Hyderabadi Chicken Biryani

I first became obsessed with Chicken Biryani when I first visited Hyderabad in the summer of 2014.

The spices, the aroma, the flavors… were incomparable to anything I expected or tasted in the US. I vividly remember my first thoughts being – if I were to be trapped on a deserted island for the rest of my life, I might be okay if I had an endless supply of this delicious biryani.

After that out of the world experience, I did everything in my power to recreate the taste at home. After visiting endless biryani restaurants including: Paradise Biryani, Biryani Pot, Asiana’s, etc, and after countless trial and errors with various recipes; I believe I have mastered the art of biryani.

Now, to the recipe…

Ingredients:

2 Onions
10-20 Chillies (thai chillies work best)
Shan – Ginger Garlic Paste – 26 oz (use about 1/4th of bottle)
1-2 Tomatoes
Basmati Rice (Long grain) (4 cups)
Chicken (I prefer dark meat, bone-in) (3 lbs)
Yogurt
Lemon/Limes
mint

Spices:

Shan, Mix Seasoning Biryani Masala, 1.75-Ounce (Pack of 4) (Use 1/2 of 1 box)
cloves (5)
cardomom (3-4)
bay leaf (1-2)
anise (1-2)
black cardomom (3)
mase (1 tbsp)
red chilli powder (4-5 tbsp)
garam masala (4-5 tbsp)
saffron (7-8 strands)
shah jeera (1 tbsp)
cumin seeds (1tbsp)
cinnamon sticks (3)

* You will also need a large tray for baking the biryani

Method:

Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder
Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels
Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks)
Once fragrant, add in the tomatoes, chillies and girnger/garlic paste
Now, add in the garam masala
After stirring a few mins, add in the marinated chicken
Now, add in the Shan Biryani Masala
Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be
Soak the basmati rice in cool water after flushing about 3-4 times
Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 mins.
Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier
Continue with step 11 until the tray is full
Soak the saffron layers in warm milk for a couple mins. Garnish this dilution over the top of the biryani
Cover the tray with aluminum foil and bake at 350 degrees for 20-25 mins.
Enjoy!