Hyderabadi Chicken Biryani

I don’t think this recipe needs any introduction! The title says it all. ‘Biryani’ is so much popular in India that you can find a ‘Biryani’ shop in every 200 mts in every city. In Kolkata the kind of ‘Biryani’ which is popular is called ‘Kolkata Style Chicken/Mutton Biryani’, which is cooked with big piece of potato and boiled egg. This recipe is with less spices. Today the recipe that I’m sharing is a little spicy which is originated from Hyderabad. It is spicy and flavoured with coriander and mint leaves apart from other flavoured spices. Not wasting any more time lets go into the recipe…

Ingredients for Chicken:

  • Chicken – 1 kg (Cut into 8 pieces)
  • Yogurt – 150 gms
  • Fried Onion (Beresta) – 1 cup
  • Garlic Paste – 1 ½ tsp
  • Ginger Paste – 2 Tbsp
  • Tomato – 3 (Roughly chopped)
  • Turmeric Powder – 1 tsp
  • Red Chilli Powder – 1 tsp
  • Shahi Garam Masala Powder – 1 tsp
  • Nutmeg Powder – ¼ tsp
  • Maice/Jawitri Powder – ¼ tsp
  • Oil – 2 Tbsp + 2 Tbsp
  • Ghee – 3 Tbsp
  • Chopped Coriander & Mint – A handful

For making the rice

  • Dehradun Rice – 500 gms
  • Bay leaf – 4
  • Clove – 4
  • Black Cardamom – 2
  • Green Cardamom – 4
  • Cinnamon – 2” stick
  • Sahi Jeera – 1 tsp
  • Pudina or Mint Leaves – A handful
  • Green Coriander Leaf – A handful
  • Green Chilli – 6-8 nos
  • Salt – 1 tsp

Other Ingredients:

  • Oil – ½ cup
  • Ghee – 4 Tbsp
  • Milk – ¼ cup
  • Kesar or Saffron – ½ tsp
  • Keora Water – 2 Tbsp
  • Chopped Coriander & Mint – A handful
  • Fried Onion (Beresta) – 1 cup
  • Salt – to taste

Steps:

  1. Mix all the ingredients with chicken and marinate for atleast 2 hours.
  2. Soak the kesar/saffron in luke warm water.
  3. Soak the rice in water for 30 minutes. Boil water in a large pan 3 times than rice.
  4. Throw it in the whole masala and 1 tsp salt in boiling water. Put in the rice and stir lightly.
  5. Add chopped coriander, mint and green chillis.
  6. When the rice become half done, strain the water and spread the rice on a large plate to cool down. Store some boiling rice water to use later.
  7. Heat oil and ghee in a heavy bottomed pan or kadai. Now put the marinated chicken in the kadai. Add salt. Cover and cook them till chicken is half done.
  8. Now take a heavy bottomed pot which has a tight lid. In the bottom sprinkle some ghee or oil. Put half of the chicken in a layer. Spread a layer of rice on the chicken.
  9. Sprinkle some fried onion and chopped coriander and mint leaf. Cover the layer with some more rice.
  10. Now put the rest of the chicken pieces and cover it with rest of the rice.
  11. Sprinkle rest of the fried onions, chopped coriander and mint leaf. Now pour in the soaked kesar milk and keora water on the top layer evenly.
  12. Finally pour in some more ghee and boiled rice water on the sides of the pot. It will prevent the chicken from burning at the bottom.
  13. Cover and seal the edges with wheat flour dough. When the dough will become dry your Biryani will be ready.
  14. Put thick tawa on your cooking burner then place the Biriyani Handi/Pot on it. The slow cooking process will prevent the chicken from burning at the bottom.
  15. Rest for atleast 30-45 minutes.
  16. If you are using pressure cooker then cook it for 10-12 minutes on medium heat and 10-15 minutes on low heat. Don’t let the pressure release.
  17. Serve this with Bundi Raita or Onion Raita!!! Or any other raita or salan of your choice.
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