Hyderabadi Chicken Biryani

                  I love trying varieties of biryani receipes. Here we'll go with Hyderabadi Chicken Biryani, a most popular Biryani of Andhra. This is the second time i cooked this biryani. It will look like a time consuming process but practice makes it less complicate. Come lets try.

Onions - 2 Cups

Ingredients :
To Marinade
Chicken - 1/2 Kg                                                             Marinade time : 30 Min
Ginger/garlic paste - 2 Tbsp                                           To Cook Rice : 10 Min
Chilly Powder - 1 Tbp                                                    To cook chicken : 15 min
Turmeric Powder - 1/2 Tsp                                             Final Process : 20-30 Min
Coriander Powder - 1 Tbsp

Hyderabadi Chicken Biryani

Garam Masala Powder - 1 Tsp
Pepper Powder - 1/2 Tsp
Cumin Seeds - 1 Tsp
Cardamom - 3
Cinnamon - 2''
Aniseed - 3
Green Chilly - 2
Coriander Leaf - 1 cup
Mint Leaf - 1 Cup
Bay Leaf - 1
Fried Onions - 1/2 Cup
Yogurt - 1 Cup
Lime Juice - 1 Tbsp
Salt
Oil - 4 Tbsp

Basmati Rice - 1 1/2 Cup
Saffron - A pinch soaked in water
Salt
Onions
Extra Mint leaf + Coriander leaf Chopped

Method :
             Mariande all the ingredients together for 30 minutes. Soak the rice too. Heat the pressure cooker or a large pan with 1/4 cup oil. Golden fry all the onions well.

                                

Add the marinated chicken mix to the onions in the cooker. Let the chicken cook until half way. Until no water is left in the chicken. We'll have to prepare rice beside this.

                                

Boil water in a vessel and add the soaked rice to it. Add 1 Tsp cumin seeds to it. Cooking rice to its right consistency is the main process here. The rice has to been 80 percent cooked. 

                                

  Once done filter the water from the rice to a separate vessel. The chicken is also half done. Transfer 2/3 of the chicken gravy to a separate bowl.

                                

     Here you have to make layers with the cooked rice and chicken gravy. Three layers of Chicken gravy and two layers of rice. So split both chicken gravy and rice accordingly. 

                                

Once you are done with the layer of rice, add chopped mint/ coriander leaf, sprinkle few drops of Saffron. Then proceed with chicken gravy. Finally you'll get filled up with five layers totally.

                                

Cover the pressure cooker with the lid and simmer the stove. If you are using a pan cover with foil sheets and place it on a tava. It take approx 20 -30 minutes for the rice to be ready. You don't have to stir it. 

Serve hot with chicken curry and raita. 

Thank You,

Dhamaya.