Hyderbadi Chicken Biryani

Name: Hyderbadi Chicken Biryani
Cuisine: Indian
Ingredients: 2 large onins, sliced; 1/2 cup Vegetable Oil; 500 grams Chicken Thighs and legs; 3/4 cup Yogurt; 1/4 cup Tomato Puree; 1/4 cup Vegetable Oil; 1 tablespoon Ginger Garlic Paste (minced ginger and garlic); 1 tablespoon Red Chilli Powder; 1 teaspoon Turmeric Powder; 1 teaspoon Garam Masala Powder; 2 tablespoon Brown Onions; 1 1/4 teaspoon Salt; 2 tablespoon Hot Milk; 10-15 Saffron strands; 2 cups Basmati Rice (Note 3); 6 cups Water; 2 tablespoon Salt; 1 Bay leaf; 5-6 Cloves; 2-3 Cardamom Pods; 1 cup fresh Mint Leaves; 1 cup fresh Coriander Leaves (Cilantro); 1 1/2 tablespoons Ghee (or Butter)

Deepika Shet @cook_13955712

Karnataka

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I’m so excited to share his chicken biryani recipe it with you today. Succulent, juicy pieces of chicken are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice to give you a dish that the entire family will enjoy.
This Hyderabadi Chicken Biryani gets a lot of it's flavour from the marinade. I have used yogurt as a tenderiser, and fried onions, tomato puree, chilli powder, turmeric powder, coriander powder, garam masala salt to flavour and to add tanginess i have used lemon juice and it's zest It’s important to marinate the chicken for at least two hours or overnight for the maximum flavour. I prefer using only chicken thighs and legs for chicken biryani because these are the juiciest and do not become dry while the biryani cooks.
fried onions are a key ingredient here, and it's important to get this right. Onions are cut into slices and then browned on medium flame in oil. They don’t need to be extra crispy, but onions should be a deep golden brown without getting burnt. While choosing rice for the biryani, make sure to buy ‘basmati rice’ and not long grain rice. While they may look similar at first, good quality basmati rice is fragrant, and has grains that are thin and long as opposed to long grain rice which has fatter grains and almost no fragrance.

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Deepika Shet @cook_13955712

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Ingredients

For Fried and Brown onions :
2large onins, sliced
1/2 cupVegetable Oil
For the Chicken Marinade :
500 gramsChicken Thighs and legs
3/4 cupYogurt
1/4 cupTomato Puree
1/4 cupVegetable Oil
1 tablespoonGinger Garlic Paste (minced ginger and garlic)
1 tablespoonRed Chilli Powder
1 teaspoonTurmeric Powder
1 teaspoonGaram Masala Powder
2 tablespoonBrown Onions
1 1/4 teaspoonSalt
For Saffron:
2 tablespoonHot Milk
10-15Saffron strands
Biryani Rice:
2 cupsBasmati Rice (Note 3)
6 cupsWater
2 tablespoonSalt
1Bay leaf
5-6Cloves
2-3Cardamom Pods
Other Biryani Ingredients:
1 cupfresh Mint Leaves
1 cupfresh Coriander Leaves (Cilantro)
1 1/2 tablespoonsGhee (or Butter)

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Steps

1

Brown Onions: To make the brown onions, thinly slice the onions. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavour to the biryani.
2

Marinate Chicken: Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results
3

Saffron: When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.
4

Biryani Rice: Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle.
5

Layering and Cooking Chicken Biryani: Heat a heavy bottomed pot I used heavy biryani kadai, and add oil and the marinated chicken to it. Cook for 4 minutes and then turn the chicken pieces once.
6

To Finish: Once the biryani is cooked, let it rest for 5 minutes, and finish by scattering the remaining onions on top. Serve hot with your favourite raita
7

NOTES
In the last step of layering and cooking the biryani, all the ingredients are par cooked. Cooking the biryani on a low flame for 20 minutes, steams and cooks everything to doneness.
8

Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minu
9

If you don’t have a heavy bottomed pot, and are using a regular pot, you can place it on a tava (or flat griddle) and then place it on the stove on a medium flame to avoid burning the chicken. The tava or griddle creates a degree of separation between the flame and the pot and provides the perfect heat sauce.

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Deepika Shet @cook_13955712

on April 07, 2019 12:32

Karnataka

Holla peeps!! welcome to my foodie world , where I will be sharing some amazing and creative Recipe with some fusion and twist to the food around me and some delicious and yummiest drooling recipes.I am a Food Blogger, a passionate home cook, who always wants to explore and try different cuisines and tastes …….U can also find me in Instagramhttps://www.instagram.com/deepika.shet/Food is what makes people unite around the globe, who can share taste, knowledge and preference between them. It’s a unique pleasure when we cook, and learn various things in the kitchen. Cooking and serving and receiving compliments is all just heaven…. it’s the most happiness part in a life.