Hyderabadi Biryani is famous worldwide. Want to know the biryani recipes of Hyderabadi dum biryani, chicken biryani recipe or hyderabadi mutton biryani? In this series of article we will be covering Hyderabadi biryani recipes. Here is the secret Hyderabad chicken Biryani recipe – a secret treasured by Hyderabadi Nawab’s cooks.
Hyderabadi chicken Biryani recipe
Ingredients of Hyderabad Biryani
1 kg chicken
1 kg Basmati rice,
1 cup finely chopped onions,
2 tsp ginger and garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
bay leaves,
cloves,
cinnamon sticks,
green chillies ground to paste
3 or 4 cardamom pods,
1 or 2 tsp cumin
2 cups mint leaves,
1 cup coriander leaves
2 tsp coriander powder,
½ tsp garam masala powder,
1 cup coconut milk,
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
few strands of saffron(put in little milk),
2 cups finely sliced onions
Hyderabadi Chicken Biryani
Preparation of Hyderabadi Biryani
- Make deep incisions on the chicken flesh. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and juice of half a lemon. Apply this paste onto the meat and let it marinate for an hour.
- Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions.
- Wait a couple of minutes to add mint leaves. When the onions turn slightly brown, add marinated chicken and cook for about ½ an hour.
- Add garam masala and turn off flame when it’s about ¾th cooked.
- Rinse the basmati rice,. Also add 1-2 teaspoons of salt to it. Cook till ¾ done
- In a handi, place about half of semicooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
- Heat oil and deep fry half the sliced onions to golden brown.
- Garnish the top layer with onions along with 100 ml ghee, coconut milk, saffron rice grains and coriander.
- Lid the vessel and try making it airtight .
- Put on high flame for 5 min before reducing it to low flame. The flame should not be at the vessel’s centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min.
- Each time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
- Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom.
