Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, hyderbadi chicken biryani. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Hyderbadi Chicken Biryani is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Hyderbadi Chicken Biryani is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook hyderbadi chicken biryani using 28 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Hyderbadi Chicken Biryani:
- Prepare For Fried and Brown onions :
- Make ready 2 large onins, sliced
- Make ready 1/2 cup Vegetable Oil
- Get For the Chicken Marinade :
- Make ready 500 grams Chicken Thighs and legs
- Make ready 3/4 cup Yogurt
- Make ready 1/4 cup Tomato Puree
- Make ready 1/4 cup Vegetable Oil
- Prepare 1 tablespoon Ginger Garlic Paste (minced ginger and garlic)
- Get 1 tablespoon Red Chilli Powder
- Get 1 teaspoon Turmeric Powder
- Take 1 teaspoon Garam Masala Powder
- Make ready 2 tablespoon Brown Onions
- Take 1 1/4 teaspoon Salt
- Prepare For Saffron:
- Take 2 tablespoon Hot Milk
- Prepare 10-15 Saffron strands
- Take Biryani Rice:
- Prepare 2 cups Basmati Rice (Note 3)
- Take 6 cups Water
- Make ready 2 tablespoon Salt
- Prepare 1 Bay leaf
- Make ready 5-6 Cloves
- Make ready 2-3 Cardamom Pods
- Prepare Other Biryani Ingredients:
- Prepare 1 cup fresh Mint Leaves
- Prepare 1 cup fresh Coriander Leaves (Cilantro)
- Get 1 1/2 tablespoons Ghee (or Butter)
Instructions to make Hyderbadi Chicken Biryani:
- 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.
- Marinate Chicken: Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results
- 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.
- 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.
- 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.
- 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
- 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.
- 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
- 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.
So that is going to wrap this up for this exceptional food hyderbadi chicken biryani recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
