How To Make Hyderabadi Chicken Biryani At Home

Unknown | 09:16


400 gms whole chicken
2 cups basmati rice
4 onions sliced
2 tomatoes chopped
2 cups fresh yogurt
2 tbsp ginger-garlic paste
5-6 green chillies chopped
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp green cardamom powder
1/2 tsp garam masala powder
1/2 fresh lemon juice
A pinch of saffron
2 tbsp milk
1 cup fresh coriander leaves chopped
2 tbsp fresh mint leaves chopped
4 tbsp ghee
Vegetable oil
Salt to taste

Whole garam masala:

1 bay leaf
1 black cardamom
2-3 peppercorns
1/2 inch cinnamon stick
1/2 tsp carom seeds
2-3 cloves
1 dried red chilli


Clean the chicken, mix with yogurt, masala paste, salt, red chilli powder, garam masala,
coriander powder, Lemon juice and 2 tsp oil. Marinate this for about 2 hours. Heat the oil in a pan and fry the onions springs till onions turn in to brown and keep it aside. Make paste with half the fried onions, tomatoes, green chilies, ginger, garlic, mint leaves and coriander leaves, before boiling the rice soak it for about 1/2 an hour and salt , garam masala ingredients  to it. When rice cooked 3/4, drain the excess water from rice and garam masala ingredients too. Heat 2 tsp of ghee in pan and put half of marinated chicken in it. Now spread rice on the chicken as a layer and some of the fried onions, ghee too on it. Repeat this process till rice gets completed and pour the saffron which is soaked in the milk. Make a roti mix and apply it on the edges of the lid place it on the pan, press it firmly. Allow it for cooking about 20minutes on medium high. Now chicken biryani ready to serve. 

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