Hyderabadi Biryani
A quick and easy biryani that captures the essence of the classic dish with fragrant rice, tender chicken, and crispy fried onions. Perfect for a weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 1.5 cups basmati rice
- 1 lb chicken thighs
- ½ cup plain yogurt
- 1 cup fried onions
- 2 tbsp biryani masala
- ½ cup cilantro
Instructions
- 1
Rinse the 1.5 cups basmati rice until water runs clear, then soak in cold water for 15 minutes. Drain and set aside.
- 2
In a bowl, mix the 1 lb chicken thighs with 0.5 cup yogurt, 2 tbsp biryani masala, and 0.5 cup fried onions. Let marinate while you cook the rice.
- 3
In a large pot, bring 4 cups water to a boil. Add the drained rice and cook until 70% done, about 7 minutes. Drain and set aside.
- 4
In a heavy-bottomed pot, layer half the rice, then the chicken mixture, then the remaining rice. Sprinkle with the remaining 0.5 cup fried onions and 0.5 cup cilantro.
- 5
Cover tightly and cook on low heat for 15 minutes, until the chicken is cooked through and the rice is tender. Fluff gently and serve.
Tools you’ll need
- Large pot
- Heavy-bottomed pot with lid
- Colander
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