Hyderabadi Chicken Biriyani

Author: admin  //  Category: Chinese Dishes, Rice Dishes

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Ingredients

1) Chicken – 1 1/2 lb
Marinade
2) Ginger Garlic Paste – 2 tbsp
3) Chili Powder – 2 tsp
4) Coriander Powder – 1 tsp
5) Small Chilies – 5 nos
6) Mint Leaves – 1/4 cup chopped
7) Cilantro – 1/4 cup chopped
8) Turmeric – ½ tsp
9) Lemon Juice – 1 lemon
10) Garam Masala Powder – 1/2 tsp
11) Yogurt – 1 cup
12) Green Cardamom Powder – 1/4 tsp
13) Fried Onion – 3/4 cup
14) Oil/Butter/Ghee – 2 tbsp

For Rice Preparation
15) Saffron – 2 pinch
Fried Onions – 1 1/4cup
Mint Leaves – 1/2 cup chopped
Cilantro – 3/4 cup chopped
Green Cardamom Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp

16) Basmati Rice soaked for 30 minutes – 3 cups

Spices for boiling rice
17 ) Black Cardamom – 3 nos
18) Green Cardamom – 2 nos
19) Cloves – 6 nos
20) Bay Leaves – 2 nos
21) Cinnamon – 1 inch piece
22) Black Pepper corns – 1 tsp
23) Black Cumin – 1 tsp
24) Salt to taste

Method:
1) Clean the chicken pieces. Pat with dry cloth.
2) Mix the chicken with ingredients from 2 to 14 and marinate for at least 20 to 30 minutes.
3) Soak saffron in 3 tbsp of hot water or milk.
4) In a big pan bring water to a boil,
5) Take the ingredients from 17 to 22 in a muslin cloth wrap it and put into the water.
6) Add the black Cumin and salt to the water.
7) When the water boils ,add soaked rice and continue to cook until the rice is half cooked, i.e rice should roll over with boiling water. It takes about 2 – 3 minutes . Drain the rice and keep aside. Dont overcook the rice.

8) Place all the marinated chicken pieces in a large thick bottom pan, one layer of chicken and two layers of rice.
9) Spread half of the boiled rice on the chicken pieces,
10) Sprinkle ½ the fried onions ,½ the saffron milk , ½ of the chopped mint leaves, ½ of the Chopped cilantros, ½ of the garam masala powder ,½ of the Green cardamom powder .
11) Repeat the above step for the last layer of rice, that is, arrange the last layer of rice and repeat the 10th step.
12) Add 1 tbsp oil or Ghee , also sprinkle little bit of water, 1 or 2 tbsp. It is for keeping the Biryani moist.

13) Now we can seal the container either with flour dough or Muslin Cloth and make it air tight so that steam wont escape when we cook. This will help the biryani to cook fast and will be super moist.

14) Place a heavy object on the top of the container, so that the steam doesn’t escape easily.

15) Cook biryani for 5 minutes on high until stream escapes through the seal.
16) Then reduce the flame to medium low and continue to cook for another 20 minutes. ? Lets sit for 10-15 minutes before opening it.
17) Mix the rice and serve it hot with raita.

Recipe inspired by Sanjay Thumma and Singh of KhanaKhzana. Thanks and Hats off to them.

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Recipe By,
Kiran Mary.

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One Response to “Hyderabadi Chicken Biriyani”

  1. ChitraManoj Says:

    perfectly cooked biriyani…

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