Hyderabadi Chicken Biryani Recipe

July 8, 2024

The Hyderabadi Chicken Biryani Recipe is a popular Indian dish make with layers of marinated chicken and basmati rice. A chicken marinated yogurt spices and herbs are then placed at the bottom of a pot. And the rice is layered on top. fried onion saffron-soaked milk, and ghee are added to enhance the taste and aroma. The pot is then sealed tightly to trap the steam and slow-cooked on low heat, known as “dum cooking.”

Chapati Recipe

Ingredients  Hyderabadi Chicken Biryani Recipe

Marinate

1. ½ kg fray onion (barista)
2. Salt to taste
3. 1 lemon juice
4. 4 tbsp ginger garlic
5. 2 tsp green chili paste
6. 2 tbsp Kashmiri red chili powder
7. ½ tsp turmeric powder
8. 2 tsp coriander powder
9. 2 tbsp biryani masala
10. 4 tbsp oil
11. 200 ml curd
12. Chopped coriander and mint add a handful

 Boiling rice

1. ½ kg rice
2. 2 bay leaves
3. 1-inch cinnamon
4. 1 tsp caraway seeds
5. 4 green cardamom nos
6. 4-5 cloves nos
7. 1 star anise
8. 3-4 nos black peppercorns
9. 2 green chili
10. 1 lemon slice
11. Salt as required
12. Chopped coriander and mint

Assemble the Biryani:

1. 2-3 tbsp warm ghee
2. Water+ milk+ saffron
3. Chopped coriander
4. Chopped mint leave
5. Barista

Method Hyderabadi Chicken Biryani Recipe

Marinate the Chicken:

• ½ kg chicken, add this to a big bowl now to add salt to taste. Add 1 lemon juice and add all spices to mix everything well now at this stage you can marinate the chicken whisk the curd nicely add curd to the chicken.
• Adding barista to it here add 2 medium size potatoes. (the potato is completely optional). and chopped coriander and mint leaves. Now after adding everything mix it well.
• 

Cook the Rice:

• Wash and soak basmati rice for 30 minutes. Take a pot and boil the water then add 1-2 bay leaves, 1-inch cinnamon, 1 tsp caraway seeds, green cardamom 3.4 nos, cloves 4.5 nos, star anise 1, black peppercorns 3-4 nos, green chili 1-2 add the one lemon slice, salt as required take ½ kg rice & add the rice in boiling water to cook.
• We have cooked the rice until it’s 90% cooked. Remove the rice from hot water with a spider.
• 

Cooke the marinated chicken

• I’ve taken a thick-bottomed pot for the biryani and am now adding 2 tbsp ghee. Once your ghee is nice & hot, add your chicken. Initially for 5-6 minutes.
• It would help to cook it on a high flame to sear the chicken well. After 5-6 minutes lower the flame & cover & cook the chicken.

Assemble the Biryani:

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• In a large heavy-bottomed pot, layer the korma chicken at the bottom. Add a layer of partially cooked rice on top of the chicken. Sprinkle fried onions, saffron milk, and ghee over the rice. And now we have given ‘Dum’ to biryani.
• So take a pan & place a pot on top of it. Once 5 minutes are done then lower the flame to minimum.  Biryani is ready for 10-15 minutes.

Serve:

• Once done, gently mix the layers before serving. Garnish with more fried onions and fresh coriander leaves.
• Enjoy your restaurant-style Hyderabadi chicken biryani!
• Garnish with more fried onions and fresh coriander leaves.

MAKE A HOME MAD BIRYANI MASALA

To roast the whole spice in a low flame, then roast the whole and add 1 tbsp dried fenugreek leaves ( Kasuri methi ). Then transfer these spices into a mixer–grinder and add ½ tap turmeric powder, and a pinch of salt, if you leave it a little coarse it will do, and our homemade biryani masala is ready to use.