Hyderabadi chicken biryani recipe.

Hello friends,

 I am your Drchef and I am very excited about this recipe today, continuing this excitement, today we have brought a great recipe which is famous all over the world, the pride of Hyderabad and the first choice of friends' feast, one and only hyderabadi chicken biryani.

Let's start making today's recipe.

Ingredients:

For the marinade:

 1) 1 kg chicken, cut into pieces.

 2) 1 cup yogurt.

 3) 1 teaspoon ginger - garlic paste.

 4) 1 teaspoon red chili powder.

 5) 1 teaspoon garam masala.

 6) 1 teaspoon turmeric powder.

 7) 1 teaspoon salt.

 8) 1 teaspoon lemon juice.

For the biryani:

 1) 2 cups basmati rice, soaked for 30 minutes.

 2) 4 cups water.

 3) 1 teaspoon salt.

 4) 1 teaspoon ghee.

 5) 1 teaspoon cardamom pods.

 6) 1 stick cinnamon.

 7) 4 cloves.

 8) 1 bay leaf. 

 9) 1 onion, sliced.

 10) 1 teaspoon garam masala.

 11) 1 teaspoon red chili powder.

 12) 1 teaspoon turmeric powder.

 13) 1 cup chopped coriander leaves.

 14) 1 cup chopped mint leaves.

 15) 1 cup fried onions.

 16) 1 cup saffron milk.

Instructions:

* Marinate the chicken: Mix all the marinade ingredients in a bowl and add the chicken pieces. Marinate for at least 2 hours, or overnight for best results.

 * Cook the rice: In a pot, bring the water to a boil. Add the soaked rice, salt, ghee, and spices. Cook until the rice is 80% done. Drain the rice and set aside.

 * Cook the chicken: Heat a pot over medium heat and add the marinated chicken. Cook until the chicken is browned on all sides.

 * Layer the biryani: In a large pot, layer the rice, chicken, fried onions, coriander leaves, mint leaves, and saffron milk. Repeat the layers until all the ingredients are used up.

 * Seal the pot: Cover the pot with a tight-fitting lid and seal the edges with dough.

 * Cook the biryani: Cook the biryani over low heat for 30-40 minutes, or until the rice is cooked through and the flavors have blended.

 * Serve: Serve the biryani hot with raita and mirchi ka salan.

Tips:

 * Use good quality basmati rice for the best results.

 * Marinate the chicken for as long as possible to allow the flavors to penetrate.

 * Use a heavy - bottomed pot to cook the biryani.

 * Seal the pot tightly to prevent the flavors from escaping.

 * Cook the biryani over low heat to ensure that the rice cooks evenly.

Additional tips:

 * For a more authentic Hyderabadi flavor, you can add a few drops of kewra water to the saffron milk.

 * You can also add some chopped green chilies to the marinade for extra heat.

 * Serve the biryani with a side of vegetable pulao or aloo gobi.

I hope you enjoy this recipe!

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