A layered Hyderabadi chicken biryani with overnight yogurt-and-lemon marinated chicken, fried onions, whole spices, biryani masala, mint, saffron, and basmati rice.
Hyderabadi Chicken Biryani — Food.com Variant
A layered Hyderabadi chicken biryani with overnight yogurt-and-lemon marinated chicken, fried onions, whole spices, biryani masala, mint, saffron, and basmati rice.
Ingredients
- 2 onions
- 10-20 chillies Thai chillies suggested by source
- 1-2 tomatoes
- 4 cups basmati rice
- 3 lb chicken dark meat, bone-in preferred by source
- 1-2 cups yogurt
- 2 lemons or limes
- 1 bunch mint
- 1/4 cup biryani masala source uses Shan
- 5 cloves
- 3-4 cardamom pods
- 1-2 bay leaves
- 1-2 star anise
- 3 black cardamom pods
- 1-2 tbsp mace
- 4-5 tbsp red chilli powder
- 4-5 tbsp garam masala
- saffron
- 1 tbsp shah jeera powder
- 1-2 tbsp cumin seed
- 3 cinnamon sticks
- 6 oz ginger-garlic paste
- salt for marinade
- milk for soaking saffron
- oil for frying onions
Instructions
- Marinate chicken overnight with yogurt, salt, lemon or lime, and red chilli powder.
- Slice onions thinly lengthwise and fry in oil until brown and crisp. Drain and reserve.
- In the remaining oil, bloom cloves, cardamom, bay leaf, star anise, black cardamom, mace, shah jeera, cumin seed, and cinnamon.
- Add tomatoes, chillies, and ginger-garlic paste. Stir in garam masala, then add the marinated chicken and biryani masala.
- Cover and cook over medium-low heat until the chicken is tender; the source suggests about 1 hour.
- Rinse and soak basmati rice. Partially cook it in boiling water.
- Layer chicken and gravy with the semi-cooked rice in a tray, garnishing layers with mint and fried onion.
- Soak saffron in warm milk and drizzle over the top.
- Cover with foil and bake at 350°F for 20-25 minutes.
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Source: Food.com — Ankitha Gadag
Category: Uncategorized