Hyderabadi Biryani (Chicken Biryani & Biryani)

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Hyderabadi Biryani (Chicken Biryani & Biryani) is a meal made with basmati rice and spices. And other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.

Hyderabadi Biryani recipe An aromatic chicken biryani recipe, perfect for dinner parties or a casual dinner with family. This is an easy and fuss-free recipe to cook that does not require elaborate steps and can be cooked with simple ingredients found in your kitchen. Serve with a bowl of Mixed Vegetable Raita and you’ll be coming back to this recipe before every dinner party.

Hyderabadi Biryani is one of the most amazing royal delicacies introduced to India.

Traditional Hyderabadi Biryani is made by layering marinated chicken biryani and then layered with parboiled rice and herbs. Then ghee.

I have shared that traditional Hyderabadi Biryani Recipe.

What is Biryani?

This Chicken Biryani is a finger-licking spicy dish made keeping in mind the satiating blend of chicken, tomatoes, and sweet-smelling basmati rice.

This dish is perfect for a quick meal where everything is put into one skillet and the result is tasty flavourful biryani.

What do you need for a good Biryani?

To make a good biryani, always use the best quality ingredients.
The choice of a good quantity of basmati rice, whole spices, spices powder, and chicken. Ghee all contributes to the flavors of chicken biryani

Ingredients SubSTITUTE

1. Chicken-We usually use up the cut whole chicken to make the pulao.

However! Always find chicken breast pieces dry out if not marinated well with yogurt.

If you prefer a tender and soft, succulent piece of chicken in your pulao, then just use chicken thighs and drumsticks.

Always use bone-in-chicken as it helps the dish to turn out more flavorful.

2. Basmati Rice-3 Use the best quality basmati rice to make it. Having said that, this dish tastes great with any kind of rice.

3. Yogurt-Use plain thick yogurt to marinate the chicken.

4. Spices-You will need regular whole spices like Bay leaf, Cinnamon stick, Black cardamom, Cloves, and Black peppercorn.

5. Oil-Traditionally, biryani was made using oil. Since the recipe does not follow the traditional method, you can also make it using ghee. Any other oil of your choice.

6. Fresh Ingredients: You will need fresh ingredients like Green chili, Mint leaves, and Coriander leaves.

7. Other Ingredients-You will also need ginger, garlic paste, and basic spices like whole spices powder, cumin powder, coriander powder, Red chili powder, Turmeric, food color, salt,whole spices powder, and fennel powder.

Add an amazing flavor to this biryani. Freshly made whole spices powder (garam masala) adds an amazing flavor to this biryani.

Masala for biryani

Red chili powder
Turmeric
Food Color
Fennel powder
Salt
Whole spices powder
Cumin powder
Coriander Powder

Take a bowl, add 2 tablespoons of red chili powder,1 teaspoon of Turmeric powder,1/4 teaspoon of Food color,1 teaspoon of fennel powder,1 tablespoon of salt,1 teaspoon of whole spices powder (garam masala),1 tablespoon of cumin powder,2 tablespoons of coriander powder and mix well.
The homemade biryani masala is ready.Make this masala for 1 kg biryani.

Biryani Origin Story

The origin of India’s favorite dish, biryani, is often a debated topic. While some credit the royal dish’s origins to the Middle East, particularly Persia, its popularity in India has left many wondering if the claim is true. If you had your doubts, it is for good reason. In fact, biryani indeed has Indian origin, rather than it coming from the Middle East. There are several theories that talk about biryani’s origin. Historian Lizzie Collingham believes biryani came from the royal kitchens during the Mughal Empire in the 15th century. But there’s another theory that dates the origin of biryani back to the pre-Mughal era. One evidence to support that is the 16th-century Mughal text, which made no distinction between biryani or pilaf, stating that the word biryani itself is of older usage in India.

How to cook Chicken Biryani

Biryani Making

Place the 1 kg chicken in a large bowl with 1 teaspoon of ginger, 1 teaspoon of garlic paste, homemade biryani masala, and add the whole spices-2 bay leaf,2 black cardamoms,6 black peppercorns,1 teaspoon of shahi jeera,4 cloves,2 cinnamon sticks.

Add 1 cup of yogurt.

Mix combined.

Next, add chopped coriander, mint leaves, and slit green chili. Leave for at least 1 hour, or preferably overnight to marinate.

Chicken biryani cooking

Meanwhile, using the vegetable oil of choice, Fry the onions until they are very golden brown.

Remove the marinated chicken from the fridge and then add them and saute for 2 minutes until the chicken releases the moisture.

Add the chopped 4 medium-Sized tomatoes. Lower the heat. Stir, cover, and cook until the chicken is tender and the tomatoes are loosed. We are not adding any water to cook this.

Check if the chicken pieces are cooked by pricking with a toothpick. When the chicken is cooked, thick gravy is left over in the pot and the oil separates from the edges. Turn off the heat.

Boil The Rice

Rinse the rice well and leave it to soak in a large bowl of water for 30 minutes. Bring water to a boil. Then season the water generously by adding,4 cloves, 2 cardamom pods,2 black peppercorns, and 2 bay leaves.

Then to a boil, add the soaked rice.

And cook the rice 3/4th so that it is par-cooked.

Drain and set aside, removing the whole spices.

Sprinkle the leftover, fresh mint, fresh coriander, slit green chili, and food color. Cover the pot with a lid and seal it tight with the wheat flour dough. Place an iron griddle under the clay pot and let it cook on a low flame for 10-15 minutes or until both the chicken and rice are completely cooked. Allow it to rest for 15 minutes before opening the seal and lid.

Serve hot with any favorite Raita Recipe,Kachumber Salad (Indian Salad) Enjoy!

More Biryani Recipes

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