Chicken Biryani Recipe - Restaurant-Style Hyderabadi Biryani | Phoran

Name: Chicken Biryani Recipe - Restaurant-Style Hyderabadi Biryani | Phoran
Ingredients: 1 kg chicken, cut into pieces (bone-in for more flavour); 1 cup thick yoghurt; 2 tbsp Phoran Biryani Masala; 1 tbsp ginger-garlic paste; 1 tsp turmeric powder (haldi); 1 tsp Kashmiri red chilli powder; ½ tsp TikhaLal chilli powder; 2 tbsp lemon juice, salt to taste; 3 tbsp ghee; 2 cups aged basmati rice, soaked 30 minutes; 4–5 green cardamom pods (elaichi), lightly crushed; 4–5 whole cloves (laung); 1 inch cinnamon (dalchini); 2 bay leaves; 1 tsp cumin seeds (jeera); Salt to taste; 3 large onions, thinly sliced and deep-fried until golden (birista); ½ cup fresh mint leaves; ½ cup fresh coriander leaves; 4 tbsp ghee; ¼ cup warm milk with a generous pinch of saffron (soaked 15 min); 2 green chillies, slit

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Authentic Hyderabadi Chicken Biryani — dum cooking method, 70% rice technique, saffron layering, and premium Biryani Masala. Step-by-step guide. Serves 4–6.

Ingredients

Instructions

Combine all marinade ingredients with chicken. Mix well. Cover and refrigerate. The longer the marination, the deeper the flavour penetration.
Slice onions very thin. Deep-fry in batches in hot oil until deep golden and crispy. Drain on paper. These are the most important flavour element in biryani — sweet, caramelised, and intensely aromatic. Do not skip or rush this step.
Bring a large pot of water to a rolling boil. Add cardamom, cloves, cinnamon, bay leaves, cumin, and salt. Add soaked rice. Cook until 70% done — the grain should still have a firm bite in the centre. Drain immediately. This is critical — overcooked rice at this stage means mushy biryani.
Heat 3 tbsp ghee in a heavy-bottomed pot (ideally a thick-based handi). Add marinated chicken. Cook on high heat 7–8 minutes, stirring, until chicken is half-cooked and the masala is fragrant and coating the chicken.
With the chicken still in the pot:
Cover the pot tightly with aluminium foil, then place the lid on top. Seal the edges with dough (atta) if available — this is the traditional method that traps all the steam inside.
Remove from heat. Rest 10 minutes before opening. Serve by gently mixing from the bottom — each portion should have rice, chicken, and the golden birista. Serve with raita and salad.