This delicious and complex recipe made with rice, chicken and a wide variety of spices, draws its inspiration from Moghul cooking. While this can be cooked in several ways, the Hyderabad version includes cooking meat and rice in separate layers and then mixing them together before serving. If you have a passion for cooking, try this recipe. I promise you, it will be a family favorite!
Course Main Course
Cuisine Indian
Keyword basmati rice, biryani, cardamom, Chicken, Cilantro, cinnamon, clove, coriander powder, Garam Masala, Garlic, ghee, Ginger, green chili pepper, hyderabad, Mint, mughal, mughal cuisine, Onion, papaya, Red Chili Powder, saffron strands, whole spices, Yogurt
Special Diet Gluten Free, No Added Sugar, Nut Free
3/4PoundChickenPasture Raised, Skinless Chicken Drumsticks or boneless, skinless thighs
2CupsMint LeavesFine cut
2CupsCilantroFine Cut
1TablespoonGinger & Garlic Paste
1/4TeaspoonBlack CuminShahi Jeera
1PieceMace Flower
1StickCinnamon1/2 inch piece
8CornsBlack Pepper
4PodsCardamom
6Cloves
1/4TeaspoonTurmeric Powder
1TeaspoonRed Chili PowderOr to taste
1TeaspoonCumin Powder
1TablespoonCoriander Powder
1TeaspoonGaram Masala
1PepperGreen Chili PepperLarge, ground to paste
1/8thCupOnionTempered in ghee
1/2CupYogurtFull Fat
1TablespoonPapaya FruitBlended
1/2Teaspoon Sea SaltOr to taste
Biryani Rice
2CupsRiceBasmati or Long grain, white
3Cloves
1StickCinnamon1/2 inch
3PodsCardamom
1PinchBlack Cumin
1/2TeaspoonSea SaltOr to taste
1TablespoonOlive Oil
5CupsFiltered water
Tempering
1TeaspoonLemon Juice
3TablespoonsGheeOrganic
1/4CupOnionThin, long strips
1/8thCupMilk
1TeaspoonSaffron
Instructions
Marinade
Mix chicken well with all the marinade ingredients in a glass/ceramic container, close the lid and store in refrigerator for 14 -16 hours.
Rice
Wash rice and drain water. Soak with about one inch of water over the rice for about 40 minutes. Drain water again and add oil, salt, cloves, cardamom, black cumin and cinnamon bark. Add filtered water, mix well, and cook in a rice cooker (Pro tip: this is a pot-in-pot method - in the rice cooker container, add 1.5 cups of water and then set the container with rice and other ingredients. Turn cooker on 'cook' mode and wait till it turns to 'keep warm' mode. Now set it aside to cool).
Biryani - Instant Pot (IP)
Set IP on 'slow cook' mode, add marinated chicken, lemon juice, set lid on and set the timer to 1.5 hours.
Now layer the cooked and cooled rice on top of the chicken and spread evenly. In a pan on a stove top, temper onions to golden brown. Warm milk in a microwave and mix the saffron strands well and add it to the rice. Sprinkle tempered onions on top, set lid on again and cook on slow cook mode for 1 hour. Remove lid, allow it to cool for about 5 minutes and mix well before serving.