Chicken Hyderabadi Biryani

Chicken Hyderabadi Biryani Recipe
  • Lunch
  • Servings
  • 2Spicy
  • 1 HourCook Time
  • Cuisine : South Indian
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Tender chicken with aromatic rice is a fulfilling meal to satisfy a growling tummy. This succulent dish is enjoyed by all, especially where there is an enthusiastic crowd gathered to cheer their favourite IPL teams.


Ingredients

Ingredients for the Marinade

½ kilogram of Chicken cut into medium sized pieces

½  cup of Browned Onions

2 finely chopped Green Chillies

1 ½ tablespoons of Garlic Paste

1 tablespoon of Ginger paste

½ teaspoon of Turmeric Powder

1 ¼ teaspoon of Kashmiri Red Chilli Powder

1 teaspoon of Garam masala

½ teaspoon of Cardamom Powder

1 tablespoon of Freshly chopped Coriander Leaves

1 tablespoon of Fresh Mint Leaves

Salt to taste

1 teaspoon of Lemon Juice

1 cup of Curd

1 tablespoon of Ghee

 

Ingredients for Basmati Rice

½ kilogram of Basmati Rice

1 ½ litres of Water

Salt as per taste

3 Green Cardamoms

1 Black Cardamom

1 inch Cinnamon

4-5 Cloves

2 Star Anise

2 Bay leaves

1 teaspoon of Shahi Jeera

1 teaspoon of Ghee

8 Black Peppercorns

 

Ingredients to assemble the Biryani

½ cup of Browned Onions

1 teaspoon of thinly sliced juliennes of Ginger

2 teaspoons of Ghee

¾ cup of Milk with a pinch of Saffron soaked in it

11/2  tablespoons of finely chopped fresh Coriander Leaves

1 tablespoon of Fresh Mint Leaves

½ teaspoon of Kewra Water

 

Cookwares

Cookware, Bowl, Spoon, 

Step By Step Method

    1. Deep fry the thinly sliced onions till well browned.

    2. Now marinate the chicken. Mix the curd and chicken with all the ingredients listed under marinade. Keep aside for minimum 1 hour. Overnight marination is best to get rich flavours.

    3. Boil the Basmati rice adding salt, whole spices till half cooked. Drain it in a colander and add the ghee to it, once drained. Keep aside.

    4. Assemble the Biryani dish now.

    5. Take a large sauce pan, place the chicken marinade first.

    6. Spread the half cooked rice over it.

    7. Sprinkle the juliennes of ginger, browned onions, mint and coriander leaves.

    8. Pour the ghee, kewra water and saffron milk over it.

    9. Spread an aluminium foil tightly over the saucepan and cover with a tight fitting lid.

    10. Cook for 20 minutes on medium flame and 5 minutes in addition on a tawa on a low flame.

    The aromatic chicken biryani is now ready.

     

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