Intro

Hyderabadi Chicken Biriyani (#LC14056): It is a flavourful Indian rice recipe cooked with chicken and spices in one pot.

Prep Time : 45 Min
Cooking Time : 1 Hour
Resting Time : 4 Hrs

Set Ingredient

4

The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

Serves
4
Serves

Step 1 / 18

4

Heat oil in a Kadai / cooking pan and deep fry the onions till it browns stirring often. Remove on to absorbent paper & drain.

Vegetable Oil

500 Milliliter

Onions

3 Large

Sliced

Step 2 / 18

4

TO MAKE THE MARINATE: In a large mixing bowl, add yogurt, green chilli, turmeric, red chilli powder, ginger, garlic paste.

Yogurt

250 Grams

green chilli

1 Teaspoon

Chopped

Turmeric powder

1/2 Teaspoon

Red Chili Powder

1 1/4 Teaspoon

Ginger Paste

2 Teaspoon

Garlic paste

1 Teaspoon

Step 3 / 18

4

Add garam masala, small cup of fried onions, fresh coriander leaves, fresh mint leaves, lemon juice and salt. Whisk well.

Garam masala powder

1 Teaspoon

Fresh Coriander

1 Tablespoon

Chilled

Fresh mint

1 Tablespoon

Chilled

Lemon Juice

2 Tablespoon

Step 4 / 18

4

Add chicken pieces to the marinade and mix well to coat all the pieces.

Chicken

500 Grams

Cut

Step 5 / 18

4

Cover with cling film and keep in the refrigerator to marinate for 8-9 hours or overnight. You have to marinate for a minimum of 30 minutes.

Step 6 / 18

4

TO MAKE THE BIRYANI: Soak the saffron strands in milk. Set aside.

Milk

1 Tablespoon

Step 7 / 18

4

In a large deep pot, boil the water and add the salt.

Water

1 1/2 Liter

Salt

1 Tablespoon

Step 8 / 18

4

Add the washed basmati rice until half cooked.

Basmati Rice

500 Grams

Step 9 / 18

4

Drain with colander to remove the excess water.

Step 10 / 18

4

Sprinkle green cardamom, cinnamon stick, cloves, black cardamom, black peppercorn and kewra water over the rice. Mix well .

Green Cardamom

3 Number

Cinnamon Stick

1 Inch

Black Cardamom

1 Number

Black peppercorns

8 Number

Kewra water

1/4 Teaspoon

Optional

Step 11 / 18

4

Pour the ghee all over the rice evenly

Ghee

2 Tablespoon

Step 12 / 18

4

Remove the chicken from the refrigerator.

Step 13 / 18

4

Take a non-stick thick bottomed deep pan with lid and spread the marinated chicken evenly at the bottom.

Step 14 / 18

4

Add the rice on top of the chicken. You can add more than 1 layer if there is larger quantities.

Step 15 / 18

4

Sprinkle the remaining half of the fried onions, kewra water, fresh mint, fresh coriander and ginger strips.

Fresh mint

1 Teaspoon

Chopped

Fresh Coriander

1 Teaspoon

Chopped

Kewra water

1/4 Teaspoon

Ginger

1 Inch

Strips

Step 16 / 18

4

Add saffron milk (prepared earlier and set aside), milk and ghee

Step 17 / 18

4

Seal the pan with aluminium foil and cover with a lid.

Step 18 / 18

4

Cook on low heat for 25-30 minutes or until both chicken and rice are completely cooked. Adjust the cooking time if cooking larger quantities.

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HYDERABADI CHICKEN BIRYANI RECIPE


Prep Time : 45 Min
Cooking Time : 1 Hour
Resting Time : 4 Hrs