Hyderabadi Chicken Biryani with Sona Masoori Rice

Hyderabadi Chicken Biryani with Sona Masoori Rice

 

Here's a delicious Hyderabadi Chicken Biryani recipe, adaptable for raw, steamed, or parboiled Sona Masoori rice. While Basmati is traditional, Sona Masoori can create a lovely, slightly softer biryani.

Yields: 4-6 servings

Prep time: 30 minutes

Cook time: 1 hour

 

Ingredients:

For the Chicken Marinade:

  • 500g chicken, cut into medium pieces

  • 1 cup plain yogurt

  • 2 tbsp ginger-garlic paste

  • 1 tsp turmeric powder

  • 1 tsp red chili powder (adjust to taste)

  • 1 tsp garam masala

  • 1/2 tsp cumin powder

  • 1/2 tsp coriander powder

  • 2 green chilies, slit

  • 1/4 cup chopped fresh mint leaves

  • 1/4 cup chopped fresh cilantro (coriander leaves)

  • Juice of 1/2 lemon

  • 1 tbsp oil

  • Salt to taste

For the Rice:

  • 2 cups Sona Masoori rice (raw, steamed, or parboiled)

  • 4-5 cups water (for cooking rice, may vary slightly)

  • 2-3 green cardamom pods

  • 2-3 cloves

  • 1-inch cinnamon stick

  • 1 bay leaf

  • 1/2 tsp salt

  • 1 tsp oil (optional, for non-stick)

For Layering and Garnish:

  • 2 large onions, thinly sliced and fried until golden brown (birista)

  • 1/4 cup melted ghee or oil

  • A pinch of saffron strands soaked in 2 tbsp warm milk (optional)

  • 1/4 cup chopped fresh mint leaves

  • 1/4 cup chopped fresh cilantro

  • Dough for sealing (optional, for dum cooking)

Instructions:

1. Marinate the Chicken: In a large bowl, combine all ingredients for the chicken marinade. Mix well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours, or even overnight for best flavor.


 

2. Prepare the Rice:

  • Soak the Rice: Rinse the Sona Masoori rice thoroughly until the water runs clear.

    • Raw Sona Masoori: Soak for 20-30 minutes.

    • Steamed/Parboiled Sona Masoori: Soak for 15-20 minutes.

    • Do not oversoak, as Sona Masoori is softer than Basmati.

  • Cook the Rice: In a large pot, bring 4-5 cups of water to a rolling boil with cardamom, cloves, cinnamon, bay leaf,and salt. Add the soaked and drained rice.

    • Cook until the rice is 70-80% done. It should be firm but not hard, and separate grains. This usually takes 5-7 minutes for Sona Masoori, but test frequently as cooking times vary significantly based on the rice type (raw, steamed, parboiled) and specific brand.

    • Drain the rice immediately and spread it on a large plate to cool slightly and prevent further cooking.


3. Assemble the Biryani (Layering):

  • In a heavy-bottomed pot or Dutch oven (that can go on the stove and has a tight-fitting lid), spread half of the marinated chicken mixture as the first layer.


  • Sprinkle a handful of fried onions (birista), fresh mint, and cilantro over the chicken.

  • Carefully spread half of the par-cooked rice over this layer.

  • Repeat the layers: remaining chicken, then more birista, mint, and cilantro.

  • Finally, top with the remaining rice.

     

    Drizzle melted ghee/oil evenly over the top layer of rice

  • If using, pour the saffron milk over different spots on the rice for color and aroma.

  • Top with the last of the fried onions, mint, and cilantro.


4. Dum Cooking (Slow Cooking):

  • Seal the Pot: Cover the pot tightly with its lid. For traditional dum cooking, you can seal the edges of the lid with a strip of dough to prevent steam from escaping.

  • Cook: Place the pot on a low flame. Cook for about 20-25 minutes.

    • Sona Masoori tends to cook faster than Basmati, so monitor closely.

    • The idea is for the chicken to cook fully in its juices and for the rice to absorb the flavors and finish cooking in the steam.

    • You might hear gentle sizzling or bubbling. If you have a very heavy bottomed pot, you can place it on a tawa (griddle) first to prevent burning the bottom.

5. Rest and Serve:

  • Once cooked, turn off the heat and let the biryani rest, undisturbed, for at least 10-15 minutes. This allows the flavors to meld and the rice grains to firm up.

  • Gently open the lid. Using a flat spatula, gently mix one side of the biryani, scooping from the bottom to bring up the chicken and masala, mixing it with the rice. Be careful not to mash the rice.

  • Serve hot with raita (yogurt dip) and a simple salad. Enjoy your homemade Sona Masoori Chicken Biryani!


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