Hyderabadi Chicken Biryani

As the name indicates it is an authentic hyderabadi style biryani with a delightful flavor. It is prepared in layers of chicken, rice, curd and aromatic spices.

Prep & Cooking Time: 40-45 mins

Serves: 4-5 persons

Ingredients

Basmati Rice - 4 cups

Boneless Chicken- 500 gms

Onions- 3 large, chopped

Green Chillies- 7-8, slit and cut

Red Chilli pwd- 2 tsp

Turmeric pwd- ¾ tsp

Saffron- ¼ tsp

Lime Juice- ¼ cup

Milk- ¼ cup

Garam Masala pwd (preferably homemade)- 2 tsp

Dhaniya pwd- 1 tsp

Bay Leaves- 2

Cardamom/Elaichi- 3-4 pods

Cloves/Lavang- 3-4

Cinnamon stick/Patta- 2-3, 1-inch sticks

Ginger garlic paste – 1 ½ tsp

Yogurt (Curd) – 3 cups

Mint Leaves/ Pudina – ½ cup

Coriander Leaves- ½ cup, chopped

Salt to taste

Cooking Oil- 1-2 cups

Method

Marinating: Take a container and add the chicken pieces, green chillies, coriander leaves, mint leaves, red chilli pwd, turmeric pwd, salt, garam masala pwd, dhaniya pwd, ginger garlic paste, curd and mix the contents and allow it to marinate for a minimum of 1-2 hrs.

• Heat 1-2 cups of oil in a pan and deep fry the grated onion until they turn crispy and golden brown and keep it aside.
  
• Soak the saffron in milk and keep it aside. This adds color to the biryani, it is optional.
  
• Heat 3 tbsp of oil in a cooking vessel and add cardamom, cinnamon sticks, cloves, and bay leaves once they start spluttering add about 10-15 cups water and salt to taste.
  
• When the water comes to a boiling point add washed basmati rice and semi cook the rice for not more than 2-3 mins by stirring occasionally.
  
• Do not cook the rice completely, the rice should be slightly grainy and the grain should be easily breakable. At this stage drain the water from the rice.

Layering the Biryani

• Grease a dish with oil/ghee and arrange the entire marinated chicken at the bottom, then add a layer of some cooked rice, sprinkle some fried onions, 2 tsp lime juice, 1 tsp oil/ghee and 2 tsp saffron milk
  
• Repeat this for two more layers by adding rice followed by other ingredients as mentioned above.
  
• Close the container with an air tight lid and seal the lid with aluminium foil.
  
• Pre-heat the oven to 350 degrees and place the container in the oven and allow it to cook for nearly 40-45 mins. Remove the container and check if the chicken is cooked and the marinade mixture is not liquidy.
  
• Alternative: Cooking can be done over a low flame too. Seal the lid with dough and cook for about 40-45 mins and ensure that the chicken is tender and well cooked.
  

Delicious Mouth-watering Hyderabadi Chicken Biryani is ready. Serve Biryani with mirchi ka salan or Raitha along with onion and lime slices.