Top10FoodRecipe

Preparation time: 30 minutes
Marination time: 2 hours
Cooking time: 1 hour 30 minutes
Total time: 4 hours

Ingredients:

For the rice:

• 2 cups basmati rice
• 4 cups water
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste

For the chicken marinade:

• 500 grams chicken (with bone), cut into pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon biryani masala powder
• Salt to taste

For the biryani:

• 2 tablespoons ghee (clarified butter)
• 2 large onions, thinly sliced
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon biryani masala powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• Saffron strands, soaked in 2 tablespoons warm milk
• 2 tablespoons rose water (optional)
• 2 tablespoons fried onions (for garnish)
• Ghee or oil for greasing the pot

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with green cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it is 70% cooked (parboiled). Drain the rice and set it aside.
3. In a mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, and salt. Mix well to coat the chicken. Cover and let it marinate in the refrigerator for at least 2 hours.
4. Heat ghee in a large heavy-bottomed pan or biryani pot over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized. Remove half of the fried onions from the pan and set them aside for garnishing.
5. To the remaining onions in the pan, add the slit green chilies, ginger-garlic paste, biryani masala powder, turmeric powder, and red chili powder. Sauté for a couple of minutes until the raw aroma disappears.
6. Add the marinated chicken to the pan and cook until it is partially cooked and the spices are well blended, about 10 minutes. Stir occasionally.
7. Layer the partially cooked rice over the chicken in the pan. Sprinkle the chopped mint leaves, chopped coriander leaves, saffron-infused milk, and rose water over the rice.
8. Drizzle some ghee or oil over the rice. Cover the pan with a tight-fitting lid or seal it with aluminum foil.
9. Place the pan on low heat and cook for about 25-30 minutes, allowing the biryani to steam and the flavors to meld together.
10. Once done, remove the pan from heat and let it sit, covered, for 10 minutes to allow the biryani to further steam and settle.
11. Gently fluff the rice with a fork and transfer the biryani to a serving dish.

To Serve:

Serve Hyderabadi Chicken Biryani with raita and hot naan bread for a complete and flavorful meal.