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Chicken biryani | How to prepare chicken biryani recipe

Hyderabad Chicken biryani recipe to prepare chicken biryani recipe

Hyderabad Chicken biryani recipe. Prepare how to make chicken biryani in a dum ka style with
step by step with photos. Prepare a good hyderabadi chicken biryani is just simple and this
type is perfect for home preparation. This is very easier than any chicken dum biryani since it
needs no saute of meat or spices. All ingredients just mix and cook on a slow dum process, temting
the steam to retain the aroma. To get an colourful flavour and super taste, do use all the ingredients
are mentioned and it desired can replace ghee for oil.

 

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This is the best hyderabadi chicken biryani recipe I have make for years and it has been a favourate
recipe among the readers of the blog. This recipe is very easy and even a beginner can try without
any troubles. Chicken can be magnated the previous night and it refrigerated to made the best flavoural
biryani.

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Hyderabadi chicken biryani recipe card as below

Chicken biryani | How to prepare chicken dum biryani recipe
Serves 5
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Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Ingredients
  1. Chicken biryani recipe is made with basmathi rice and meat marinated in spices and can be cooked in a dum style to yield a very tasteful biryani.
  2. Ingredients (250 ml cup used)
  3. 1. 1 1/2 cups basmathi rice (soaked for 25 to 40 mins, drain and set a side
  4. 2. 1/2 kg bone-in-chicken or boneless
  5. 3. 1/4 to 1/2 tsp. biryani masala poweder for sprinkling in between the chicken layers
  6. 4. Fried onions 2 large onions
  7. 5. Finely chopped coriander leaves
  8. 6. Finely chopped mint leaves
  9. 7. 1 to 2 tbsp. Ghee or sunflower oil
  10. 8. 1/4 tsp safforn strands soaked in hot milk tbsps.
  11. Hyderabad chicken biryani recipe for marination
  12. 1. 1 1/2 tbsp. garlic ginger paste
  13. 2. 1/2 tsp turmeric
  14. 3. 4 green chilles slit (adjust to suit your taste)
  15. 4. 1/2 cup + 11/2 tbsp. curd / yogurt
  16. 5. 1 1/2 tbsps. Lemon juice (adjust)
  17. 6. 1 1/2 tsp of kashmiri red chilli powder
  18. 7. 1 tsp biryani masala powder
  19. 8. 1/2 tsp green cardamom powder
  20. 9. salt to taste
  21. Dry spices for rice
  22. 1. 2 1/2 or 3 cups water
  23. 2. 1/2 tsp oil
  24. 3. 3 small strands of mace
  25. 4. 2 large or 3 small black cordamom
  26. 5. 3 green cardamom
  27. 6. 2 cinnamon stick
  28. 7. 5 cloves
  29. 8. 1 large or 3 bay leaf
  30. 9. 1/4 pepper corn
  31. 10. 1/4 tsp caraway seeds / shahi jeera
  32. How to prepare the recipe
  33. Preparation
  34. 1. Magnate the chicken with the ingredients added under magnated and set aside for at least 3 hours and overnight is best.
  35. 2. This preparation step is optional. Tied up all dry spices for rice in a muslin cloth.
  36. 3. Wash basmathi rice till the water runs clear. Soak for 25 to 45 minutes. Heat 3 cups of water with utensil to cook rice. Add 1/2 tsp oil, salt and dry spices, let the water is rapidly boiling 5 to 7
  37. minutes, this wat the aroma released is best taste. And add the soaked basmathi rice and cook till it is 3/4 done. Remember this wat is very important. Do not made the basmithi rice mushy. And drain of if any excess water is left.
Instructions
  1. How to prepare the recipe
  2. Preparation
  3. 1. Magnate the chicken with the ingredients added under magnated and set aside for at least 3 hours and overnight is best.
  4. 2. This preparation step is optional. Tied up all dry spices for rice in a muslin cloth.
  5. 3. Wash basmathi rice till the water runs clear. Soak for 25 to 45 minutes. Heat 3 cups of water with utensil to cook rice. Add 1/2 tsp oil, salt and dry spices, let the water is rapidly boiling 5 to 7
  6. minutes, this wat the aroma released is best taste. And add the soaked basmathi rice and cook till it is 3/4 done. Remember this wat is very important. Do not made the basmithi rice mushy. And drain of if any excess water is left.
  7. Making chicken biryani
  8. 1. While the rice is cooked, add the marinated chickedn to a heavy bottom casserole handi or non-stick. Add green chilles, fried onions, 1/4 of the mint, coriander leaves and pour the melted ghee or oil. Mix it well and level the suface.
  9. 2. Layer the cooked basmathi rice evenly, add coriander leaves, mint and fried onions over the chicken.
  10. 3. Sprinkle 1/2 tsp biryani masala powder.
  11. 4. Repeat the steps of layering the rice, fried onions and then mint, coriander leaves.
  12. 5. Pour saffron milk all over.
  13. 6. Envelope the rim of casserole with foil to trap the dum. Rinse a thick cloth and squeeze off the
  14. excess the water, it must be moistured and not with dripping the water. prepare a double layer.
  15. Envelope this cloth over the rim and also cover the lid over the casserole.
  16. 7. keep this over a thic hot tawa, and set the flame to medium high such that the flame is spread all over the diameter of casserole. Cook this wat for exactly 25 mins. After 25 mins, if you have to seen the thru lid you can be seeing the vapour filled.
  17. 8. Then reduced the flame to one and half min (as low a in Indian burners and stoves, where the flame touches the tawa). cook this way for exact time 15 to 20 mins.
  18. 9. decarate chicken biryani with fresh chopped coriander leaves and mint leaves and serve with raita.
Notes
  1. Notes
  2. If you do not like to using the cloth for trapping the dum, you can also an aluminium foil for trapping too works ok.
  3. Nutrition Information
  4. Calories: 670 Fat: 7 g carbohydrates: 90 g suger: 7 g sodium: 70 mg Fiber: 3 g Protien: 25 g Cholesterol: 65 mg
All World Website http://www.allworldwebsite.com/

 

How to prepare hyderabadi chicken biryani recipe

1. Mix all the magnated ingredients to a bowl. Salt, red chilli power, yogurt, turmeric, biryani
masala, lemon juice, cardamon powder, ginger garlic paste. Mix them well to prepare a paste.

2. Magnate the chicken with the make masala paste and yogurt prepared is step 1. Allow to soak for
overnight in the fridge or for at least 3 hours. Keeping overnight prepares the chicken is very soft
once the chicken biryani is cooked. If you magnating it just for 3 hours. I suggest keeping the pieces
small to medium and not very large.

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3. Mix dry spices to a pot of hot water along with few drops of oil. You can mix the dry spices to a
muslin cloth and prepare a knot it you do not like to get a biet of spices. Add soaked rice and cook
till 3/4 cooked rice.

4. Add chicken magnated to heavy bottom pot. Sprinkle chillies, coriander leaves, mint leaves and fried
onions and oil and also mix it.

5. Layering the rice over the chicken. Very important the rice must ve moist and not with dripping water.
Rice should not be dry either.

6. Add mint leaves, coriander leaves and fried onions. And sprinkle the biryani masala.

7. Layer the rice once again.

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8. Sprinkle mint leaves, coriander leaves, biryani masala and fried onions. Pour safforn milk.

9. Use a thick clean kitchen cloth, or made dough and stick to rim of the pot.

10. Cover the pan with lid. If using dough. prepare the lid sits on the dough.

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11. Keep the pot over hot old tawa. Cook on a medium high for about 20 to 25 minutes.

12. Lower the flame to very low and cook for another 20 minutes. Switch off the stove and let it rest for
sometime.

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13. Tasteful and flavorful dum biryani is ready.

14. Fluff up the rice gently and serve with shorba or raita.

 

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