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Hyderabadi Chicken Biryani recipe restaurant style/Paradise Hyderabadi Chicken Dum Biryani

This rice recipe was extracted from a YouTube cooking video and organized into 29 ingredients with step-by-step instructions.

YouTube video recipe rice29 ingredients

Ingredients list

riceindianmediumlunchdinnerday to dayspecial occasionfamilymid range>60min

Dairy

1/4 cup lukewarm milk
4 tbsp plain unsweetened yogurt
3 tbsp ghee

Spices

pinch of saffron
3 small bay leaves
3.5 inch cinnamon stick
20 green cardamoms
1 star anise
15 cloves
1 tsp black peppercorns
1/2 tsp cumin seeds
2 tsp coriander seeds
1 tsp garam masala powder
1 tsp Shahi jira
1/4 tsp turmeric powder
1 tbsp Kashmiri red chili powder
1/2 tsp normal red chili powder

Vegetables

225 g thinly sliced onion
handful of coriander leaves
handful of mint leaves
lots of green chilies

Meat

700 g chicken with bone

Rice

700 g basmati rice

Other

1 tsp lime juice
2 tbsp lime juice (for biryani water)
splash of normal cooking oil
3 tbsp water (for sprinkling on top)

Essences

drop of Rose Essence
drop of Kewra Essence

Cooking steps

Biryani Recipe

Step 1: Prepare Color Mixture [00:23]

  • Take 1/4 cup of lukewarm milk and add a pinch of saffron along with a few drops of Rose Essence and Kewra Essence. Stir and set aside.

Step 2: Make Garam Masala [00:56]

  • Dry roast 3 small bay leaves, 3.5 inch cinnamon stick, 20 green cardamoms, 1 star anise, 15 cloves, 1 tsp black peppercorns, 1/2 tsp cumin seeds, and 2 tsp coriander seeds until aromatic. Let cool and grind into a fine powder.

Step 3: Prepare Ginger Garlic Paste [01:43]

  • Combine equal parts of ginger and garlic to make 2 tbsp of fresh ginger garlic paste.

Step 4: Marinate Chicken [01:53]

  • Marinate 700 g of chicken with bone with 1 tsp lime juice, 1 tbsp Kashmiri red chili powder, 1/2 tsp normal red chili powder, 1/4 tsp turmeric powder, 1 tsp garam masala powder, 1 tbsp ginger garlic paste, 4 tbsp yogurt, 1 tsp salt, and a handful of coriander and mint leaves. Mix well and let it marinate for 1 hour at room temperature or overnight in the refrigerator.

Step 5: Soak Rice [03:16]

  • Soak 700 g basmati rice in water for 30 minutes.

Step 6: Fry Onions [04:22]

  • Heat 5 tbsp cooking oil in a heavy-bottomed pan. Add 225 g thinly sliced onions and sprinkle with salt. Fry until golden brown, about 4 to 6 minutes. Set aside 2 tbsp for garnish.

Step 7: Cook Chicken [05:34]

  • Add marinated chicken to the pan with the fried onions. Stir-fry on high heat for 5 minutes. Add most of the garam masala and lots of green chilies. Cover and let cook through.

Step 8: Prepare Biryani Water [06:29]

  • In a deep pot, add 4 L of water and 3 tbsp of salt. Taste and adjust until it tastes like seawater.

Step 9: Check Chicken [07:12]

  • After 7 to 10 minutes, check the chicken. If it sticks, add a splash of water. Add remaining mint and coriander leaves, and 1 tbsp lime juice. Mix well and taste for salt.

Step 10: Cook Rice [08:25]

  • Once the chicken is ready, add the remaining garam masala, ginger garlic paste, and drained rice to the boiling water. Cook until rice is 80% done.

Step 11: Layer Biryani [09:20]

  • Drain the rice and layer it over the chicken. Add 3 tbsp ghee and the colored milk mixture. Garnish with fried onions, mint, and coriander leaves. Sprinkle 3 to 4 tbsp of water on top.

Step 12: Cook Biryani [10:34]

  • Cover the pot and cook on medium heat for 10 minutes or low heat for 15 minutes. Ensure the vent is closed.

Step 13: Serve [11:04]

  • Let the Biryani rest for 30 minutes before serving. Serve different layers of rice for a restaurant-style presentation.