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Ingredients:
For Hyderabadi biryani masala:
Bay leaves 2
Cinnamon stick 2
Cardamom 6
Black cardamom 1 (Small)
Star anise 2
Cloves 8
Nutmeg 1/4 piece
Peppercorn 1 Tsp
Fennel seeds 1/2 Tsp
Cumin seeds 1/2 Tsp
For Chicken Marination:
Chicken- 800 Grams
Ginger & Garlic Paste -2Tbsp
Salt -1 1/4 tsp
Chilli powder -3/4 Tsp
Kashimiri Chilli Powder -1tsp
Orange Red Colour -1 pinch (opt)
Turmeric powder -1/2 Tsp
Coriander powder - 1 Tsp
Ground Biryani masala -2 tsp
Lemon Juice -2 Tbsp
Mint & Coriander Leaves (Chopped) 1 Cup
Green chillies 4-6
Fried Onion -4 (Use 3/4th )
Ghee 2 - Tbsp
Curd or Yogurt 1 Cup
For Rice Cooking:
Basmati Rice- 3 Cups (650gm)
Water
Bay leaves -2
Cinnamon stick- 1
Cardamom -3
Cloves 4
Salt - 31/2 tsp
Shajeera 1/4 Tsp
Ghee - 2 tsp
Method
Masala Mix -
roast star anise,cinnamon ,cardamom,black cardamom , cloves,bay leaf, nutmeg,pepper,fennel seeds and cumin seeds. Then grind this into fine powder.
In a frying pan add chilly powder, Kashmiri chilly powder, turmeric,coriander powder. Mix well. Roast this on low flame and remove it from fire and keep aside.
Chicken - marinate the 800 gm chicken. Take a bowl add ginger garlic paste, 2 tbsp of biriyani masala we made, roasted masala powder mix, green chilly fnely chopped. , coriander leaves, mint leaves, fried onion, 2 tbsp of lemon juice and ½ cup of beaten curd, salt.Mix well with your hands. Check the salt. You can add few drops of orange food colour(optional). Add 2 tbsp of ghee. Add the chicken and marinate for 4 hours in the fridge. Close the lid.
Add the chicken to a deep bottomed pan. Cook for 10 mins with the lid on medium flame. Stir occasionally. Add hot water only if required. Check the masala for salt and spices. Check whether the chicken is cooked well.
Meanwhile soak long grain basamati rice for 30 mins. Take a big deep cooker/pan. Add water till 3/4th vessel. Add salt,bay leaf,cinnamon, cardamom,cloves, shajeera. Let it boil. Add the soaked rice. Add 2 tbsp of ghee. Allow the rice to be 3/4th cooked. Drain it from the water. Release the steam.
Take a glass of milk and add saffron/ turmeric. Keep this nearby.
Now for layering. On the cooked chicken add the rice. Sprinkle the saffron milk, biriyani masala, fried onion, coriander leaves. Repeat the layering. On the top don’t add the coriander leaves. Cover the biriyani with a foil. Keep the lid. Now dum it for 30 mins on a tawa on medium to low heat. After 30 mins open the lid and break the dum . garnish with coriander leaves.
Enjoy !!!
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• Hyderabadi Chicken Bir... - Recipe Courtesy