Hyderabadi Chicken Biryani - How to make Hyderabadi Chicken Biryani - Simple method of making hyderabadi chicken biryani

Hyderabadi chicken  biryani is prepared with chicken, basmati rice, spices & yogurt. This is a simple method of cooking Hyderabadi Biryani by marinating chicken in yogurt & spices, cooking rice, layering rice and cooking it by sealing the edges of the vessel with dough and garnished with fresh coriander leaves, fresh mint leaves, saffron soaked in milk & fried onions.

Hyderabadi Chicken Biryani

Ingredients :

Basmati rice - 1 kg (wash the rice and soak in water for 15 min)
Chicken - 600 gms  (wash the chicken and drain water from it completely)
Black cardamom - 3
Green cardamom - 3
Black pepper - 6-7
Bey leaf - 2-3
Cloves - 6-7
Cinnamon stick - 1 inch stick
Shahi jeera - 1 tsp
Ginger & garlic paste - 2 tbsps
Salt to taste
Red chilli powder - 1 tbsp or according to taste
Garam masala - 1-2 tsps
Curd - 1cup
Onions - 2
Ghee - 4- 5 tbsps
Turmeric powder - 1 tsp
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Lemon juice - 1- 2 tsps
Chopped green chillies - 2
Oil for deep frying onions
Saffron soaked in 1/4 th cup of milk

Preparation method :

• Cut onions into thin slices and deep fry them in oil till brown. keep them aside

• Marinate the chicken with ginger & garlic paste, red chilli powder, salt to taste, garam masala powder, turmeric powder, green chillies, few coriander leaves, few mint leaves, curd, pure ghee - 4tbsps, lemon juice and mix it well. Marinate for 30 to 40 minutes. 
• Boil water. when it comes to a boil, add 1 tbsp - ghee, bey leaf, cloves, black cardamom,green cardamom, cinnamon stick, pepper, salt to taste, shahi jeera and soaked rice. cook rice only until 3/4 th boiled not more than that

• After the rice is 3/4 th cooked, transfer the chicken into cooking vessel & layer half of the rice on marinated chicken & allow little water to come along with the rice while layering so that the biryani remains moist & chicken cooks well
• To this sprinkle little fresh coriander leaves - 1 tbsp,  mint leaves 6-7,pinch of garam masala, fried onions - 2 tbsp
• Now drain rest of the rice in a colander layer this again & sprinkle coriander leaves - 1 tbsp, mint leaves 6-7, garam masala - 1/4 tsp, fried onions - 1 tbsp and saffron soaked in milk. cover it with lid
• Take any flour dough and seal the edges of the vessel with the dough. 

• Cook for 10 minutes on direct high heat & then put it on tawa & cook on lower heat for 30 minutes or  cook the biryani for 30 to 35 minutes on low flame & turn off the heat. check whether the rice & chicken is cooked well
• Serve hot with mirchi ka salan or raitha.