Hyderabadi Chicken Biryani Recipe - హైదరాబాదీ చికెన్ దమ్ బిర్యానీ ఎలా తయారు చేయాలి

Hyderabadi Chicken Biryani Recipe : - what is the secret ingredient in Hyderabadi biryani?

 

Ingredients

Chicken (For Chicken Masala Marination)  - 750 gms

Cloves                                                           - 4

Black cumin-                                                 - 1 tsp

Black pepper                                                 -1 tsp

Green cardamoms                                         - 4

Black cardamoms                                           - 2

Cinnamon sticks                                            - 2 Inch

Turmeric powder                                           - 1/2 tsp

Red chilli powder                                           - 1 tbsp

Kashmiri red chilli powder                            - 1 tbsp

Roasted cumin powder                                   - 1 tbsp

Roasted coriander powder                              - 1 tbsp

Salt                                                                - to taste

Lemon juice                                                  - 1 tbsp

Biryani masala                                              - 2 tbsp

Ginger garlic and green chilli paste              -2 tbsp

Fried onions                                                  - 1 cup

Curd                                                              - 1 cup

Green chillies                                                 - 8

Mint leaves                                                     - 1/4 cup

Coriander leaves                                             - 1/4 cup

Saffron milk                                                    - 1/4 cup

Oil                                                                     - 1/2 Cup

Water (For Biryani)                                           - 3 liters

Green cardamoms                                              - 4

Black cardamoms (For Biryani)                         - 1

Cinnamon stick                                                  - 2 Inch

Black cumin seeds                                              - 1 tsp

Star anise                                                             - 1

Mace                                                                     - 1/2

Bay leaf                                                               - 1

Salt                                                                        - 3 tbsp

Oil                                                                        - 1 tbsp

Lemon juice                                                         - 1 tbsp

Chopped mint leaves                                           - 2 tbsp

Chopped coriander leaves                                   - 2 tbsp

Basmati rice                                                         - 750 gms

Ghee (For Biryani Dum)                                     - 6 tbsp

Fried onions                                                         - 1/4 cup

Biryani masala                                                      -1 tbsp

Chopped mint leaves                                            - 2 tsp

Chopped coriander leaves                                    - 2 tsp

Saffron milk with yellow/saffron food colour      -1/4 cup

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120 minutes

Combine the marinade spices and oil with the chicken, ensuring it's thoroughly mixed. Let it marinate for two hours or refrigerate overnight.

Boil Basmati Rice

Duration icon10 minutes

Bring 3 liters of water to a boil and add all the biryani ingredients. Once boiling, add the soaked basmati rice. Cook until it's 70% done on high heat.

Layer the Biryani

Duration icon10 minutes

In a thick-bottomed vessel, layer the marinated chicken, then add the cooked basmati rice on top, spreading evenly. Garnish with fried onions, chopped coriander and mint leaves, saffron-infused milk, food color, biryani masala, and ghee. Cover tightly with aluminum foil and then with a lid. Dum the rice for 10 minutes on high flame and 10 to 15 minutes on low flame. Switch off the stove and let it rest for 15 minutes before serving.

Serve

Duration icon5 minutes

Using a flat ladle, carefully flip the biryani onto a serving platter. Garnish with tomato rose, mint leaves, and brown onions. Serve hot with raita and your choice of salan or mirchi ka salan.

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Combine the marinade spices and oil with the chicken, ensuring it's thoroughly mixed. Let it marinate for two hours or refrigerate overnight.

Bring 3 liters of water to a boil and add all the biryani ingredients. Once boiling, add the soaked basmati rice. Cook until it's 70% done on high heat.

In a thick-bottomed vessel, layer the marinated chicken, then add the cooked basmati rice on top, spreading evenly. Garnish with fried onions, chopped coriander and mint leaves, saffron-infused milk, food color, biryani masala, and ghee. Cover tightly with aluminum foil and then with a lid. Dum the rice for 10 minutes on high flame and 10 to 15 minutes on low flame. Switch off the stove and let it rest for 15 minutes before serving.

Using a flat ladle, carefully flip the biryani onto a serving platter. Garnish with tomato rose, mint leaves, and brown onions. Serve hot with raita and your choice of salan or mirchi ka salan.