Recipe Of Hydrabadi Chicken BiryaniServing:3-4
IngredientsThe food of the Moglai imperial kitchen. Hydrabadi biryani is ancient and strongly influenced form Persian cuisine. The royals of Hydrabad used to relish this recipes made by royal chefs in their royal kitchen. The original biryani recipe uses coal to make it but a simple gas stove will work too. There are various forms of it, but most of them are more commercialized version of Hydrabadi biryani but this one is one the original recipes that comes in my family tradition it takes hard work to make this recipe but the results always get paid off with a flavor and aroma that makes you feel heaven. Best served with curd and papad but if you want full flavor no other things are required for sure.
For marination of chicken
- 500 grams Chicken chopped to pieces tender if possible
- 4-5 spoons Yogurt
- 2 Bay leaves 5 large Onions
- 25-30 Black Peppercorns
- 3 inch Cinnamon stick
- 1 tbsp Oil + to deep fry
- ½ tbsp Caraway Seeds/Jeera
- 10 Cloves 1 tbsp Vegetable Oil 1 tbsp Lemon juice
- 1 tbsp Turmeric Powder
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste 1 tbsp Garam Masala get it at any Indian store
- 1 tbsp Red chilli powder
- 2 tbsp Fresh Coriander leaves, Torn
- 2 tbsp Fresh Mint leaves, Torn
- 4 tbsp Pure Ghee or Butter
- 2 Black Cardamoms Salt as per taste
- 1 1/2 cups Long grained Basmati Rice (do not use any other variety as aroma is very important )
- 1 tbsp Salt 1 tbsp Oil (Vegetable but Olive Oil can be used for health purposes )
- 1 Onion dices and shallow fried 1/2 bunch Coriander leaves 1/2 spoon saffron/ kesar with Water and Salt
- 2 tbsp Almonds 2 tbsp raisins 2 tbsp Cashewnuts 7 Green Cardamoms
Step 1: Make the marinade by mixing all the ingredients together in a big bowl, add the Chicken pieces to it leave the Marinate Chicken in the fridge for at least 2 hours (or better overnight) Continue Reading... Hydrabadi Chicken Biryani Recipe
