Chicken Biryani – Hyderabadi Style

 

Chicken Biryani – Hyderabadi Style is a one of the most famous mouth watering rice preparation out of India. It is an awesome spicy rice preparation which involves a lot of small steps such as:

  1. Boiling rice with aromatic spices.
  2. Cooking chicken with a lot of spices and frying onions.
  3. Layering of these mixtures, and cooking it in Dum cooking method.

In a Dum cooking method, a food is slowly cooked in a sealed container (usually a tandoor or earthen pot sealed with dough) which gives the food preparation it’s delicious taste and aromatic flavour.

 

 

The steps:

               1. Soak and Cook Rice:

  • Rinse the basmati rice in flowing water and soak it for 25-30 minutes. After soaking drain the water and take this rice in a thick bottomed pan. Add 2-3 cups of water, along with all the spices as mentioned above for rice preparation.
  • Boil this rice until it is 75% cooked. Do not cook the rice completely. Drain the excess water(if present). You can also use this excess water as a rice stock in chicken gravy.

 

             2. Prepare Chicken :

  • To marinate the chicken, take a large bowl, put chicken thighs in it. Then, add the  yogurt, turmeric chilli powder along with salt according one’s taste and keep aside for about 20-30 minutes so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk and keep aside.
  • Take a pan and add 4 tbsp ghee in it. Add cumin seeds, onions and green chillies, and fry them until they turn light brown in colour. Add the chicken and cook them together. It will take 10-15 minutes for the chicken to get cooked.

 

               3. Layering:

Biryani usually has at-least four (4) layers. We will now make four layered biryani.

  • Take a very deep pan/pot so that we can accommodate 4 layers. Now, add half of the chicken gravy in the pan/pot. Layer this gravy with the flavoured rice.
  • Sprinkle some of the fried onions, coriander and mint leaves on the top of the rice layer. Now, pour half of the saffron and milk mixture over this layer.
  • Add the remaining vegetable gravy layer, and again a rice layer. Top this of with the remaining saffron and milk, along with coriander and mint leaves.
  • For Smoky Flavour:

    You can give a smoky flavour to this Biryani by a burnt charcoal. Burn a charcoal on the fire/stove till it becomes red. Keep this charcoal over the top of the biryani layers using an aluminium foil. Add some oil/ghee over it and cover it immediately. Leave it for 5 minutes.

    Yummy Chicken Biryani is ready.

    Chicken Biryani – Hyderabadi Style

    A delicious mouth watering Chicken Biryani recipe, made using the Hyderabadi style Dum technique.

    • 600 GM Basmati Rice
    • 4 tbsp Chopped mint leaves
    • Salt ((to taste))
    • 2 tsp Coriander Powder
    • 2 tbsp Ginger-Garlic Paste
    • 2 tbsp Tomato Puree
    • 400 gn Sliced Onion
    • 8 pieces Green Cardamom
    • 1/2 tsp Chilli Powder
    • 6 tbsp Curd/Yogurt
    • 1 Kg Chicken thighs
    • 1 tsp Garam Masala Powder
    • 2 pinches Saffron ((soaked in milk))
    • 4 Green Chillies ((Sliced & Slit))
    • 350 gm Chopped Tomato
    • 2 tsp Cumin Seeds
    • 6 tbsp Ghee
    • 1 tsp Turmeric Powder
    1. Soak and Cook Rice:

      Rinse the basmati rice in flowing water and soak it for 25-30 minutes. After soaking drain the water and take this rice in a thick bottomed pan. Add 2-3 cups of water, along with all the spices as mentioned above for rice preparation.

    2. Boil this rice until it is 75% cooked. Do not cook the rice completely. Drain the excess water(if present). You can also use this excess water as a rice stock in vegetable gravy.

    3. Prepare Chicken:

      To marinate the chicken, take a large bowl, put chicken thighs in it. Then, add the yogurt, turmeric chilli powder along with salt according one’s taste and keep aside for about 20-30 minutes so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk and keep aside.

    4. Take a pan and add 4 tbsp ghee in it. Add cumin seeds, onions and green chillies, ginger garlic paste and fry them until they turn light brown in colour. Add the chicken and cook them together. It will take 10-15 minutes for the chicken to get cooked.

    5. 3. Layering:

      Biryani usually has at-least four (4) layers. We will now make four layered biryani.

      Take a very deep pan/pot so that we can accommodate 4 layers. Now, add half of the chicken gravy in the pan/pot. Layer this gravy with the flavoured rice.

    6. Sprinkle some of the fried onions, coriander and mint leaves on the top of the rice layer. Now, pour half of the saffron and milk mixture over this layer.

      Add the remaining vegetable gravy layer, and again a rice layer. Top this of with the remaining saffron and milk, along with coriander and mint leaves.

    7. For Smoky Flavour:

      You can give a smoky flavour to this Biryani by a burnt charcoal. Burn a charcoal on the fire/stove till it becomes red. Keep this charcoal over the top of the biryani layers using an aluminium foil. Add some oil/ghee over it and cover it immediately. Leave it for 5 minutes.

      Yummy Chicken Biryani is ready.

    1. You can make a variety of different Biryani recipes, including Paneer Biryani, Mushroom Biryani, Veg Biryani.
    2. Be careful while giving the smoky flavour to Biryani,and use Aluminium foil to keep the charcoal over the Biryani. Add oil/Ghee/Butter after keeping the charcoal to release the smoke from it.

     

 

 

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