Hyderabadi Chicken Biryani

Name: Hyderabadi Chicken Biryani
Cuisine: Indian
Ingredients: 450 gms Zorabian Breast Boneless Chicken; 2 tbsp Ginger Garlic Paste; 1 tsp Kashmiri Red Chilli Powder; 1 tsp Coriander Powder; 1/2 tsp Cumin Powder; 1 tsp Chicken Biryani Masala; 1 tsp Red Chilli Powder; 1/4 tsp Turmeric Powder; 3 tbsp Gingelly Oil; 1 tbsp Ghee; as per needed Juice of Half Lemon; 2 Green Chillies (Slited); 1 tbsp Mint Leaves; 1 tbsp Coriander Leaves; 4 tbsp Yogurt; 1 Onion Birista (Fried Onions); 3/4 tsp Salt; 1 cup Basmati Rice; 4-5 cups Water; 1 Bay Leaf; 2 Green Cardamom; 1 Black Cardamom; 5 Cloves; 1 Cinnamon Stick; as required Mint (Few) Leaves; as required Coriander (Few)Leaves; 1 tsp Salt; 1 tsp Oil; as required Generous Pinch of Saffron; 1/4 cup Hot Milk

Rosalyn John @rosalyn_kitchen227

#thc
#thcweek2
#biryani
#treasurehuntchallenge

Chicken Biryani is a delicious savory rice dish that is loaded with spicy marinated chicken, caramelized onions and flavorful saffron rice.
This recipe will show you how to make Hyderabadi Chicken Biryani. Among all the biryani, Hyderabadi biryani is the most popular biryani. No doubt this biryani has the most amazing flavors and the aroma coming from Hyderabadi biryani is heavenly. It involves the popular cooking technique called "dum pukht" which means slow cooking of rice and chicken in a sealed pot. This increases the flavor and aroma of the biryani.

#thc
#thcweek2
#biryani
#treasurehuntchallenge

Rosalyn John @rosalyn_kitchen227

#thc
#thcweek2
#biryani
#treasurehuntchallenge

Saved

Ingredients

For Marination:
450 gmsZorabian Breast Boneless Chicken
2 tbspGinger Garlic Paste
1 tspKashmiri Red Chilli Powder
1 tspCoriander Powder
1/2 tspCumin Powder
1 tspChicken Biryani Masala
1 tspRed Chilli Powder
1/4 tspTurmeric Powder
3 tbspGingelly Oil
1 tbspGhee
as per neededJuice of Half Lemon
2Green Chillies (Slited)
1 tbspMint Leaves
1 tbspCoriander Leaves
4 tbspYogurt
1Onion Birista (Fried Onions)
3/4 tspSalt
For Boiling Rice:
1 cupBasmati Rice
4-5 cupsWater
1Bay Leaf
2Green Cardamom
1Black Cardamom
5Cloves
1Cinnamon Stick
as requiredMint (Few) Leaves
as requiredCoriander (Few)Leaves
1 tspSalt
1 tspOil
For Making Saffron Milk:
as requiredGenerous Pinch of Saffron
1/4 cupHot Milk
For Layering:
1-2Onions Birista (Fried Onions)
as required Mint (Few) Leaves
As requiredCoriander (Few) Leaves
As requiredSaffron Milk
1 tspGhee
1/2 cupBoiled Rice Water
12Almonds
12Cashewnuts
As requiredFew Golden Raisins
As requiredLittle Chicken Biryani Masala
1 tspKewra Water
As requiredAluminium Foil

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Steps

1

Firstly, we need to marinate the chicken. For that we need Birista ie. Fried Onions. So first prepare the fried onions and remove on a tissue paper and set aside.
2

In a large bowl, add washed and drained chicken pieces, ginger garlic paste, kashmiri red chilli powder, coriander powder, cumin powder, chicken biryani masala or garam masala powder, red chilli powder and turmeric powder.
3

Next add oil and ghee and mix well.
4

Add lemon juice and slited green chillies.
5

Now add coriander and mint leaves and mix well.
6

Add yogurt and mix well.
7

Add salt and slightly crushed fried onions and mix well. Marinate overnight in refrigerator or a minimum of 5 to 6 hours.
8

Wash the basmati rice well until the water runs clear. Soak in fresh water for 30 minutes. Drain and set aside. To it, add bay leaf, green cardamom, black cardamom, cloves and cinnamon stick and set aside.
9

To make saffron milk, in a small bowl add a generous pinch of saffron. To it, add warm milk and set aside.
10

For Layering of Chicken Biryani, prepare Birista of one or two onions and set aside.
11

In the same oil in which onion were fried, add almonds and cashewnuts and saute on low flame. Add the raisins and saute lightly. Remove and set aside.
12

For boiling the rice, add five cups of water to a vessel. To it, add the whole spices, salt and oil. I used the same oil in which the onions were fried.
13

Add mint and coriander leaves and allow the water to come to a boil.
14

When the water boils, add the soaked rice and cook till 70% done. Switch off the flame. Retain half cup of the rice water and drain out the remaining water.
15

Now for the Layering of the Chicken Biryani: Transfer the marinated chicken to a biryani pot. Add first layer of rice, pour half of the saffron milk and mint leaves.
16

Next add coriander leaves, half of the fried onions and second layer of rice.
17

Pour in the remaining saffron milk. Add some more mint and coriander leaves.
18

Now add all the remaining fried onions, ghee and the boiled rice water and kewra water.
19

Sprinkle some chicken biryani masala. Arrange the fried dry fruits at the top. Cover with aluminium foil and place the lid on top of the foil so that it is tightly sealed.
20

Cook for 5 minutes on medium flame. Then place the pot on an iron tawa and cook for 30 minutes on low flame. Switch off the flame and let it rest for 10 minutes. Remove foil and mix lightly with the help of a fork.
21

Delicious Hyderabadi Chicken Biryani is ready. Serve it hot with curd raita.