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We hope you got insight from reading it, now let’s go back to hyderabadi chicken biryani recipe. To make hyderabadi chicken biryani you only need 39 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Hyderabadi Chicken Biryani:
- Provide For the rice
- You need 3 cups Long Grain Basmati Rice
- Get 1 tsp Shahi Jeera
- Take 2 Black Cardamom
- You need 2-3 Green Cardamom
- Take 2 flowers Javitri / / nutmeg
- You need 3-4 Cloves
- Prepare 1 tsp Cumin Seeds
- Use 5-6 Black Peppercorns
- Use 2 Bay Leaf
- Use 2 inch Cinnamon
- You need 2 tsp Ginger Garlic Paste
- Provide 4 tsp Salt
- Provide For the chicken
- Use 750 g Chicken Curry Cut
- Prepare 1 tsp Shahi Jeera
- Get 2 tsp Ghee
- Get 2 tsp Ginger paste
- Prepare 2 tsp Garlic Paste
- Take 1/2 tsp Garam Masala Powder
- Prepare 1 tsp Coriander Powder
- Prepare 1/2 tsp Cumin Powder
- Get 2 tsp Red Chilli Powder
- Take 1 tsp Turmeric Powder
- Get 2 tsp Salt
- Prepare 2 tbsp Vegetable Oil
- Prepare 4 tsp Green Chilli Finely Chopped
- Get 2 tbsp Lemon Juice
- You need 200 g Curd
- Use 2 tbsp Mint Chopped
- Prepare 2 tbsp Coriander Chopped
- Take 1/4 cup Golden Fried Onion
- Get For assembling the biryani
- Take 1/2 cup Milk
- You need 10-12 strands Saffron Soaked in 2 tbsp milk
- You need 1/2 cup Golden Fried Onion
- Prepare 1 tbsp Coriander Chopped
- Get 1 tbsp Mint Chopped
- Take 2 tbsp Ghee
Steps to make Hyderabadi Chicken Biryani:
- Wash the rice and soak in water for 40-45 minutes. Heat water in a large pot. add shahi jeera, black cardamom, green cardamom, javitri / nutmeg, cloves, cumin seeds, black peppercorn, cinnamon, bay leaf, and salt in the pot and bring the water to a boil. Drain the rice and add it in the boiling water.
- For the Chicken - Mix chicken with shahi jeera, ghee, ginger paste, garlic paste, garam masala powder, coriander powder, cumin powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours. - Add curd, mint, coriander and golden fried onion in the marinated chicken and mix well.
- Transfer the chicken along with the marinade in a heavy bottom pan. Once the rice gets 20% cooked, take out half of the rice and top it over the chicken.
- Once the remaining rice is cooked to 80%, take it out and top it over the 20% cooked rice. Sprinkle milk, saffron soaked in water, golden brown onion, coriander, mint and ghee on top.
- Cover the pan tightly with a lid. Place the pan on a very slow heat for 35-40 minutes. Remove the lid and mix the biryani gently. - Serve hot.
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