Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, hyderbadi chicken biryani. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Hyderbadi Chicken Biryani is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Hyderbadi Chicken Biryani is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook hyderbadi chicken biryani using 28 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Hyderbadi Chicken Biryani:
- Get For Fried and Brown onions :
- Prepare large onins, sliced
- Get Vegetable Oil
- Get For the Chicken Marinade :
- Get Chicken Thighs and legs
- Get Yogurt
- Prepare Tomato Puree
- Get Vegetable Oil
- Prepare Ginger Garlic Paste (minced ginger and garlic)
- Get Red Chilli Powder
- Take Turmeric Powder
- Get Garam Masala Powder
- Prepare Brown Onions
- Make ready Salt
- Get For Saffron:
- Prepare Hot Milk
- Prepare Saffron strands
- Make ready Biryani Rice:
- Get Basmati Rice (Note 3)
- Get Water
- Take Salt
- Prepare Bay leaf
- Make ready Cloves
- Get Cardamom Pods
- Prepare Other Biryani Ingredients:
- Make ready fresh Mint Leaves
- Make ready fresh Coriander Leaves (Cilantro)
- Get Ghee (or Butter)
Steps to make Hyderbadi Chicken Biryani:
- Brown Onions: To make the brown onions, thinly slice the onions. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavour to the biryani.
- Marinate Chicken: Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results
- Saffron: When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.
- Biryani Rice: Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle.
- Layering and Cooking Chicken Biryani: Heat a heavy bottomed pot I used heavy biryani kadai, and add oil and the marinated chicken to it. Cook for 4 minutes and then turn the chicken pieces once.
- To Finish: Once the biryani is cooked, let it rest for 5 minutes, and finish by scattering the remaining onions on top. Serve hot with your favourite raita
- NOTES - In the last step of layering and cooking the biryani, all the ingredients are par cooked. Cooking the biryani on a low flame for 20 minutes, steams and cooks everything to doneness.
- Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minu
- If you don’t have a heavy bottomed pot, and are using a regular pot, you can place it on a tava (or flat griddle) and then place it on the stove on a medium flame to avoid burning the chicken. The tava or griddle creates a degree of separation between the flame and the pot and provides the perfect heat sauce.
So that’s going to wrap this up for this special food hyderbadi chicken biryani recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
