How to make a delicious Hyderabadi Chicken Biryani: an aromatic Indian rice made with herbs and spices!
Course
Main
Cuisine
Indian
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
AuthorRecipe inspired by Vahrehvah.com
Ingredients
Marinade
400gms– 0.9 lbs. chicken tenderscut in 3 pieces
½bunch coriander leavesroughly chopped
½bunch mintroughly chopped
1cinnamon stick
2cloves
2green cardamoms
1black cardamom
1bay leaf
½tspcumin powder
½tspcoriander powder
½tspblack cumin
1tbspginger paste
1tbspgarlic paste
1green chilliyou can use more if you like your food more spicy
¼tspred chilli powderyou can use more if you like your food more spicy
1tbspgaram masala
1tbspjaveri mace
1tbsplemon juice
1cupfried onionsI bought mine at my local Indian store
1tbspvegetable oil
3pepper corns
¼tspturmeric powder
235gms– 1 cup yoghurt
Salt to taste
Rice
300gms– 1 ½ cup basmati rice
Salt to taste
1tbspvegetable oil
Layers
¾cupfried onions
½bunch coriander leavesroughly chopped
½bunch mintroughly chopped
1pinchsaffrondissolved in 2 tbsp warm water
Instructions
To make the marinade, mix all the ingredients together in a big bowl, add the chicken pieces to it, mix well and marinate in the fridge for at least 2 hours (or overnight).
When you are ready to cook your biryani, prepare the rice. Wash it and soak it in cool water for 30 minutes. Fill a big pot with water, add salt and oil and bring it to a boil. Cook the rice in it for 4 or 5 minutes.
In the meantime, take another big pot, spray it with some oil and add the chicken and its marinade to the bottom. Make sure to spread it all around.
When the rice is ready, drain it and spread it on top of the chicken.
Add the mint and coriander leaves, the fried onions and the saffron water.
Put a tight lid on and put the pot on the fire, on top of a tawa or flat pan (this will help the heat to spread uniformly).
Put the fire on high for the first 5 minutes, then keep cooking the biryani on a medium fire for 15 minutes and on low for the remaining 10 minutes (for a total of 30 minutes).