AuthorFood For RoyaltyCategoryChickenDifficultyIntermediate
A delicacy from Hyderabad in South India, boasting a combination of aromatic spices, flavours and colours.
Hyderabad – Capital of Southern India
Prep Time45 minsCook Time45 minsTotal Time1 hr 30 mins
1 ½ chickens, cut into portions
SPICES FOR RICE
7 cups boiling water
3 ½ cups basmati rice
4 cardamoms – cracked
2 small strands of mace
1 tsp caraway seeds
2 sticks cinnamon
6 cloves
2 small bay leaves
1 tsp peppercorns
2 tsp salt
MARINADE
¾ cup Ready fried browned onions
3 tsp ginger-garlic
½ tsp turmeric powder
2 tsp dried red crushed chillies
2 tsp plain low fat yoghurt
⅓ cup lemon juice
1 tsp extra garlic paste
1 tbsp fresh mint
1 tsp coarse black pepper
2 tsp gharam masala
2 tsp green masala
2 tsp Salt
1 cup chopped green dhania
3 tbsp fresh mint
2 tbsp oil or ghee
½ tsp saffron threads – soaked in 1 cup boiling water
LAYERING OF BIRYANI
¾ fried browned onions
1 ½ gharam masala
Chopped green dhania
Fresh mint
1 tbsp melted ghee for the last layer
SERVING SUGGESTION
Serve with raita, poppadums and kachumber
1Soak rice for 30 minutes in cold water. Tie all the rice spices together in a muslin cloth. Rinse and boil rice with the rice spices until ¾ done. Drain, cover and set aside.
2Combine onions, ginger-garlic, turmeric powder, dried red chillies, yoghurt, slit green chillies, lemon juice, garlic paste, fresh mint, black pepper, gharam masala, green masala and salt.
3Add chicken, cover and set aside for 30 minutes to infuse.
4Transfer the chicken with its marinade to a pot. Add 2 Tblsp of the chopped dhania and 1 Tblsp of the fresh mint. Pour the oil or ghee over the chicken.
5Add rice to the pot in 3 layers as follows: Add 1 layer of rice. Sprinkle ¼ cup saffron water, 2 Tblsp fried onions, ½ tsp gharam masala, dhania, and mint. Do the same for the other 2 layers of rice.
6Close the pot and steam on high for 10 minutes.
7Reduce heat to medium and steam for a further 10 minutes.
8Adjust to low heat and steam for 10 minutes until done.
9Add the last Tblsp of melted ghee over the rice before serving.
Ingredients
1 ½ chickens, cut into portions
SPICES FOR RICE
7 cups boiling water
3 ½ cups basmati rice
4 cardamoms – cracked
2 small strands of mace
1 tsp caraway seeds
2 sticks cinnamon
6 cloves
2 small bay leaves
1 tsp peppercorns
2 tsp salt
MARINADE
¾ cup Ready fried browned onions
3 tsp ginger-garlic
½ tsp turmeric powder
2 tsp dried red crushed chillies
2 tsp plain low fat yoghurt
⅓ cup lemon juice
1 tsp extra garlic paste
1 tbsp fresh mint
1 tsp coarse black pepper
2 tsp gharam masala
2 tsp green masala
2 tsp Salt
1 cup chopped green dhania
3 tbsp fresh mint
2 tbsp oil or ghee
½ tsp saffron threads – soaked in 1 cup boiling water
LAYERING OF BIRYANI
¾ fried browned onions
1 ½ gharam masala
Chopped green dhania
Fresh mint
1 tbsp melted ghee for the last layer
SERVING SUGGESTION
Serve with raita, poppadums and kachumber
Directions
1Soak rice for 30 minutes in cold water. Tie all the rice spices together in a muslin cloth. Rinse and boil rice with the rice spices until ¾ done. Drain, cover and set aside.
2Combine onions, ginger-garlic, turmeric powder, dried red chillies, yoghurt, slit green chillies, lemon juice, garlic paste, fresh mint, black pepper, gharam masala, green masala and salt.
3Add chicken, cover and set aside for 30 minutes to infuse.
4Transfer the chicken with its marinade to a pot. Add 2 Tblsp of the chopped dhania and 1 Tblsp of the fresh mint. Pour the oil or ghee over the chicken.
5Add rice to the pot in 3 layers as follows: Add 1 layer of rice. Sprinkle ¼ cup saffron water, 2 Tblsp fried onions, ½ tsp gharam masala, dhania, and mint. Do the same for the other 2 layers of rice.
6Close the pot and steam on high for 10 minutes.
7Reduce heat to medium and steam for a further 10 minutes.
8Adjust to low heat and steam for 10 minutes until done.
9Add the last Tblsp of melted ghee over the rice before serving.
Hyderabadi Chicken Biryani
