Recipe of Quick Hyderabadi Chicken Biryani
Hello everybody, it is Jim, welcome to our recipe page. Today, we're going to prepare a special dish, Recipe of Ultimate Hyderabadi Chicken Biryani. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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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.
As for the number of servings that can be served to make Hyderabadi Chicken Biryani is 4 person. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Hyderabadi Chicken Biryani using 27 ingredients and 13 steps. Here is how you can achieve that.
Original recipe lifted from indianhealthyrecipes.com
Ingredients and spices that need to be Take to make Hyderabadi Chicken Biryani:
- Chicken and marinate
- 500 g chicken thigh and legs
- 2/3 cup yogurt
- 3/4 tsp salt
- 1 tsp chili powder (or more as preferred)
- 1/4 tsp turmeric powder
- 2 fresh chilis, slit
- 1 1/4 tbsp ginger and garlic paste
- 1/2 tsp cardamon powder
- 1 1/2 tsp biryani masala or garam masala (and a few more to assemble the biryani)
- 1 tbsp lemon juice
- Fried onion and garnish
- 1 large onion, cut into thin slices
- 1/4 cup oil or ghee
- 1/4 cup coriander leaves, chopped
- Biryani rice
- 1 1/2 cups long grain basmati rice
- 1 1/2 tsp salt
- 1 tsp oil
- 3 -inch cinnamon stick
- 6 cloves
- 4 green cardamon
- 1 star anise
- 1/2 tsp caraway seeds (optional)
- 1 black cardamon (optional)
- Saffron/turmeric milk
- 1 pinch saffron or 1 tsp turmeric powder soaked/mixed with1/4 cup full cream milk
Steps to make Hyderabadi Chicken Biryani
- Mix the ingredients for the marinate. You may want to add a few tablespoon of water if the mixture is too thick. Taste and adjust for salt as needed.
- Score the chicken and combine with the marinate mixture. Make sure to have the mixture under the skin and marinate overnight for maximum flavor. This will also make the chicken tender and moist.
- Fry the onion until brown and almost crisp. Make sure not to burn or it may become bitter. Set aside.
- Wash the basmati rice thrice to remove excess starch. Soak in water for 30 minutes then drain.
- In a pot, boil about 1 liter of water and add salt, oil and the whole spices. Let simmer for 5 minutes to release the flavors of the spices.
- Add the basmati rice. Cook until 75% done (see packaging direction). The rice has to be undercooked, with the middle still grainy to touch. This will continue to be cooked once we assemble the biryani dish. Drain.
- While the rice is draining and still hot, place the chicken in a single layer in a heavy bottom pot. Top with 1/3 of the fried onion, chopped coriander, and 2 tablespoon of the oil used to fry the garlic.
- Cover with half of the rice. The rice should not be dripping with water nor too dry. Level the rice then top with 1/3 of the fried onion, coriander and sprinkle with a few pinch of biryani masala or garam masala powder.
- Cover with the remaining rice. Level it and too with the remaining fried onion, coriander and sprinkle with a few pinch of biryani masala or garam masala powder.
- Put about 2 tablespoon of ghee and the saffron/turmeric milk mixture divided across the top.
- Place an aluminum foil or damp cloth to trap the moisture and cover with a heavy lid.
- Place a griddle on the stove and set flame at medium high. Place the biryani pot on top of it and cook for 20 minutes. Then lower the heat to very low and cook for another 20 minutes.
In the last 10 minutes of the cook, I removed the griddle and let the flame directly touch the biryani pot. - Turn off heat and let rest for at least 20 minutes before opening and serving.
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