Hyderabad Briyani

Hyderabad Briyani

It might be shocking to many when I say that I’m not a great fan of “BRIYANI”. Everyone in my family goes crazy when mentioned the word’ “BRIYANI”, esp my hubby and son. Right off my heart, let me tell that I purchased, “Varieties of Briyani” cookbook to win the heart of my husband as newly married wife. I can still visualize his looks when I prepare Mutton Briyani for his first birthday as newly married couple in 2002 and the words he said was,”Not like how my mother make”, but its ok!! Feeling disappointed I completely stopped preparing Briyani as I could never get s satisfying respond from my hubby. Either the texture of the rice is soggy or grainy.

While browsing through my food album, I made a pause at the Hyderabad Biryani folder and kept looking at the pictures and wished if someone could make this for me right now. Chicken Biryani is a delicious savory rice dish that's loaded with spicy marinated chicken, caramelized onions with various Indian spices and flavorful saffron rice.  Normally the rice are laid and steamed to create a wonderful variation in flavors, texture and color. The bottom layer of rice absorbs all the juices of the chicken as it cooks, giving it a tender texture and rich flavor, while the top layer of rice turns out white and fluffy. Buried in the Biryani, you’ll find whole cuts of succulent chicken that are bursting with flavor from the potent array of spices, herbs and aromatics it’s marinated in.

Marinating the chicken in a spicy mixture of garam masala, chilly powder, garlic and ginger paste , coriander  and mint leaves, curd, lemon juice and  saluting the spices and aromatics on the exterior of the chicken caramelize into a mouth-watering flavorful .The aroma  would be filled in the kitchen. I always like to cook the onions separately, as it allows you to fully caramelize sweetness of the onions . For the rice, a quick par-boil with green and black cardamom, bay leaves , cinnamon, cloves and cumin infuses the flavors, while ensuring the rice is tender enough steam after the Biryani is assembled. Here goes my perfect briyani recipe after many failures from my kitchen to yours!!!

Chicken Biryani – The epitome of a one-pot meal made with aromatic basmati rice, tender chicken, spices and herbs that is cooked over low heat for the most delectable flavors.

Ingredients

For the rice:

3 Basmati Rice

2-4 tbsp ghee

1 tsp Shahi Jeera

2 Black Cardamom

2-3 Green Cardamom

2 flowers Javitri

3-4 Cloves

1 -3 Star asin 

2 Bay Leaf

2 inch Cinnamon

2 tsp Salt

For the chicken:

I/2 kg  Chicken Cut

2 tsp Ginger paste

2 tsp Garlic Paste

1/2 tsp Garam Masala Powder

2 tsp Red Chilli Powder

1 tsp Turmeric Powder

2 tsp Salt

2 tbsp Ghee

4 whole green chillies slit lengthwise

2 tbsp Lemon Juice

200 g Curd

2 tbso Mint Chopped

2 tbsp Coriander Chopped

1/4 cup Golden Fried Onion 

For assembling the Briyani :

1/2 cup Milk

10-12 strands Saffron Soaked in 2 tbsp milk

1/2 cup Golden Fried Onion

2 tbsp Ghee

2 tbsp rose water

chopped coriander and mint leaves

Preparation Methods:

For the rice:

Wash the rice and soak in water for 40-45 minutes. Heat water in a large pot-  add black cardamom, green cardamom, javitri, cloves, cumin seeds, black peppercorn, cinnamon bay leaf  ,shahi jeera  and salt in the pot and bring the water to a boil. Drain the rice and add it in the boiling water.

For the Chicken:

Mix chicken with ginger paste, garlic paste, garam masala powder, red chilli powder, turmeric powder, salt, ghee, green chilli and lemon juice and marinate for 10-12 hours. Add Curd, Mint, coriander,  and golden fried onion in the marinated chicken and mix well.

Assembling the biryani:

Transfer the chicken along with the marinade in a heavy greased bottom pan. Once the rice gets 20% cooked, take out half of the rice and top it over the chicken. 

Once the remaining rice is cooked to 80 %, take it out and top it over the 20% cooked rice. Sprinkle 1/2 cup milk, saffron soaked in water, rose water , golden brown onion, chopped coriander and mint leaves and ghee on top.

Cover the pan tightly with a lid. Place the pan on a very slow heat for 40-45 minutes. Remove the lid and mix the biryani gently.