Hyderabadi Chicken Biryani Food

CHICKEN BIRYANI

Steps:

• Soak the rice in warm water, then wash in cold until the water runs clear.
• Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic.
• Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander.
• To serve scatter over the rest of the coriander and the almonds.

HYDERABADI CHICKEN DUM BIRYANI RECIPE

Steps:

• Add salt to the chicken, red chili powder, turmeric powder, ginger garlic paste, cinnamon sticks, cloves.
• Also, add cardamom powder, shahi zeera, garam masala powder, yogurt, green chili paste, mix well
• Add crushed fried onions and mix everything well.
• Add black pepper powder, oil, chopped mint leaves, lemon extracted juice, coriander leaves, mix well.
• Cover and Marinate in refrigerator for at least 1 to 2 hours.
• Add good amount of water in a cooking pot.
• Add whole spices such as cinnamon stick, cloves, shahi jeera, cardamoms, black peppercorns, salt to taste, oil.
• Bring the water to a boil.
• Add soaked basmati rice into the boiling water.
• Stir in between and cook the rice until 75% done or for about 10 minutes.
• Strain the rice.
• Place a tawa.
• Place a cooking pot on the tawa.
• Add little oil at the base, add the marianated chicken, spread evenly.
• Add the strained rice.
• Spread evenly.
• Top it with crushed fried onions, chopped coriander and mint leaves, saffron strands soaked in milk, saffron food color, clarified butter/ ghee
• Cover tightly with an aluminium foil.
• Cover with a lid.
• Dum on high flame for 10 minutes and on low flame for 30 minutes.
• Biryani is ready to serve.

HYDERABADI BIRYANI

Steps:

• Slice onion thinly, separate the layers and set aside.
• Heat 4 tbsps oil or ghee in a deep pan.
• Fry the onions stirring often until deep golden to brown.
• Do not burn else they turn bitter. Remove them from oil & set aside.
• Cool & pour this oil to the marinade later.
• Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste & lemon juice to a mixing bowl.
• Mix well & taste this. If needed add more salt or spice.
• Next add in chicken & marinate for 2 hours to overnight for best results.
• Overnight marination in fridge yields best soft succulent chicken.
• Wash rice till the water runs clear. Soak for 30 minutes. Drain & set aside.
• Heat 6 to 7 cups water in a pot. Add 1 tsp oil, whole spices & salt.
• Taste this. The water has to be slightly salty.
• Boil water rapidly for 5 mins to release the aroma of spices.
• Add rice & cook till it is ¾ or 75% done.
• The center of the rice must be still slightly uncooked.
• Do not make the rice mushy. Drain off to a colander.
• While the rice cooks, transfer marinated chicken to a heavy bottom casserole or non-stick pan.
• Add oil, ½ of the fried onions, mint & coriander leaves. Mix & spread chicken in a single even layer.
• Layer the cooked rice evenly, sprinkle fried onions, mint & coriander leaves over the chicken.
• Sprinkle ¼ tsp masala powder. Pour the saffron milk all over & then ghee.
• Cover the pot with a foil to trap the steam or dum. Then cover with a tight & heavy lid.
• Bake for 30 to 40 mins at 200 C in a preheated oven. The timings will slightly vary depending on the depth of the casserole/pot used. Once done, if the chicken is too moist then bake for another 10 mins.
• Place this over a thick hot griddle or tawa. Set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.
• Reduce the flame to lowest. Cook for exactly 15 mins. Off the flame. Rest for 20 to 30 mins.
• Garnish hyderabadi biryani with fresh chopped coriander leaves & serve with raita.

HYDERABADI CHICKEN BIRYANI

Steps:

• In a bowl take chicken, ginger garlic paste, mint, curd, green chilies, coriander leaves, peppercorns, 1/2 teaspoon black cumin, cumin, chili powder, turmeric powder, salt, cumin powder, coriander powder and whole garam masala dry( bay leaf, javitri, cinnamon stick,cloves, green cardamom, black cardamom), fried onion along with oil, mix all very nicely. Soak rice in water for about 30 minutes. Now in a bowl boil water by seasoning with shah jeera, salt, oil and bring to boil. Then add rice to cook, once the rice is half cooked drain the water. In a deeper vessel pan, add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron colour and cook for 30 minutes with a closed lid or by covering with a cloth before closing lid.

HYDERABADI BIRYANI

Steps:

• Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven. Add papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.
• Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp. Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavor to develop.
• While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water. When the rice is still crunchy in the middle, remove from the heat and strain, reserving the cooking liquid. In a small bowl, mix the ghee with 2 cups of the water from the boiling rice and pour over the rice. Add the saffron and milk mixture to the rice and pour over the meat mixture. Place a lid over the dish, but do not remove it until completely cooked. Cook in a preheated 350 degree F, oven for 40 minutes. Serve with Nan bread and salad.

HYDRABADI CHICKEN DUM BIRYANI

Steps:

• First of all start by marinating chicken. Wash and pat dry the chicken and place it in a bowl.
• Add salt, red chilli powder, turmeric powder, garam masala powder, coriander powder lemon juice and ginger paste into the bowl and rub the chicken with this rub.
• Cover the bowl with a cling film and let this chicken marinate for 20-30 minutes, longer is better but 30 minutes also works good here.
• Wash and soak long grained basmati rice till the water runs clear.
• Now place the casserol over heat and add 1.5 tbsp of ghee to the casserole.
• Add Cumin seeds and whole garam masala spices , stir and cook them till they are aromatic which will take about 1 minute .
• When spices become fragrant add sliced red onion and ginger paste/grated ginger and cook till onions are light brown in color.
• Add chopped tomatoes and cook them till they are mushy which will take 5-6 minutes and add salt, red chilli powder, turmeric powder and mix it well.
• Add whipped yogurt and cook it for 3-4 minutes while stirring it continusouly.
• Now take out the marinated chicken pieces and add everything in the casserol and coat it well with cooked masala. cover the lid and put the heat to the minimum.
• By the time chicken is cooking you can boil water in a pan and cook rice till they are 70% cooked { You can watch this video to learn how to boil rice for Biryani } .
• Cook chicken for 10 minutes till small brown bits start to appear on the chicken.
• Now take half cooked rice and make a layer over chicken layer ( you can see it in video above ) and chicken will remain as base layer.
• spread rice layer evenly and sprinkle chopped mint leaves and coriander leaves on the rice layer and follow it up with layer of fried onion also known as birista ( here is how to make birista )
• In the last sprinkle the saffron milk and cover it with a heavy lid. The lid of Lecreuset casserol is great for this purpose you really don't need to seal it.
• Let the biryani cook on slowest heat for 25-30 minutes and serve it how with plain yougurt or boondi raita

HYDERABADI CHICKEN BIRYANI

Steps:

• Heat oil at medium high in a wide frying pan. If you place your palm about 3 inches over the surface of oil, you should feel the heat. Or use a candy/fry thermometer.
• Fry onions in batches. Do not crowd the pan. Fry until crisp light golden brown. Set aside.
• In a large mixing bowl, combine chicken with all marinade ingredients and 1/3 of fried onions. Tip: Add yogurt, starting with 1/2 cup and increase as needed to 3/4 cup. The mixture should be thick and not runny.
• Grind biryani spices in a spice grinder. Add to chicken marinade and combine. Marinate for about 3 to 5 hours.
• Rinse rice 4 to 5 times in lots of water until it is clear. Drain well. Soak 1/3 cup basmati rice in water for one hour. Save the rest.
• Below is the rice cooker method. For alternative traditional cooking method check our lamb biryani recipe.
• Bring 2¼ cups of water to a rolling boil in a rice cooker. Add 3/4 teaspoon salt, 1½ tablespoons olive oil and whole spices (see note). Then add remaining 1⅔ cups basmati rice and stir. Let it cook just until all the water is absorbed (see notes).
• It is important to NOT let the rice steam until it is fully done. Just when all the water is well absorbed, transfer cooked rice immediately to another wide open pan. In my rice cooker the whole process takes about 15 to 20 minutes.
• Transfer chicken with marinade to a 5-quart, wide, thick-bottomed and oven-proof cooking pot (9 to 10 inch diameter). Make sure there is not too much marinade around chicken pieces and that it is not runny.
• Scatter cilantro, mint, half the lemon juice and 1/2 tablespoon olive oil over the chicken and marinade. Then scatter most of the fried onions.
• Drain the soaked basmati rice very well and spread it over the fried onion layer. (This raw soaked rice will get cooked with the juices from chicken).
• Next, layer all the cooked rice. Top with remaining lemon juice, saffron water, fried onions and ghee.Tip: If you prefer, you may pick out the whole spices from cooked rice before steaming.
• Oven Method: Place one sheet of parchment paper, followed by one to two sheets of aluminum foil over the cooking pot. Place the lid tight over it. Bake biryani in a preheated oven at 350ºF for one hour, until steam builds up well.
• Stove-Top Method (Alternative): Heat the biryani at medium high for about 10 to 15 minutes and then reduce to low and cook for one hour until steam builds up well.
• Remove from oven or stove. Let it cool five minutes and gently mix rice and chicken. Using a spatula, mound the biryani on a serving plate, making sure to present the rice in various colors - white, yellow, orange and brown. Place some chicken pieces on the top. Scatter fried onions, herbs and extra saffron rice on top.
• Serve it with mirchi ka salan or Hyderabadi tomato egg curry and raita.

HYDERABADI CHICKEN BIRYANI

Steps:

• hyderabadi chicken biryani gravy.
• Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
• Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
• Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks).
• Once fragrant, add in the tomatoes, chillies and girnger/garlic paste.
• Now, add in the garam masala.
• After stirring a few mins, add in the marinated chicken.
• Now, add in the Shan Biryani Masala.
• Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
• Soak the basmati rice in cool water after flushing about 3-4 times.
• Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
• Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
• Continue with step 11 until the tray is full.
• Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
• Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
• Enjoy!