Hyderabadi Chicken Biriyani (Step by Step Pics)

Biriyani are a one pot meal for all those who have tasted the flavors.Biriyani can be varied as per states(or origin) or as per source(non veg /veg) or as per methods.Although the common list of ingredients may be the same but the cooking style and taste may totally differ.Hyderabadi Chicken biriyani is one which I tasted soon after marriage as my better half was working in Hyderabad.But you don't have to be in Hyderabad to taste this flavorful biriyani.This is a famous biriyani like the lucknowi biriyani,malabar biriyani.My family loves chicken biriyani and so gave this biriyani a try to recreate the taste buds.This biriyani is totally different and is much easier to put together unlike other biriyani and the chicken tastes so good when cooked on slow fire.There is no sauteeing of onion and spices.Enjoy making this at home for this holiday seasons or for upcoming Christmas and am sure you would definitely love it !!

adapted : vah chef video & nawab mehboob alam khan
Ingredients
to cook rice
basmati rice 500gm(3 cups)
water 12 cups
salt to taste
whole peppercorns 10 & whole spices(optional)

to marinate
chicken 750 gm (1 1/2 lb)
ginger garlic paste 2 tbsp
green chillies 3 chopped
yogurt 1/2cup
cumin powder 2 tsp
coriander powder 1 1/2 tbsp
kashmiri chilli powder 3 tbsp
turmeric powder 2 tsp
lemon juice 2tbsp
whole spices
cinnamon 2" piece
green cardamom 10
cloves 10
black cardamom 2
shahjeera or plain jeera 1tbsp
star anise 2
javithri/mace  2
bay leaves 2
to fry
onion 2 big sliced thin;half moon sized
oil 1/2 cup

to garnish
coriander leaves/cilantro 1 bunch
mint leaves 1 bunch
lemon 2tbsp
saffron (few strands)+ turmeric powder a pinch
ghee/butter 200 gm(7 oz) (1/2- 1 cup)

to seal the pan
maida/wheat flour  2 cups
water 


Watch on YouTube -

Method

• Wash and clean the chicken pieces under running water.Drain in a colander and leave for sometime.
• In a pan,add oil and sliced onions.Fry in batches until its golden brown.Always use a slotted spoon to strain the fried onions one degree lesser than required as it becomes more brown after cooling.Keep aside and reserve the oil too.
• Wash and soak the basmati rice for 20-30 minutes.

• Use a thick bottomed pan preferably wide too.Add the chicken pieces,whole spices(you can crush it too or use whole),yogurt,mint leaves (reserve half chopped),coriander leaves(reserve half chopped),spice powders,salt,green chillies,ginger-garlic paste,fried onions(reserve half of the onions),lemon juice and reserved oil after frying onions.Mix it well and leave for 30 minutes -2 hours.
• In the mean time,boil the water(12 cups) and add salt to taste.I added whole pepper corns(omit if you don't like)and add whole spices if you wish but not a must as the whole spices are marinated with chicken).When the water starts to boil,add the drained rice.The rice starts to boil over,wait till its half cooked about 5-6 mins.Press a rice between your thumb and index finger and check if breaking easily that means its done.Drain all the water or drain the rice using a colander.
• Arrange the chicken pieces as one single layer reaching all empty spaces.Mix the saffron with hot milk and turmeric powder. Extract lemon juice (squeezed from one lemon),keep aside.

• Add half of the rice on top of the marinated chicken,add chopped coriander leaves and mint leaves with fried onions.Spread evenly and press down all sides.Add a second layer rice to finish of and add the turmeric powder mixed with saffron milk.Pour the melted ghee on top.Repeat the remaining chopped cilantro and mint leaves followed by fried onions.
• Make a dough using all purpose flour or maida or wheat flour and water just like for chapathis but a firm dough.Make a cylindrical log of the dough and place on the sides of the pan.Cover with lid and cook on high flame for 5 mins.Then lower the flame to the lowest and cook for 30 -45 minutes.Mine took 40 minutes when the dough on the sides become dry and the steam passes through the sides when you actually smell the biriyani flavors in the whole kitchen.Put off flame and leave for 10 minutes.
• Uncover lid,mix the biriyani as you serve.Serve warm with a simple raitha or just like that !!

So,ready to dig in...

Servings ~ 6 adults
 
NOTES
* You can use 500 gm of chicken too to prepare this same quantity of rice but my family likes more chicken pieces so adding 750 gms of chicken.
* Add pepper powder if you like it very spicy.This biriyani was moderately spicy for us,it may differ for each family.
* Use long grain basmati rice for best results.The half cooked rice shouldn't be over done or under done else the whole biriyani will be ruined.If its over cooked,then it may turn mushy when cooked in dum.
* Lemon juice makes the meat tender and juicy.
* Don't add any water to the marinade as the chicken  will leave out water and the heat inside the dum is good enough to cook the chicken and rice.

* Use a minimum of 1/2 cup ghee to a cup of ghee depending on your tastes.
* Adding the reserved oil after frying onions adds real flavors of the onion.You can use fresh oil if not comfortable or use ghee to make flavorful.

For more biriyani recipes,check out this link.