Hyderabadi Chicken Biryani

Prep time : 20 mins

Cook time : 30 mins

Total time : 30 mins

Author :Vahchef

Main Ingredient : Chicken

(9 ratings)

6 reviews so far

Servings : 0 persons

Published date : November 07, 2016

Ingredients used in Hyderabadi Chicken Biryani

• Chilli powder - 1 teaspoons.

• Turmeric powder - 1 teaspoons.

• Green chillies - 2-3 numbers.

• Coriander and mint leaves - 1 bunch.

• Ginger garlic paste - 1 tablespoons.

• Cardomom - 1-2 small.

• Bay leaf - 1 leaf.

• Cinnamom - 1-2 piece.

• Cloves - 2-3 clove.

• Shahzeera - 1 teaspoons.

• Curd - 1/2 cup.

• Basmati rice - 500 grams.

• Chicken - 500 grams.

• Onions - 2 big.

• Saffron (opt) - 6-7 numbers.

• Milk - 1/4 cup.

• Oil - 100 ml.

Method:

Soak the rice in water and keep it aside. Wash the chicken thoroughly. Add salt, chilli powder, garam masala powder, ginger garlic paste, turmeric powder and curds. Make a paste of coriander leaves, mint leaves and green chillies and add it to the marinade. Heat oil in a kadhai and to it add finely sliced onions and fry till golden brown and crispy. Add the onions with the oil to the chicken mixture and let it marinade for 1 hour. In a vessel, take the soaked rice and to it add a pinch of turmeric, whole garam masala and required amount of water to cook. Let it cook till the rice is half done and then strain the water and remove the rice. In the same vessel, add a layer of marinated chicken and then on top of it add a layer of rice. Then add the remaining chicken and the remaining rice on the top. Mix saffron in milk for a minute and pour it over the rice. Cover it with a lid and let it cook for 20 minutes till a gush of steam comes out. Garnish with boiled egg and serve hot with Raita and Mirchi ka salan. Qurbani ka meetha can be accompanied with it as a sweet dish.