Jake Harper
Chicken biryani is a popular dish with many variations. The different types of chicken biryani originate from different regions and cultures, with each region adapting the dish to its own tastes and ingredients. For example, in the United Arab Emirates, chicken biryani is marinated in yoghurt and saffron, while in South Africa, it is typically made with marinated lamb and layered with parboiled lentils, potatoes, and eggs. In India, there are numerous varieties of chicken biryani, such as Hyderabadi, Lucknowi, and Kolkata biryani, each with its own unique blend of spices and ingredients.
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What You'll Learn
Hyderabadi chicken biryani
The chicken is marinated in a paste made from ginger, garlic, turmeric, coriander, cumin, garam masala, red chilli powder, green chillies, coriander leaves, mint leaves, lemon juice, yoghurt, and salt. The yoghurt and spices tenderise the chicken and give it a rich flavour. The chicken is then layered with parboiled or semi-cooked rice, caramelised onions, saffron milk, and chopped coriander leaves. The dish is cooked over high heat for 5 minutes, then medium heat for 15 minutes, and finally over low heat for 10 minutes.
The cooking method for Hyderabadi chicken biryani is rooted in the traditional Persian method of slow cooking called "Dum Pukht". This involves frying whole spices in clarified butter before adding the marinated chicken and parboiled rice. The dish is often cooked in earthen pots and sealed with wheat dough to infuse the rice and chicken with the spices.
There are two variations of Hyderabadi chicken biryani: Kacchi and Pakki Biryani. The bone-in chicken is marinated with yoghurt and spices and then layered with rice. This combination is then cooked slowly, creating a dish that is a treat for all the senses. The dish requires time, patience, and expertise to perfect, but the effort is well worth it.
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Lucknowi chicken biryani
Chicken biryani is a popular dish with many variations. One of these is Lucknowi chicken biryani, also known as Awadhi chicken biryani, which originates from the city of Lucknow. This style of biryani is characterised by its use of yoghurt-marinated chicken, premium basmati rice, and a blend of freshly ground spices and dry fruits. The aroma of the dish is enhanced by the addition of kewra essence and saffron.
To prepare the Lucknowi chicken biryani, the chicken is marinated in a mixture of yoghurt, lemon juice, red chilli powder, turmeric, coriander powder, and salt. The rice is washed, soaked, and partially cooked before being layered with the chicken and other ingredients. The dish is then cooked using the traditional Persian method of slow cooking called "Dum Pukht", where the pot is sealed to infuse the rice and chicken with the flavours of whole spices.
The process of making Lucknowi chicken biryani begins with the marinade for the chicken. In a mixing bowl, combine the chicken with curd, lemon juice, red chilli powder, turmeric, coriander powder, and salt. Massage the chicken well and let it marinate for about 45 minutes. Meanwhile, wash and soak the rice. Heat oil in a large wok or pot and add whole spices such as bay leaf, cinnamon, cloves, cardamom, and star anise. Once they start to sizzle, add chopped onions and fry until soft. Add ginger-garlic paste and fry until the raw smell disappears. Then, add green chillies, coriander, and mint leaves, and sauté for a few minutes.
Once the oil starts to separate, add the marinated chicken along with the marinade and stir well. Close the lid, reduce the flame, and let the chicken cook for about 5-7 minutes. In a separate vessel, heat water (double the quantity of rice) with lemon juice and oil. When the water is hot, add the soaked and drained rice and cook until it is 80% done. Drain the rice and spread it on a tray to separate the grains.
To assemble the biryani, heat a flat iron tawa and place a large pot on it. Spread the chicken mixture on the base and add a spoonful of ghee. Layer the partially cooked rice on top and garnish with ghee, saffron-soaked milk, mint leaves, coriander leaves, lemon juice, and kewra water. Seal the pot and continue cooking on low heat until the rice and chicken are cooked through.
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Kolkata chicken biryani
There are numerous types of chicken biryani, including Hyderabadi chicken dum biryani, Lucknowi Nawabi biryani, and Dindigul chicken biryani. Each variety has its own unique blend of spices, ingredients, and preparation methods, resulting in distinct flavours and textures. One notable variant is the Kolkata chicken biryani, which has a rich history and a distinct set of ingredients.
The Kolkata version is characterised by its use of potatoes, moist chicken, and long-grain rice, stewed together with a unique blend of spices. The potatoes are often boiled, fried in ghee until crispy, and layered with the chicken and rice. The dish is typically cooked slowly, sealed in a pot, to infuse the ingredients with flavour.
Preparing Kolkata chicken biryani typically involves marinating chicken in a mixture of yoghurt, ginger paste, garlic paste, chilli powder, and salt. Spices such as cardamom, cloves, coriander seeds, and cinnamon are added to create a fragrant biryani masala. The chicken is then cooked with the masala until tender, and the gravy is reduced. Potatoes are cooked separately with spices, saffron-infused milk, and kewra water, a fragrant ingredient made from the screwpine plant. Long-grain basmati rice is soaked, boiled, and layered with the chicken, potatoes, and spices. The dish is then cooked slowly, often using the traditional "Dum Pukht" method, where the pot is sealed with wheat dough to trap the flavours and moisture.
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Bhatkali chicken biryani
Biryani is a popular dish worldwide, and chicken biryani is a delicious and aromatic meal that is well-loved across South Asia. One variety of chicken biryani is the Bhatkali chicken biryani, which is a speciality of the coastal region of Karnataka in India. The dish has its origins in the historic port town of Bhatkal, which was a hub for trade between the Indian subcontinent and the Middle East from the 8th to the 15th centuries. Over time, traders from Iraq, Iran, and Yemen settled in Bhatkal, intermingling with the local community and creating a unique culture and cuisine known as Nawayath.
In a pressure cooker, heat some ghee and add curry leaves, chopped onions, slit green chillies, and the ginger-garlic-chilli paste, along with chopped mint leaves. Add the marinated chicken pieces and cook slowly. Separately, prepare the rice by boiling water flavoured with bay leaves, green cardamom, coriander stalks, lime juice, ghee, and salt. Add the soaked rice and cook until it is 70%-80% done. Drain the rice and layer it with the chicken gravy in a large vessel. Sprinkle saffron milk, rose water, coriander leaves, and 'Beresta' between the layers of rice. Make holes in the rice to allow steam to circulate, drizzle with ghee, and cover the pot with aluminium foil and a tight-fitting lid. Cook on medium-low heat for about 10 minutes, then turn off the heat and let the dish rest for 15-20 minutes to allow the flavours to infuse.
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International chicken biryani variations
Biryani is a popular rice dish that originated in South Asia and is traditionally made with rice, meat, and spices. It is especially popular in India, where it is the most-ordered dish on online food delivery services. However, it has also spread to other parts of the world through the South Asian diaspora, resulting in various international variations. Here are some notable international chicken biryani variations:
Pakistani Chicken Biryani
While there are many variations of chicken biryani in Pakistan, the Lucknowi or Laknawi style is particularly popular. This style is light and flavourful, often including a potato and an egg along with chicken or meat.
South African Chicken Biryani
This variety typically includes marinated lamb, layered with parboiled lentils, partially fried potato, parboiled rice, boiled egg, more rice, mint, coriander, and saffron water.
Iraqi Chicken Biryani
In Iraq and the Persian Gulf states, biryani is often saffron-based, with chicken as the primary meat. It usually includes vermicelli, fried onions, fried potato cubes, almonds, and raisins spread over the rice.
Bhatkali Chicken Biryani
This variety, a speciality of Bhatkal, a coastal town in Karnataka, India, features chicken cooked in an onion and green chilli-based masala layered with fragrant rice. It has a unique spicy flavour, with mild streaks of orange rice.
Hyderabadi Chicken Biryani
This variation, which originated in Hyderabad, India, is made with basmati rice, spices, and traditionally goat meat. However, popular variations substitute chicken for goat. It is considered India's most famous biryani.
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