Recipe For Easy To Make Hyderabadi Chicken Biryani
By: Pinki Tue, 20 Nov 2018 2:05 PM
Hyderabadi chicken biryani is an aromatic, mouth watering and authentic Indian dish with succulent chicken in layers of fluffy rice, fragrant spices and caramelized onions. It is easier than most recipes while truly retaining the authentic taste and presented step by step.
3/4 lb onions yellow, sliced vertically
1½ cups peanut oil
1½ lb chicken cut and clean
2/3 cup yogurt reduced fat, thick
1½ tbsp ginger garlic paste (or grated ginger and garlic)
3/4 tsp salt (adjust per taste)
1 tsp chili powder
1/2 tsp turmeric ground
1 chili pepper (jalapeno, serrano or cayenne) adjust per taste
1 cinnamon stick
1 black cardamom
5 green cardamom
1 bay leaf large
1 tsp black caraway seeds (shahjeera)
1/2 tsp black pepper
2 cups basmati rice long grain
1 tsp salt (adjust per taste)
2 tbsp olive oil
Whole spices (optional - 1 black cardamom, 2 green cardamom, 3 cloves, 1 small bay leaf, half cinnamon stick)
2 tbsp lemon juice
3 tbsp cilantro fresh, chopped
1½ tbsp mint fresh, chopped
1 tsp saffron (ground and dissolved in 2 tbsp hot water)
1/2 tsp ghee (optional)
FRIED ONIONS FOR BIRYANI
* Heat the oil at medium high in a wide frying pan/kadai. If you place your palm about 3 inches over the surface of the oil, you should feel the heat. Or use a candy/fry thermometer.
* Fry the onions in about 3 batches, depending on the size of the pan. Do not crowd the pan. Fry until a crisp light golden brown. Set aside.
* Combine chicken with all the ingredients for the marinade and about 1/3 of the fried onions. For yogurt, start with 1/2 cup and increase as needed to 3/4 cup. The mixture should be thick and not runny.
* Grind all the biryani spices in a nut or spice grinder. Add the spice blend to the chicken marinade and combine. Marinate for about 3 to 5 hours.
BIRYANI RICE PREPARATION WITH RICE COOKER
* Rinse the basmati rice 4 to 5 times in lots of water until it is clear. Drain well. Soak 1/3 cup basmati rice in water for about one hour. Save the rest.
* Bring 2 ¼ cups of water to a rolling boil in a rice cooker. Add 3/4 teaspoon salt, 1 ½ tablespoon olive oil and whole spices if preferred. Then add the remaining 1 ⅔ cups basmati rice and stir. Let it cook just until all the water is absorbed (see notes 6 and 7).
* It is important to NOT let the rice steam until it is fully done. Just when all the water is well absorbed, transfer the cooked rice immediately to another wide open pan. In my rice cooker the whole process takes about 15 to 20 minutes.
ASSEMBLY OF RICE AND CHICKEN LAYERS FOR BIRYANI
* Transfer the chicken with the marinade to a 4 to 5 quart wide thick bottomed oven proof cooking pot (about 9 to 10 inch diameter). Make sure there is not too much marinade around the chicken pieces and that it is not runny.
* Sprinkle the cilantro, mint, half the lemon juice and 1/2 tablespoon olive oil over the chicken/marinade. Spread most of the remaining fried onions over the chicken.
* Drain the soaked basmati rice thoroughly well. Spread this rice over the fried onion layer. (This raw soaked rice will get cooked with the moisture/juices from the chicken).
* Next, layer the rice that was cooked in the rice cooker. Sprinkle, the remaining lemon juice, fried onions and saffron water. If preferred, sprinkle an extra 1/2 tablespoon ghee over the rice.
FINAL STEAMING OF BIRYANI
* Place one to two sheets of aluminum foil over the cooking pot. Place the lid tight over it. Bake the chicken biryani in a preheated oven at 350ºF for one hour, until the steam builds up well.
* Alternatively, this Hyderabadi Chicken Biryani can be cooked on a stove in a thick bottomed cooking pot. Heat the biryani at medium high for about 10 to 15 minutes and then reduce the heat to the low setting and simmer for at least one hour until the steam builds up well.
* Let it cool five minutes and gently mix the rice and chicken. Serve this Chicken Biryani with Hyderabadi tomato egg curry and/or a yogurt salad prepared with creamy yogurt, sliced red onions and cilantro.