Hyderabadi Chicken Biryani

Posted on by aryasan
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INGREDIENTS

  • 750 GRAMS CHICKEN, CUT INTO 16 PIECES ON THE BONE
  • 1½ CUPS RIPURAJ BIRYANI BASMATI RICE, SOAKED AND DRAINED
  • SALT TO TASTE
  • 2-3 BLACK CARDAMOMS
  • 1 INCH CINNAMON
  • 1 BAY LEAF
  • 2-3 GREEN CARDAMOMS
  • 3-4 CLOVES
  • 2 TABLESPOONS GHEE + FOR DRIZZLING
  • 1 TABLESPOON CARAWAY SEEDS (SHAHI JEERA)
  • 2 MEDIUM ONIONS, SLICED
  • 1 TABLESPOON GINGER-GARLIC PASTE
  • ¼ TEASPOON TURMERIC POWDER
  • 2 TEASPOONS RED CHILLI POWDER
  • 1 TEASPOON CORIANDER POWDER
  • 1 TABLESPOON BIRYANI MASALA
  • ¾ CUP YOGURT
  • ½ CUP CHOPPED FRESH CORIANDER LEAVES
  • 1 CUP FRESH MINT LEAVES
  • 1 CUP BROWNED ONIONS + FOR GARNISHING
  • A GENEROUS PINCH OF SAFFRON, SOAKED IN WARM WATER
  • 5-6 GREEN CHILLIES, SLIT
  • 1 INCH GINGER, CUT INTO JULIENNES
  • 2 TEASPOONS ROSE WATER
  • WHOLE WHEAT DOUGH (ATTA) TO SEAL
  • A FRESH MINT SPRIG FOR GARNISHING

INSTRUCTIONS

  • BOIL SUFFICIENT WATER IN A DEEP NON-STICK PAN. ADD SALT, BLACK CARDAMOMS, CINNAMON, BAY LEAF, GREEN CARDAMOMS, CLOVES AND RIPURAJ BIRYANI BASMATI RICE, COVER AND COOK TILL THE RICE IS FULLY DONE. STRAIN AND SET ASIDE.
  • HEAT GHEE IN A DEEP NON STICK PAN, ADD CARAWAY SEEDS AND ONIONS, MIX AND SAUTÉ TILL ONIONS TURN GOLDEN.
  • ADD GINGER-GARLIC PASTE AND MIX. ADD TURMERIC POWDER, RED CHILLI POWDER AND CORIANDER POWDER, MIX WELL AND SAUTÉ FOR 2-3 MINUTES.
  • ADD CHICKEN PIECES, SALT, BIRYANI MASALA, MIX WELL AND COOK FOR 3-4 MINUTES. ADD YOGURT AND MIX. ADD HALF THE CHOPPED CORIANDER, HALF THE MINT LEAVES, HALF THE BROWNED ONIONS AND COOKED RICE. SPREAD THE RICE EVENLY.
  • DRIZZLE SAFFRON WATER ON TOP AND ADD GREEN CHILLIES, GINGER JULIENNES, REMAINING BROWNED ONIONS, REMAINING CHOPPED CORIANDER AND REMAINING MINT LEAVES. DRIZZLE SOME MORE GHEE AND ROSE WATER AND TOP.
  • ROLL THE DOUGH INTO A LONG CYLINDER AND PRESS ONTO THE EDGES OF THE PAN. PLACE THE LID ON TOP, PRESS TO SEAL AND COOK ON LOW HEAT FOR 15-20 MINUTES.
  • LET IT STAND FOR 5 MINUTES. OPEN THE LID AND TRANSFER THE BIRYANI ONTO A SERVING PLATE. SERVE HOT GARNISHED WITH BROWNED ONIONS AND MINT SPRIG.
  • STIR FOR 1-2 MINUTES.