Chicken Biryani - A step-by-step guide to the best rice dish ever
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Published 2023-02-25
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Ingredients
- 3 large red onions, sliced thin
- 200ml peanut oil for frying
- 1 kg chicken thighs, skin off
- 4 tbsp yogurt
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 3 tsp ginger paste
- 1 tsp garlic paste
- Juice of 1 lemon
- 2 green chillies
- 2 cinnamon sticks
- 12 cardamom pod
- 2 tsp cumin seeds
- 6 cloves
- Salt to taste
- 1 bunch mint
- 1 bunch coriander
- 1 kg aged basmati rice
Method
1. Start by making the crispy onions by heating up the oil in a saucepan over a medium high heat and frying the sliced onions in batches until golden brown.
2. Next, marinate your chicken by adding the chicken, 1/3 of the crispy onions, yoghurt, chilli powder, turmeric, garam masala, ginger, garlic, one cinnamon stick, 8 cardamon pods, 1 green chilli sliced thin, 1 tsp cumin seeds, 4 cloves and a tsp of salt in a large pot. Mix well and marinate for 4-24 hours.
3. With the rice, rinse it twice then soak it in water for 40 minutes
4. In a large pot, half filled with water, add 1 tbsp salt, 1 green chilli sliced lengthways in half, 6 green cardamon, 1 cinnamon stick, 2 cloves and 1 tsp cumin seeds and bring to a simmer.
5. Add the soaked rice to the simmering water, stir once and cook for 6-8 minutes or until its just cooked. You still want a bit of bite in the rice.
6. Remove the rice from the water and set aside.
7. Place the marinated chicken onto a high heat and cook for 6-7 minutes, stirring every 1-2 minutes.
8. Remove half of the chicken, then sprinkle half of the rice on the chicken in the pot.
9. Next, add a layer of the crispy onions, some mint and coriander.
10. Place the rest of the chicken and repeat with the rice, crispy onions and herbs.
11. Place a clean tea towel over the lid of the pot and cover the biryani.
12. Turn your element to medium high for 10 minutes, then turn it down to very low for 30 minutes. Take from the heat and let it rest for 20 minutes before taking the lid off and serving.
13. Enjoy!
All Comments (21)
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Not only is Andy very talented in the kitchen, he's so likable. Just a chill dude, no lame thumbnails, no clickbait titles. Just an awesome chef you'd actually enjoy having a beer with
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As a Hyderabadi, I can say Andy has covered almost everything, if you add 2 to 3 spoons of ghee/clarified butter on top of all layers it enhance the taste even better, try it and enjoy it
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Andy cooks and teaches like he was already going to be making this food anyway, and he’s just being friendly enough to let us know what he is doing along the way.
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Chef Andy always smashes when it comes to how authentic his food is! It's amazing how much praise he receives from whatever nationality he cooks. This man is an absolute legend.
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As an Indian I can say this is the most authentic Biryani I've seen a foreigner make, 10/10 score! You couldn't have done it any better!
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Finally a foreigner getting close to the perfect biryani..... Looks very authentic....Love from India.
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As an Indian I am following a white man's recipe for biryani.
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As a person staying in Hyderabad since last 5 years and haven eaten hyderabadi biryani countless number of times, I highly approve this. Great job Andy 👏💯
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As a Hyderabadi, I can say YOU NAILED IT. There are many recipes and styles to cook it.. But the main thing many chefs forget to mention about is, How you parboil and layer the Rice. Entire Biryani Skill depends on it. You would only realize it after you make your first Biryani and complain why Rice are sticking together and not separated. And you nailed it like a local. Cheers!
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Being Indian, I can tell that this is as near to the authentic Hydrabadi Biryani as anyone has ever gotten. Well done, Andy!
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As an old amateur chef of 76, I can hardly stand it, hahah. My mouth is watering (Dutch saying) After Christmas I will definitely make this dish. Always nice to see that a good chef puts his whole heart and soul into his food while preparing it.
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Just cooked this today, having marinated the chicken overnight. Best biryani I've ever made - and a great recipe that's easy to follow. Superb!
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As a Hyderabadi, I give a honorary "Hyderabadi Patta" our local citizenship tag, to Andy for this great Hyderabadi biryani... It means Our guy in Hyderabadi vernacular, for people who are confused... Congrats on your million views too...
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Made this for dinner - it was absolutely delicious. How well the flavours worked together and the depth of flavour were a pleasant surprise. Will be making it again. Thanks for the demystifying step by step.
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My fav chef . Chill , relaxed just the way a great chef should be.
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I don’t know if I could ever cook with the confidence this guy has, he’s amazing. I hope to try this wonderful recipe one day soon
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No matter what he cooks, there are always people in the comments commending his authenticity. That’s awesome to see and it’s certainly not easy to „satisfy“ such a variety of nationalities, especially if he cooks these incredibly popular dishes. Amazing!
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Despite being an Indian I don’t know how to cook Hyderabadi biryani yet 😂 But Andy cooked it with perfection 🤩💯 👌🏻👌🏻
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I love your pots and the kitchen and all of your tools. Just discovered ya and I love watching you cook. Great recipes and representation!
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So, made this biryani for the first time a few weeks ago and while I was happy with the general feel of it, I must say that I would double the amount of spices in there. I also felt it lacked salt, but then again I've noticed that when Andy says 'a teespoon', he actually pours in 1½ or 2. :D Thanks for the recipe and I will totally make this again with more spices.
