Hyderabadi Chicken Biryani Recipe/ Chicken Biryani Recipe
- 3 years ago
Hyderabadi Chicken Biryani boasts of a beautiful cacophony of flavours that is known the world over. A delicious medley of fine long grain rice spices and chicken pieces, this Hyderabad style dum biryani is very easy to make and a delight to eat. Here is how to make Chicken Biryani Recipe at home.
Ingredients
For the rice
3 cups Long Grain Basmati Rice
1 tsp Shahi Jeera
2 Black Cardamom
2-3 Green Cardamom
2 flowers Javitri
3-4 Cloves
1 tsp Cumin Seeds
5-6 Black Peppercorns
2 Bay Leaf
2 inch Cinnamon
2 tsp Ginger Garlic Paste
4 tsp Salt
For the chicken
750 g Chicken Curry Cut
1 tsp Shahi Jeera
2 tsp Ghee
2 tsp Ginger paste
2 tsp Garlic Paste
1/2 tsp Garam Masala Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
2 tsp Salt
2 tbsp Vegetable Oil
4 tsp Green Chilli Finely Chopped
2 tbsp Lemon Juice
200 g Curd
2 tbsp Mint Chopped
2 tbsp Coriander Chopped
1/4 cup Golden Fried Onion
For assembling the biryani
1/2 cup Milk
10-12 strands Saffron Soaked in 2 tbsp milk
1/2 cup Golden Fried Onion
1 tbsp Coriander Chopped
1 tbsp Mint Chopped
2 tbsp Ghee
Instructions
For the rice
Wash the rice and soak it in water for 40-45 minutes.
Heat 10-12 cups of water in a large pot.
Take a cloth and add shahi jeera, black cardamom, green cardamom, javitri, cloves, cumin seeds, black peppercorn, cinnamon and bay leaf and make a pot.
Add potli masala, ginger garlic paste and salt in the pot and bring the water to a boil.
Drain the rice and add it to the boiling water.
For the Chicken
Mix chicken with shahi jeera, ghee, ginger paste, garlic paste, garam masala powder, coriander powder, cumin powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours.
Add curd, mint, coriander and golden fried onion in the marinated chicken and mix well.
Assembling the biryani
Transfer the chicken along with the marinade in a heavy bottom pan.
Once the rice gets 20% cooked, take out half of the rice and top it over the chicken.
Once the remaining rice is cooked to 80%, take it out and top it over the 20% cooked rice.
Sprinkle 1/2 cup milk, saffron soaked in water, golden brown onion, coriander, mint and ghee on top.
Cover the pan tightly with a lid.
Place the pan on a very slow heat for 35-40 minutes.
Remove the lid and mix the biryani gently.
Serve hot.
Ingredients
For the rice
3 cups Long Grain Basmati Rice
1 tsp Shahi Jeera
2 Black Cardamom
2-3 Green Cardamom
2 flowers Javitri
3-4 Cloves
1 tsp Cumin Seeds
5-6 Black Peppercorns
2 Bay Leaf
2 inch Cinnamon
2 tsp Ginger Garlic Paste
4 tsp Salt
For the chicken
750 g Chicken Curry Cut
1 tsp Shahi Jeera
2 tsp Ghee
2 tsp Ginger paste
2 tsp Garlic Paste
1/2 tsp Garam Masala Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
2 tsp Salt
2 tbsp Vegetable Oil
4 tsp Green Chilli Finely Chopped
2 tbsp Lemon Juice
200 g Curd
2 tbsp Mint Chopped
2 tbsp Coriander Chopped
1/4 cup Golden Fried Onion
For assembling the biryani
1/2 cup Milk
10-12 strands Saffron Soaked in 2 tbsp milk
1/2 cup Golden Fried Onion
1 tbsp Coriander Chopped
1 tbsp Mint Chopped
2 tbsp Ghee
Instructions
For the rice
Wash the rice and soak it in water for 40-45 minutes.
Heat 10-12 cups of water in a large pot.
Take a cloth and add shahi jeera, black cardamom, green cardamom, javitri, cloves, cumin seeds, black peppercorn, cinnamon and bay leaf and make a pot.
Add potli masala, ginger garlic paste and salt in the pot and bring the water to a boil.
Drain the rice and add it to the boiling water.
For the Chicken
Mix chicken with shahi jeera, ghee, ginger paste, garlic paste, garam masala powder, coriander powder, cumin powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours.
Add curd, mint, coriander and golden fried onion in the marinated chicken and mix well.
Assembling the biryani
Transfer the chicken along with the marinade in a heavy bottom pan.
Once the rice gets 20% cooked, take out half of the rice and top it over the chicken.
Once the remaining rice is cooked to 80%, take it out and top it over the 20% cooked rice.
Sprinkle 1/2 cup milk, saffron soaked in water, golden brown onion, coriander, mint and ghee on top.
Cover the pan tightly with a lid.
Place the pan on a very slow heat for 35-40 minutes.
Remove the lid and mix the biryani gently.
Serve hot.