Hyderabadi Chicken Biryani By Ranveer Brar
Summary
- This video demonstrates how to prepare a flavorful Hyderabadi Chicken Biryani. It involves marinating chicken with fried onions, yogurt, and a blend of aromatic spices, then layering it with partially cooked basmati rice and cooking it on dum to perfection.
All Ingredients - For Marinade
- Red Onions 2-3 large, sliced
- Cooking Oil as needed for frying
- Yogurt 1 cup
- Fresh Mint Leaves 1/2 cup, chopped
- Green Chili Paste 1 tbsp
- Red Chili Powder 1 tbsp
- Coriander Powder 1 tbsp
- Turmeric Powder 1/2 tsp
- Garam Masala 1 tsp
- Chicken 500g, cut into pieces
All Ingredients - For Rice
- Basmati Rice 2 cups, soaked
- Water as needed for boiling
- Salt to taste
- Cooking Oil 1 tbsp
All Ingredients - For Layering & Garnish
- Saffron Strands a pinch
- Milk 1/4 cup, warm
- Food Color (optional) a few drops, yellow/orange
- Black Pepper Powder 1/2 tsp
- Green Chilies 2-3, slit
- Fresh Mint Leaves 1/4 cup, chopped
- Fresh Coriander Leaves 1/4 cup, chopped
- Cumin Seeds 1/2 tsp
- Ghee 2 tbsp
- Fried Onions 1/4 cup
Tools You'll Need
- Pan
- Pot
- Tawa
- Griddle
- Mixing bowl
- Bowl
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Fried Onions
Thinly slice red onions. Heat cooking oil in a pan and fry the sliced onions until they turn golden brown and crispy. Remove and set aside.
Step 2: Prepare Chicken Marinade
In a large bowl, combine the fried onions, yogurt, chopped fresh mint leaves, green chili paste, red chili powder, coriander powder, turmeric powder, and garam masala. Mix all ingredients thoroughly until well combined.
Step 3: Marinate Chicken
Add the chicken pieces to the prepared marinade. Mix well, ensuring all chicken pieces are coated. Let it for at least , or longer for best results.
Step 4: Cook Basmati Rice
Bring a large pot of water to a rolling boil. Add salt and 1 tablespoon of cooking oil. Add the soaked basmati rice and cook until it is 70-80% done (). Drain the rice and set aside.
Step 5: Prepare Saffron Milk and Garnish Mix
Soak saffron strands in warm milk, optionally adding a few drops of yellow or orange food color for a vibrant hue. In a separate bowl, combine black pepper powder, slit green chilies, chopped mint leaves, chopped coriander leaves, and cumin seeds with a little liquid (possibly some ghee or water).
Step 6: Layer the Biryani
In a heavy-bottomed pot, spread the chicken as the first layer at the bottom. Top with a layer of the partially cooked basmati rice. Drizzle some of the saffron milk mixture and melted ghee over the rice. Sprinkle a portion of the mint, coriander, green chili, and cumin mix, along with some fried onions.
Step 7: Repeat Layering
Add another layer of basmati rice, followed by more saffron milk, ghee, the herb-spice mix, and fried onions. Continue layering until all ingredients are used, ending with a layer of rice and garnish.
Step 8: Dum Cook the Biryani
Cover the pot tightly with a lid. Place the pot on a tawa (griddle) over low heat for dum cooking. Cook for , allowing the flavors to meld and the chicken to cook through. Do not open the lid during this time.
Step 9: Serve Hyderabadi Chicken Biryani
Once cooked, gently fluff the biryani with a spoon, mixing the layers. Serve hot and enjoy the aromatic Hyderabadi Chicken Biryani.
From this CreatorMore from Ranveer Brar
Other recipes converted from Ranveer Brar's cooking videos.
5 Types of Dal Tadka
Cuisine
Indian · North Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Medium
Tomato Rice – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Medium
Paneer Pepper Fry – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Medium
RB Style Rajma
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Walnut & Dates Halwa
Cuisine
Middle Eastern · Arabic
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Chicken 65 – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Medium
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
One Pot Chicken Biryani – Cape Malay Style
Cuisine
Indian · Cape Malay
Prep + Cook Time
1 hr 15 min
Difficulty Level
Easy
Perfect Chicken Biryani - Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
2 hr 15 min
Difficulty Level
Medium
Chicken Biryani – Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
2 hr 30 min
Difficulty Level
Hard
Chicken Biryani
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 20 min
Difficulty Level
Medium
Shorshe Begun (Mustard Eggplant Curry)
Cuisine
Indian · Bengali
Prep + Cook Time
35 Minutes
Difficulty Level
Easy
Rustic Ridge Gourd and Potato Curry with Roti
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...