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Hyderabadi Chicken Biryani
HYDERABADI CHICKEN BIRYANI - Lucknowi vs Hyderabadi Biryani ka debate to chalta rahega.. meanwhile, here's my recipe for the much, much requested Hyderabadi style, spicy Chicken Biryani.
Ingredients
For Barista
- 3 medium Onion, sliced,
- Oil for frying,
For Chicken Marination
- ⅓ cup Fried onions,
- 1 cup Curd, beaten,
- ½ tbsp Tender Coriander stems, finely chopped,
- few Mint leaves, roughly torn,
- 2 Green chillies, less spicy & broken into half,
- 1 ½ tbsp Ginger Garlic paste,
- 2-3 tbsp Fried Onion Oil,
- Salt to taste,
- 1 tsp Coriander powder,
- ½ tsp Degi red chilli powder,
- ¼ tsp Turmeric powder,
- 700 gms Chicken (thigh, drumstick)
- 1 tbsp Fried Onion Oil,
For Cooking Rice
- Water as required,
- Salt to taste,
- 1 tsp Ghee,
- ½ inch Cinnamon stick,
- 1 Bay leaf,
- 3 cups Sella basmati rice (soaked for 20 minutes)
For Jhol
- ⅓ cup Milk,
- 1 ½ tsp Saffron water,
- ¼ tsp Green cardamom & mace powder,
- A pinch of shahi jeera, (optional)
- 1 Green chilli, less spicy & slit,
- few Mint leaves, roughly torn,
- 2 tbsp Coriander leaves, roughly torn,
- Salt to taste,
- ½ tsp Sugar,
For Layering
- Marinated Chicken,
- 1st batch of Cooked Rice,
- Prepared Jhol,
- Saffron water,
- Fried Onions,
- 2nd batch of Cooked rice,
- Prepared Jhol,
- Saffron water,
- 1 tsp Ghee,
- Fried Onions,
For Garnish
- Coriander sprig,
- Mint sprig,
Process
For Fried Onion
- In a shallow pan or kadai, add oil, once it’s hot, add onions in small batches and fry until golden brown in color.
- Transfer it into a bowl and keep it aside for further use.
For Marination
- In the same fried onion bowl, add curd, tender coriander stems, mint leaves, green chili, ginger garlic paste, fried onion oil and mix it well.
- Add salt to taste, coriander powder, degi red chili powder, turmeric powder and mix everything well.
- Pour the prepared mixture into chicken and coat it well, add fried onion oil and mix.
For Cooking Rice
- In a handi or sauce pot, add water once it’s roaring boiled, add salt to taste, bay leaf, cinnamon stick, ghee and soaked sella basmati rice.
- Cover it with the lid and allow to cook for at least 4-5 minutes on high flame.
- Strain the 60% cooked rice and transfer it into a tray for resting.
- Strain the remaining rice and transfer it into another tray and allow it to rest.
- Keep it aside for further use.
For Layering
- In a handi or sauce pot, add marinated chicken, add 1st batch of cooked rice and layer it.
- Add prepared jhol, saffron water and fried onion.
- Add the 2nd batch of cooked rice and layer it nicely.
- Add prepared jhol, saffron water, ghee and fried onion.
- Heat the tawa and place the handi on the tawa. Cover it with the lid and allow to cook for 2-3 minutes on high flame.
- Reduce the flame and cook it for 15-20 minutes.
- Once chicken and rice gets cooked well, turn off the flame and keep it aside for resting for 10-12 minutes.
- Serve it on a serving plate and garnish it with coriander sprig.
- Serve hot.
*Recipe on video and text may differ from each other!
How to cook Hyderabadi Chicken Biryani:
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