Hyderabadi Chicken Biryani
This chicken biryani is one of the popular and world famous Hyderabadi chicken biryani recipe, very authentic, aromatic and mouth watering traditional Indian recipe.
The Hyderabadi Biryani is special in its class in terms of forms, texture, aroma and looks. In need no introduction to biryani lover around the country. This special biryani is famous by its own name. Hyderabadi Biryani has been an integral part of the Hyderabad’s culinary tradition since a long time.
Making of Hyderabadi chicken biryani is simple and easy.
Two versions of Hyderabadi biryani, one is called a pakki biryani, the present recipe, here the chicken is fully cooked before layering it with the rice and the final steaming. This Hyderabadi chicken biryani recipe is an authentic biryani made in Hyderabad.
The another version is the kacchi biryani, where the raw marinated meat or chicken is placed in one single layer in the bottom of the cooking pot and then topped with partially cooked rice or raw rice mixed with yogurt and steamed together. Not shown here.
Here we share the Hyderabadi Dum Biryani, a world famous dish from India, pride of Hyderabad and India as well.
Cooking procedure:
Ingredients:
- Chicken- 4pc/500 gm
- Paste Of Onion,Ginger, Garlic ( 8 cloves)- 2 tbsf
- Mint leaves- 1/2 cup
- Coriender leaves- 1/2 cup
- Curd/yogurt- 100 gm
- Turmeric powder- 1 tsf
- Red chilli powder- 1 tsf
- Biryani masala- 1 tsf
- Salt- as per taste
- Milk- 2/3 cup
- Saffron-20pc
- Musterd oil- 3 tbsf
- Bay leaf-1
- Black peeper- 10
- Red chill-3
- Cardamon-3pc
- Clove- 10pc
- Lemon- ½
- Basmati Rice- 500gm
- Barista- 1 cup (Onion fry)
- Rose water- 1tsf
- Keora water- 1 tsf
- Ghee- 3 tsf
Salad- with Cucumber, Tomato, Onion, Lemon, Green Chilli, Coriender leaves.
COOKING
STEP-1
Marinate chicken with Curd/yogurt- 100 gm
Paste of Onion, Ginger, Garlic
Turmeric
Red Chilli powder
Biryani Masala
Salt
Mint & coriander leaves
Mix well, Cover for 1-2 hours for marination.
Step-2
- Take 500 gm Basmati/ Biryani rice
- Wash with clean water
- Soak in water for 30 min.
Step-3
Soak Saffron in 2/3 cup lukewarm water
Step-4
Cook marinated chicken in medium flame till brown
Step-5 :
Cooking rice
- Take into a cotton packet
- Bay leaf-1 – make small pc
- Black peeper- 10
- Red chilli-3
- Cardamom- 3
- Clove- 10 pc
- Boil in water with added Salt, 1 tsf veg. oil, ½ lemon oil.
Step-6:
- Finish Chicken cooking
- Cook in low flame- Cover with lid, -cook to soften chicken.
- Add Barista (Fried Onion to brown color).
Step-7
- Take rice when 80% cooked
- Strain water.
Step—8:
- Prepare for Dum ( Covered cooking)
- Take a spacious bowel-[ micro woven proof]
- Put a thin layer of rice at bottom
- Place Cooked chicken evenly
- Pour rest of the rice above
- Add rest of Barista
- Add 3 Green chilli
- Add Saffron soaked Milk
- Add 1 tsf Rose water
- Add 1 tsf Keora water
- Add Mint and coriander leaves
- Add 3 tsf Ghee
- Then cover the lid
- Step-8: Cook in Dum
- Cook in 80 degree in micro woven for 10 min.
Step-9
- Your cooking is ready
- Take out of Micro-oven.
Step-10
- Serve with salads in worm condition.
- You may take any mutton, Chicken, Paneer other dish with it as a side dish.
- Or, May take it alone.
- Thanks for watching.
Note:
- This biryani need no potato.
- No egg.
- Cook step by step with synchronization.
Do it well organized way.
See Video for full details
