Hyderabadi Chicken Biryani

Name: Hyderabadi Chicken Biryani
Cuisine: Indian
Ingredients: For the rice; 3 cups Long Grain Basmati Rice; 1 tsp Shahi Jeera; 2 Black Cardamom; 2-3 Green Cardamom; 2 flowers Javitri / / nutmeg; 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

Anjali padhy @anjali_7

#goldenapron

Anjali padhy @anjali_7

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Ingredients

For the rice
3 cupsLong Grain Basmati Rice
1 tspShahi Jeera
2Black Cardamom
2-3Green Cardamom
2flowers Javitri / / nutmeg
3-4Cloves
1 tspCumin Seeds
5-6Black Peppercorns
2Bay Leaf
2 inchCinnamon
2 tspGinger Garlic Paste
4 tspSalt
For the chicken
750 gChicken Curry Cut
1 tspShahi Jeera
2 tspGhee
2 tspGinger paste
2 tspGarlic Paste
1/2 tspGaram Masala Powder
1 tspCoriander Powder
1/2 tspCumin Powder
2 tspRed Chilli Powder
1 tspTurmeric Powder
2 tspSalt
2 tbspVegetable Oil
4 tspGreen Chilli Finely Chopped
2 tbspLemon Juice
200 gCurd
2 tbspMint Chopped
2 tbspCoriander Chopped
1/4 cupGolden Fried Onion
For assembling the biryani
1/2 cupMilk
10-12 strandsSaffron Soaked in 2 tbsp milk
1/2 cupGolden Fried Onion
1 tbspCoriander Chopped
1 tbspMint Chopped
2 tbspGhee

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Steps

1

Wash the rice and soak in water for 40-45 minutes. Heat water in a large pot. add shahi jeera, black cardamom, green cardamom, javitri / nutmeg, cloves, cumin seeds, black peppercorn, cinnamon, bay leaf, and salt in the pot and bring the water to a boil. Drain the rice and add it in the boiling water.
2

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.
3

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.
4

Once the remaining rice is cooked to 80%, take it out and top it over the 20% cooked rice. Sprinkle milk, saffron soaked in water, golden brown onion, coriander, mint and ghee on top.
5

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.