Hyderabadi Chicken Biryani
Savor the delicate tenderness of marinated chicken, fragrant basmati rice, and an assortment of spices in a single platter of Hyderabadi Chicken Biryani, calling forth the intricate patterns of Indian heritage. This traditional Indian dish, accompanied with fried onions, fresh herbs and rich aromatic goodness will surely captivate your mouth and provide you with a splendid experience of hydraulically teleporting to the bustling streets of Hyderabad. This dish truly would amplify family gatherings and festive occasions!
Ingredients
- 2 lbs chicken, cut into pieces
- 2 cups basmati rice
- 1 large onion, thinly sliced
- 1 cup yogurt
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 4 green chilies, slit
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/2 tsp turmeric powder
- 1 tbsp red chili powder
- 2 tsp garam masala
- 4 cups water
- 1/4 cup cooking oil or ghee
- Salt to taste
Step by step making process
Step -1
In a bowl, marinate chicken with yogurt, garlic, ginger, turmeric, red chili powder, Coriander powder, Garam masala, oil and salt for at least 1 hour.
Step -2
Rinse basmati rice in cold water until the water runs clear, then soak for 30 minutes.
Step -3
Heat oil or ghee in a large pot; fry sliced onions until golden brown. Remove half for garnishing.
Step -4
Add marinated chicken to the pot; sauté for 5-7 minutes until browned. Add chopped tomatoes and green chilies; cook until the tomatoes soften.
Step -5
Add chopped cilantro and mint; mix thoroughly. Cook for another 5 minutes.
Step -6
In a separate pot, boil 4 cups of water; add soaked rice, cooking until it’s 70% done. Drain the rice.
Step -7
Layer the half-cooked rice over the chicken mixture in the pot. Sprinkle garam masala and fried onions on top.
Step -8
Cover the pot tightly, reduce heat to low, and steam for 20-25 minutes.
Step -9
Serve hot, garnished with remaining fried onions and fresh herbs.