Hyderabadi Chicken Biryani is one among the authentic signature rice recipe of Andhra Pradesh, a state in South India, from the royal kitchens of Nizams. Hyderabadi biryani originated after blending of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State. I had an opportunity to visit & learn this recipe from one of the oldest restaurant in old city of Hyderabad.
Servings: 4 Persons
Basmathi Rice – 3 cups
Chicken – 1kg
Cardamon – 3nos
Jeera – 1tsp
Coriander leaves – chopped – ½ cup
Onion – 3nos, finely chopped
Oil to deep fry onions
Ghee – 3tsp
Saffron – 1pinch
Milk – 3tsp
Salt – to taste
Curd – 1cup
Red chilli powder – 2 tsp
Coriander powder – 1tsp
Turmeric Powder – ½tsp
Jeera Powder – ½tsp
Garam Masala Powder – 1 tsp (or any chicken/mutton masala powder)
Black Cardamon – 2nos
Green Cardamon – 4nos
Maze – 1no
Cloves – 4nos
Cinnamon – 3nos
Black Jeera – 1tsp
Mint leaves – chopped – 1cup
Black pepper – 1tsp
Ginger Garlic Paste – 3tsp
Lemon Juice – 2tsp
Green Chilly – 2 nos, chopped
Salt – to tatse
Oil – ½cup
Heat oil, deep fry onions, till golden brown, keep aside.
Mix Milk & Saffron, keep aside.
Mix all the marination ingredients, with chicken, keep aside for 2 hours.
Soak basmathi rice for a hour, keep aside.
Half Cooked Rice Preparation:
Heat 10 glasses of water, add 1tsp of salt, 3tsp oil, 3 cardomons & 1tsp jeera.
When boils, add the soaked rice; wait till rice is half cooked.
Strain the excess water.
Heat a thick bottomed pan or use pressure cooker, add ghee, reduce flame to low.
Mix the marinated chicken once again, pour half in the vessel; spread evenly.
Add 1/2 portion of the half cooked rice to the vessel; spread evenly.
Sprinkle coriander leaves & 1/2 portion of the fried onions; Spread evenly.
Again add the remaining marinated chicken; spread evenly.
Repeat the remaining portion of rice, spread evenly.
Sprinkle coriander leaves & remaining fried onions; Spread evenly.
Close the lid, move the pressure cooker every 5 minutes, so that the flame spreads evenly, on all sides of the bottom.
Cook for 30 minutes; when ready, pour the saffron milk here and there, wait for another 5 minutes.
Dole out yummy Hyderabadi Chicken Biryani with raitha and brinjal gravy.