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How To Make Hyderabad Chicken Biryani ?

 Hyderabad Chicken Biryani One of the most Popular Connoisseurs favorite dish.

So to cook this quick recipe all you need is patience. First You need to marinate the chicken and boil some water cook some rice in it and then start layering the rice on top of the chicken, that's how the simple. don't worry ....You are read the full this article, after that you too will come to make it. so...what are you thinking.....lets..start....

Hyderabad chicken biryani

PREPARATION TIME : 10 to 15 Minutes

Cooking Time : 25 to 30 Minutes

SERVER : 2 -4

INGREDIENTS OF HYDERABAD CHICKEN BIRYANI

For Barista :
● 3 Medium Onion, Sliced
● Oil for frying

For Chicken Marination
● 1:3 Cup Fried Onions
● 1 Cup Curd, Beaten
● Half Tablespoon Tender Coriander Stems, finely chpped
● Few Mint Leaves, roughly torn
● 2 Green Chillies, Less Spicy & Brocken Into Half
● 1 and Half Tablesspoon Ginger Garlic Past
● 2-3 Tablespoon Fried Onion Oil
● Salt To Taste
● 1 Table Spoon Coriander Powder
● Half Tablespoon degi Red Chilli Powder
● 1:4 Tablespoon Turmeric Powder
● 700 gms Chicken ( thigh, drumstick )
● 1 table spoon fried onin oil

Hyderabad chicken biryani


For Cooking Rice
● Water as Required
● Salt to Taste
● 1 Tablespoon Ghee
● Half inc Cinnamon Stick
● 1 bay leaf
● 3 Cup Sella Basmati Rice ( Soaked for 20 minutes )


For Jhol
● 1: 3 Cup Milk
● 1 and half tablespoon saffron water
● 1 : 4 Tablespoon Green Curdamom & Mace Powder
● A Pinch of Shahi Jeera
● 1 Green Chilli less spicy and slit
● Few Mind Leaves, roughly torn
● Salt to Taste
● Half Tsp Sugar

For Layering
● Marinated Chicken
● 1st Batch of cooked rice
● Prepared Jhol
● Saffron Water
● Fried Onions
● 2nd Batch of Cooked rice
● Prepared Jhol
● Saffron Water
● 1 tsp Ghee
● Fried Onion


For Garnish
● Coriander Sprig
● Mint Sprig

Process of the Making of Hyderabad Chicken Biryani

Hyderabad chicken biryani



For Fried Onion : In a shallow Pan or Kadai, add oil, once it hot, add onions in small batches and fry untill golden brown in color. Transfer it into a bowl and keep it aside for further use.

For Marination : In the smae fried onion bowl, add curd, tender coriander stems, Mint Leaves, green chilli, ginger garlic past, fried onion oil, and mix it well.
add salt to taste, coriander powder, degi red chilli powder, turmeric powder and mix everythings is well. pour the prepared mixture into chicken and coat it well, add fried onion oil and mix.

Hyderabad chicken biryani




For Cooking Rice : In a handi or sauce pot, add water once it's roaring boiled, add salt to taste, bay leaf, cinnamon stick, ghee and soaked shella basmati rice.
cover it with the lid, and allow to cook for atleast 4-5 Minutes high flame. 
Strain the 60% cooked rice and transfer into a tray for resting.
Strain the remaining rice and transfer it into another tray and alow it to rest.and keep it aside for further use.

For Layering : In a handi or sauce pot, add marinated chicken, add 1st batch cooked rice and layer it.

Hyderabad chicken biryani




Add Prepared jhol, saffront water and fried onion, add the 2nd batch of cooked rice and layer it nicely. add prepared jhol, saffron water, ghee and fried onion. heat the tawa and place the handi on the tawa. cover it with the lid and allow to cook for 2-3 Minutes on high flame.
Reduce the flame and and cook it for 15-20 Minutes. Once chicken and rice get cooked well, turn of the flame and keep it aside for resting for 10-12 Minutes. Serve it on a serving plate and garnish it with coriander sprig. serve hot.

Hyderabad chicken biryani


Which Chicken You Use For Best Of Hyderabad Chicken Biryani

Always use with bone pieces while cooking biryani's, because it enhances the taste of the dish. do not use breast pieces because it will become dry and rubbery 


Final Words of the Hyderabd Chicken biryani

Cook it for 15 minute and turn of the flame, then keep the lid closes for 2 minutes then open the lid and stir the biryani a little bit but serve it after 3 minutes to late the rice grance hold on the structure on your biryani and does not turn mashy. that's the monopoly of this dish.

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