Recipe for Hyderabadi Style - Chicken Tangri Biryani
What unique about this recipe?
For all those chicken lovers out there who don’t want to miss out on Hyderabadi biryani, the Hyderabadi Chicken Dum Biryani is just the dish for you !! Rich in taste, this recipe contains a burst of exotic flavors of flavored rice, rich spices, and finely marinated chicken pieces !! So semi-cooked rice is used cooked with raw marinated chicken.
Ingredients for Chicken Biryani - Hyderabadi Style
Onions – 4 finely sliced
Ingredients for Chicken marinade
Chicken Legs – 1kg medium-sized with bone, cut and clean
Yogurt – plain, 2/3 cup
Ginger- garlic paste – 2 tablespoons
Salt – 1 teaspoon ( can be adjusted as per taste )
Red Chilli powder – 1 1/2 teaspoon
Turmeric- 1/2 teaspoon
Chicken Biryani Masala powder– 2-3 tablespoons
Whole Spices
Cinnamon Stick – 1-inch
Black Cardamom – 3 pod
Green Cardamon – 4 pods
Whole Black pepper – 1 teaspoon
Cloves -5
Bay leaf – 1 large
Shahi jeera ( black cumin ) – 1 teaspoon
For the Biryani
Basmati Rice (extra long)– 5 cups
Lemon juice – 2 tablespoons
Oil -4 tablespoons
Coriander fresh -1 finely chopped
Mint fresh – 1 chopped
Saffron – 2 pinch – crushed and added to 1/2 hot milk
Ghee (clarified butter) – 2 teaspoons
Ingredients for Cooking Rice
Oil – 3-4 drops drizzled into the water
Bay leaves -2
Garam masala powder – 1/2 teaspoon
Method
Instructions
Heat the oil at medium-high in a medium-sized or Kadai
Fry the inions to get two batches of crispy golden brown onions
Now we will go on to preparing the marinade by combining the yogurt with salt, turmeric, ginger garlic paste, chili powder, garam masala powder, Chicken dum biryani masala powder, and the whole spices
This is followed by adding the chicken pieces and combining them in about 1/2 of the fried onions. Make sure that the resulting marinade is of thick consistency
Now leave the marinade to rest for about 3-5 hours
Rice preparation
Wash the basmati rice 4 to 5 times gently taking care to see that the rice does not break.
After the final rinse leave the rice to soak in water for about 1 hour
Take a deep bottomed medium-sized cooking pot with a flat lid. Fill the pot to up to 3/4th level
Add the ingredients mentioned as above to the water and leave the water on high flame until it starts to boil
At the point where the rice starts to boil, lower the flame, drain out the excess water from the rice left to soak and pour the rice over into the boiling water to let it cook
Let the rice cook just until all the water is absorbed. Cooking the rice to the rice consistency is a very crucial step In preparing the biryani hence every care should to taken to see that the rice is not overcooked
Once the rice looks 3/4th cooked take it off the flame and drains the water out completely with the help of a sieve

Coat the inside of a large aluminum vessel with oil by gently drizzling the oil in a circular motion
This would prevent the cooked rice from burning as the layers of chicken and rice are cooked together
After coating the vessel with oil, spread the chicken marinade uniformly to form a bottom layer. This layer is going to get cooked above a layer of rice hence as the cooking of the raw chicken is left right until the end when the biryani is put on dum, therefore, the term ‘Dum Biryani ‘ has been given to this tasty dish
Next, we would transfer the cooked rice atop the chicken marinade and even them out to create a uniform layer
Spread a few small dollops of ghee onto the top layer of rice
Sprinkle the saffron milk and rose water
Now garnish the top of the rice with freshly chopped coriander, basil, and the crispy fried onions
Cover the vessel with foil paper to ensure that no air escapes out of the vessel
Now replace the lid tightly and leave the biryani on Dum on a low flame for 25-30 minutes until we start to see steam coming out through the vessel which is an indication of the biryani being fully cooked
At this point switch off the flame and very carefully remove the lid and the foil from the top of the vessel and making use of a ladle, gently try to mix through the layers of rice bringing the cooked chicken masala upwards
Serve the biryani in a flat platter and garnish it with fresh coriander, lemon juice, and browned onions.
