Hyderabadi Chicken Biryani Recipe

Name: Hyderabadi Chicken Biryani Recipe
Yield: 1
Cuisine: Andhra

Recipe By Slurrp

Biryani is derived from the Persian word birian. The roots of this one-pot rice dish trace themselves back to the Persian lands where it was cooked with nuts. It is believed that biryani was brought to India by the Mughals and there is a tale behind it too. The aromatic and rich rice dish was a source of providing nutrition to the soldiers during wars. Mughal emperor, Shah Jahan's wife Mumtaz Mahal introduced the meat and rice combination in the daily diet of these warriors to keep them energetic all day. Since then, biryani has become a significant part of Indian cuisine. From north to south, varieties of biryanis are prepared. The Hyderabadi chicken biryani is one of the most popular among them. Hailing from the South Indian state, Hyderabad, this biryani is slow-cooked over dum and takes a long process of cooking. Succulent pieces of chicken are cooked along with long-grained rice in a host of spices to give this delicious dish.

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Ingredients For Hyderabadi Chicken Biryani Recipe

For Hyderabadi biryani masala
4 Bay leaves
4 stick Cinnamon
9 Cardamom
1 Black cardamom
3 Star anise
11 Cloves
0.25 piece Nutmeg
1 teaspoon Peppercorn
0.5 teaspoon Fennel seeds
0.5 teaspoon Cumin seeds
For Chicken Marination
750 gram Chicken
3 tablespoon Ginger and Garlic Paste
NaN Salt
2 teaspoon Chilli Powder
0.5 teaspoon Turmeric powder
1 teaspoon Coriander powder
Ground Biryani masala
2 tablespoon Lemon juice
1 cup Mint and Coriander Leaves
4 Green chillies
4 Fried Onion
2 tablespoon Ghee
1 cup Curd or Yogurt
For Rice Cooking
3 cup Basmati Rice
Water
0.5 teaspoon Shahjeera
3 tablespoon Oil
For Hyderabadi Dum Biryani Step
Fried onion
0.25 cup Saffron milk
Mint and Coriander leaves
2 teaspoon Ghee

Directions : Hyderabadi Chicken Biryani Recipe

Steps To Prepare

STEP 1.Keep the spices measured and in place for marination.
STEP 2.Keep the cleaned chicken and ready.

Cooking Directions

STEP 1.Prepare the biryani masala grinding bay leaves 2,cinnamon stick 2,cardamom 6,black cardamom 1 (small),star anise 2,cloves 8,nutmeg 1/4 piece,peppercorn 1 tsp,fennel seeds 1/2 tsp,cumin seeds 1/2 tsp into a fine powder
STEP 2.Marinate the chicken with ginger & garlic paste, 3 tbsp salt, chilli powder 2 tsp turmeric powder,1/2 tsp coriander powder,1tspground biryani masala, lemon juice,2 tbsp (from 1 1/2 lemon)mint & coriander leaves (chopped),1 cup green chillies, 4-6 fried onion (use half and save remaining for later), ghee, 2 tbsp curd or yogurt. Refrigerate for 4 hours.
STEP 3.Wash and soak the rice for 30 minutes.
STEP 4.Cook the rice in a pan with water, 2 bay leaves, 2 cinnamon sticks, 1star anise ,3 cardamom, 3 cloves, salt, 1/2 shahijeera and 3 tbsp oil.
STEP 5.Heat a vessel and add the marinated chicken.
STEP 6.Keep cooking for 5 mins.
STEP 7.Add the half cooked rice as a layer over it.
STEP 8.Add fried onion ,saffron milk 1/4 cup mint & coriander leaves (chopped) and 2 tsp ghee.
STEP 9.Make layer of rice and chicken.
STEP 10.Cover the lid and seal it with some dough to keep it on dum. Keep checking for a few hours.

Storage And Serving Method

STEP 1.The Hyderabadi chicken dum biryani should be served with a side of mirchi ka salan and raita.

Nutrition
value

6059

calories per serving

179 g Fat246 g Protein970 g Carbs343 g FiberOther

Current Totals

179 g Fat
246 g Protein
970 g Carbs
343 g Fiber

MacroNutrients

Carbs
970 g
Protein
246 g
Fiber
343 g

Fats

Fat
179 g

Vitamins & Minerals

Calcium
6282 mg
Iron
99 mg
Vitamin A
10259 mcg
Vitamin B1
2 mg
Vitamin B2
2 mg
Vitamin B3
63 mg
Vitamin B6
6 mg
Vitamin B9
671 mcg
Vitamin B12
0 mcg
Vitamin C
254 mg
Vitamin E
30 mg
Copper
7 mcg
Magnesium
1650 mg
Manganese
150 mg
Phosphorus
2944 mg
Selenium
235 mcg
Zinc
39 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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