Kalyani Chicken Biryani Recipe: A Rustic Hyderabadi-Style Indian Biryani Recipe

Name: Kalyani Chicken Biryani Recipe: A Rustic Hyderabadi-Style Indian Biryani
Total time: 95 min
Yield: 6
Cuisine: Andhra

Recipe By Slurrp Editorial

If your idea of biryani begins and ends with elaborate layers of saffron, fried onions, and expensive cuts of meat, then Kalyani biryani may be a pleasant surprise. This lesser-known Hyderabadi-style preparation involves succulent chicken, fragrant rice, and a passionately spiced tomato-onion masala.

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Non Vegdiet

1hr 35minstotal

Recipe Video

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2 mins

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Ingredients For Kalyani Chicken Biryani Recipe: A Rustic Hyderabadi-Style Indian Biryani Recipe

750 g bone-in chicken
as required medium-sized pieces
150 g Thick Yoghurt
2 tbsp Ginger-garlic paste
1 tsp ½red chilli powder
as required ½ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
as required ½ tsp garam masala
1 tbsp Lemon juice
1 tsp Salt
3 nos green chillies
as required finely chopped
2 tbsp Chopped coriander leaves
1 tbsp chopped mint leaves
500 g basmati rice
2 nos Bay leaves
4 nos green cardamom pods
4 nos Cloves
1 nos -inch Cinnamon Stick
1 nos black cardamom
1 tsp Cumin seeds
2 tbsp Salt
2.5 litres Of water
3 tbsp cooking oil
2 nos medium onions
as required Thinly sliced
3 nos medium tomatoes
as required finely chopped
2 nos green chillies
as required slit
1 tbsp Ginger-garlic paste
1 tsp red chilli powder
as required ½ tsp turmeric powder
1 tsp coriander powder
as required ½ tsp cumin powder
as required ½ tsp garam masala
as required ½ Cup Fresh Coriander Leaves
as required Chopped
as required ¼ cup fresh Mint leaves
as required Chopped
as required Salt
as required to taste
2 tbsp Ghee
as required ¼ cup fried onions
2 tbsp Chopped coriander
1 tbsp chopped mint
2 tbsp warm milk
as required A pinch of saffron
as required Optional

Directions : Kalyani Chicken Biryani Recipe: A Rustic Hyderabadi-Style Indian Biryani Recipe

STEP 1.Place your cleaned chicken in a large bowl and add yoghurt, ginger-garlic paste, chilli powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, and salt.
STEP 2.Also pour in the chopped green chillies, coriander, and mint. Mix thoroughly so that every piece is well-coated.
STEP 3.Then cover and refrigerate for at least 2 hours. If possible, marinate overnight for a more deeply seasoned chicken.
STEP 4.Now wash your basmati rice several times until the water runs mostly clear. Soak for 20-30 minutes and drain.
STEP 5.Then bring a large pot of water to a vigorous boil. Tip in the bay leaves, cardamom, cloves, cinnamon, black cardamom, cumin seeds, and salt.
STEP 6.Time to add the soaked rice and cook until it is approximately 70% cooked. The grains should be tender on the outside but retain a firm centre. Drain immediately and keep aside.
STEP 7.Now make your Kalyani masala by heating oil in a heavy-bottomed pot. Then add the sliced onions and cook until soft and lightly golden.
STEP 8.Next, add the ginger-garlic paste and sauté until fragrant.
STEP 9.After that, pour in your chopped tomatoes, green chillies, chilli powder, turmeric, coriander powder, and cumin powder. Cook until the tomatoes break down completely, and the masala becomes thick.
STEP 10.Then tip in your marinated chicken and cook over medium heat for 12-15 minutes, stirring occasionally.
STEP 11.Once the chicken is partially cooked and the masala has thickened, incorporate the garam masala, coriander, and mint. Do a seasoning check at this stage.
STEP 12.The chicken mixture should remain moist and have enough masala to flavour the rice without becoming watery.
STEP 13.Finally, time to layer the Biryani. Spread half of your partially cooked rice over the chicken masala. Scatter half of the fried onions, coriander, and mint as well.
STEP 14.Then add the remaining rice and finish with the remaining herbs and fried onions.
STEP 15.Also, mix your saffron with warm milk, if using, and drizzle it over the top. Pour your ghee evenly across the rice.
STEP 16.For dum cooking, cover the pot tightly with a lid and place it over very low heat to cook for 20-25 minutes.
STEP 17.Finally, turn off the heat and leave the biryani covered for another 10 minutes. This resting period allows the rice to finish cooking gently while absorbing the chicken masala.
STEP 18.Open the pot and gently fluff the rice from the edges using a flat spoon. Avoid vigorous mixing, as the long rice grains break easily.
STEP 19.Serve your Kalyani chicken biryani hot with raita, sliced onions, and a simple lime wedge.

Nutrition
value

633

calories per serving

26 g Fat31 g Protein68 g Carbs4 g FiberOther

Current Totals

26 g Fat
31 g Protein
68 g Carbs
4 g Fiber

MacroNutrients

Carbs
68 g
Protein
31 g
Fiber
4 g

Fats

Fat
26 g

Vitamins & Minerals

Calcium
73 mg
Iron
3 mg
Vitamin A
529 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
34 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
66 mg
Manganese
1 mg
Phosphorus
342 mg
Selenium
25 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts