Hyderabadi Chicken Biryani is a non vegetarian veal dish. Its specialty is that it is cooked on a low flame. After that the taste of chicken, spices and rice is very good.
A Glance
- Recipes Quizin: Indian
- For how many people: 4 - 6
- Time: 30 minutes to 1 hour
- Mile type: non-wedge
Necessary Ingredients
- Chicken 1 kg
- Basmati rice Half a kilo
- water 2 glass
- ginger paste a small spoon
- garlic paste a small spoon
- green chilli 3, finely chopped
- mint leaves one cup, chopped
- coriander leaves one cup, chopped
- red chilli powder, one teaspoon
- saffron 8 -10 thread
- ½ cup milk
- yogurt / curd cup
- lemon juice 3 tbsp
- cloves 7-8
- bay leaves 2
- green cardamom 4-5
- inch piece of cinnamon
- oil 2 tbsp
- oil ¾ cup
- salt
- to make a paste To spice
- cloves 7
- green cardamoms 4
- Cinnamon ½ inch piece
- half a pepper
- pot
- A heavy frying pan or tapeli
- pressure cooker
Method
Before that, put saffron in milk and keep it a side. ( Make creamy chicken in Punjabi style )
- After that grind 7 cloves, 4 cardamom, half inch cinnamon and black pepper.
Now put oil in a pan and keep it on high flame for hot.
Then add onion and fry until it turns golden. Remove it in the plate and cool it.
Close the flame and grind onion. ( Easy method for making Muradabadi Yakhani Chicken Biryani ) - Now mix ginger-garlic paste in chicken and mix well.
After this add red chili powder, salt, half coriander leaves, half a pinch of leaves, lemon juice, green chillies, standing spices powder, onion, curd and onion fried oil and mix well, keep it for 2 hours.
Now put a thick bottom pan on medium flame. Put the marinated chicken in it and cook it until it becomes light golden. Take it out in a second vessel. Clean the wok. ( Now make chicken mix at home in the dhaba style ) - Add water, rice, cloves, teaspoons, cardamom and cinnamon to the pressure cooker.
Add salt to taste and put it on medium flame. Keep in mind that the cooker lid is not to be closed. It is full of top cover.
When it comes to boil or rice gets cooked up to 80%, then by shutting down the heat, filter out the rice water and keep it spread on a large plate. ( Method of making chicken in Dhaba style ) - Now put heavy frying pan on medium flame and add ghee to it.
When the ghee becomes hot, then spread the first half rice in it and then chicken over it. Then spread the rice left over the chicken.
Then spread the saffron milk, mint leaves and coriander leaves on rice.
Finally put the remaining ghee on top of it. ( It will be made in 15 minutes, chicken, juicy and delicious in taste ) - Put a lid of wok and cook for 12-15 minutes on a low flame.
- Remove the biryani in the plate after a certain time and eat with joy and feed others too.
It's never too late to start eating right.
