Hyderabadi chicken biryani recipe step by step
What is Hyderabadi Chicken Biryani
Biryani is basically rice cooked with meat in layers and on very slow heat or dum. There are many ways in a which biryani is prepared and
each method is unique and have it’s own significance.
There is Hyderabadi Style Biryani, Lucknowi Biryani, Ambur Biryani, Donne Biryani etc to name a few.
बिरयानी मूल रूप से परतों में मांस के साथ पकाया जाता है और बहुत धीमी गर्मी या डम पर पकाया जाता है। ऐसे कई तरीके हैं जिनमें बिरयानी तैयार की जाती है और प्रत्येक विधि अद्वितीय है और इसका अपना महत्व है।
हैदराबादी स्टाइल बिरयानी, लखनऊ बिरयानी, अंबूर बिरयानी, डोन बिरयानी आदि कुछ नाम हैं।
Hyderabadi Biryani is prepared in two ways – Kacchi or Pakki Biryani. Kacchi Biryani is where the meat is not cooked separately but gets
cooked along with the rice while in the pakki biryani, the meat is cooked prior to layering it with rice.
हैदराबादी बिरयानी को दो तरह से तैयार किया जाता है - कच्छी या पक्की बिरयानी। कच्छी बिरयानी वह जगह है जहां मांस को अलग से पकाया नहीं जाता है, लेकिन चावल के साथ पकाया जाता है, जबकि पक्की बिरयानी में, मांस को चावल के साथ बिछाने से पहले पकाया जाता है।
The method I have mentioned below is Kacchi Biryani method and I will soon be posting the Pakki Biryani method too.
नीचे मैंने जिस विधि का उल्लेख किया है, वह कच्छी बिरयानी विधि है और मैं जल्द ही पक्की बिरयानी विधि भी पोस्ट करूंगा।
Ingredients by whisk affiar
For the rice
3 cups Long Grain Basmati Rice
1 tsp Shahi Jeera
2 Black Cardamom
2-3 Green Cardamom
2 flowers Javitri
3-4 Cloves
1 tsp Cumin Seeds
5-6 Black Peppercorns
2 Bay Leafy
2 inch Cinnamon
2 tsp Ginger Garlic Paste
4 tsp Salt
For the chicken
750 g Chicken Curry Cut
1 tsp Shahi Jeera
2 tsp Ghee
2 tsp Ginger paste
2 tsp Garlic Paste
1/2 tsp Garam Masala Powder
1 tsp Coriander Powder
2 inch Cinnamon
2 tsp Ginger Garlic Paste
4 tsp Salt
For the chicken
750 g Chicken Curry Cut
1 tsp Shahi Jeera
2 tsp Ghee
2 tsp Ginger paste
2 tsp Garlic Paste
1/2 tsp Garam Masala Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
2 tsp Salt
2 tbsp Vegetable Oil
4 tsp Green Chilli Finely Chopped
2 tbsp Lemon Juice
200 g Curd
2 tbsp Mint Chopped
2 tbsp Coriander Chopped
1/4 cup Golden Fried Onion
For assembling the biryani
1/2 cup Milk
10-12 strands Saffron Soaked in 2 tbsp milk
1/2 cup Golden Fried Onion
1 tbsp Coriander Chopped
1 tbsp Mint Chopped
2 tbsp Ghee
Instructions whisk affairs
For the rice
Wash the rice and soak in water for 40-45 minutes.
Heat 10-12 cups of water in a large pot.
Take a cloth and add shahi jeera, black cardamom, green cardamom, javitri, cloves, cumin seeds, black peppercorn, cinnamon and bay leaf and make a potli.
Add potli masala, ginger garlic paste and salt in the pot and bring the water to a boil.
Drain the rice and add it in the boiling water.
For the Chicken
Mix chicken with shahi jeera, ghee, ginger paste, garlic paste, garam masala powder, coriander powder, cumin powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours.
Add curd, mint, coriander and golden fried onion in the marinated chicken and mix well.
Assembling the biryani
Transfer the chicken along with the marinade in a heavy bottom pan.
Once the rice gets 20% cooked, take out half of the rice and top it over the chicken.
Once the remaining rice is cooked to 80%, take it out and top it over the 20% cooked rice.
Sprinkle 1/2 cup milk, saffron soaked in water , golden brown onion, coriander, mint and ghee on top.
Cover the pan tightly with a lid
Place the pan on a very slow heat for 35-40 minutes.
Remove the lid and mix the biryani gently.
Serve hot.
Nutrition Facts
Hyderabadi Chicken Biryani
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