HYDREABAD CHICKEN BIRIYANI

 

🍗 Ingredients

For the Marinade (Chicken or Mutton):

• 1 kg chicken (or mutton), bone-in

• 1 cup thick yogurt (curd)

• 2 tbsp ginger-garlic paste

• 2 tsp red chili powder

• ½ tsp turmeric powder

• 1½ tsp garam masala

• ½ tsp ground cinnamon

• ½ tsp cardamom powder (or 4 green cardamoms)

• Juice of 1 lime

• 2 tbsp chopped mint leaves

• 2 tbsp chopped coriander leaves

• Salt to taste

• 3 tbsp fried onions (store-bought or homemade)

For the Rice:

• 500g basmati rice (soaked for 30 min)

• Whole spices: 4 cloves, 2 bay leaves, 4 green cardamoms, 1 black cardamom, 1 small piece of cinnamon

• Salt to taste

For Layering:

• ½ cup fried onions

• 2 tbsp ghee or melted butter

• Few saffron strands soaked in ¼ cup warm milk

• add some mint leaves

   

  🥘 Instructions

  Step 1: Marinate the Meat

• In a large bowl, mix all marinade ingredients with the meat.

• Cover and marinate for at least 4 hours, preferably overnight in the fridge.

Step 2: Parboil the Rice

1. Boil 2 liters of water with whole spices and salt.

2. Add soaked rice and cook until it's 70% done — the grains should still have a bite.

3. Drain and set aside.

Step 3: Layering

1. In a heavy-bottomed pot (or biryani handi), spread marinated meat at the bottom.

2. Layer the half-cooked rice evenly on top.

3. Sprinkle saffron milk, ghee, fried onions, and a few mint/coriander leaves over it.

Step 4: Dum Cooking (Sealing & Steaming)

Traditional dum method:

1. Seal the pot with dough (atta) or a tight-fitting lid.

2. Place a tawa (griddle) on the stove, and then place the pot on it. Keep the flame high for 5–7 minutes, then reduce to low and cook for 35–40 minutes.

Oven method:

1. Preheat oven to 180°C (350°F).

2. Place the sealed pot in the oven and bake for 40 minutes.

Step 5: Rest & Serve

1. Let it rest for 10–15 minutes.

2. Gently fluff the biryani from the sides (don’t mix heavily).

3. Serve with raita, salad, and mirchi ka salan.

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