at the bottom, add mint, coriander, green chilies, biryani masala, and top with rice.
Sprinkle remaining fried onions, saffron milk, and ghee.
Cover and cook on low flame for 30–35 minutes using the dum method (seal lid with dough or tight lid).
Rest for 10 mins before gently mixing and serving.
