Hyderabadi Chicken Biryani
हैदराबादी चिकन बिरयानी
Ingredients
- 1 kg Chicken, cut into curry-sized pieces
- 4 cups Basmati Rice, washed and soaked for 30 minutes
- 2 tbsp Raj Super Masala Chicken Biryani Masala
- 1 tsp Raj Super Masala Garam Masala
- 1/2 tsp Raj Super Masala Turmeric Powder
- 1 cup Fresh Yogurt (curd)
- 2 tbsp Ginger-Garlic paste
- 1 cup Fried Onions (birista)
- 1/2 cup Fresh Mint leaves, chopped
- 1/2 cup Fresh Coriander leaves, chopped
- 4 tbsp Ghee or Oil
- Saffron strands soaked in 1/4 cup warm milk
- Salt to taste
Method
- 01
Marinate chicken with yogurt, ginger-garlic paste, Raj Super Masala Chicken Biryani Masala, Turmeric Powder, half of the fried onions, mint, coriander, oil, and salt. Leave for at least 2 hours.
- 02
In a large pot, bring water to a boil with whole spices. Add soaked basmati rice and cook until 70% done. Drain and set aside.
- 03
In a heavy-bottomed deep pan (handi), place the marinated chicken at the bottom in an even layer.
- 04
Spread the par-cooked rice evenly over the chicken layer.
- 05
Sprinkle remaining fried onions, mint, coriander, Raj Super Masala Garam Masala, melted ghee, and saffron milk over the rice.
- 06
Seal the pot with dough or foil and cover with a tight lid. Cook on low heat for 40-45 minutes (Dum).
- 07
Let it rest for 10 minutes, then gently fluff and serve hot.
