Hyderabadi Chicken Biryani
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 60 min · Chicken · gluten-free, high-protein
624 cal
34g protein
68g carbs
24g fat
per serving · estimated
Ingredients
- 1/2 lb bone-in chicken
- 3/4 cup basmati rice
- 1/4 cup plain yogurt
- 1 large yellow onion
- 3/4 tbsp biryani masala
- 1 pinch saffron
- 3/4 tbsp ginger-garlic paste
- 1/4 cup fresh mint
- 1 tbsp ghee
- 1 tbsp whole milk
Method (tap to check — screen stays awake)
- Fry thinly sliced onions in ghee over medium heat 10 minutes until deep golden; reserve half for layering.
- Marinate chicken with yogurt, ginger-garlic paste, biryani masala, half the fried onions, mint and salt for at least 20 minutes.
- Parboil soaked basmati in salted water 5 minutes until 70% cooked, then drain; steep saffron in warm milk.
- Cook the marinated chicken in a heavy pot 10 minutes, then layer parboiled rice over it and top with reserved onions, mint and saffron milk.
- Cover tightly and steam (dum) on the lowest heat 20 minutes; rest 5 minutes, then gently fluff and fold to combine layers.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.