Hyderabadi Chicken Biryani (Pakki Biryani)
Tuesday, March 01, 2016
Chicken Biryani - Marinated chicken cooked in spices and topped with layer of rice, fired onions, cilantro and mint leaves. The biryani is delicately spiced, and the yogurt gravy adds a nice taste and texture to the recipe. Today I am using only chicken leg pieces for this recipe but it can be made with the whole chicken too.
Preparation Time : 40 minutes | Cook Time : 1 hour | Serves : 3
Ingredients :
To Marinate Chicken :
- 5-6 Chicken Leg Pieces
- 2 tsp Ginger Garlic Paste
- 2 tsp Red Chili Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala Powder
- 1 cup Yogurt (thick)
- 2 tbsp Cilantro (chopped)
- 2 tbsp Mint (chopped)
- Salt to taste
To Cook Chicken :
- 1 Onion (thinly sliced)
- 1 Cinnamon Stick
- 3-4 Cloves
- 2 Bay Leaves
- 3-4 Blades Mace
- 1 Whole Anise Star
- 2-3 Green Chilies (for extra spicy flavor)
- 1 tsp Ginger Garlic Paste
- 3 tbsp Oil
- Salt to taste
To Cook Rice :
- 1-1/2 cups Basmati Rice
- 3 cups Water (for soaking the rice)
- 10 cups Water (for boiling the rice)
- 1 Bay Leaf
- 2-3 Cloves
- 1 inch Cinnamon Stick
- 1 tbsp Oil
- Salt to taste
For Topping The Layered Rice :
- 1/2 cup Fried Onions
- 1/8 cup Milk
- 1/4 tsp Saffron Strands
- 2 tbsp Cilantro (chopped)
- 2 tbsp Mint (chopped)
- 1 tbsp Ghee (clarified butter)
Method :
- Soak the basmati rice with 3 cups of water and set aside for 30 minutes.
- Soak the saffron strands in the milk and set aside.
- Clean and wash the chicken pieces.
- In a big bowl add the chicken, ginger garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, salt and mix well.
- Now add yogurt, cilantro and mint.
- Mix well and set aside for 10-15 minutes
- Mean while slice the onions and green chilies.
For Cooking Chicken :
- Heat oil in a kadai or pan.
- Add the bay leaves, anise star, cinnamon stick, cloves, mace and cook until it stars to splutter.
- Add in the sliced onions and fry until translucent.
- Now add in the green chilies, ginger garlic paste and cook for a minute or two.
- Now add the marinated chicken to the onion base and mix well.
- Cover and cook for 10-15 minutes on medium to low flame.
For Cooking Rice :
- In a large pan add 10 cups of water.
- Start boiling the water and add the salt, bay leaves, cinnamon stick, cloves and oil to it.
- Mean while the water starts to boil drain the soaked rice and set aside.
- Once the water is boiling add the soaked and drained rice to it.
- Cook the rice exactly for 3 minutes.
- The rice should be 70% cooked.
- You can check the rice by splitting it into two.
- The rice should not be fully cooked.
- Once done drain the rice and set aside.
- Take a heavy bottomed pan and transfer the chicken into it.
- Spread the chicken well and layer it with the half cooked rice.
- Top the rice with the mint and cilantro leaves.
- Add the soaked saffron strands in the milk and also add some ghee.
- Now sprinkle the fried onions.
- Heat a pan on medium flame.
- Now place the heavy bottomed pan over it to avoid burning.
- Place the lid over it and also place a heavy vessel on the lid to avoid the steam coming out while the biryani is cooking.
- Cook for 15 minutes on medium flame.
- Then simmer and cook for another 15-20 minutes.
- Once done serve hot with onions and raita.
2 comments
Wow super tempting biryani. Bookmarked recipe
ReplyDeleteThank you Beena... Make sure to try the recipe and let me know :)
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