Hyderabadi Chicken Biryani

Name: Hyderabadi Chicken Biryani
Total time: 2700 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 750 gm Chicken - Bigger Pieces; 4 Bigger Onions - For Fried Onions; Cloves - 3-4; 4-5 Black Pepper -; 3-4 Black Cardamom -; 2-3 Star Anise -; 1-2 small pieces Cinnamon Stick -; 1/2 Teaspoon Turmeric Powder -; 1/2 Teaspoon Red Chilli Powder -; 1 Teaspoon Coriander Powder -; 1 Teaspoon Garam Masala -; 2 Tablespoon Lime Juice -; 2 Tablespoon Curd -; As per taste Salt -; Leaves Mint; Leaves Coriander; 3-4 Green Chilies -; 1 tablespoon Saffron water -; 1 tablespoon Rose water -; 1 Tablespoon Ghee(Purified Butter) -; 1 Teaspoon Corn Flour -; 4 Cups Basmati Rice - (Preferably Pusa Basmat Rice -1121)

Arun Rana @cook_6136456

Hyderabadi Chicken Biryani

Arun Rana @cook_6136456

Saved

Ingredients

45mins

4-5 people

750 gmChicken - Bigger Pieces
4Bigger Onions - For Fried Onions
Cloves- 3-4
4-5Black Pepper -
3-4Black Cardamom -
2-3Star Anise -
1-2 small piecesCinnamon Stick -
1/2 TeaspoonTurmeric Powder -
1/2 TeaspoonRed Chilli Powder -
1 TeaspoonCoriander Powder -
1 TeaspoonGaram Masala -
2 TablespoonLime Juice -
2 TablespoonCurd -
As per tasteSalt -
LeavesMint
LeavesCoriander
3-4Green Chilies -
1 tablespoonSaffron water -
1 tablespoonRose water -
1 TablespoonGhee(Purified Butter) -
1 TeaspoonCorn Flour -
4 CupsBasmati Rice - (Preferably Pusa Basmat Rice -1121)

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Steps

45mins

1

Wash Chicken pieces thoroughly in running tap water. Now, mix Cloves, Cardamom, Black Pepper, Cinnamon, Star Anise, Salt, Turmeric, Chilli, Coriander, garam masala powder to the chicken. Add 2 table spoon of oil to the mixture. Add curd and lime juice. Add mint leaves, coriander leaves and green chillis to the mixture and let it marinate for an hour. One can let it marinate overnight as well. The flavor of all the spices and mint/coriander leaves will get infused better to the chicken.
2

For preparing fried onions, cut onions in the bigger slices and add corn flour to it. And in a pan, take oil as per the requirement to fry onions. Adding corn flour will make sure that the fried onions are nice crispy and brown. Fry onions till the point they are not brown, don't burn them, once done, keep the fried onions aside.
3

For preparing rice for your biryani, use best quality basmati rice. I have used all branded basmati rice available in the market but the best rice that i found was Pusa Basmati rice. It is also sold with the tag of Pusa-1121. To prepare rice for biryani, soak rice in the water for 20-30 mins.wadd your rice to the double the quantity of the water. Add some whole garam masala like cloves, pepper, cardamom and cumin seeds to the mixture. Add salt as per taste. Cook rice till it's 75% is done.
4

Now, heat a biryani pot (you can use any bigger pot with a thick bottom - this will avoid the biryani from burning) on the stove, put a table spoon of oil. Place your marinated chicken in the bottom of the pot, place it evenly. Now add few mint leaves and coriander leaves along with half of the fired onions.
5

Now, take the 75% cooked basmati rice and drain the water. I generally don't drain rice completely and leave little bit water in the rice as it helps the biryani to get moisture. Place half of the rice over the chicken layer. On top of the rice layer, add half of remaining fried onions along with mint and coriander leaves. On top of this, add remaining rice along with mint and coriander leaves.
6

Add saffron water along with Rose water on top. Add one table spoon of Ghee(Purified Butter) to the dish.
7

Close the lid of the biryani pot and let the biryani cook. In case you dont have a biryani pot and you are using a simple pot, steam may come out of the pot easily. The whole idea of biryani is slow cooking of meat with rice. To avoid the escaping of steam out of the pot, prepare a dough from 100gm of wheat flour and apply it on the rim of the lid of the pot that you are using. And now place the lid over the pot and press the dough inward so that the steam does not escape.
8

Cook your biryani on high flame for 10-12 mins and low-medium flames for another 18-20 minutes. Your biryani will be done.