Music : Hidden Wonders Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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HYDERABADI CHICKEN BIRIYANI

Ingredients :

Chicken - 700 gms
Basmati Rice (washed & soaked - 30 mins) - 350 gms (1 1/2 cup)
Oil - 50 ml
Cinnamon - 3 inches
Cardamom - 10
Cloves - 5
Shahijeera - 2 tbsp
Onion - 3 big
Ginger Garlic Paste - 3 tbsp
Turmeric Powder - 1 tsp
Chilli Powder - 2 tbsp
Yogurt - 300 ml
Lime Juice - 2 tbsp
Ghee - 2 tbsp
Coriander and Mint Leaves - 1 bunch each
Green Chillies - 8
Saffron - 10 strands
Milk - 3 tbsp
Salt to taste

Method :

Step 1:

Deep fry the onions in oil and keep it aside

Step 2:

Chicken Marination

Add below ingredients to chicken and refrigerate for atleast 3 to 4 hours. For best results refrigerate overnight or 12 hours

Lime Juice- 2 tbsp
Ginger Garlic Paste - 3 tbsp
Green Chilli paste - 2 tbsp
Crushed cinnamon - 2 inches (crushed)
Cardamon - 6 (crushed)
Shahijeera - 1 tbsp (crushed)
Turmeric powder - 1 tsp
Chilli powder- 2 tbsp
Fried Onions - 1 cup
Yogurt- 300 ml
Oil - 3 tbsp
Coriander and Mint Leaves - Handful
Salt to Taste

Step 3:

Boil water
Add potli masala and Salt
Cinnamon: 1 inch
Cardamom: 3
Cloves -4
Shahijeera - 1tbsp

Once water starts boiling, add soaked basmati rice and cook until 50% done

Step 4:

In a thick bottom vessel, add the marinated chicken and spread evenly

Then add cooked rice evenly

Add fried onions, saffron milk, ghee

Seal the vessel tightly with aluminium foil and close the lid

Cook under high heat for 10 mins

Remove the vessel, reduce the heat to low medium and place a old dosa tawa and put the vessel on it

Cook for another 40 mins in low heat

Turn of the heat and let it rest for 15 mins

Enjoy with Raita or Mirchi ka Salan

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