Name: Spicy Hyderabad Chicken Biriyani recipe by Maritta Felix at BetterButter
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Yield: 5
Ingredients: 3 Chicken Breasts (more can add).; 2 cups Basmathi Rise; 1large Onion chopped lengthwise; 2 tablespoons fresh ginger-garlic paste; 2 large tomatoes; 1/2 tsp tumeric; 3 Cinnamom stick; 4 whole cloves; 2 bay leaf; Salt for taste; 1/2 tsp White viniger; 2 tablespoons Red Chilli Powder and flakes ( as per ur taste); 5 Green Chillies Choped; 1 tsp pepper; 1 tablespoon Coriander Powder; 1/2 tablespoon Gram Masala; 1 generous pinch saffron thered (optional); 1 tablespoon chicken Gram Masala Powder (optional); 1 bunch (Coriander ,Mint) leaf chopped; 3 cup water; 1/2 cup yogurt; Ghee(this is crucial to the flavor); 2 tap of Rose Water

ABOUT Spicy Hyderabad Chicken Biriyani RECIPE

Biriyani tasty healthy recipes in India. It have lot varieties and methods depands upon place. Hyderabad dum biriyani, thalapakkattu biriyani. dindugal biriyani, kolatthur biriyani, karaikudi biriyani... Each have different taste. Here we going to do Spicy Hyderabad Chicken Biriyani.

Ingredients Serving: 5

3 Chicken Breasts (more can add).
2 cups Basmathi Rise
1large Onion chopped lengthwise
2 tablespoons fresh ginger-garlic paste
2 large tomatoes
1/2 tsp tumeric
3 Cinnamom stick
4 whole cloves
2 bay leaf
Salt for taste
1/2 tsp White viniger
2 tablespoons Red Chilli Powder and flakes ( as per ur taste)
5 Green Chillies Choped
1 tsp pepper
1 tablespoon Coriander Powder
1/2 tablespoon Gram Masala
1 generous pinch saffron thered (optional)
1 tablespoon chicken Gram Masala Powder (optional)
1 bunch (Coriander ,Mint) leaf chopped
3 cup water
1/2 cup yogurt
Ghee(this is crucial to the flavor)
2 tap of Rose Water

Instructions

Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour.
oak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside.
Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes.
Add tomatoes. Cook until very mushy. After that, stir in the salt and pepper and cook for 1-2 minutes.
Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped coriander ,mint leaves.
Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes.
Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism).
Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes.
When done, sprinkle rose water over finished biryani.

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