हैदराबादी चिकन बिर्यानी | Hyderabadi Chicken Biryan | Sanjeev Kapoor Khazana

Hyderabadi Chicken Biryani, one of the most popular biryanis, made with chicken marinated in delicious masala and layers of rice is an aromatic and mouth-watering affair!

HYDERABADAI CHICKEN BIRYANI

Ingredients

750 grams chicken, cut into 1 inch pieces on the bone
2 cups Daawat Biryani Basmati Rice
Salt to taste
1 tbsp ginger-garlic paste
1½ tsps red chilli powder
½ tsp turmeric powder
¾ cup yogurt
½ cup fried onions + for garnish
2-3 tbsps ghee + to driizle
2 tsps caraway seeds (shahi jeera)
2-3 green chillies, chopped
1½ tbsps biryani masala
4 tbsps chopped fresh coriander leaves
2-3 tbsps chopped fresh mint leaves
1 star anise
½ blade of mace
4 green cardamoms
1 black cardamom
1 bay leaf
1 inch cinnamon stick
10-15 black peppercorns
2 tbsps saffron milk
2 green chillies, slit
1 inch ginger, cut into thin strips
10-15 fresh mint leaves
1 tbsp dried rose petals
Salan gravy for serving
Fried chillies for serving
Onion rings for serving
Fresh mint sprig for serving

Method

1. Transfer Daawat Biryani Basmati Rice in a bowl. Wash thoroughly 2-3 times.
2. Soak in sufficient water for 30 minutes. Drain the water.
3. For the marination, take chicken in the bowl. Add salt, red chilli powder, turmeric powder, yogurt, fried onions and mix well. Set aside to marinate for 30 minutes.
4. Heat ghee in a deep nonstick pan. Add caraway seeds, green chillies and sauté for 30 seconds.
5. Add the marinated chicken, biryani masala, 2 tbsps coriander, mint and mix well. Cover and cook for 10 minutes.
6. Heat sufficient water in a deep nonstick pan. Add star anise, mace, green cardamoms, black cardamom, bay leaf, cinnamon, peppercorns, salt and allow to boil.
7. Add the drained rice and cook for 5-6 minutes. Drain and layer directly on chicken.
8. Drizzle ghee and saffron milk on top. Sprinkle remaining coriander, green chillies and ginger strips on top.
9. Sprinkle mint, rose petals and fried onions on top.
10. Cover the pan with aluminium foil, cover with a lid and cook on low heat for 15-20 minutes.
11. Transfer in a serving plate, drizzle some salan gravy on side. Arrange fried chillies and onion rings on top.
12. Garnish with mint sprig and serve hot.


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