An aromatic and regal dish made with marinated raw meat, fragrant basmati rice, and a blend of bold spices—layered and slow-cooked to perfection.
🐓 Ingredients (Serves 4):
For the Chicken Marinade:
500g chicken (bone-in, curry cut)
1 cup thick curd (yogurt)
2 tbsp ginger-garlic paste
2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala or biryani masala
Salt to taste
2 tbsp fried onions (birista)
A few strands of saffron soaked in 2 tbsp warm milk (optional)
Juice of 1/2 lemon
2 tbsp chopped mint leaves
2 tbsp chopped coriander leaves
For the Rice:
2 cups long-grain basmati rice
1 bay leaf
3–4 green cardamoms
4–5 cloves
1-inch cinnamon stick
1 tsp shah jeera (caraway seeds)
Salt to taste
For Assembly:
1/2 cup fried onions (birista)
2 tbsp ghee or oil
2 tbsp fresh mint and coriander leaves
Saffron milk (from marinade)
Optional: 2–3 tbsp warm milk mixed with saffron for extra color
🍳 Instructions:
Step 1: Marinate the Chicken (Min. 4 hours or Overnight)
In a large bowl, mix all marinade ingredients with the chicken.
Cover and refrigerate for at least 4 hours, ideally overnight.
Step 2: Parboil the Rice
Wash and soak rice for 30 minutes.
Bring water to a boil with whole spices and salt.
Add soaked rice and cook until 70% done (grains should still have a bite).
Drain and keep aside.
Step 3: Layer & Cook the Biryani
In a heavy-bottomed pot (preferably a handi), spread the marinated chicken in a single layer.
Layer the partially cooked rice on top.
Sprinkle fried onions, mint, coriander, and saffron milk.
Drizzle with ghee or oil.
Step 4: Dum Cooking (Sealing & Slow Cooking)
Option 1: Dum on Stove
Seal the pot with wheat dough or cover with a tight lid.
Place on a hot tawa and cook on low flame for 30–40 minutes.
Option 2: Oven Method
Cover handi with foil and lid.
Bake in a preheated oven at 180°C (350°F) for 25–30 minutes.
🍽️ Serve With:
Raita (onion or boondi)
Mirchi ka Salan
Salad and lemon wedges
🌟 Welza Tip:
Use Welza Biryani Masala, Whole Cloves, Cardamom, and Cinnamon for the most authentic Hyderabadi flavor. The secret lies in the layering and slow cooking—don’t rush the dum!
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