Enjoy this delicious chicken biryani made in Hyderbadi style
2. Fried Onions – 2 to 3 large
3. Basmati Rice – ¼ kg
4. Curd – ½ cup
5. Coriander leaves – 1 cup (finely chopped)
6. Mint Leaves – ½ cup (finely chopped)
7. Green Chilies – 2 to 3 (finely chopped)
o Cloves (Lavanga in Kannada) – 8
o Bay leafs (Biryani Ele in Kannada) – 3
o Star Anise (Anasi Hovvu in Kannada) - 1
o Biryani Phool (Dagad Phool) (Lichen or Stone Flower in English) (Kalu Huvvu in Kannada) - Few
o Black Peppercorns – ½ teaspoon
o Caravay seeds (Shahi Jeera) – ½ teaspoon
o Nutmeg (Jakayi in Kannada) – 1/8 piece
o Mace – Few Strands
o Green Cardamom – 3
o Kapok bods( marati moggu) - 2
8. Salt as per taste
9. Ginger Garlic Paste – 2 tablespoons
10. Red Chili Powder – 1 ½ tablespoons
11. Coriander Powder – 1 ½ tablespoons
12. Cumin Powder – ½ teaspoon
13. Turmeric Powder – ¼ teasoon
14. Lemon Juice – 1 tablespoon
15. Saffron color (Kesari)
16. Cooking oil – 4 to 5 teaspoon
17. Butter (Ghee) – 1 tablespoon
18. Rose water (for flavouring)
19. Khevra water (for flavouring)
2. Now instead of adding the whole spices as it is, these days, people make powder of whole spices and use it for marinating the chicken.
3. So let’s prepare the whole spices powder.
4. We have 2 Cinnamon Sticks, 6 Cloves, 2 BayLeafs, 1 Star Anise, few Lichen / Stone Flower, few Black Peppercorns, ¼ teaspoon of Caravay Seeds, Nutmeg, Mace and two Green Cardamom, and two Kapok Buds (Marati Moggu).
5. We will add all the whole spices in a mixer and blend them all together to make powder.
6. Ok. Our Whole spices powder is ready.
7. Next, we are going to marinate the chicken. Ensure that the chicken is washed and cleaned. I’ve chicken in a bowl.
8. We will add whole spices powder that we prepared.
9. Add 1 ½ tablespoons of red chili powder.
10. Add 1 ½ tablespoons of coriander powder.
11. Add ½ teaspoon of cumin powder.
12. Add ¼ teaspoon of turmeric powder.
13. Add 2 tablespoons of ginger garlic paste.
14. Add ½ cup of curd.
15. Add Coriander leaves – ½ cup (finely chopped), Mint Leaves – ¼ cup (finely chopped) and Green Chilies – 2 to 3 (finely chopped)
16. Add 1 tablespoon of lemon juice.
17. Add salt as per taste.
18. Add 3 to 4 teaspoons of cooking oil.
19. Mix them all well, it is best to marinate your chicken for 3 to 4 hours.
20. Next, we are going to cook the rice.
21. The best time to cook the rice is after one hour you started marinating the chicken because it is recommended that you soak the rice for at least one hour in the water. We are using basmati rice because it gives you nice flavour and texture.
22. After one hour, we will cook the rice. Add 1/3 of water in a vessel and heat the water until it becomes hot.
23. When the water is hot, add soaked rice.
24. Now I am going add little bit of salt.
25. Add 1 teaspoon of cooking oil.
26. Now we will add whole spices again to the rice. But this time we are not going to use the whole spices powder. Instead we are going to use the raw spices so that the rice absorbs all the flavour from it.
27. Now I’m going to use muslin cloth and add few black pepper corns, one inch of cinamom stick, one green cardamom, two cloves. I’m going to tie a knot for muslin cloth and dip into the water and stir the rice.
28. The other whole spices like caravay seeds and bay leaf, I’ll add them directly into the water.
29. So I’ll add ¼ teaspoon of caravay seeds which is Shahi Jeera.
30. Add one bayleaf
31. Optionally, you can add a little bit of coriander leaves and mint leaves.
32. Stir the rice and we will close the vessel and cook the rice 70%
Only.
33. Since the rice was soaked in the water for an hour, it will take a very less time to cook the rice.
34. And one more thing when the rice cooked 60%, take out the tied muslin cloth.
35. In the meantime, we will cook the marinated chicken in a biryani vessel.
36. Now you need to make sure that all chicken pieces are touching the pan to ensure that the chicken pieces are cooked well.
37. Spread some fried onions on top of it.
38. Now the rice is 70% cooked, switch off the flame.
39. Take a big strainer and strain out water. But don’t strain out all the water. Allow some water to come with rice. So that the biryani remains the moisture. Spread the cooked rice on top of the chicken.
40. Now add some chopped coriander leaves and mint leaves.
41. Add fried onions.
42. Now when you are doing this, the rice will be getting cooked a little more because of the hot water.
43. So when you add the second layer of the rice, it will be 75% cooked.
44. We will add the second layer of rice. Again we will add some chopped coriander leaves and mint leaves. Also add some fried onions.
45. You have to be quick when you are doing this, because you don’t want the rick to be over cooked in the hot water.
46. Now, we will also add 2 teaspoon of ghee which is optional. We will add the ghee across the corner of vessel.
47. Optionally, you can add a little bit of rose water and khevra water to give more flavour. These two things will give nice flavour to your biryani. We will add them across the corner of vessel.
48. To give texture and color, we will also add saffron color which is soaked in hot milk. Again we will spread it across.
49. Now we will put the lid upside down and put the chapatti dough on the corner of the lid and spread them evenly. This is done to ensure that all the flavours and steam remain inside the vessel. This is called as dum.
50. We will turn the lid upside down and press it gently. If you want to put some weight on top of the lid, you can do so.
51. Now we will cook the biryani for 5 minutes of high flame and then for 10 minutes on low flame.
52. Take out the vessel and put it on a pan for another 20 minutes on a low flame. This will ensure that you will not over-burn your chicken.
53. When you see steam coming out then it means that the biryani is ready.
54. After a total of 35 minutes, turn off the flame and don’t open the lid yet. Just wait for 5 minutes and then open the lid.
55. To check if chicken is cooked then use a spatula, give a scoop from the corner of the vessel and not from the center of the vessel. So you can see that the biryani is cooked.
56. Alright, your chicken biryani is ready to be served. You can serve it with raitha and garnish it with mint leaves.
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Ingredients
1. Chicken – ¼ kg (You can use either chicken legs, chicken breasts or cut them into small pieces the way you like)2. Fried Onions – 2 to 3 large
3. Basmati Rice – ¼ kg
4. Curd – ½ cup
5. Coriander leaves – 1 cup (finely chopped)
6. Mint Leaves – ½ cup (finely chopped)
7. Green Chilies – 2 to 3 (finely chopped)
Whole Spices
o Cinnamon Sticks (Chekke in Kannada) – 3o Cloves (Lavanga in Kannada) – 8
o Bay leafs (Biryani Ele in Kannada) – 3
o Star Anise (Anasi Hovvu in Kannada) - 1
o Biryani Phool (Dagad Phool) (Lichen or Stone Flower in English) (Kalu Huvvu in Kannada) - Few
o Black Peppercorns – ½ teaspoon
o Caravay seeds (Shahi Jeera) – ½ teaspoon
o Nutmeg (Jakayi in Kannada) – 1/8 piece
o Mace – Few Strands
o Green Cardamom – 3
o Kapok bods( marati moggu) - 2
8. Salt as per taste
9. Ginger Garlic Paste – 2 tablespoons
10. Red Chili Powder – 1 ½ tablespoons
11. Coriander Powder – 1 ½ tablespoons
12. Cumin Powder – ½ teaspoon
13. Turmeric Powder – ¼ teasoon
14. Lemon Juice – 1 tablespoon
15. Saffron color (Kesari)
16. Cooking oil – 4 to 5 teaspoon
17. Butter (Ghee) – 1 tablespoon
18. Rose water (for flavouring)
19. Khevra water (for flavouring)
Directions
1. First, we are going to prepare the whole spices powder.2. Now instead of adding the whole spices as it is, these days, people make powder of whole spices and use it for marinating the chicken.
3. So let’s prepare the whole spices powder.
4. We have 2 Cinnamon Sticks, 6 Cloves, 2 BayLeafs, 1 Star Anise, few Lichen / Stone Flower, few Black Peppercorns, ¼ teaspoon of Caravay Seeds, Nutmeg, Mace and two Green Cardamom, and two Kapok Buds (Marati Moggu).
5. We will add all the whole spices in a mixer and blend them all together to make powder.
6. Ok. Our Whole spices powder is ready.
7. Next, we are going to marinate the chicken. Ensure that the chicken is washed and cleaned. I’ve chicken in a bowl.
8. We will add whole spices powder that we prepared.
9. Add 1 ½ tablespoons of red chili powder.
10. Add 1 ½ tablespoons of coriander powder.
11. Add ½ teaspoon of cumin powder.
12. Add ¼ teaspoon of turmeric powder.
13. Add 2 tablespoons of ginger garlic paste.
14. Add ½ cup of curd.
15. Add Coriander leaves – ½ cup (finely chopped), Mint Leaves – ¼ cup (finely chopped) and Green Chilies – 2 to 3 (finely chopped)
16. Add 1 tablespoon of lemon juice.
17. Add salt as per taste.
18. Add 3 to 4 teaspoons of cooking oil.
19. Mix them all well, it is best to marinate your chicken for 3 to 4 hours.
20. Next, we are going to cook the rice.
21. The best time to cook the rice is after one hour you started marinating the chicken because it is recommended that you soak the rice for at least one hour in the water. We are using basmati rice because it gives you nice flavour and texture.
22. After one hour, we will cook the rice. Add 1/3 of water in a vessel and heat the water until it becomes hot.
23. When the water is hot, add soaked rice.
24. Now I am going add little bit of salt.
25. Add 1 teaspoon of cooking oil.
26. Now we will add whole spices again to the rice. But this time we are not going to use the whole spices powder. Instead we are going to use the raw spices so that the rice absorbs all the flavour from it.
27. Now I’m going to use muslin cloth and add few black pepper corns, one inch of cinamom stick, one green cardamom, two cloves. I’m going to tie a knot for muslin cloth and dip into the water and stir the rice.
28. The other whole spices like caravay seeds and bay leaf, I’ll add them directly into the water.
29. So I’ll add ¼ teaspoon of caravay seeds which is Shahi Jeera.
30. Add one bayleaf
31. Optionally, you can add a little bit of coriander leaves and mint leaves.
32. Stir the rice and we will close the vessel and cook the rice 70%
Only.
33. Since the rice was soaked in the water for an hour, it will take a very less time to cook the rice.
34. And one more thing when the rice cooked 60%, take out the tied muslin cloth.
35. In the meantime, we will cook the marinated chicken in a biryani vessel.
36. Now you need to make sure that all chicken pieces are touching the pan to ensure that the chicken pieces are cooked well.
37. Spread some fried onions on top of it.
38. Now the rice is 70% cooked, switch off the flame.
39. Take a big strainer and strain out water. But don’t strain out all the water. Allow some water to come with rice. So that the biryani remains the moisture. Spread the cooked rice on top of the chicken.
40. Now add some chopped coriander leaves and mint leaves.
41. Add fried onions.
42. Now when you are doing this, the rice will be getting cooked a little more because of the hot water.
43. So when you add the second layer of the rice, it will be 75% cooked.
44. We will add the second layer of rice. Again we will add some chopped coriander leaves and mint leaves. Also add some fried onions.
45. You have to be quick when you are doing this, because you don’t want the rick to be over cooked in the hot water.
46. Now, we will also add 2 teaspoon of ghee which is optional. We will add the ghee across the corner of vessel.
47. Optionally, you can add a little bit of rose water and khevra water to give more flavour. These two things will give nice flavour to your biryani. We will add them across the corner of vessel.
48. To give texture and color, we will also add saffron color which is soaked in hot milk. Again we will spread it across.
49. Now we will put the lid upside down and put the chapatti dough on the corner of the lid and spread them evenly. This is done to ensure that all the flavours and steam remain inside the vessel. This is called as dum.
50. We will turn the lid upside down and press it gently. If you want to put some weight on top of the lid, you can do so.
51. Now we will cook the biryani for 5 minutes of high flame and then for 10 minutes on low flame.
52. Take out the vessel and put it on a pan for another 20 minutes on a low flame. This will ensure that you will not over-burn your chicken.
53. When you see steam coming out then it means that the biryani is ready.
54. After a total of 35 minutes, turn off the flame and don’t open the lid yet. Just wait for 5 minutes and then open the lid.
55. To check if chicken is cooked then use a spatula, give a scoop from the corner of the vessel and not from the center of the vessel. So you can see that the biryani is cooked.
56. Alright, your chicken biryani is ready to be served. You can serve it with raitha and garnish it with mint leaves.
Youtube Video
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Subscribe to my YouTube channel for new recipes!
https://www.youtube.com/channel/UCs28FxRyBwsYgOo0VLJzugQ
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Website - www.MyYummyRecipes.in
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