Jo Cooks: HYDERABADI CHICKEN BIRYANI

Hyderabadi Chicken Biryani

This recipe was shared by Monideepa Roy. Its her secret recipe of Hyderabadi Chicken Biryani ,which she makes quite often for her foodie family.

Monideepa in her kitchen

Hyderabadi biryani unlike other biryani has two versions, Kachha (raw) and Pakki (cooked). Moni's recipe is basically a Hyderabadi style of biryani where marinated raw chicken and partially cooked basmati rice are layered and cooked on dum, over low heat. It does come with alu which we Bengali from kolkata crave. It is usually accompanied with Dahi ki Chutney Raita(a yogurt dish) or Mirch ka Salan.

Ingredients

Rice ...........................................................................500 gm
Boneless chicken..........................................................500 gm
Curd (doi) ..................................................................1 cup
Turmeric powder(Holud Guro) ................................4 spoons
Coriander powder (Dhone Guro)...............................4 spoons
Cumin powder (JeereGuro..........................................4 spoons
Chilli powder (Lanka Guro)........................................3 spoons
Salt ...........................................................................to taste
Refined Oil (Shaada tel) ......................................... 250 ml
Clarified butter (ghee ) ........................................150 ml
Sugar (Chini) ................................................ 2 tea spoon
Bay leaves(Tej Pata) .......................................2
Onion .....................................................4 Large
Ginger ..............................................................3 inch piece
Garlic ..................................................................10 cloves
Potato (Aloo) ..................................................... 2 medium size
Onions ,finely chopped ....................................... 5 large size
Cashew nuts n raisins ..............................................100 grams
Cinnamon...............................................................4 medium size
Cardamom ............................................................ 8
Cloves ..................................................................10
Peppercorns ........................................................15
Star anise ............................................ .....................half
Nutmeg (jai fal )...........................................................half
Kabab chini ..........................................................10
Sa jeera ...........................................................half a spoon
Milk(Dudh)...........................................................1 cup
lemon s’ juice ..............................................4 lemons
Fresh green coriander leaves(Dhone Pata) ...........................150 g
Mint leaves (Pudina) .................................................150 gm

Preparation

Grind the onion, ginger and garlic to a fine paste.

Powder together cinnamon, cardamoms, cloves, peppercorns, star anise, nutmeg,kabab chini and sa jeera.

Marinate the chicken with curd and all the above masalas(Half measure), Salt , turmeric powder, coriander powder, cumin powder, chilly powder, 2 tea spoon oil, sugar and half onion, ginger and garlic paste for one an half hour.

Now, add oil in the pressure cooker and heat. Then add the bay leaf and the other half of onion-ginger-garlic paste. Fry till light golden and the raw smell goes away. Add the other half of the remaining spices (powder of Turmeric, coriander, cumin n chilly) and stir well for 2 min. Add the marinated chicken and cook well in pressure cooker. Let the water dry.

Meanwhile in another utensil cook the rice with little salt. The Rice should be half cooked.

Now cut potato into small pieces and deep fry them. Keep them aside.

Take a pan and add all the Ghee and Oil. Fry the chopped onions till golden brown. Keep aside.

Now take a big pressure cooker and grease the bottom.
Add a layer of 3 big serving spoonful of rice , on top of it spread a layer of chicken with Cashew nuts, raisins ,chopped mint leaves and coriander leaves and sprinkle powdered garam masala. Now repeat this process 3 times.

Now on top make 6 to 7 deep holes and pour the fried onions and the ghee-oil. In the same holes pour the milk and the lemon juice.

Close the lid of the pressure cooker with the whistle. Cook for 30 min. under low flame.

Now the Biriyani is ready!!

Serve hot with cold Raita (any variety).