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
[email protected]Overall, 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
[email protected]This 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
[email protected]I'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
[email protected]This 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
[email protected]Meh. 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
[email protected]5 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
[email protected]The 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
[email protected]This 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
[email protected]I'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
[email protected]This 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.