The Delicious Hyderabadi Chicken Biryani Recipe.

Everyone likes to eat biryani. Among them Hyderabadi Chicken Biryani is a very delicious dish in the world. There is no one in the biryani lovers who doesn’t hear about this biryani. Its a world renowned traditional biryani and made with ambrosial rice and meat. The biryani is a fairly combination of rice and meat with spices. Chicken biryani is also a popular food item in Bangladesh besides the world. Pulao and Biryani are the two types of Bangladeshi rice recipes that form an thickened part of any formal or even informal lunch or dinner. Normally people goes to restaurant for biryani. If this favorite menu can be cooked at home how do you feel? Now, Let’s know know the recipe and learn how to make Hyderabadi Chicken Biryani at home.

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Ingredients Hyderabadi Chicken Biryani :

Bashmoti /chinigura rice clean and drained – 1 kg
Chicken – 2 kg cut into 14 pieces
Ginger paste – 3 tablespoon
Garlic paste – 4 tablespoon
Cumin Seeds Powder – 1 1/2 teaspoon
coriander powder – 1 1/2 teaspoon
Red Chili Powder – 4 Teaspoon
Mustard paste – 3 teaspoon
Nutmeg-mace powder – 1 1/2 teaspoon
Plain yogurt – 1 1/2 cup
liquid milk – 1 1/2 cup
Onion – 2 cup thinly chopped
Onion golden fried – 2 cup
oil for fried onion – 1/2 cup
Cinnamon – 5 stick
Green Cardamon – 8 pieces
Bay leaves – 4 pieces
Sugar – 3 teaspoon
Cashews /Almond/peanut powder – 4 teaspoon
lemon juice – 2 tablespoon
Turmeric powder – 1 teaspoon
Garam masala – 2 teaspoon
Green Chilies – 8 pieces
Fresh Corieder – 2 tablespoon chopped
Mint – 2 tablespoon chopped
Shahi jeera – 1 teaspoon
oil/ghee – 1 cup
cloves – 4-5 pieces
Salt – to test

Instructions of Hyderabadi Chcken Biryani:

For The Marination:

Bring a bowl and marinate the chicken pieces in 2 cup yogurt, 2 tablespoon ginger- garlic paste and a pinch salt for 1 hour.

For Making fried onions:

Using a sharp knife chopping the onions very thinly. Fire oil in a pan. Put the onions in the oil and reduce the flame to medium-low. Keep handling the onions, so that they become evenly browned. The technique is to on a level and slowly brown the onions. If the heat is very strong the onions will burn on the outside and become tasteless on the inside. Once a unique color is obtained, drain on thick layer of kitchen paper, so that most oil is soaked. Keep them aside. As they be cool, the onions will turn crispy.

For Making Rice:

In a deep and wide pan boil lots of water (at least 2500ml). Then add soaked rice along with 2 tablespoon oil, 4-5 cloves, 5 stick cinnamon, 1 teaspoon of Shahi jeera, 4 green cardamom and more salt. The rice should soak the salt otherwise the biryani will be insipid.
Boil on a high fire. When rice is 70% cooked strain the rice and stretch it out on a flat tray or surface, so that it becomes cool faster.

Preparing the Chicken:

Fire oil/ghee in a deep bottom pan, then add the remaining bay leaves, cinnamon cloves, and green cardamoms. When they crackle, add the garlic, ginger and coriander powder, chili powder, salt to test, nutmeg-mace powder, turmeric powder, almond paste, cumin powder, sugar. Saute for a few minutes and next add the marinated chicken. Cook on a medium flame till all the water dries up (water from the chicken and yogurt). Add the milk 1 of the fried onions and cook till all the water dries up.

For making Hyderabadi Chicken Biryani:

In a deep bottom pan first pour 1/2 ghee then a layer of rice, a layer of chicken sprinkle some mint, chopped coriander, fried onions and then add green chilies. Repeat the layers with rice being the top high layer. Scatter the leftover onions, mint, coriander. At a time all layers are set, take liquid ghee and with a spoon tumble it around the rim of the pot and a little on the rice.

Final Step:

Take a large pan, cover with lid the foil with it and place the lid on top. Or take some dough made from whole wheat flour. Roll it into a thin puttee and stick it going around the rim of the pan half on the lid and half on the pan in order to seal the whole pan. Keep this pan on a very low flame for 50 minutes. Place this pan on top of a cast iron griddle to prevent the bottom layer of rice from getting burnt. After 50 minutes turn off the flame. Let it stand for 20 minutes and open. Serve delicious biryani with any kind of salad,boiled egg etc. Serve 6-8 people.

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