Biryani is basically rice cooked with meat in layers and on very slow heat or dum.
There are many ways in which biryani is prepared and each method is unique and has its own significance, depending on which region it belongs too.
Hyderabadi biryani is a variety of biryani from Hyderabad, Telangana, India. It is prepared from rice using the dum method of cooking.
Hyderabadi Chicken Biryani is a popular recipe made with rice, chicken, and a whole lot of spices. What’s great about Hyderabad biryani is its unique taste and influences from different parts of the world, especially from the Mughals.
It’s one dish that’s really close to everyone’s heart and the perfect definition of soul food.
This delectable dish is made with tender, juicy pieces of chicken cooked to perfection with Indian Spices and caramelized onions, each rice grain bearing the flavors of this royal treat...
Let us get started...
Ingredients :
For Marinating Chicken:
- Oil-1/2 Cup
- Onion- 3 numbers sliced.
- Chicken - 750 gms
- Salt to taste.
- lemon juice - 1 tablespoon.
- Turmeric powder-1/4 teaspoon.
- Red chilli powder- 1 teaspoon.
- Garam masala powder- 1 teaspoon.
- Caraway seeds- 1 teaspoon.
- Black pepper powder-1/2teaspoon.
- Coriander powder- 1 teaspoon.
- Green chillies- crushed, 2 numbers.
- Ginger garlic paste- 1 tablespoon.
- Yoghurt- 1 cup.
- Fried onion- crushed.
For Cooking Rice :
- Long Grain Basmati Rice - 2 Cups.
- Cloves-3 or 4 no.s
- Cardamom- 5 no.s
- Cinnamon stick- 2 inch.
- Bay leaf- 2 no.s
- Caraway sees/Shah jeera- 1 teaspoon.
- Salt to taste.
- Oil- 1 tablespoon. (onion fried oil)
- Ghee -1/2 Tablespoon.
- Saffron - 2 pinches.
- Hot milk-1/2 cup
- Coriander leaves - few chopped.
- Mint leaves -few chopped.
- Ghee- 3 tablespoons.
Method of preparation :
- Fry sliced onions in hot oil in batches. Set aside some for garnishing or put in the dum process.
- Crush the remaining fried onion with hand and keep aside.
- Clean and cut the chicken in medium-sized pieces. Add in salt, lemon juice, turmeric powder, red chilli powder, coriander powder,garam masala powder, caraway seeds, black pepper powder, green chillies crushed, crushed fried onion and yoghurt. Mix well and marinate well with hand. Keep aside in the refrigerator for 2 hours.
- Wash and soak rice in water for 30 minutes.
- Boil enough water to cook rice. Add whole spices and enough salt and a tablespoon of oil.
- Mix well and let boil water thoroughly. Add soaked rice and cook until 75 % done.
- Transfer the chicken along with the marinade in a heavy bottom pan.
- Once the rice gets 75% cooked, take it out using a sieve and spread it over the chicken evenly.
- Sprinkle 1/2 of the saffron milk, golden brown onion, chopped coriander and mint leaves and ghee on top.
- Cover the pan tightly with foil paper and then with a lid.
- Place the pan on a hot tawa and cook on medium - high heat and cook for 10-15 minutes. Simmer the heat to very low and cook the biryani for 20-30 minutes. Remove from heat and allow it to rest for another 15 minutes.
- Remove the lid and mix the biryani gently. Serve hot with raita.
Enjoy!!
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