Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani there is a theory about the Mughals having brought biryani to South Asia, but another theory claims that the dish was known in India before Babur came to India. the 16th century Mughal text Ain-i-Akbari makes no distinction between biryanis and pulao It states that the word “biryani” is of older usage in India.

Bombay Biryani by shireen anwer

Ingredients;

1. Chicken 800gms – 1 kg (dressed, in bone cut into 10 pcs)
2. Garlic – 2 tbsp Crushed
3. Ginger- 2 tbsp Grated
4. Salt- 1.5 tsp (to taste)
5. Lemon- 2 (juiced)
6. Yogurt- 1 cup
7. Turmeric- 1 tsp
8. Red Chile Powder – 1 tsp (more if you like spice)
9. Garam Masala – 1.5 tsp
10. Coriander – 1 bunch
11. Mint – 1/2 bunch
12. Green Chilies- 4-5 cut length wise
13. Onions – 5 sliced lengthwise
14. Ghee – 5 tbsp
15. Rice- 2.5 cups (500 gms)
16. Almonds- 15 (soaked and skin removed)
17. Bay leaf- 2
18. Clove- 5
19. Cardamom- 4
20. Cumin seed – 1 tbsp
21. Cinnamon – 1″ stick
22. Saffron – 1 pinch
23. Rose water or Kewra concentrate – 1/4 Tsp mixed in 1/2 cup of water.

Method;

• Marinate the chicken with ginger, garlic, salt, 1/2 of lemon juice, yogurt, turmeric, red chili powder, green chilies, 1 tsp garam masala, half the coriander and half of mint leaves.
• Allow the chicken to sit on the counter top absorbing the goodness of all these spice and herbs for about 1,2 hours.
• Or leave it in the fridge over night.
• If keeping in the fridge, bring the chicken and marinade back to room temperature before proceeding with next step
  Deep fry the peeled almonds and keep aside.
• Also fry the Onions and keep aside.
• Heat water in a deep vessel and when it starts to boil, add salt, bay leaves, cloves, cardamom, cumin seeds, cinnamon and lemon juice.
• Add the washed rice and parboil the rice till the rice.
• The rice should cook about 40% and should still have a bite.
• In a pressure pan, heat 2 Tbsp ghee (the ghee used for frying almonds and onion works best).
• Reduce the heat and add the marinated chicken along with half the fried onions and mix well.
• Layer half the par boiled rice over chicken in the pan.
• Spread on it remaining (but 1 Tbsp) fried onions, 2 Tbsp ghee, balance coriander leaves, and mint leaves and then layer the remaining rice over it.
• Sprinkle 1/2 Tsp garam masala over the rice.
• Spread the saffron strands and rose/kewra water along with 2 Tbsp ghee over the rice.
• Also sprinkle fried almonds over the rice.
• Close the pressure pan and allow the biryani to cook for about 30 min on low heat (reduce heat after the 1st whistle).
• When cooked, mix the rice and meat carefully and garnish the biryani with remaining fried onions, coriander and mint leaves.