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We hope you got benefit from reading it, now let’s go back to hyderabadi chicken biryani recipe. You can cook hyderabadi chicken biryani using 39 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Hyderabadi Chicken Biryani:
- Take For the rice
- You need Long Grain Basmati Rice
- Prepare Shahi Jeera
- You need Black Cardamom
- Prepare Green Cardamom
- Take flowers Javitri / / nutmeg
- You need Cloves
- Prepare Cumin Seeds
- Provide Black Peppercorns
- Take Bay Leaf
- Use Cinnamon
- Use Ginger Garlic Paste
- Prepare Salt
- Provide For the chicken
- Prepare Chicken Curry Cut
- Use Shahi Jeera
- You need Ghee
- Prepare Ginger paste
- Get Garlic Paste
- Get Garam Masala Powder
- Use Coriander Powder
- Prepare Cumin Powder
- You need Red Chilli Powder
- Provide Turmeric Powder
- Use Salt
- Take Vegetable Oil
- Get Green Chilli Finely Chopped
- Prepare Lemon Juice
- Get Curd
- Prepare Mint Chopped
- Prepare Coriander Chopped
- Prepare Golden Fried Onion
- Provide For assembling the biryani
- Use Milk
- Provide Saffron Soaked in 2 tbsp milk
- You need Golden Fried Onion
- You need Coriander Chopped
- Prepare Mint Chopped
- You need Ghee
Instructions to make Hyderabadi Chicken Biryani:
- Wash the rice and soak in water for 40-45 minutes. Heat water in a large pot. add shahi jeera, black cardamom, green cardamom, javitri / nutmeg, cloves, cumin seeds, black peppercorn, cinnamon, bay leaf, and salt in the pot and bring the water to a boil. Drain the rice and add it in the boiling water.
- For the Chicken - Mix chicken with shahi jeera, ghee, ginger paste, garlic paste, garam masala powder, coriander powder, cumin powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours. - Add curd, mint, coriander and golden fried onion in the marinated chicken and mix well.
- Transfer the chicken along with the marinade in a heavy bottom pan. Once the rice gets 20% cooked, take out half of the rice and top it over the chicken.
- Once the remaining rice is cooked to 80%, take it out and top it over the 20% cooked rice. Sprinkle milk, saffron soaked in water, golden brown onion, coriander, mint and ghee on top.
- Cover the pan tightly with a lid. Place the pan on a very slow heat for 35-40 minutes. Remove the lid and mix the biryani gently. - Serve hot.
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