Best and Authentic Hyderabadi Chicken Biryani

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Hyderabadi chicken biryani

For Garam Masala Powder

  • Coriander seeds: 3 Table Spoon
  • Fennel seeds: 1 Table Spoon
  • Caraway seeds: 1 Table Spoon
  • Black pepper: 2 Table spoon
  • Bay Leaf: 2
  • Star Anise: 2
  • Green cardamom: 12
  • Black cardamom: 2
  • Clove: 20
  • Cinnamon stick: 2 Inch
  • Nutmeg: 1 Small piece
  • Mace: 1 Small piece

Ingredients to marinate the chicken

  • 1 kg chicken
  • 3 table spoon ginger garlic paste
  • 1 spoon homemade gram masala powder
  • 1 table spoon lemon juice
  • 1 table spoon cardamom powder
  • 1.5 table spoon Kashmiri red chilli powder
  • ½ turmeric powder
  • 400 grams’ curd
  • 2 table spoon salt
  • 2 fried onions
  • Mint and Parsley leaves
  • 2 table spoon green chili paste
  • 2 table spoon ghee
    For Rice
  • Take 1 kg basmati biryani rice which is equal to the quantity of chicken
  • 3 to 4 table spoon salt
  • 1 table spoon cooking oil
  • 1 table spoon caraway seeds
  • Cinnamon stick
  • Green cardamom: 3
  • Clove:4

Biryani Rice Ingredients

  • Take 1 kg basmati biryani rice which is equal to the quantity of chicken
  • 3 to 4 table spoon salt
  • 1 table spoon cooking oil
  • 1 table spoon caraway seeds
  • Cinnamon stick
  • Green cardamom: 3
  • Clove:4

Preparation

Chicken Margination and its Cooking

  • Heat 4 table spoon oil in a pan and then add marinated chicken
  • Roast the chicken on high flame
  • Add kewda water since it gives you very pleasant smell specially in chicken and mutton (Its optional if you want to add or else skip that)
  • Roast the chicken for 15 minutes on high flame
  • Now cover the kadhai with lid and let it cook
  • Please make sure gas flame is low
  • Keep checking if chicken is cooked, sometime it takes more time for cooking
  • When chicken is cooked well, keep the gas flame high until gravy get dried
  • when you start seeing the oil it means chicken is completely cooked

For Rice (Kuska Rice)

  • Take 1 kg basmati biryani rice which is equal to the quantity of chicken
  • Wash the rice and soak it in room temperature water for 15 minutes.
  • Once rice soaked well
  • Heat the vessel and add 3 to 4 liter of water
  • Add 3 to 4 table spoon salt
  • 1 table spoon cooking oil
  • 1 table spoon caraway seeds
  • Cinnamon stick
  • Green cardamom: 3
  • Clove:4
  • Now mix it well
  • Taste the mixture to check if salt is fine or else add more
  • Now our water is boiled well so add soaked rice
  • Gas flame should be on high
  • It will take 10 to 15 minutes to cook the rice up to 80% and remaining 20% we will cook with chicken gravy
  • Now check the rice, It should be 80% cooked
  • Strain the excess water and keep it aside

Make Hyderabadi Biryani with Layers of Chicken and Rice

  • Add ghee in a vessel, then add layer of rice and then add layer of chicken after that again add layer of rice
  • now will add cashews and kismis that gives richness to biryani and add Mint and Parsley leaves
  • after that add ghee 1 table spoon and now add second layer of chicken gravy, add 2nd layer of rice, fried onions, Mint and Parsley leaves, Add orange food color, Cashews and kismis
  • Now cover the lid and let it cook for 10 to 15 minutes
  • Finally our biryani is cooked

Serve hot with raita and curd

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