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Duration: 1 hour
Ingredients for Hyderabadi Chicken Biryani
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Coriander powder 2 tsp
Bay leaves 3-4
Black peppercorn 1/2 tsp
Cinnamon stick 3″
Green cardamom powder 1/2 tsp
follow For rice:
Rice 1 kg
Water as required for boiling rice
Salt as per taste
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Oil 2 tbsp
Green chillies 4-5 no.
Black peppercorn 7-8
Procedure for Hyderabadi Chicken Biryani
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- First step in chicken preparation is to prepare a green paste. Green paste is prepared by making a paste of coriander leaves, mint leaves, and green chillies.
- Make ginger garlic paste.
- Heat oil in a deep pan and caramelise chopped onion in it. After caramelising, grind it.
- In a pressure cooker heat oil. Add whole spices in oil. Cook for 1-2 mins.
- Add chicken, green paste, ginger garlic paste, all the dry spices and curd in the pressure cooker.
- Close lid and cook chicken for 5 minutes or 2 whistles. Add caramelised onion paste. Mix everything nicely.
- Add lemon juice and mix it with chicken masala.
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- Boil water in a big deep pan.
- In the meanwhile scrub well and wash rice properly.
- Add salt and rice as soon as water starts boiling.
- Cook rice partially and strain water, keep rice aside.
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- Take a big vessel for layering of rice and chicken.
- Grease vessel well with oil, cover bottom and sides of vessel. This is a very important step.
- Now start with layering, start with rice first. Sprinkle coloured milk on the top layer (adding color is optional).
- Prepare a temper : heat oil in a pan, add green chillies, black peppercorn, and cloves.
- Temper biryani.
- Place the vessel on a thick hot tava. Cover the vessel with a lid. Keep heavy weight on the lid to dum chicken biryani. Cook for 10 minutes on high flame, lower the flame and cook for 10 minutes more.
- Garnish your biryani with lemon or green chillies or mint leaves. Authentic Hyderabadi chicken biryani is ready to serve !
Add saffron infused milk in the recipe, if you want to add smell of saffron, and want to give a more royal touch to biryani.