1. Famous Hydrabadi Chicken Biryani Recipe
Bollywood Bites STYLE HYDERABADI BIRYANI RECIPE
Serves ~ 3-4 generously
Cook time ~ 40 mins
Prep time ~ for marination overnight or minimum 4 hours
Serving suggestion ~ Onion Raita
Ingredients
(read notes below before doing the recipe)
Fried Onions - from 2 large onions, thinly sliced, fried until golden
Oil - to deep fry/ shallow fry onions as required
Mint leaves - handful (10-15 leaves)
Saffron colour - 2 drops diluted in 2 tbsp of milk ( adds colour)
Kewar extract - 5 drops (Adds flavour)
For Rice
Basmathi rice - 2 cups
Water - 6 cups
Onion seeds - 2 tsp
Garam Masala Powder - 2 tsp
Ghee/ oil - 2 tsp
Salt - as required (its a must)
For Marination (overnight/ minimum 4 hours)
Chicken - 1 kg
Yogurt/ Curd - 1/2 cup
Red chilli powder - 2 tsp
Corriander powder - 1 tbsp
Cumin/ Jeera powder - 1 tsp
Garam masala - 1 tsp
Mint leaves - handful (10-15 leaves)
Ginger garlic paste - 1 tbsp
Salt - to taste
Lemon juice - 2 tbsp
Oil - 3 tbsp
Turmeric - 1/4 tsp
Method
For Rice -
2. Wash Basmathi rice in cold running water for 2-3 times and soak with more
water for an hour
In a wide tall vessel add 6 cups water , add salt, oil/ghee, onion seeds, garam
masala and bring to a boil. This takes 8 minutes.
Now drain excess water from the soaked rice and add to the boiling water. Let
the flame be on medium-low flame. Keep watch on the rice after first 10
minutes.
Cooked rice needs to be taken at 2 stages - one when it is 50% cooked and
second batch when it is 70% cooked. Switch off and continue with biryani base
For Biryani
Remove the chicken marination from the refrigerator 30 mins before cooking so
that it comes to room temperature.
Heat a thick and wide bottom vessel and when it is hot add the marinated
chicken and close the lid for 10 minutes, after which line the 50% cooked rice
and top it with fried onions and mint leaves.
Next layer the 70% cooked rice and layer on top with fried onions and mint
leaves. Now add the saffron mixture (milk+kewar extract+saffron yellow food
colour) and pour on the rice.
Cover with a tight lid or cover with a cotton kitchen towel and close the lid
such that the lid is nice and tight and the air/ pressure does not escape
Place a dosa tawa / skillet on the stove and place the biryani vessel on it and
after 3 minutes bring down the flame to simmer (medium-low) and let the
biryani cook undisturbed for 35-40 minutes
Once done switch off and let it rest undisturbed for another 15 minutes (do not
open the lid), this stage is called dum where the pressure within the vessel
develops flavours
Just before serving mix the rice to the chicken at the bottom of the vessel and
serve hot along with raita or mirchi ka salan