Hyderabadi Chicken Biryani

History:

            Hyderabadi biryani is a most famous and awesome biryani in India which was developed under the rule of Nizam Asif Jah I in 17 the century which follows kachi method of preparation.It uses good quality basmati rice and high quality spices mostly cooked in a copper vessel in a fire wood.Authentic hyderabadi biryani is been made around Hyderabad and its been people’s favourite in Hyderabad since eary 1900.

Recipe:

Hyderabadi Chicken Biryani:

Recipe:

For Marination:

·         Chicken 800 grams

·         Turmeric to taste

·         Salt to taste

·         Green Chillli to taste

·         Oil or Ghee to taste

·         Cloves and Green Cardamon 2 numbers

·         Brown  Onions 2 numbers

·         Coriander and Mint leaves chopped

·         Ginger and Garlic paste 2 table spoon

·         Chilli powder 1 ½ table spoon

·         Coriander powder ½ table spoon

·         Cumin powder ½ table spoon

·         Yoghurt 2 cup

·         Pinch of Saffron soaked in Milk

For Cooking Rice:

·         One and half cup good quality basmati rice

·         Whole spices like 2 cardamom,2 black cardamom,cloves,cinnomon stick, Bay leaf,pepper corns,javitri etc.

·         Salt

·         Oil

Preperation:

            Marinade chicken with above mentioned ingredients for atleast 4 hours (preferable overnight) so that the flavours of the spices will get into the chicken and chicken will get juice and soft.

            To prepare rice soak the good quality basmati rice in water for atleast ½ hour to 1 hour so that you will get long and soft rice while cooking.

            Now pour water into a vessel and pour oil and add some amount of salt for rice to cook and wait till the water comes to boiling then add rice into the boiling water and add spices into the water.Do not stir the rice more often so that the rice will not break.

            When the rice is 75% cooked drain the water and layer the rice on the marinated chicken and on top of that add some ghee,brown onions,mint and coriander and pour saffron milk on top  and seal the vessel with wheat or maida dough on the lid.

            Cook the biryani on high flame for 5 minutes and put a tawa on the flame and keep the biryani vessel on top of it and cook it in low flame for 30 to 45 mins till you get the steam outside.Then switch off the flame.

            Then open the lid and you will see the mouth watering biryani smiling at you!!!