Hyderabadi Chicken Biriyani


Ingredients:
(For Rice)
2 lbs chicken cut into 2 inch pieces
3 cups basmati rice
4 tbsp of ginger-garlic paste
2 tsp salt
4 tbsp ghee

(For Masala)
1 tsp turmeric powder
2 tsp red chilli powder
3 tbsp coriander powder
1 tbsp garam masala
2" piece of cinnamon sticks break into couple of pieces
7-8 cloves
6-7 cardommom pods
1 tsp snauf seeds (perumjeerakam)
4 bay leaves
1 onion thinly sliced
2 large onions pulsed few times in a food processor
Cashew nuts (handful)
Raisins (handful)
1/2 cup yogurt
1 lemon juiced
1 cup coconut milk
Mint chopped (handful)
Cilantro chopped (handful)
3 green chillies (slit lengthwise)
10-12 strands of safforon boiled in 1/4 cup of milk
Oil
Water

Direction:

(Marinate chicken):
  • Add 2 tbsp ginger-garlic paste, salt, turmeric, chilli powder, 1 cinnamon stick, 4 cloves, and 3 cardamom pods to the chicken pieces. Mix well
  • Add the pulsed onion, lemon juice, half of mint and cilantro to the chicken mixture, mix well, and keep it in the refrigerator for an hour or two
(Biriyani):
  • Par boil (half-cook) the 3 cups of rice along with 3 pods of cardomom, 3 cloves, and 1 tbsp of ghee in 7 cups of salted water
  • When the rice is still crunchy in the middle, turn off the flame and strain it
  • Divide the rice into 2 portions and to one portion add the saffron milk, stir well, and set aside.
  • Preheat oven to 350 degree Farenheit
  • In heavy bottom pan heat some oil along with 2 tbsp of ghee
  • Add bay leaves, remaining cardamom pods, snauf, cloves, cinnamon sticks, green chillies and sliced onions. Saute until golden brown
  • Add the remaining ginger-garlic paste and saute well
  • Now add the coriander powder, garam masala, and remaining mint and cilantro leaves
  • When masala is well sauteed add the marianted chicken
  • Add one cup of coconut milk and 1/8 cup of water. Cook until chicken pieces are half cooked (about 10 minutes)
  • Take an oven proof dish and make layers of rice and chicken spread evenly across the dish
  • Cover the dish with aluminum foil and put it in the oven for about 15-20 minutes
  • Garnish it with fried onions, cashews and raisins

Comments

  1. Hey I was in hyd last week and ate biriyani every single day! :) Your's look nice n yum! :)

    ReplyDelete
  2. Hey Irene,
    I love biryani and coming to see your recipe, I have a similar/same recipe on my blog.I hope u liked it??
    Check the link .
    http://saffronapron.blogspot.com/2008/12/hyderabadi-biryanithe-best-recipe-ever.html

    ReplyDelete

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