Hyderabad Chicken Biryani Recipe

HYDERABADI CHICKEN BIRIYANI RECIPE

Hyderabadi Chicken Biryani is a non-vegetarian rice dish made with moderate spices and tender chicken pieces. The two major ingredients involved in this recipe are Basmati Rice and Chicken, with a handful of spices. Easy Hyderabadi Chicken Biryani, famous authentic Indian chicken in layers of fluffy rice, fragrant spices and caramelized onions.

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So let's see the preparation of the Hyderabadi Chicken Biryani

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Preparation time: 1 Hour

Serves – 4

INGREDIENTS

Ingredients for Biryani Masala :

Cinnamon / Pattai – 4 cm piece

Fennel Seeds / Saunf / Sombu – 2 tsp

Cumin Seeds / Jeerakam –  1 tsp

Bay Leaf – 2

Green Cardamom Pods / Yelakai – 5

Black Cardamom Pod – 1

Cloves / Kramu – 5

Mace / Jathipathri / Jatiphala – 2

Kalpasi / Black Stone Flower – 4

Star Anise / Anisipu – 1

Whole Black Pepper / Nalamilagu – 1 tsp

For Chicken Marination:

2Kg  chicken cut into large pieces

2 tbsp ginger garlic paste

2 tbsp red chilli powder

1 tbsp Biriyani Masala

1 tsp turmeric powder

salt as per taste

1 bunch coriander leaves

1 bunch mint leaves

7 - 8 green chillies

2 cups fried golden brown onions

2 cups yogurt

1 tbsp oil

1 tbsp lemon juice

1 tsp Kewra water

1 tsp rose water

For the Rice:

Water for boiling

1 kg basmati rice

1 tsp caraway seeds(shahi zeera)

3 - 4 cloves(loung)

2 cinnamon sticks(dalchini)

3 - 4 cardamoms(elaichi

2 - 3 black pepper corns(kali mirch)

salt to taste

For Dum Seasoning:

2 tbsp oil

2 tbsp coriander leaves

2 tbsp mint leaves

2 tbsp fried onions

1 tbsp lemon juice

1 cup saffron flavored milk

1 tbsp ghee

1 cup water

For Garnishing:

Fried onions

PREPARATION  MAKE HYDERABAD CHICKEN BIRYANI:

ü In a bowl take chicken, ginger garlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder ,turmeric, salt, cumin, coriander powder and Biryani Masala dry, fried onion and add oil, mix all very nicely and marinate overnight.

ü In a bowl add water, salt ,add the whole cloves, bay leaves, cardamoms and cinnamon to the water and bring to boil to cook rice. Soak saffron in milk. Keep aside

ü Now in a biryani bowl add marinated chicken spread at the bottom and then spread the half cooked rice, mint leaves, onion fried, Sprinkle the saffron milk and balance mint and coriander over the rice.

ü Pour the ghee all over the rice.

ü Seal the pan tightly with Aluminium foil and cook over slow fire till the rice is fully cooked.

ü Carefully remove the rice to a serving dish without mixing the chicken and the rice.