Kalyani Chicken Biryani
ID: 3875a24f...
Kalyani Biryani is a famous and incredibly delicious Hyderabadi-style chicken biryani. It features fragrant basmati rice layered with tender chicken cooked in a rich, spiced yogurt gravy, topped with saffron milk and golden fried onions.
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🍳 Cooking Flow
Soak the washed basmati rice for an hour. → Sauté sliced onions, ginger-garlic paste, chicken, and ground spices together, then simmer with yogurt and tomatoes to make the gravy (Akhni). → Boil the rice with whole spices, oil, and lemon juice until 90% cooked, then drain. → Layer the chicken gravy, fresh herbs, fried onions, boiled rice, ghee, and saffron milk in a vessel. → Seal the vessel with foil and dum-cook on a tawa (griddle) on low heat for 20-25 minutes.
Cooking Steps
Brief Cooking Order
Soak the washed basmati rice for an hour. → Sauté sliced onions, ginger-garlic paste, chicken, and ground spices together, then simmer with yogurt and tomatoes to make the gravy (Akhni). → Boil the rice with whole spices, oil, and lemon juice until 90% cooked, then drain. → Layer the chicken gravy, fresh herbs, fried onions, boiled rice, ghee, and saffron milk in a vessel. → Seal the vessel with foil and dum-cook on a tawa (griddle) on low heat for 20-25 minutes.
Introduction
Kalyani Biryani is a famous and incredibly delicious Hyderabadi-style chicken biryani. It features fragrant basmati rice layered with tender chicken cooked in a rich, spiced yogurt gravy, topped with saffron milk and golden fried onions.
Step 1
Wash 1 kg of Basmati rice 4 times with water, then soak it in water for 1 hour.
Step 2
Heat 5 tablespoons of oil in a pan. Add 4 medium-sized sliced onions and saute on high flame until they turn light golden brown.
Step 3
Add 4 tablespoons of ginger-garlic paste and saute well until the raw smell disappears.
Step 4
Add salt to taste and 1 kg of big chicken pieces. Roast on high flame for 5 minutes until the chicken changes color and gets lightly browned.
Step 5
Lower the flame and add 3 teaspoons of red chili powder, 1 teaspoon of turmeric powder, 1 teaspoon of garam masala powder, 1/2 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Mix well and sauté for 2 minutes on high flame.
Ingredients List
Important Notes
Always turn off the stove before adding yogurt to the hot gravy to prevent it from curdling.
Using a tawa (griddle) under the vessel for dum-cooking prevents the bottom layer of chicken from burning.
For a rich, aromatic biryani, use fresh meat, fresh ginger-garlic paste, and high-quality Basmati rice.
If you prefer a drier biryani, use 1 kg of rice. For a juicier, saucier texture, reduce the rice to 750 grams.
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