HYDERABADI CHICKEN BIRYANI
I first became obsessed with Chicken Biryani when I visited Hyderabad in the summer of 2014. In South India I tried every type of biryani possible: Chettinad Biryani, Dum Biryani, Mutton Biryani, Lamb Biryani, Vegetable Biryani, Bombay Biryani, Kerala Chicken Biryani, Pakistani Chicken Biryani. So yes, I consider myself somewhat of a biryani connoisseur. The biryani masalsa with its flavorful spices, and aroma... were incomparable to anything I expected or tasted in the US. I vividly remember my first thoughts being - if I were to be trapped on a deserted island for the rest of my life, I might be okay if I had an endless supply of this delicious biryani. After that out of the world experience, I did everything in my power to recreate the taste at home. After visiting endless biryani restaurants including: Paradise Biryani, Biryani Pot, Asiana's, etc, and after countless trial and errors with various recipes; I believe I have mastered the art of biryani. Now, to the recipe...
Provided by Ankitha Gadag
Categories Lunch/Snacks
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 22
Steps:
- hyderabadi chicken biryani gravy.
- Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
- Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
- Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks).
- Once fragrant, add in the tomatoes, chillies and girnger/garlic paste.
- Now, add in the garam masala.
- After stirring a few mins, add in the marinated chicken.
- Now, add in the Shan Biryani Masala.
- Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
- Soak the basmati rice in cool water after flushing about 3-4 times.
- Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
- Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
- Continue with step 11 until the tray is full.
- Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
- Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
- Enjoy!
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