Hyderabad Chicken Biriyani

ஹைதராபாத் சிக்கன் பிரியாணி (Hyderabad Chicken Biriyani)

Hyderabad Chicken Biriyani is an authentic recipe which is a layering of cooked basmati rice and chicken gravy. It’s mostly famous in Hyderabad. Hyderabad Briyani can be made in stove top and also in oven. Below is a detailed step by step pictorial recipe!

Ingredients for Chicken Biriyani

Chicken – 1/4 kg
Basmati rice – 1 1/4 cup
Onion – 2 medium size
Ginger garlic paste – 1 tbs
Tomato – 2
Cashew nuts – 2 tbs
Curd – 1/4 cup
Lemon juice – 1 tsp
Ghee – 2 tbs
Sesame oil – 2 tbs
Cilantro & mint – 2 tbs
Milk + red food color – 1 tbs + 1 pinch (optional)
Salt as needed

Spices

Bay leaves – 2 pieces
Cardamom – 3
Cloves – 5
Black pepper powder – 1/4 tsp
Garam masala powder – 3/4 tsp
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp

Directions

Pre-preparation

Soak basmati in water for 30 minutes
Slice onion into very thin slices
Clean chicken and chop it into medium size pieces
Slit the leg pieces (if you’re using leg pieces)
Chop the tomato into small pieces

Cooking Rice

Boil water in a pot
Wash soaked rice and put it in the boiling water
Add salt and cook in medium flame
When rice half cooked, stop the flame and drain the water
Spread the rice in a cloth and let it cool down completely

Chicken Gravy

Heat pan in medium flame; Add ghee and oil.
Fry onion well until crunchy.
Take out half of the fried onion in a bowl.
Add cashews into the pan and sauté in low flame.
Add cleaned Chicken and sauté for 2 minutes.
Now add chopped tomatoes and mix well.
Pour 1/2 cup of water and close the pan then cook for 5 minutes in medium flame.
Now tomatoes turned into mushy, add all the spice ingredients.
Pour the curd and lemon juice then mix well everything.
Then close the pan and cook in medium flame until chicken well cooked (around 10 minutes).
Add the chopped cilantro and mint leaves then mix well.
Allow the gravy to emit oil for 5 minutes in low flame.

Layering

Place half of the cooked rice in the pot.
Pour all the chicken gravy on the rice.
Fill leftover rice on top of the gravy.
Garnish the fried onion (we saved before)
Mix the milk and food colour and drizzle around the rice
Close the lid and cook biriyani for 8 minutes in low medium flame.
Mix the rice and gravy well (optional).
Hyderabad Chicken Biriyani ready.
Serve biriyani with raita and gravy.