Hyderabadi Chicken Biryani
Recipe for Hyderabadi Chicken Biryani
45 Minutes | by Jasmine Saluja
A lip-smacking one-pot rice dish with the flaours of Hyderabad.
1 Kilogram Chicken (Murgh) (with bone - cut into medium sized pieces)
2½ Cups Basmati Rice
Saffron (Kesar) a few strands (dissolved in 1/2 cup warm milk)
2 Cups Curd (dahi) (beaten)
1 Cup Mint leaves (पुदीने) (chopped)
1 Cup Coriander Leaves (Dhania) (chopped)
1 Teaspoon Red Chili Powder (Lal mirch )
4 Tablespoons Garam Masala
2 Tablespoons Lemon juice (Nimbu ka ras)
2 Teaspoons Biryani Masala
2 Tablespoons Ghee (Ghee)
½ Cup Oil
2 Tablespoons Cumin Seeds
7 Pieces Cloves
2 Pieces Bayleaf
5 Pieces Green Cardamom
Cinnamon 1 inch pieces
5 Pieces Peppercorns
3 Pieces Onions (large in size - finely sliced)
3 Pieces Green Chillies (chopped)
1 Teaspoon Ginger (paste)
1 Teaspoon Garlic (paste)
Salt to taste
Combine the rice with enough water and salt and cook till the rice is 75% cooked.
Combine the chicken with yoghurt, mint, coriander leaves, red chili powder, garam masala, lemon juice, biryani masala and 1 tbsp ghee. Mix well and keep aside.
Heat oil in a deep non-stick pan, add cumin seeds, cloves, bay leaves, green cardamom and peppercorns. Saute.
Add onions, green chillies and ginger-garlic paste, mix well and cook on a medium flame till the onions turn light brown in colour.
Add the marinated chicken and salt, mix well and cook on a medium flame for 10 minutes, while stirring occassionally.
Switch off the flame and layer half the rice on top of the prepared chicken mixture.
Spread some garam masala, biryani masala and mint leaves on top of the rice.
Add the remaining rice on top followed by garam masala, biryani masala, mint leaves and saffron mixture.
Cover with a lid and seal with chapati dough. Place some weight on the lid.
Cook on a high flame for 10 minutes and for another 15 minutes on a low flame.
Do not open the lid for atleast 10 to 15 minutes after switching off the flame.
Serve hot with curd or raita.
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