Hyderabadi Chicken Biryani
Servings:
5
Prep Time:
40 minutes
Cook Time:
50 minutes
Difficulty:
Hard
Ingredients
- 1kg bone-in chicken
- 1 cup thick yogurt
- 3 tbsp ginger-garlic paste
- 1-2 tbsp green chilli paste
- 2 tsp red chili powder
- 0.5 tsp turmeric
- 2 tsp coriander powder
- 2 tsp biryani masala
- 2 tbsp lemon juice
- 0.5 cup fresh coriander
- 0.5 cup fresh mint
- 1 cup fried onions
- 3 tbsp oil or ghee
- Salt to taste
- 3 cups basmati rice
- 2 bay leaves
- 6 green cardamom
- 6 cloves
- 2 small cinnamon sticks
- 1 star anise
- 1 tsp shah jeera
- 1 tbsp oil for rice water
- 4-5 tbsp ghee for layering
- 0.25 cup warm milk
- Few saffron strands
- Salt for rice water
Instructions
- Mix all marinade ingredients with chicken very well
- Cover and refrigerate at least 2 hours (overnight best)
- Boil plenty of water with salt, oil and whole spices
- Add soaked rice and cook till 70% done, drain immediately
- In heavy-bottomed handi/pot, spread marinated chicken evenly at bottom
- Top with half the parboiled rice
- Sprinkle some fried onions, mint, coriander and 2 tbsp ghee
- Add remaining rice, top with more fried onions, mint, coriander
- Mix saffron in warm milk and drizzle over top with remaining ghee
- Seal lid with dough or cover tightly with foil and then lid
- Cook on high for 5 minutes, then on very low for 25-30 minutes
- Switch off and rest sealed for 10-15 minutes
- Gently fluff from side, lifting rice and chicken together
- Serve hot with raita, salan, and onion wedges with lemon