Hydrebadi Chicken Biryani Recipe
With bone. Aromatic basmati rice with ginger, garlic. Served with raitha
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Rice
Raitha
Method
Marinating Chicken
- 1
Prepare the Marinade
In a large bowl, combine ginger-garlic paste, yogurt, biryani masala, red chili powder, turmeric powder, salt, and lemon juice. Mix well.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl and let it marinate for at least 1 hour, preferably overnight in the refrigerator.
Preparing Rice
- 3
Soak the Rice
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for at least 30 minutes.
- 4
Cook the Rice
In a large pot, bring 6 cups of water to a boil. Add the soaked basmati rice, whole spices, and salt to taste. Cook for about 5-7 minutes until the rice is 70% cooked. Drain the rice and set aside.
Cooking Biryani
- 5
Cook the Chicken
In a heavy-bottomed pot, heat oil or ghee over medium heat. Add the marinated chicken and cook until the chicken is browned and cooked through, about 10-15 minutes. Add slit green chilies, chopped coriander, and mint leaves.
- 6
Layer the Biryani
Spread half of the partially cooked rice over the chicken. Layer the remaining rice on top. Sprinkle some additional biryani masala and chopped herbs if desired.
- 7
Dum Cooking
Cover the pot tightly with a lid or aluminum foil. Cook on low heat (dum) for about 20-25 minutes until the rice is fully cooked and flavors meld together.
Preparing Raitha
- 8
- 9
Chill and Serve
Let the raitha chill in the refrigerator for at least 15 minutes before serving.
