Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 1.30-2 hour
Serve : 8
Level Of Cooking : Difficult
Taste : Mild
Ingredients for Hyderabadi Chicken Biryani Recipe
Chicken cut into 1 inch pieces 1 kilogram
Basmati Rice 500 grams
Milk 1/2 cup
Oil 3/4 cup
Onions sliced 3 large
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Fresh mint leaves 1 cup
coriander leaves chopped 1 cup
Lemon juice 2 tablespoon
Green chillies finely chopped 3
Yogurt 2 cups
Bay leaves 2
Green cardamoms 5
Cinnamon 1 Stick
Saffron (kesar) 8-10 strands
Ghee 2 tablespoons
Soak the saffron strands in milk. Set aside. Heat oil in a kadai and deep fry the onions till brown. Drain on an absorbent paper.
Grind coarsely.Add ginger paste, garlic paste, red chilli powder, salt, half of the mint , half of the coriander leaves, lemon juice, green chillies, fried onions, yogurt and the oil in which onions are fried and salt to the chicken. Mix well.
Set aside to marinate for two hours. Heat a non stick pan. Add chicken along with marinade and cook on medium heat till chicken is tender.
Boil water in a deep pan. Add cloves, bay leaves, cardamoms, cinnamon.
Add salt and rice. Cook till rice is one third done. Drain and spread on a plate.
Put ghee at the base of a non stick deep pan. Spread half of the cooked rice.
Spread the cooked chicken evenly on the rice layer. Cover the chicken layer with remaining rice.
Sprinkle saffron-milk mixture, remaining mint, coriander leaves. Cover with a lid and.
Put tawa underneath the pan and simmer for fifteen to twenty minutes.