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hyderabadi-chicken-biryani-hyderabadi-biryani

hyderabadi chicken biryani recipe, hyderabadi biryani

Asiya
A pakki yakhni method of making chicken biryani by cooking chicken before giving dum.
3.50 from 2 votes
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course chicken
Cuisine Hyderabadi
Servings 3
Calories 329 kcal

Ingredients
  

To cook chicken:

  • 2 tablespoon oil
  • whole garam masala (1 cinnamon stick, 3 cloves, 1 cardamom)
  • 1 tablespoon ginger garlic paste
  • 750 gms chicken (cleaned and washed well)
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder/haldi
  • 6-7 slit green chillies
  • 2 tablespoon chopped coriander leaves
  • 1 cup fried onions
  • ¾ cup beaten yogurt
  • ½ teaspoon garam masala powder
  • ¼ teaspoon black pepper corn powder/kali mirch powder
  • 2 cups water

To cook rice:

  • 600 gms basmati rice
  • 2-3 glasses of water
  • salt to taste
  • whole garam masala (1 cinnamon stick, 5-6 black pepper corns, 1 cardamom, 3 cloves)
  • ½ teaspoon shahi zeera/caraway seeds
  • 1 tablespoon oil
  • 1 tablespoon lemon extract

To give dum and garnishing:

  • 1 tablespoon lemon extract
  • 2 tablespoon fresh mint leaves/pudina
  • 2 tablespoon fresh coriander leaves/hara dhaniya
  • 1 tablespoon saffron flavored milk or orange food color mixed in 2-3 tablespoon milk
  • 1 tablespoon oil
  • ¼ cup fried onions
  • 1 teaspoon ghee

Instructions
 

Step 1(Cooking of chicken):

  • Firstly, take a heavy bottomed, flat base non stick handi, add oil and heat it.
  • Add whole garam masala.
  • Add ginger garlic paste and saute for minutes on low flame to get rid of raw smell.
  • Add chicken, mix and roast the chicken until the color changes.
  • Add salt as per taste, red chilli powder, turmeric powder, mix well and cook the masala for 2-3 minutes on low flame.
  • Add slit green chillies, chopped coriander leaves, fried onions, mix well and cook the gravy for 3-4 minutes on low flame.
  • Add beaten yogurt, mix and cook the chicken gravy on low flame until oil leaves the sides.
  • Add garam masala powder, black pepper corn powder, give a mix.
  • Add 2 cups of water into the chicken gravy, mix and cook the chicken for 5 minutes on low flame by covering the lid.
  • While the chicken is getting cooked, cook the rice as well.

Step 2(Cooking of rice):

  • Wash the basmati rice and soak the rice for about 20 minutes while the chicken is getting cooked.
  • Take a pan, add water for boiling.
  • Into the water add salt as per taste, whole garam masala such as cinnamon stick, black pepper corns, cardamom, cloves, shahi zeera.
  • Add oil into the water and lemon extract too into the water.
  • Bring the water to a boil.
  • Add the soaked rice into the boiling water.
  • Stir and cook the rice until it is 85% cooked.
  • Switch off the flame.
  • Strain the rice with the help of a strainer.
  • Place the strained rice aside.

Step 3 (Giving of the dum):

  • Check if the chicken is ¾th cooked or not.
  • Now, over the chicken add the complete rice and spread it evenly.
  • Add the lemon extract all over the rice.
  • Add the mint leaves and chopped cilantro leaves.
  • Pour the saffron infused milk all over the rice.
  • Add oil and fried onions all over, spread the onions evenly.
  • Add ghee all over the rice.
  • Cover the lid of the handi.
  • Cover the hole of the lid with a clove or atta dough if there is a hole.
  • Place a tawa on the stove.
  • Place the handi on the tawa.
  • Dum on high flame for 10 minutes.
  • Dum on low flame to medium flame for 10 more minutes.
  • Switch off the flame.
  • Take the biryani out from the bottom to the top.
  • Serve it hot on a plate.
  • Garnish with lemon wedges or onions rings.
  • Serve hot with raita.

Notes

  • Here I have used basmati rice but if is not available at home then one can make use of ordinary rice too.
  •  Saffron flavored milk is nothing but 3-4 saffron strands soaked in 2-3 tablespoon milk or we can also mix orange food color in some milk and add to the rice. We can use either of the colors to add to the biryani.
  • lways place a tawa/griddle while giving dum or else the base of the handi or vessel gets burnt.
  • While washing chicken always make sure that the chicken is washed well with turmeric powder or lemon extract.

Nutrition

Nutrition Facts
hyderabadi chicken biryani recipe, hyderabadi biryani
Amount Per Serving
Calories 329 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 4mg1%
Sodium 204mg9%
Carbohydrates 10g3%
Protein 1g2%
Calcium 5mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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