Making a good chicken biryani is simple and this recipe is perfect for a home preparation. My version of hyderabadi chicken biriyani is easier than any dum biryani since it needs no sautéing of spices or meat. Just mix all the ingredients and cook on a slow dum process, trapping the steam to retain the aroma.
Ingredients
- 2 cups Basmati rice
- 1 kg. Chicken, cut into medium pieces
- 2 cups Yoghurt
- 2 tbsps. each of chopped Ginger and Garlic
- 4 nos. Pepper corns
- 1 tbsp. Lime juice
- ½ tsp. Cumin powder
- ½ tsp. Coriander powder
- 3 nos. Cloves
- 3 nos. Green cardamoms
- 2 nos. Green chillies
- 2 nos. Onion, sliced and fried
- 2 tbsps. Oil or Ghee
- 4 nos. medium sized onions, sliced
- 2 nos. Black cardamom
- 2 tbsps. Coriander leaves, chopped
- 2 cinnamon sticks
- ¼ tsp. Turmeric powder
- ½ tsp. Saffron colour
- Salt to taste
Method
- Ina mixer, grind together the spices for the garam masala – pepper corns, cinnamon sticks, cardamom, green chillies and cloves.
- In a bowl take chicken, ginger-garlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder, turmeric powder, salt, coriander powder and whole garam masala dry, fried onion and add oil, mix all very nicely.
- Keep aside the chicken marinated for half an hour.
- In a bowl add water, salt and bring to boil to cook rice, once the rice is half cooked drain the water.
- Now in a biryani bowl add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, fried onion, saffron colour and close it with the lid and cook for 30min.
