HYDERABADI CHICKEN BIRYANI
I first became obsessed with Chicken Biryani when I visited Hyderabad in the summer of 2014. In South India I tried every type of biryani possible: Chettinad Biryani, Dum Biryani, Mutton Biryani, Lamb Biryani, Vegetable Biryani, Bombay Biryani, Kerala Chicken Biryani, Pakistani Chicken Biryani. So yes, I consider myself somewhat of a biryani connoisseur. The biryani masalsa with its flavorful spices, and aroma... were incomparable to anything I expected or tasted in the US. I vividly remember my first thoughts being - if I were to be trapped on a deserted island for the rest of my life, I might be okay if I had an endless supply of this delicious biryani. After that out of the world experience, I did everything in my power to recreate the taste at home. After visiting endless biryani restaurants including: Paradise Biryani, Biryani Pot, Asiana's, etc, and after countless trial and errors with various recipes; I believe I have mastered the art of biryani. Now, to the recipe...
Provided by Ankitha Gadag
Categories Lunch/Snacks
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 22
Steps:
- hyderabadi chicken biryani gravy.
- Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
- Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
- Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks).
- Once fragrant, add in the tomatoes, chillies and girnger/garlic paste.
- Now, add in the garam masala.
- After stirring a few mins, add in the marinated chicken.
- Now, add in the Shan Biryani Masala.
- Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
- Soak the basmati rice in cool water after flushing about 3-4 times.
- Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
- Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
- Continue with step 11 until the tray is full.
- Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
- Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
- Enjoy!
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MD FEROZ AHAMMAD
m8@gmail.comOverall, I thought this Hyderabadi chicken biryani was pretty good. The chicken was tender and the rice was fluffy. The flavors were also pretty good, but I think it could have used a bit more spice.
POGBA ALP
a_p63@gmail.comThis Hyderabadi chicken biryani was a bit too spicy for my taste, but other than that, it was pretty good. The chicken was tender and the rice was cooked perfectly.
Arianna Perez
p.arianna@hotmail.co.ukI'm giving this recipe 3 stars. The chicken was cooked well and the rice was fluffy, but the flavors were just okay. I think it needed more spices.
Bilalsandhu930gmail. Com Bilalsandhu930gmail. Com
b.c18@hotmail.comThis recipe was a disaster! The chicken was tough and the rice was mushy. The flavors were also very bland. I would not recommend this recipe to anyone.
Johan Blom
johan-b@gmail.comMeh. I've had better Hyderabadi chicken biryani. The chicken was a bit dry and the rice was a bit bland. The flavors were also not as complex as I would have liked.
No Sir
s-no@aol.com5 stars! This Hyderabadi chicken biryani is one of the best I've ever had. The chicken is tender and juicy, and the rice is perfectly cooked. The flavors are amazing, with a nice blend of spices. I will definitely be making this recipe again.
Erin Miner
erinminer57@yahoo.comThe Hyderabadi chicken biryani turned out great! The chicken was cooked perfectly and the rice was fluffy and flavorful. The spices were also well-balanced. I would definitely recommend this recipe to others.
KSYS
ksys@gmail.comThis recipe is a keeper! I've made it twice now and it's been a hit both times. The chicken is so tender and the rice is so flavorful. I love the addition of the yogurt and mint. It really takes this dish to the next level.
King s
ks34@yahoo.comI'm not a big fan of biryani, but this Hyderabadi chicken biryani was surprisingly good. The chicken was moist and flavorful, and the rice was fluffy and aromatic. I especially liked the crispy onions on top.
Harun Hw
harun@yahoo.comThis Hyderabadi chicken biryani is a must-try for any biryani lover! The chicken is tender and juicy, and the rice is perfectly cooked. The flavors are amazing, with a nice blend of spices. I highly recommend this recipe.