Hyderabadi Chicken Biryani

Here is the recipe for the rich and fragrant Hyderabadi chicken biryani.This was on my to- do list for a long time.It is an elaborate process but once you taste this aromatic and filling rice delicacy you will feel that it is really worth the effort.The biryani masala is somewhat similar to the Kerala chicken biryani,but the addition of shahi jeera imparts a unique flavor to this biryani.

Ingredients
To make rice
Basmathi Rice- 1/2 kg
Salt as per taste
Bay leaf-2
Green cardomon-2
Black cardamon- 2
Cloves- 4

To make masala
Chicken- 1/2 kg
Sliced onion- 250 grams
Green chilly-4-5
Ginger paste- 2 tsp
Garlic paste- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3/4 tsp
Yogurt- 1 cup
Lemon juice- 1 lemon
Garam masala- 1 tsp
Coriander leaves- 1/3 chopped
Mint- a few

Shahi jeera- 1 tsp
Cinnamon- 1 inch thick
Black cardamon- 2
Cloves- 4-5
Bay leaves- 1

For layering and garnishing
Fried onions- 3/4 cup
Chopped coriander and mint leaves-1/2 cup
Green cardamon powder-1/3 tsp
Garam masala- 1/2 tsp
Warm milk- 1/2 cup
Saffron strands- a pinch
Melted Ghee- 1/4 cup

Heat oil in a pan (about 1/3 cup) and add all the sliced onions and fry till it is nice and crisp. Drain the excess oil and keep aside.

Marinate the chicken with turmeric powder, chilly powder, salt, half of the fried onions, garam masala and ginger garlic paste and marinate for one hour in the refrigerator. After one hour mix in yogurt and lemon juice and keep aside for another 20- 30 minutes.

To make the rice bring six cups of water to a boil and add rice (soaked for half an hour). In a cheese wrap and tie the whole garam masala and drop into the boiling water( you can remove this when the rice is cooked). Add salt and stir occasionally. When it is 3/4 cooked strain and drain off the excess water. Using a fork make the rice fluffy and keep aside.

Mix saffron in warm milk and keep aside.

Heat two tsp of oil in a heavy bottom pan and add shahi jeera, green cardamon,cinnamon, cloves and bay leaf ( as listed under - to make the masala) and fry for a minute. Add the marinated chicken and saute till the chicken changes color and the masala gets sealed with the chicken. Cover and cook for about two minutes in medium flame or till the chicken is half done. Switch off the flame and do the layering.Sprinkle coriander leaves, a little of fried onions and layer half of the rice. On top of the rice spread fried onions, chopped coriander leaves and mint, a pinch of green cardamon powder and 1/3 tsp of garam masala. Put the final rice layer and repeat the same order of garnishing along with 1/3 tsp of garam masala and pinch of green cardamon powder. Pour the saffron milk over the rice and melted ghee. Close the lid and place little weight on top or seal using a dough made of maida(just like chapati dough). Put it in high for about two minutes. Reduce the flame to low and cook for about 15- 20 minutes. You can place the vessel on a tawa and then cook to avoid direct flame. Serve warm with raita or mirchi ka salan.

Try this..
Hope you will all enjoy..