Instant Hyderabadi Chicken Biryani | How to make Instant Hyderabadi Chicken Biryani

By Darshana Solanki  |  18th Apr 2018  |  
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  • Instant Hyderabadi Chicken Biryani, How to make Instant Hyderabadi Chicken Biryani
Instant Hyderabadi Chicken Biryaniby Darshana Solanki
  • Prep Time

    60

    mins
  • Cook Time

    40

    mins
  • Serves

    6

    People

3

0

About Instant Hyderabadi Chicken Biryani Recipe

Credit goes to My Mom

Instant Hyderabadi Chicken Biryani

Ingredients to make Instant Hyderabadi Chicken Biryani

  • 1/2Kg chicken
  • 150g curd
  • 1tbsp red chilli powder
  • 1tsp coriander powder
  • 1/2tsp turmeric
  • 1tbsp chicken Masala
  • 2tbsp ginger garlic and green chilli paste
  • hand full of fresh coriander
  • pudina
  • 4big onions
  • 2 potatoes
  • 1large tometo
  • lemon juice
  • bayleaf,black pepper, star anise, big cardamom, cinnamon, cloves
  • 1/2kg Basmati rice
  • oil
  • green and yellow colour optional

How to make Instant Hyderabadi Chicken Biryani

  1. Clean Chicken and take it in a bowl
  2. To Marinate chicken Add curd, red chilli powder, coriander powder, turmeric, fresh coriander, Pudina,chicken masala, ginger garlic and green chilli paste
  3. Marinate chicken for half and hour
  4. Soak Rice for half and hour
  5. Simultaneously Boil Rice Take oil in a big vessel and add bayleaf, black pepper, big cardamom and cloves
  6. Saute for a while and add jug full of water once water starts boiling add rice to it
  7. Once Rice is done Drain excess water
  8. Fry potatoes till golden brown
  9. Now in a pressure cooker add oil and thinly sliced onions into it
  10. fry onions until it becomes brown ,now add ginger garlic and green chilli paste, curry leaves, bay leaf, black pepper, ,star anise and cinnamon to it
  11. Now add chopped tomatoes and saute for 2mins
  12. now Add marinated chicken and cook till 3whistle
  13. add Fried Potatoes
  14. now add lemon juice into it and coriander leaves and Pudina
  15. Now add boiled Rice above gravy
  16. Steam cook it for 25mins on low flame
  17. Now add colour
  18. Garnish it with fried onions and coriander leaves
  19. Serve hot with Raita

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