Hyderabadi Chicken Biryani

 

 

 

For Chicken Marination:

 

Chicken - 1kg

Onion slices – 5 to 6 large Onions

Fresh Ginger & garlic Paste - 3 Tbsp

Green chilli paste - 1Tbsp (7 to 8)

Red Chilli Powder-1 1/2tsp

Shahi jeera - 1tsp

Cardamom - 8

Cinnamon - 2sticks

Cloves - 6

Bay leaves - 2

Curd - 400gms

Coriander - 1 cup finely chopped

Mint leaves - 1 cup finely chopped

Turmeric powder-1/4tsp

Lemon juice – 1, 1/2 lemons

Oil - 10Tbsp

Saffron - Few strands

Garam masala powder - 1/2tsp

Salt - To taste

 

For Rice:

 

Rice - 650gm

Cinnamon - 2sticks

Cardamom - 4

Bay leaves - 2

Shahi jeera - 1/2tsp

Cloves - 4

Salt - To taste 

 

 

  

Method:

 

1.     Take frying pan heat oil and deep-fry the Onions and marinate the chicken with fried onions, salt, red chilli powder, green chilli paste, turmeric powder, ginger & garlic paste, shahi jeera, cardamom, cinnamon, cloves and bay leaves.  Marinate for about 2 to 3 hours or if you have time marinate overnight in the refrigerator.

2.     One hour before cooking Take marinated chicken add curd, juice of one lemon,  Finely chopped mint & coriander leaves keep aside.

3.     Take a vessel and apply oil all over vessel, then add 5 tbsp oil and marinated chicken keep a side.

4.     Clean and wash rice.  Soak rice in water for 30 minutes.

5.     Soak saffron in warm milk and keep aside.

6.     Boil the water along with cardamom, cinnamon, bay leaves, shahi jeera, cloves and salt then add soaked rice.  Cook rice till 50% done.

7.     Strain the rice and spread the cooked rice on top of the marinated chicken.  Sprinkle a little garam masala powder, half lemon juice, saffron milk, mint leaves and leave the remaining oil over the rice and cover it with lid.

8.     Cook on high flame for the first 10 minutes then put the gas on low flame slip in a tava beneath the vessel and cook on low flame for 20 minutes.