Authentic Hyderabadi Chicken Biryani

Here is very delicious and simplified version of hyderabadi chicken biryani

Preparation Time:  1 and 1/2 hrs

Servings: 4

Ingredients:

• 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

Method:

• 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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