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Biryani de Poulet d'Hyderabad

Name: Biryani de Poulet d'Hyderabad
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: IN
Ingredients: 1kg chicken pieces, bone-in; 500g aged basmati rice, soaked 30 minutes; 250g plain yogurt; 1½ tbsp ginger-garlic paste; 2 tsp Kashmiri chili powder; 2 tsp biryani masala or garam masala; 3 onions, thinly sliced and fried until crisp; 1 bunch mint leaves; 1 bunch cilantro, chopped; 1 pinch saffron, soaked in 60ml warm milk; 4 tbsp ghee; 1 lemon, juiced; 1 tsp each whole spices: green cardamom, cloves, cinnamon, bay leaf, shahi jeera; 4L water, for boiling the rice; 2 tsp for the marinade + 2 tbsp for the rice water salt

40m

Prépa

60m

Cuisson

Portions

Difficile

Difficulté

Le festin royal en une marmite : poulet mariné au yaourt épicé en couches avec du basmati, du lait safrané, des oignons frits et de la menthe, cuit à l'étouffée « dum ».

#indian#biryani#chicken#rice#hyderabadi#dum#saffron#festive

Portions

6portions

Ingrédients

Nutrition

calories620

protein36g

carbs72g

fat20g

fiber3g

Par portion

Étapes

Marinate the chicken

Mix the chicken with the yogurt, ginger-garlic paste, chili powder, biryani masala, half the fried onions, half the mint and cilantro, the lemon juice, 2 tbsp ghee, and 2 tsp salt until the chicken is fully coated. Cover and marinate in the fridge for at least 2 hours, ideally overnight.

1kg chicken
250g yogurt
1½ tbsp ginger-garlic paste
2 tsp chili powder
2 tsp biryani masala
half (about 1.5 onions) fried onions
half the bunch mint leaves
half the bunch cilantro
juice of 1 lemon lemon juice
2 tbsp ghee
2 tsp salt

✅ C'est prêt quand : chicken pieces are evenly coated and glossy

⏱2:00:00

Part-cook the rice

Bring a large pot (at least 4 liters) of water to a strong boil with the whole spices and 2 tablespoons of salt; it should taste as salty as the sea. Add the drained rice and boil for 5-6 minutes, until it is about two-thirds cooked, then drain immediately.

500g rice
1 tsp each whole spices
2 tbsp salt
4L water

✅ C'est prêt quand : a grain breaks between your fingers but the center is still hard

⏱5:30

Layer

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Seal and cook slowly

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Rest and serve

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Marinate the chicken

1kg chicken
250g yogurt
1½ tbsp ginger-garlic paste
2 tsp chili powder
2 tsp biryani masala
half (about 1.5 onions) fried onions
half the bunch mint leaves
half the bunch cilantro
juice of 1 lemon lemon juice
2 tbsp ghee
2 tsp salt

✅ C'est prêt quand : chicken pieces are evenly coated and glossy

⏱2:00:00

Part-cook the rice

500g rice
1 tsp each whole spices
2 tbsp salt
4L water

✅ C'est prêt quand : a grain breaks between your fingers but the center is still hard

⏱5:30

Layer

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Seal and cook slowly

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Rest and serve

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History & Culture

The Story Behind the Dish

📍 Hyderabad, Telangana📅 Mughal & Nizam era, 17th–18th century🍛 IN

Biryani developed from Persian rice dishes brought to India by the Mughals and the courts that followed them. In Hyderabad, the kitchens of the Nizams refined it into the famous 'kacchi' style, where raw marinated meat and par-cooked rice are layered and cooked together in a sealed pot.

Every region of India now has its own biryani — Lucknow, Kolkata, Malabar, Dindigul — but Hyderabad's remains the most celebrated.