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–+ servings

Hyderabadi Chicken Biriyani | Easy Hyderabadi Chicken Biryani

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Prep Time 30 minutes
Cook Time 45 minutes
2 hours
Course Main Dish
Cuisine Others
Servings 7 People

Ingredients
  

For marinating chicken

  • 1 &1/2 kg Chicken
  • 2 tsp Kashmiri chilli powder
  • 1/2 tsp Turmeric powder
  • 1 cup Curd
  • 2 tbsp Ginger garlic paste
  • 5 Nos. Green chilly crushed
  • 1/2 cup Coriander Leaves Chopped
  • 3/4 tsp Garam masala
  • 2 Nos. Onion Thinly sliced fried onion slices
  • As needed Salt
  • 3 nos. Tomato Chopped
  • 10 nos. Mint leaves Chopped

For Cooking Rice

  • 3 cup Basmati rice/Biriyani rice
  • 3-4 tbsp Ooil
  • 2 nos. Whole cloves
  • 3 nos. Whole cardamom
  • 1 1 inch piece Whole cinnamon
  • 1 tbsp Ghee
  • As needed Salt
  • 6 cup Water(or as needed)

Other ingredients while layering chicken masala and rice

  • 2 nos. Onion Thinly sliced for frying
  • 10 nos. Cashew nuts fried
  • 15 nos. Raisins fried
  • few Coriander leaves chopped
  • 1 tbsp Ghee
  • 1/2 tsp Garam masala powder

Instructions
 

  • Fry the onions in hot oil till golden brown in colour (for marination and layering).
  • Into a large bowl, add all the ingredients mentioned 'for marinating chicken'. Combine well and marinate for 2 hours.
  • Heat oil in a large pan and add the marinated chicken mix, combine well and cook for a few minutes. After that, close the pan with its lid and cook covered till chicken pieces are almost done- about 90% cooked. Do not over cook the chicken.
  • Heat oil in a pan and add spices and required water. When it starts boiling, add rice and cook on medium flame.
  • I used the same wide pan used for cooking the chicken. Transfer the cooked chicken masala to a larger bowl and clean the pan well. Spread 1 tbsp of melted ghee on the pan. Layer the cooked rice as the first layer. Second layer: Chicken masala. Third layer: spread fried onions, cashew nuts, raisins, coriander leaves and mint. Spread ¼ tsp garam masala powder over the rice. Drizzle ½ tbsp melted ghee. Again layer with rice, chicken masala and topping. There will be 2 layers each for rice, chicken masala and toppings.
  • Then close the pan with its lid. Place the pan over low heat and cook or keep in dum for 20 minutes. After 20 minutes, remove the pan from the heat, and let rest covered for another 15 to 20 minutes.
  • While serving, combine the rice and chicken masala and serve on plates. This biryani can be served with raita, pappad, pickle etc.

Notes

You can visit this link Thalassery Mutton Biriyani. You can also visit this link Chicken Biriyani.
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