Hyderabadi Chicken Biryani is a Nawabi aromatic preparation of basmati rice and chicken with the tempered whole spices. Hyderabadi Chicken Biryani, like all the food of the area, is greatly influenced by the Mughals, Arabic, Turkish and Iranian food.
Ingredients
- Chicken 1kg 12 pieces
- Rice ½ kg
- Salt 2 tbsp
- Onion 2 large chopped
- Ginger garlic 2 tbsp
- Tomatoes 2 chopped
- Yogurt 1 cup
- Chili powder 2 tsp
- Allspice 1 ½ tsp
- Cumin crushed 1 tsp
- Salt 1 ½ tsp
- Oil ½ cup
Ingredients for baghar
- Ghee 3 tbsp
- Black cumin ½ tsp
- Ingredients for garnishing
- Brown onion 1 cup
- Mint leaves ½ cup
- Saffron ½ tsp dissolved in ¼ cup hot milk
- Kewra 1 tsp
- Cream ½ cup
Instructions
Heat oil add chopped onion, stir fry till brown, add ginger garlic paste with chopped tomatoes and fry well, add yogurt with salt, chili powder and chicken, fry well for 10 minutes add 1 cup water, cover and cook till chicken tender and thick gravy left.
Method for assembling Biryani
In a large pan spread half rice, chicken, fried onion, mint, cream, top with remaining rice, fried onion, Kewra and saffron mixture, lastly give baghar, cover and leave it for dum for half and hour.
