Biryani is more than just a dish; it’s an experience. This iconic, aromatic rice-based dish has a rich history, often linked to royal kitchens and grand celebrations. Originating from South Asia, chicken biryani has become a global favorite. Its delicious combination of tender chicken, fragrant basmati rice, and an array of spices makes it irresistible to food lovers worldwide. Whether you like it mild or spicy, traditional or modern, chicken biryani is versatile and full of flavor.

Hyderabadi chicken biryani is perhaps one of the most popular and beloved versions. This dish is known for its bold flavors and aromatic spices. The rice and chicken are cooked separately before being layered, allowing each grain of rice to absorb the flavor of the chicken and spices.

Ingredients:

• 1 kg chicken, cut into pieces
• 3 cups basmati rice
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2 tbsp red chili powder
• 1 tbsp turmeric powder
• 1 tbsp garam masala
• 1 tsp cumin seeds
• 4-5 green cardamoms
• 2-3 cloves
• 1 cinnamon stick
• 4 cups water
• ½ cup yogurt
• Fresh coriander and mint leaves, chopped
• 2 tbsp lemon juice
• 2 tbsp ghee (clarified butter)
• Salt to taste

Preparation:

1. Marinate the Chicken: In a large bowl, mix chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Let it marinate for at least 2 hours or overnight for best results.

2. Fry the Onions: Heat ghee in a large pan and fry the sliced onions until they are golden brown. Set aside some fried onions for garnishing later.

3. Cook the Rice: In a large pot, bring water to a boil. Add cardamom, cloves, cinnamon, and a pinch of salt. Add the basmati rice and cook until it’s 70% done. Drain the rice and set it aside.

4. Prepare the Chicken: In the same pan, add cumin seeds and sauté. Add marinated chicken and cook until it’s tender and the gravy thickens. Stir in chopped tomatoes and cook until soft.

5. Layering: In a large pot, layer the cooked chicken at the bottom. Then, top it with the partially cooked rice. Sprinkle some fried onions, fresh coriander, and mint leaves on top.

6. Dum Cooking: Seal the pot with dough or a lid, and cook on low heat for 20-25 minutes (this is called “dum” cooking). The steam trapped inside will infuse the rice with all the flavors.

7. Serve: Gently fluff the biryani and serve it hot with raita (yogurt sauce) or salad.