Friday, June 28, 2013

Authentic Hyderabadi Chicken Biryani

Here is very delicious and simplified version of hyderabadi chicken biryani

Preparation Time:  1 and 1/2 hrs

Servings: 4

  • 1 ½ cups Basmathi rice
  • 500 gms Chicken with bones cleanly washed and drained
  • 5 to 6 spoon oil
  • 6 elaichi/cardamom
  • 1″ cinnamon stick
  • 6 cloves
  • chakke
  • 2 large Onions
  • 1 spoon Ginger Garlic paste
  • 2 spoon Coriander powder
  • 1 spoon Turmeric powder
  • 2 spoon Black pepper powder
  • 5 to 6 big spoon Curds
  • ¼ spoon Saffron strands
  • 2 cups water
  • 2 spoon Butter
  • Handful Coriander leaves chopped
  • Handful Mint leaves chopped
  • 2 strand Bay leaves
  • ½ Lemon juice
  • Salt as per taste

  • Soak the saffron strands in 3 tbsps of luke warm milk and keep it aside.
  • Soak the basmathi rice in water for around 30 minutes, drain and set it aside.
  • Boil the rice in water mixed with 2 cardamoms, 2 cloves, mint leaves and salt until half cooked. Drain water and keep rice aside.  
  • Now take a thick bottomed vessel heat oil and fry the remaining cardamom, cloves, cinnamon stick. Then fry sliced onions until golden brown. Add ginger garlic paste and fry for a while.
  • Now add coriander power, turmeric powder, coriander leaves, bay leaves and black pepper and salt one by one. Add a little water and let it cook a minute.
  • Now add chicken, butter and curd to it. Add 1 ½ cup water, close the vessel with a lid and let it cook for 10 – 15 minutes.
  • Spread half the quantity of rice, followed by 1/2 the quantity of fried onion. Sprinkle chopped coriander leaves, lemon juice,and pour about half cup of saffron milk over the rice. You can add 1/2 cup water just to make sure the rice is completely cooked.
  • Over this layer, spread the remaining rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
  • Turn off heat and do not remove lid for 10 minutes.
  • After 10 minutes, remove lid, combine gently and serve hot with raita and curry of your choice.


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