Hyderabadi Chicken Biryani, the name itself is tempting me to eat the biryani now. Hyderabad Biryani is such a kind of favorite and mouth-watering dish for all most all Indians. The making method of this Biryani itself is having its own style.
Hyderabadi chicken biryani teaches you the making method to prepare Hyderabad to chicken dum biryani. After reading this article you can prepare Hyderabadi chicken biryani by yourself.
Now let’s see, what are the ingredients and procedures to prepare the Hyderabadi Chicken Biryani Recipe.
- 500 gms whole chicken
- 2 cups of basmati rice
- 4 sliced onions
- 2 chopped tomatoes
- 2 cups of yogurt
- 2 tbsp of ginger-garlic paste
- 5-6 chopped green chilies
- 1 tsp of red chili powder
- 1/2 tsp of turmeric powder
- 2 tsp of coriander powder
- 1 tsp of green cardamom powder
- 1/2 tsp of garam masala powder
- 1/2 tsp of lemon juice
- A pinch of saffron
- 2 tbsp milk
- 1 cup chopped coriander leaves
- 2 tbsp chopped fresh mint leaves
- 4 tbsp ghee
- Vegetable oil
- Salt to taste
Ingredients for whole Garam Masala
- 1 bay leaf
- 1 black cardamom
- 2-3 peppercorns
- 1/2 inch cinnamon stick
- 1/2 tsp carom seeds
- 2-3 cloves
- 1 dried red chili
Wash the chicken and cut it into medium size pieces.
Take a bowl and add yogurt, ginger-garlic paste, salt, red chili powder, turmeric powder, coriander powder, garam masala powder, and lemon juice, mix well and then add chicken pieces with 2 spoons of cooking oil. Keep this mix in a fridge for 2 to 3 hours.
Now take a pan and heat the oil to deep fry the onions, deep fry the onions up until the onions turn into golden brown color after that take the onions out and keep aside to cool.
Then, in a mixer jar take half of the fried onions, chopped tomatoes, green chilies, ginger, garlic, mint leaves, and coriander leaves and grind them to become a smooth paste.
Add the saffron to milk and soak thoroughly and kept aside to use later.
Clean the rice with water and boil it in more water with a little bit of salt and whole garam masala.
Boil the rice up to 3/4th, then drain and keep in a mesh bowl. From the rice remove the whole garam masala ingredients, because they were just for flavoring the rice.
Now take the rice cooker and heat 2 tbsp of ghee and place half quantity of mixed chicken, on top of the chicken pour the rice like a layer to cover the chicken, then sprinkle some fried onions, cardamom powder, chopped coriander, saffron, and the remaining ghee.
Repeat the same process for the remaining ingredients, then cover the pan with a tight lid.
Then cook for 20 to 25 min on low flame, fluff up with a fork, and check the chicken, if it is cooked fully turn off the gas.
Finally, the tasty mouth-watering Hyderabadi chicken biryani or Hyderabad dum biryani is ready to serve.
You can serve it with raita or brinjal curry.