Chicken biryani (Hyderabadi Chicken biryani)

 

Ingredients:

For marination:

1)Chicken -2lbs.

2) Red Chilli powder-1 1/2tbsp

3) Coriander and Cumin Powder-1 tbsp

4) Garam Masala-1tsp

5)oil-2tbsp

6) yoghurt -1/2 cup

7)Turmeric powder -1/2tsp

8)cilantro- half bunch

9)mint leaves- hand ful

10) Green chilli -3nos.(Optional)

11) Salt -as per taste

12) Ginger-garlic  paste- 2tbsp

13) lemon juice- 3 tbsp
Mix all the above ingredients very well and rest the marination for  6-8 hours at least or preferably overnight.I prefer to rest the marination overnight.


Topping:

Saffron soaked hot milk – 2 tbsp

Ghee- 2 tbsp

Fried Onions- as required

Preparation for Rice :

Rice -2 cups

Soak the rice for an hour.
To  half -cook the rice separately we need,

Water-3 liters

Salt – fistful

Oil- 1tsp

Masala mixture

Masala required:

1) cloves-3 no.s

2)shah jeera -1/2 tsp

3) Star -anise – 2 no.s

4) Dhagad phool: 2tbsp

5)cardamom – 3 no.s

6) cinnamon -2 sticks 

7) Bay leaves -3 no.s
Make a bag with muslin cloth and add all the masala and keep it aside. If you don’t have muslin cloth add them directly to water.


Rice preparation :

Take a large pan and add water, salt  a fistful stir the water and taste . Water should be little bit salty. Add masala mix bag And let the water come to roaring boil.

In the mean time to a heavy bottom pan, add marinated Chicken, fried onions( I used store bought fried onions), keep it aside.

Add the soaked rice  to boiling  water and it’s the important time  in making of biryani.Check the rice and It should be cooked until 60-70% done.Once the rice  is 60-70 % done.  Switch off the flame.

Drain all the water using a sifter.

Add the rice to the chicken and do not mix the rice  with Chicken, Spread the rice  on Chicken,  add saffron soaked in hot milk and add 2 tbsp ghee.

And add the masala bag which is boiling in water for flavors from it.

Keep the lid secure and tight.

Put the pan on the high flame for first 10 minutes, and reduce the flame to medium  for 15 minutes and on a low flame for 10 minutes. Turn  off the flame and rest it for 5-10 minutes.


*Serve it hot  with mirchi ki salan or raita
Note:

If you are not using a thick bottom pan, use a wide tawa(crepe pan) and place the biryani pan on the tawa.

Dhagad phool adds a great flavor to the biryani

If you don’t  have saffron you can use orange color-1/8 tsp  (mixed in water) spread it over rice.

Have a great weekend ahead.

Xoxo,

Saraah.

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