The Best Recipes For Hyderabadi Chicken Biryani

The Best Recipes For Hyderabadi Chicken Biryani. Recipe chicken biryani rice and chicken Basmathi made marinated in spices and cooked in a dum style to produce a tasty biryani.

Ingredients Hyderabadi biryani chicken recipe

• 1 ½ cups rice Basmathi age (soaked for 20 to 30 minutes, drain and set aside)
• ½ kg or 1 lb bone-in-chicken or boneless
• ¼ to ½ teaspoon. Dusting powder Masala biryani between layers
• fried onions from 1 large onion
• Handful coriander leaves finely chopped
• Handful of mint leaves finely chopped
• 2 to 3 are tablespoons. Sunflower oil or ghee
• ¼ teaspoon saffron threads soaked in 3 tablespoons. hot milk

Marinated Chicken Hyderabadi biryani recipe

• 1 tablespoon. garlic paste and ginger
• ¼ teaspoon turmeric
• 3 green chillies slit (adjusted to suit your taste)
• ½ cup + 1 tablespoon. yoghurt / curd
• 2 are tablespoons. Lemon juice (adjusted)
• 1½ teaspoons Kashmiri / powder Byadagi red chili
• ½ teaspoon powder biryani Masala
• ¼ teaspoon powdered cardamom green
• Salt to taste

Dried spices rice

• 2 ½ cups water
• oil 1 teaspoon
• 2 small strands of mace
• 1 large or 2 small black cardamom
• 4 Green cardamom
• Cinnamon stick 3 "
• 6 cloves
• 1 large or 2 small bay leaf
• ½ teaspoon pepper corn
• ½ teaspoon Shahi Jeera / caraway seeds

Making the recipe Hyderabadi biryani chicken recipe

Marinate the chicken with the ingredients listed under marination and let stand for at least 2 hours and the overnight is best.
This step is optional. Tying all dried spices for rice in a muslin cloth.
Rinse until clear water emerges rice. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil for cooking rice. Add 1 teaspoon oil, salt and spices dry, let the water boil rapidly for 5 minutes, so the aroma released better. Add the soaked rice and cook until done ¾. Remember that this is very important. Do not make the soft rice. Drain excess water, if left.

Making chicken biryani

While rice is cooking, marinating chicken casserole transferred to a thick bottom, Handi or nonstick. Add friedonions, green chiles, half the mint, coriander leaves and pour the oil or melted butter. Mix well and thesurface level.

Place a layer evenly cooked rice, add the fried onions, mint and coriander leaves over the chicken.
Sprinkle ¼ teaspoon ½ teaspoon. biryani Masala powder.
Repeat steps layers rice, mint leaves and then fried onion and cilantro.
Pour the saffron milk everywhere.

Cover the edge of the pan with the role of controlling dum or use a cloth. Rinse a thick towel and squeeze out excess water should be just damp, not dripping with water. Make a double layer. Spread this cloth over the rim and cover the lid on the pan.
Place this on a hot tawa thick establish calls such medium high flame reaches the full diameter of the pot. Cook this way for exactly 20 minutes. After 20 minutes, if you have a view through the lid you can see full steam.

Now reduce the flame min (as low as stoves or burners pigs, where the flame just touches tawa). Cooking in this manner for 10 to 15 minutes exactly. Viewable steam dripping wet cloth. Outside of the flame and leave it as it is at least 20 to 30 minutes.
biryani chicken garnished with fresh cilantro leaves and serve with yogurt sauce.    gv-z6tyz2fpdk7c5m.dv.googlehosted.com