Hyderabadi Chicken Biryani
Traditional Hyderabadi Biryani is a layered dish of basmati rice, marinated chicken, and spices and aromatics, all cooked in a sealed pot over low heat. Chef Raj's version has all those layers of complex, comforting flavor and gets garnished with fried onions, fresh cilantro, and mint. This dish is best served drizzled with raita, a refreshing cucumber-yogurt sauce which helps cool the palate and balance out the spice.
Nutritional facts
Protein
50g
Carbs
63g
Calories
840kcal
Fat
45.3g
Ingredients
Paprika, Spice, Cardamom, Green, Whole, Cayenne Powder, Canola Oil, Clove, Clarified Butter, Chaat Masala, Ginger, Lemon Juice, Caraway Seed, Star Anise, Lime Juice, Black Pepper, Guajillo Chile, Saffron, Cucumber, Kosher Salt, Basmati Rice, Fennel Seed, Garlic, Cilantro, Cinnamon Stick, Cumin, Serrano Peppers, Coriander, Cumin, Plain Yogurt, Mint, Red Onion, Turmeric, Coriander Seeds, Bay Leaf, Chicken Thigh, Nutmeg, Indian Black Salt, Deggi Mirch Powder, Mace, Rose Water, Allspice, Mace
Contains milk.
Reviews
4.3
Based on 635 reviews
Portion size was good. Chicken was delicious. The sauce and the rice were just okay. Perhaps I just don’t like that style of food. I like this program allows you to try different types of food.
Brianne · 10/15/26
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About Gaurav Raj
Born and raised in Odisha, India, Chef Gaurav Raj's culinary journey began in the heart of his family kitchen. From a young age, he found inspiration in the vibrant flavors and rich traditions of Indian cuisine. After completing his formal education at IHM, Pusa, New Delhi, Chef Raj honed his skills through training at the prestigious Marriott group of Hotels in Pune.
Venturing abroad, Chef Raj made his mark in the culinary scene of San Francisco, where he worked alongside renowned chefs such as Manish Tyagi and Pujan Sarkar at acclaimed modern Indian restaurants like August 1 Five and Rooh. His time in the Bay Area exposed him to innovative techniques and diverse culinary influences, shaping his approach to cooking.
Driven by his passion for exploring new culinary horizons, Chef Raj eventually found his way to the Pacific Northwest. Here, as the Executive Chef of Rasai, he brings his unique vision to life, blending traditional Indian flavors with global culinary techniques. At Rasai, which means entrance, opening, and passage, Chef Raj crafts elevated yet approachable Indian cuisine, inviting diners on a flavorful journey that celebrates the essence of Indian culinary heritage.
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