Hyderabadi Chicken Briyani

I usually make briyani in pressure cooker and follow my mom's recipe. My hubby also likes my briyani recipe and we make briyani once in a month usually on Sunday. But this time he wanted me to make the Hyderabadi style of briyani. So I made the Hyderabadi chicken briyani for our Sunday lunch. I have made this briyani many times and few times it has turned out perfect. That's because it sometimes made mistakes by overcooking rice. So this time I didn't want to repeat the same flaws and to my surprise.. It was a happy plate of steaming hot Hyderabadi briyani which we enjoyed with spicy prawn curry.

My hubby was really happy with the briyani and said its perfect. Its quiet very difficult to get that word 'perfect' from. I was really happy.. :)

Things needed
Basmathi rice - 2 Cups
Chicken - 2 lbs
Onion - 1 no. Large sized ( Sliced)
Saffron - 1 Tsp
Warm milk - 2 Tbsp
Oil - 1/8 Cup


Marinade for chicken
Yogurt - 1/4 Cup
Red chilly powder - 3 Tsp
Coriander powder - 3 Tsp
Green chilly - 5 nos.
Salt - To taste
Tumeric powder - 1/2 Tsp
Coriander / Cilantro - 1/2 Cup ( Chopped)
Mint - 1/2 Cup ( Chopped)
Ginger-garlic paste - 1 Tbsp
Lime juice - 2 Tbsp
Briyani masala powder - 1 1/2 Tbsp ( I have used Everest briyani masala powder)

Spices for preparing rice
Cloves - 3 nos.
Cardamon - 3 nos.
Ginger-garlic paste - 1 Tbsp
Bay leaf - 2 nos.
Cumin seeds - 1 Tsp
Aniseed/ Annachi moggu - 1 no.
Salt - To taste
Oil - 1 Tbsp

First marinate the chicken with all the ingredients listed under 'to marinade' for at least 1 hour. Meanwhile soak the basmathi rice for about 30 minutes. Then deep fry the sliced onions until they turn slightly brown in color. Soak the saffron threads in warm milk and set it aside.

Next step is to cook the rice with all the ingredients listed under 'spices for rice' with water sufficient enough to cook the rice. This is the most important step in making Hyderabadi briyani. The rice has to be cooked just 60-70%, else the briyani will turn mushy. When the water comes to rolling boil, let it stand for just 2 minutes and turn off the heat. Drain water from the rice immediately and blanch it with cold water. Spread the rice on a large plate and let it cool.

Once the rice is ready, we must immediately start layering and cook the briyani. Take a heavy bottom vessel with a tight fitting lid. Pour oil into the vessel. Arrange the marinaded chicken into the bottom of the vessel over the oil layer. Place half of the cooked rice over this chicken layer. Then place half of the fried onions over the rice layer.  Sprinkle little bit of saffron soaked in milk over the rice layer.

Repeat the same layering with remaining rice. Close the vessel tightly with the lid. I first covered the vessel with aluminium foil and then placed the lid over it so as to ensure that no steam escapes during cooking and proper 'dum' is achieved. Place some heavy vessel or tub filled with water over the cooking vessel.

Now turn on the heat. Cook the briyani on the high flame for 10 minutes. Then on the lowest flame for 20 minutes. Turn off the heat and let the briyani stand on  for about 15 minutes. After 45 minutes of cooking, the entire house will be filled with flavors from the briyani. Warm, delicious briyani with soft, juicy chicken pieces is ready to be enjoyed with raita or salna or any curry. Slightly mix in the layers before serving.

Though this process may seem quiet lengthy, its worth for the taste of the briyani and the words of appreciation we get finally.. :) This briyani goes to Akheela's  Festive rice event