Biryani is a tasty delicacy made from mutton or ghosht and basmati rice. A popular variation uses chicken instead of mutton. The biryani is made by marinating the chicken or mutton in yoghurt and spices. The cooked meat is then layered with rice and cooked on ‘dum’ in a dough-sealed handi. It’s a wholesome meal though extremely high on calories.
It can be had as an occasional treat or if you have a few people coming over for lunch or dinner. It has the accompaniment of flavourful boondi or vegetable ‘raita’. I am going to write about a simple recipe for hyderabadi biryani which uses chicken instead of meat. The recipe serves for.
Ingredients For Hyderabadi Chicken Biryani Recipe
For The Marinade
1 kg of skinned chicken, cut into medium pieces,
2 big cups of fresh curd or yoghurt,
1 teaspoon of dhania or coriander powder,
1 teaspoon of red chilli powder,
½ teaspoon of turmeric or haldi,
1 big tablespoon of ginger garlic paste
Salt to taste.
For The Masala
6 medium sized tomatoes chopped into fine pieces,
3 large onions thinly sliced,
1 tablespoon ginger garlic paste,
1 teaspoon freshly ground garam masala,
½ teaspoon of haldi,
½ teaspoon of dhania or coriander powder,
½ teaspoon of red chilli powder,
1 small bay leaf,
½ inch piece dal chini or cinnamon,
4-5 pepper corns,
2 star anise,
2-3 badi elaichi or cardamom,
3 tablespoons of mustard oil
7-8 big strands of saffron dissolved in 4 tablespoons of milk,
2-3 tablespoons of ghee,
2 big cups of Basmati Rice,
One onion sliced and deep fried to a golden brown.
Method For Making Hyderabadi Chicken Biryani
Marinate the chicken in yoghurt, haldi, dhania powder, red chilli powder, ginger garlic paste and salt and leave it in the fridge for 3-4 hours.
To prepare the masala, take a kadhai and heat the mustard oil till it starts burning. To it, add the bay leaf, dal chini, pepper corns, cardamom, star anise and cloves. Allow them to splutter for 2-3 minutes. Now add the onions and fry them till they are a nice golden brown in colour. Add the ginger garlic paste and fry some more.
Now add the garam masala, haldi, red chilli powder and dhania powder. Saute the onions and spices for 3-4 minutes. Add the tomatoes. Continue to fry this mixture till the tomatoes are well cooked and the oil starts to separate.
Now put the marinated chicken and curd mixture to the tomato masala. Let the chicken cook on a low flame. In a separate vessel boil the basmati rice with salt and whole garam masala like cardamom, cloves and peppercorn. Remove the rice from the fire till it is almost done.
Once the chicken is well done, remove from fire. To layer the biryani, take a handi or a big kadhai. Add one layer of half the chicken. Top it up with the cooked basmati rice. Garnish the rice with chopped coriander leaves, ginger juliennes,a tablespoon of ghee, saffron milk and the deep fried onions.
Now add the second layer of chicken on the rice. Top it up with the remaining rice and garnish it again with onions, saffron, ginger and coriander leaves. Sprinkle a dollop of ghee all over the biryani.
Cover the handi with a lid and seal it with a layer of atta dough. Place this handi on a chappati tawa and let the biryani cook on ‘dum’ on a low flame for at least 40 minutes. The biryani is now ready. Serve it with boondi or vegetable raita.
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