Hyderabadi Boneless Chicken Biryani {Kachi Yakhni}

This is an adaptation of the only biryani I ate growing up.  Whenever I make Hyderabadi Biryani, the aroma takes me back to my childhood.  For me, this is the easiest biryani to make as it's very hands off.  The original recipe I started with is from my cousin, Rizu appa. My mom usually would make this with veal on Eid.  The recipe is great but my husband and sons loves all their food spicy so when I first started making this, they enjoyed it but the big complaint was that it wasn't spicy.  So I adjusted the recipe to increase all the spices and they all loved it!  

What is Hyderabadi Boneless Chicken Biryani (Kachi Yakhni)?

Classic Hyderabadi Biryani, also referred to as Kachi Yakhni, is unique as the raw meat and rice is cooked together.  It is made using a dum method.  This means that the pot is tightly sealed so that the steam is trapped and cooks the biryani.  It is baked in the oven.  Hyderabadi Biryani can be made with beef, chicken or lamb.  It is traditionally not spicy and more aromatic.  

How to make Hyderabadi Boneless Chicken Biryani

When making Hyderabadi Biryani, the raw meat and rice are cooked together.    The meat is marinated the night before.  The next day, rice is boiled with some aromatic spices until it is 3/4 done.  Then the raw meat and rice is layered and baked.  There is minimal time spent standing over the stove. 

I prefer making biryani with boneless chicken breast, so I have used that here.  I highly recommend using Sella Basmati Rice.  One of the struggles many people have when making biryani, is getting the rice the right texture and not having mushy rice.  Since Sella is a harder rice, it is much easier to get the rice right.  

I still have a soft spot for the more traditional Hyderabadi Biryani but for now this is the biryani I will be making!  

Hyderabadi Boneless Chicken Biryani {Kachi Yakhni}

Note: 3 lbs chicken:4 cups rice. Spicier. Increased masala. Baked 50 minutes.

Ingredients:
2 lbs boneless chicken breast, cut into cubes

Marinade: 
2 tsp red chilli powder
1/2 tsp turmeric
1 tbsp salt
1/4 cup ginger garlic paste
1/4 cup lemon juice
1/2 bunch cilantro, chopped
3-4 green chillies, chopped
3/4 tsp garam masala
4 green cardamom, ground
1/2 cup fried onion
1/2 cup oil

Ingredients for the next day:
1 cup yogurt
3 1/2 cups sella basmati rice
1 tbsp salt
1 cinnamon stick
1/2 tsp shah zeera (black cumin)
1/2 cup milk
scant 1/4 tsp saffron, ground (I like to rub the strands between my fingers and then put in the milk)
2 tbsp butter or ghee

Marinate chicken with all the ingredients under Marinade. It is best to marinate overnight.
The next day, mix the chicken with the yogurt. If you are not marinating overnight, the yogurt should be included in the marinade. I have made this several times where I have marinated in the morning with the yogurt and it still turns out really good.

Wash and soak rice for about 30 minutes.

Preheat oven to 375 F.

In a large pot, boil water with salt, cinnamon stick and shah zeera. The amount of  water should be enough for boiling the rice.

Drain the soaking rice and carefully add to the boiling water. Give it a stir. Cook until rice is 3/4 done and then drain the rice.

Drizzle oil on bottom of the pan you will be baking the biryani in.

If your pot is wide, add all the meat and then add the rice on top. The chicken should be in one layer. If the pot is not wide enough, then add half meat, half rice, half meat and rest of rice.

In a bowl, mix together the saffron and milk.

Using the end of a wooden spoon, make a few holes in the rice that go all the way to the bottom of the pot. This aids in allowing the steam to come up. Pour the saffron/milk over the rice.  Add bits of ghee or butter in the holes that you made with the wooden spoon.

Cover the pot tightly with foil and then put the lid on.

Bake for one hour. Check after 30 minutes to see if it is done. You want the chicken and rice to be fully cooked and no water at the bottom of the pot.  Some pots cook quicker than others so it may take more or less than an hour to bake. When ready, use a wide spatula or a small plate to mix the chicken and rice together. Serve with raita and enjoy!