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Chicken Biryani Recipe

By on May 2, 2018
Chicken Biryani Recipe

Chicken Biryani RecipeChicken Biryani Recipe

Chicken Biryani Recipe

Hyderabadi Chicken Biryani by Shireen Anwer

Ingredients ;

For Marinade;
  1. Chicken cut, without skin – 500 gms
  2. Ginger garlic paste – 2 tbsp
  3. Sliced onions – 1 cup of deep fried
  4. Green chillies, chopped – 2
  5. Ghee (clarified butter) or oli – 4 tbsp
  6. Coriander leaves fresh chopped – 2 tbsp
  7. Mint leaves – 10-12
  8. Lime juice – 1 tbsp
  9. Yogurt – 1 cup
  10. Red chilli powder – 1 tbsp
  11. Turmeric powder – 1 tsp
  12. Garam masala – 1 tsp
  13. Green cardamom powder – 1 tsp
  14. Salt – 1/2 tsp

For Rice;

  1. Basmati rice (long grains) – 2 cups – soaked in water for 30 minutes
  2. Black cardamoms – 3
  3. Green cardamoms – 6
  4. Peppercorns (black pepper) – 6
  5. Cloves – 6
  6. Cinnamon stick – 1 inch
  7. Leaves – 2 bay
  8. Caraway seeds – 1 tsp(shahjeera)
  9. Salt – 1 tsp
  10. Water – 6 cup

For Layers;

  1. Fried onions – 1 cup
  2. Coriander leaves and mint leaves chopped – few
  3. Saffron – pinch – dissolved in 1/4 cup of warm water (or milk)
  4. Mixed dried fruits (i have used cashews, almonds and raisins
  5. Others
  6. Tomato chopped – 1

Method;

  • Slice about 5-6 medium onions, julienne cut or half moon style and deep fry them until golden brown keep aside on a paper towel to absorb the excess oil.
  • In a big bowl mix all the marinade ingredients togther and add the chicken pieces to it.
  • Mix well and marinate in the fridge for 2-3 hours or overnight.
  • Once the chicken is marinated take a deep big pan and heat one tablespoon of ghee or oil.
  • Over medium flame.
  • Add the marinated chicken and all of the marinade and cook for about 5 minutes stirring occasionally.
  • Add chopped tomato and mix well.
  • Cover and cook for about 10 – 15 minutes until the chicken is cooked stirring occasionally.
  • Take another big pot add about 6 cups of water, black and green cardamoms, bay leaves, cloves, peppercorns, cinnamon, carraway seeds and salt.
  • Bring to boil and add the soaked and drained rice (rice needs o be soaked in water for at least 30 minutes before cooking).
  • Cook the rice for about 4-5 minutes over medium heat.
  • The rice should be slightly undercooked or al dente.
  • Once cooked drain the water and keep the rice aside.
  • You can also remove the cardamoms, bay leaves, cloves and peppercorns, if you don’t want a too strong flavored rice or if you don’t want to see them in your plate.
  • Take a frying pan add a drop of ghee or oil and fry the dried fruits, for 2-3 minutes until slightly brown.
  • Remove on a paper towel and keep them aside.
  • In a small bowl add 1/4 cup of warm water (or milk) and a pinch of saffron keep it aside.
  • Once the chicken is cooked it’s tims for layering the biryani.
  • Bring the flame to low heat and cover the chicken with a layer of rice (use half of the rice).
  • On top of the rice add half of fried onions some coriander and mint leaves and also sprinkle some garam masala.
  • Again repeat the same procedure and arrange the remaining rice, onions, coriander and mint leaves, garam masala, saffron and dry fruits.
  • Cover the pot with a lid.
  • Let it cook on very low flame for 30-35 minutes.
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