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Chicken Biryani – A step-by-step guide to the best rice dish ever

Byamazingfoodstv


My Biryani video is one of my most viral to date, so it deserves its own long format video to truly do it justice! This time, I decided a traditional Hyderabadi Chicken Biryani was in order. It’s easy, achievable and a great dish for serving lots of people! Let me know in the comments how yours went.

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Ingredients
– 3 large red onions, sliced thin
– 200ml peanut oil for frying
– 1 kg chicken thighs, skin off
– 4 tbsp yogurt
– 1 tsp chilli powder
– 1/2 tsp ground turmeric
– 1 tsp garam masala
– 3 tsp ginger paste
– 1 tsp garlic paste
– Juice of 1 lemon
– 2 green chillies
– 2 cinnamon sticks
– 12 cardamom pod
– 2 tsp cumin seeds
– 6 cloves
– Salt to taste
– 1 bunch mint
– 1 bunch coriander
– 1 kg aged basmati rice

Method
1. Start by making the crispy onions by heating up the oil in a saucepan over a medium high heat and frying the sliced onions in batches until golden brown.
2. Next, marinate your chicken by adding the chicken, 1/3 of the crispy onions, yoghurt, chilli powder, turmeric, garam masala, ginger, garlic, one cinnamon stick, 8 cardamon pods, 1 green chilli sliced thin, 1 tsp cumin seeds, 4 cloves and a tsp of salt in a large pot. Mix well and marinate for 4-24 hours.
3. With the rice, rinse it twice then soak it in water for 40 minutes
4. In a large pot, half filled with water, add 1 tbsp salt, 1 green chilli sliced lengthways in half, 6 green cardamon, 1 cinnamon stick, 2 cloves and 1 tsp cumin seeds and bring to a simmer.
5. Add the soaked rice to the simmering water, stir once and cook for 6-8 minutes or until its just cooked. You still want a bit of bite in the rice.
6. Remove the rice from the water and set aside.
7. Place the marinated chicken onto a high heat and cook for 6-7 minutes, stirring every 1-2 minutes.
8. Remove half of the chicken, then sprinkle half of the rice on the chicken in the pot.
9. Next, add a layer of the crispy onions, some mint and coriander.
10. Place the rest of the chicken and repeat with the rice, crispy onions and herbs.
11. Place a clean tea towel over the lid of the pot and cover the biryani.
12. Turn your element to medium high for 10 minutes, then turn it down to very low for 30 minutes. Take from the heat and let it rest for 20 minutes before taking the lid off and serving.
13. Enjoy!

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46 Comments

  10. This is more technique demonstration than anything else, as such this video is absolutely doing a good job of it.

    In India, the authentic Hyderabadi dum biryani is made with goat meat. Mutton has a flavor that chicken can never hope to beat. However, biryani can be made with any protein, or just completely skip the protein altogether.

    Andy, mate. Bang up job.

    Cheers

  17. Now this is what we call Biryani. Very well done. This is almost perfect.
    I use regular chili for better spiciness and color to marinade.

    Add oil, coriander powder and cumin powder to marinade.

    Add ghee(clarified butter) and lime for boiling water.

  20. Honestly, for the first time ever I see a westerner clean the rice like we do. hahaha. Loving all your videos, really surprise me the stuff you cooked are very asian. Love from Malaysia.

  21. There are 2 other rice dishes which are fantastic, first called Morasa Polo (مرصع پلو) which is a luxurious Persian dish and the second one called Majboos Dejaj (مجبوس الدجاج) which is from Kuwait.
    Highly recommend 👌

  32. Hi Andy, I appreciate ur cooking videos aswell as the shorts! I've seen ur recipes and they are all measured in cups and so on. as a german I find it hard to remeasure it to our measurements since a cup of sugar or a half cup of kimchi or 1/3 a cup means 67.5g or 115g for me. Sometimes that doesnt add up and the recipe gets kinda hard to follow. Would u mind also putting EU-measurements into the description of those recipes so it is easier for us to follow instructions? thank you alot

  34. Luv u for ur genius culinary skills. It is a perfect replica of Indian Hyderabadi biryani. U did a great justice to it. Scrumptious!!! If I have to add a thing to it, wud b the clarified butter. Indian ghee. ❤️

  37. Amazing! It’s my pet peeve to keep cleaning the sides of my pot with a spatula 😂. I used to think it’s just my OCD behavior but seems like it’s chef’s training. I think it keeps gravy from getting burned on the sides of the pot. Cheer mate my daughter and I watch your videos all the time!

  44. Well tried. If you call this chicken Biryani its good. If you call it Hyderabadi Chicken biryani then its not. Unlike every other biryani, the chicken(also called korma) of Hyderabadi biryani is not cooked separately and hyderabadis are very particular about it. Raw marinated chicken is directly put on dum with half cooked rice. Given that the chicken is raw it has to be on the base in single layer so that it takes maximum heat, and not in mulitple layers. Trust me, slow cooking does the job and chicken/meat does get cooked despite not doing any precooking. Its very intricate and not easy perhaps one ofthe most difficult recipes to master. One mistake and either rice will get over cooked or chicken will remain undercooked or chicken will get burnt. Nevertheless given you cook multiple cusines you have made quite an effort and I am sure the end result was delicious.

  45. This looks amazing. I've already tried a few recipes of yours (pad thai is first that comes to mind) and they always turn out great!
    Been meaning to try making biryani. Just gotta get a good pot for it first then I'll give this recipe a go!

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