Hyderabadi Chicken Biryani

Here is traditional Hyderabadi Chicken Biryani recipe….in very easy and simplest way, do try this you will love it. My husband was asking me whats that star thing(star anise) you are adding in biryani , and also that small cardamom, he’s not liking that whole spices in biryani because in eating when they come in mouth they will ruin the flavor of biryani, so from now i am using a bag for whole spices in all my biryani recipes… so i made this and my husband liked it a lot… try this you will also like it… 🙂

 

Ingredients,

List 1 for marination

  • chicken with bones small pieces 1 kg
  • yogurt  350 gm
  • ginger 3 inch piece
  • garlic 10 cloves
  • green chilies 3-4
  • garam masala powder  1 tbsp
  • kashmiri red chili powder 1 tbsp
  • small cardamom powder  1 tsp
  • salt 1-1/2 tsp
  • turmeric powder 1/2 tsp
  • lemon juice  8 tbsp
  • fried brown onion  1 cup
  • fresh coriander chopped 4 tbsp
  • fresh mint chopped  2 tbsp
  • meat tenderizer 1/2 tsp
  • desi ghee 6-7 tbsp melted

List 2 for rice boiling

  • rice  550 gm
  • salt  3 tbsp
  • caraway seeds  1 tbsp

List 3 for bag

  • star anise 1
  • cinnamon stick 1-2
  • cloves 1/2 tsp
  • whole black pepper  1 tsp
  • big cardamom 4
  • small cardamom 8
  • bay leave  3-4
  • fennel seeds 1 tsp

List 4 for DUM (layering rice)

  • garam masala 1/2 tsp
  • small cardamom powder 1/2 tsp
  • fresh chopped coriander 1/2 cup
  • fresh chopped mint 1/4 cup
  • brown onion 1 cup
  • kewra water  1 tbsp
  • yellow food colour 1/2 tsp
  • milk 1/4 cup

Directions,

1. take 4 big onion, finely slice them.
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1. take 4 big onion, finely slice them.
2. fry them in hot oil until golden brown.
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2. fry them in hot oil until golden brown.
3. take them out on a paper towel, spread them so they will be air dried until you are doing other cooking procedure. save 1 cup fried onion  for marination, and 1 cup for rice layering.
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3. take them out on a paper towel, spread them so they will be air dried until you are doing other cooking procedure. save 1 cup fried onion for marination, and 1 cup for rice layering.
4. chop fresh coriander, mint. slice green chilies, peel fresh garlic and ginger. don't use ready made ginger garlic paste.
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4. chop fresh coriander, mint. slice green chilies, peel fresh garlic and ginger. don’t use ready made ginger garlic paste.
5. in a blender , make fine paste of ginger and garlic with some water. add in a bowl, with all above marination ingredients.
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5. in a blender , make fine paste of ginger and garlic with some water. add in a bowl, with all above marination ingredients.
6.mix well
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6.mix well
7. keep this marination on room temperature for 30 minutes. If you are marinating this for more than 30 minutes, don't add meat tenderizer. If you live in a hot country like Pakistan , keep this marination in fridge.
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7. keep this marination on room temperature for 30 minutes. If you are marinating this for more than 30 minutes, don’t add meat tenderizer.
If you live in a hot country like Pakistan , keep this marination in fridge. because due to lot of load shading fridge temperature will also be like room…:)
Hedrabadi chicken biryani 2
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8. take a cheese cloth, keep all above list 3 ingredients.
9. make a loose bag. bag should be seal from every side but should be loose ,because the spices inside will need space to release their aroma and taste, and they grow a little when the go in water, so the bag should be loose.
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9. make a loose bag. bag should be seal from every side but should be loose ,because the spices inside will need space to release their aroma and taste, and they grow a little when they go in water, so the bag should be loose.
10. Take a big pan, layer marinated chicken in bottom. Try not to overlap the chicken.Keep every piece of chicken separated from other.
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10. Take a big pan, layer marinated chicken in bottom. Try not to overlap the chicken.Keep every piece of chicken separated from other.
11. take another pan, add  water, with 3 tbsp salt, 1 tbsp caraway seeds, and spices bag we made above. let it boil for 2-3 minutes. now add 1/2 hour soaked rice. let it boil for 1 minute.
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11. take another pan, add water, with 3 tbsp salt, 1 tbsp caraway seeds, and spices bag we made above. let it boil for 2-3 minutes.
now add 1/2 hour soaked rice. let it boil for 1 minute.
12. Take out almost half rice with a big spoon. be careful this first batch of rice will not boil for more than 1 minute.
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12. Take out almost half rice with a big spoon. be careful this first batch of rice will not boil for more than 1 minute.
13. layer this first batch of rice on marinated chicken.
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13. layer this first batch of rice on marinated chicken.
14. sprinkle 1/4 tsp small cardamom powder and 1/4 tsp garam masala power, with 2 tbsp fresh coriander and 1 tbsp fresh chopped mint, and 1/2 cup brown onion.
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14. sprinkle 1/4 tsp small cardamom powder and 1/4 tsp garam masala power, with 1/4 cup fresh coriander and 1/8 cup fresh chopped mint, and 1/2 cup brown onion.
15. boil remaining rice for more 2-3 minutes, strain them. Please be very careful that first layer of half rice will boil for 1 minute and 2nd layer will boil for 2-3 minutes. Rice should not cook in this water because they will be cook with the chicken.
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15. boil remaining rice for more 2-3 minutes, strain them.throw the spices bag.
Please be very careful that first layer of half rice will boil for 1 minute and 2nd layer will boil for 2-3 minutes. Rice should not cook in this water because they will be cook with the chicken.
16. now layer these rice on 1st batch of rice. mix 1/4 cup milk with 1/2 tsp yellow food colour. sprinkle on rice, with 1/4 tsp small cardamom powder and 1/2 tsp garam masala powder,1/4 cup chopped coriander, 1/8 cup fresh chopped mint and 1/2 cup brown onion. At end sprinkle 1 tbsp Kewra water.
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16. now layer these rice on 1st batch of rice.
mix 1/4 cup milk with 1/2 tsp yellow food colour. sprinkle on rice, with 1/4 tsp small cardamom powder and 1/2 tsp garam masala powder,1/4 cup chopped coriander, 1/8 cup fresh chopped mint and 1/2 cup brown onion.
At end sprinkle 1 tbsp Kewra water.
17. take wheat or plain flour dough. stick it with edges of pan.
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17. take wheat or plain flour dough. stick it with edges of pan.
18. keep the lid on it. press the lid so this will seal properly. Now turn on high heat for 5 minutes, then turn the heat to medium and cook it for 20 minutes. then on very low heat cook it for 10 minutes. That means total 35 minutes. 5 minutes on high heat, 20 minutes on medium heat, and 10 minutes on low heat.
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18. keep the lid on it. press the lid so this will seal properly.
Now turn on high heat for 5 minutes, then turn the heat to medium and cook it for 20 minutes. then on very low heat cook it for 10 minutes.
That means total 35 minutes.
5 minutes on high heat, 20 minutes on medium heat, and 10 minutes on low heat.
19. after 35 minutes you can see the bottom of sides of pan is not burnt, thats because of right heat and cooking timings. but in middle it is little bit burn, but that's ok, that will give a nice roasted flavor to chicken.
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19. after 35 minutes you can see the bottom of sides of pan is not burnt, thats because of right heat and cooking timings.
but in middle it is little bit burn, but that’s ok, that will give a nice roasted flavor to chicken.
rice is ready now ,and am serving these rice with fresh mint yogurt dip. For this add a hand full of fresh mint,1 green chili, 2 cloves of garlic and 1/2 tsp cumin seeds in a hand crusher, crush it fine.
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rice is ready now ,and am serving these rice with fresh mint yogurt dip. For this add a hand full of fresh mint,1 green chili, 2 cloves of garlic and 1/2 tsp cumin seeds in a hand crusher, crush it fine.
mix this crushed mint with 200 gm yogurt and 1/4 tsp salt. dip is ready.
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mix this crushed mint with 200 gm yogurt and 1/4 tsp salt. dip is ready.
serve
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serve

 

 

 

 

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