Name: Hyderabadi Chicken biryani recipe by Kanupriya at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 4
Ingredients: 1/2 kg basmati rice; 1 kg Chicken; Ginger garlic paste 1 tbsp each; 3 large onions finely sliced; 4-5 Green chillies cut into lengthwise; 1/2 cup chopped mint leaves; 10 strands of Saffron; 1-2 cup curd; 7 Cloves; 2 Bay Leaves; 2 tbsp lemon juice; 1 inch piece cinnamon; 4 GREEN CARDAMOM; 2 tbsp ghee; 1 cup oil; Salt to taste; Grind to paste : 7 cloves, 4 cardamoms, 1 inch Cinnamon, 1/2 tsp whole pepper

ABOUT Hyderabadi Chicken biryani RECIPE

Hyderabadi chicken biryani is a dish made with moderate species & tender chicken pieces. The Indian dish is slow cooked to perfection and served as a main course. Besides chicken should be marinated with spices to let it release the maximum flavor.

Ingredients Serving: 4

1/2 kg basmati rice
1 kg Chicken
Ginger garlic paste 1 tbsp each
3 large onions finely sliced
4-5 Green chillies cut into lengthwise
1/2 cup chopped mint leaves
10 strands of Saffron
1-2 cup curd
7 Cloves
2 Bay Leaves
2 tbsp lemon juice
1 inch piece cinnamon
4 GREEN CARDAMOM
2 tbsp ghee
1 cup oil
Salt to taste
Grind to paste : 7 cloves, 4 cardamoms, 1 inch Cinnamon, 1/2 tsp whole pepper

Instructions

Soak Saffron in milk & keep aside.
Fry the onions till golden brown in colour and set aside.
When cool grind coarsely and set them aside.
Rub ginger garlic paste all over the chicken.
Add green chillies, salt, half of the mint leaves, lemon juice, curd, grinded onions and the oil in which onion fries & the ground spices. Mix well and marinate for 2 hrs.
In a heavy bottomed pan put the chicken along with the marinade and cook under the medium heat until the chicken is tender & the liquid is not semi dried.
Now boil water for the rice.
Add the bay leaves, whole cloves, cardamom, Cinnamon to the water. Add salt to taste and the rice. When the rice 3/4 th cooked drain out the water and keep aside.
In a separate heavy bottomed deep pan apply ghee on the bottom or everywhere. Place half the rice in a layer and cover the layer with the cooked chicken.
Cover the chicken with the rest of the rice. Sprinkle the Saffron milk & red food colour. Pour the ghee all over the rice.
Seal the pan tight with aluminium foil & cook over low flame for atleast 10-15 mins. For your comfort carefully remove the biryani in a serving pot or in the kadahi and mix well gently with your hand. Serve hot with the raita & salad.

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