Hyderabadi Chicken Biryani

Hey everyone, it's Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Hyderabadi Chicken Biryani. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Hyderabadi Chicken Biryani is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Hyderabadi Chicken Biryani is something that I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Hyderabadi Chicken Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hyderabadi Chicken Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Hyderabadi Chicken Biryani using 46 ingredients and 21 steps. Here is how you can achieve it.

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Chicken Biryani is a delicious savory rice dish that is loaded with spicy marinated chicken, caramelized onions and flavorful saffron rice.
This recipe will show you how to make Hyderabadi Chicken Biryani. Among all the biryani, Hyderabadi biryani is the most popular biryani. No doubt this biryani has the most amazing flavors and the aroma coming from Hyderabadi biryani is heavenly. It involves the popular cooking technique called "dum pukht" which means slow cooking of rice and chicken in a sealed pot. This increases the flavor and aroma of the biryani.

Ingredients and spices that need to be Take to make Hyderabadi Chicken Biryani:

1. For Marination:
2. 450 gms Zorabian Breast Boneless Chicken
3. 2 tbsp Ginger Garlic Paste
4. 1 tsp Kashmiri Red Chilli Powder
5. 1 tsp Coriander Powder
6. 1/2 tsp Cumin Powder
7. 1 tsp Chicken Biryani Masala
8. 1 tsp Red Chilli Powder
9. 1/4 tsp Turmeric Powder
10. 3 tbsp Gingelly Oil
11. 1 tbsp Ghee
12. as per needed Juice of Half Lemon
13. 2 Green Chillies (Slited)
14. 1 tbsp Mint Leaves
15. 1 tbsp Coriander Leaves
16. 4 tbsp Yogurt
17. 1 Onion Birista (Fried Onions)
18. 3/4 tsp Salt
19. For Boiling Rice:
20. 1 cup Basmati Rice
21. 4-5 cups Water
22. 1 Bay Leaf
23. 2 Green Cardamom
24. 1 Black Cardamom
25. 5 Cloves
26. 1 Cinnamon Stick
27. as required Mint (Few) Leaves
28. as required Coriander (Few)Leaves
29. 1 tsp Salt
30. 1 tsp Oil
31. For Making Saffron Milk:
32. as required Generous Pinch of Saffron
33. 1/4 cup Hot Milk
34. For Layering:
35. 1-2 Onions Birista (Fried Onions)
36. as required Mint (Few) Leaves
37. As required Coriander (Few) Leaves
38. As required Saffron Milk
39. 1 tsp Ghee
40. 1/2 cup Boiled Rice Water
41. 12 Almonds
42. 12 Cashewnuts
43. As required Few Golden Raisins
44. As required Little Chicken Biryani Masala
45. 1 tsp Kewra Water
46. As required Aluminium Foil

Instructions to make to make Hyderabadi Chicken Biryani

1. Firstly, we need to marinate the chicken. For that we need Birista ie. Fried Onions. So first prepare the fried onions and remove on a tissue paper and set aside.
2. In a large bowl, add washed and drained chicken pieces, ginger garlic paste, kashmiri red chilli powder, coriander powder, cumin powder, chicken biryani masala or garam masala powder, red chilli powder and turmeric powder.
3. Next add oil and ghee and mix well.
4. Add lemon juice and slited green chillies.
5. Now add coriander and mint leaves and mix well.
6. Add yogurt and mix well.
7. Add salt and slightly crushed fried onions and mix well. Marinate overnight in refrigerator or a minimum of 5 to 6 hours.
8. Wash the basmati rice well until the water runs clear. Soak in fresh water for 30 minutes. Drain and set aside. To it, add bay leaf, green cardamom, black cardamom, cloves and cinnamon stick and set aside.
9. To make saffron milk, in a small bowl add a generous pinch of saffron. To it, add warm milk and set aside.
10. For Layering of Chicken Biryani, prepare Birista of one or two onions and set aside.
11. In the same oil in which onion were fried, add almonds and cashewnuts and saute on low flame. Add the raisins and saute lightly. Remove and set aside.
12. For boiling the rice, add five cups of water to a vessel. To it, add the whole spices, salt and oil. I used the same oil in which the onions were fried.
13. Add mint and coriander leaves and allow the water to come to a boil.
14. When the water boils, add the soaked rice and cook till 70% done. Switch off the flame. Retain half cup of the rice water and drain out the remaining water.
15. Now for the Layering of the Chicken Biryani: Transfer the marinated chicken to a biryani pot. Add first layer of rice, pour half of the saffron milk and mint leaves.
16. Next add coriander leaves, half of the fried onions and second layer of rice.
17. Pour in the remaining saffron milk. Add some more mint and coriander leaves.
18. Now add all the remaining fried onions, ghee and the boiled rice water and kewra water.
19. Sprinkle some chicken biryani masala. Arrange the fried dry fruits at the top. Cover with aluminium foil and place the lid on top of the foil so that it is tightly sealed.
20. Cook for 5 minutes on medium flame. Then place the pot on an iron tawa and cook for 30 minutes on low flame. Switch off the flame and let it rest for 10 minutes. Remove foil and mix lightly with the help of a fork.
21. Delicious Hyderabadi Chicken Biryani is ready. Serve it hot with curd raita.

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So that's going to wrap this up for this exceptional food How to Make Quick Hyderabadi Chicken Biryani. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!