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Hyderabadi Chicken Biryani
By : Apeksha EkboteMethod
- Soak the rice in water and keep it aside.
- Wash the chicken thoroughly.
- Add salt, chilli powder, garam masala powder, ginger garlic paste, turmeric powder and curds.
- Make a paste of coriander leaves, mint leaves and green chillies and add it to the marinade.
- Heat oil in a kadhai and to it add finely sliced onions and fry till golden brown and crispy.
- Add the onions with the oil to the chicken mixture and let it marinade for 1 hour.
- In a vessel, take the soaked rice and to it add a pinch of turmeric, whole garam masala and required amount of water to cook.
- Let it cook till the rice is half done and then strain the water and remove the rice.
- In the same vessel, add a layer of marinated chicken and then on top of it add a layer of rice.
- Then add the remaining chicken and the remaining rice on the top.
- Mix saffron in milk for a minute and pour it over the rice.
- Cover it with a lid and let it cook for 20 minutes till a gush of steam comes out.
- Garnish with boiled egg and serve hot with Raita and Mirchi ka salan.
- Qurbani ka meetha can be accompanied with it as a sweet dish.
Ingredients:
chicken - 500 gms
basmati rice - 800 gms
curd - 1/2 cup
shahzeera - 1 tsp
coriander & mint leaves - 1 bunch
green chillies - 5
salt to taste
chilli powder - 1 tsp
turmeric powder - 1 tsp
ginger garlic paste - 1/2 cup
whole garam masala
garam masala powder - 1 tsp
onions - 2 big
saffron (optional) - few strands
milk - 1/4 cup
oil - 100 ml
chicken - 500 gms
basmati rice - 800 gms
curd - 1/2 cup
shahzeera - 1 tsp
coriander & mint leaves - 1 bunch
green chillies - 5
salt to taste
chilli powder - 1 tsp
turmeric powder - 1 tsp
ginger garlic paste - 1/2 cup
whole garam masala
garam masala powder - 1 tsp
onions - 2 big
saffron (optional) - few strands
milk - 1/4 cup
oil - 100 ml
