Hyderabadi Chicken Biryani

Ingredients

Finely chopped onion – 2 cups

Ginger garlic paste – 1 tsp

Pudina – ½ cup

Coriander leaves – ½ cup

Lime juice – ½ piece

Food color / Saffron strings soaked in milk.

Butter – ½ stick

Oil – 3 Tsp

For chicken marination

Chicken – 2 lbs / 1 kg

Ginger garlic paste – 2 tsp

Turmeric powder – 2 tsp

Red chilli powder – 4 Tsp

Green chillies – 5

Garam masala – 1 tsp

Coriander powder – 2 tsp

Lime juice – 2 tsp

Salt to taste

Marinate chicken and leave it for 2 hours.

For rice

Rice – 3 cups

Water – 5 cups

Whole garam masala – 2 Tsp

Salt to taste

Method

For rice

1. Wash the rice and soak it in water for 30 mins.
2. In a bowl add water and bring it to boil.
3. Add whole garam masala, drained rice, salt and cook until ¾ done.

For chicken

1. In a pan heat butter and oil.
2. Add onion and fry till it becomes brown color.
3. Take some fried onions and keep it aside.
4. Add ginger garlic paste to the onion pan and fry for 2 mins.
5. Add marinated chicken and mix well.
6. Cover it with lid and cook until half cooked.

For Biryani

1. In a heavy bottomed pan, Add drained and cooked rice for bottomed layer.
2. Above that add cooked chicken, above that fried onion pieces, pudina leaves, coriander leaves.
3. Above that cooked rice, chicken, fried onions, pudina, coriander leaves.
4. The upper layer must be rice. Sprinkle dissolved food colour / saffron milk.
5. Cover it with lid. Attach the lid and pan with Wheat flour dough.
6. By this way it can’t release steam.
7. Cook on low flame for 30 – 45 mins.
8. After 30 mins remove the lid, Mix well. Serve.

Linking to:
Cook like a Celebrity Chef event by Food Corner.