Hyderabadi Chicken Biryani
This type of Biryani is one of the world's famous dishes for a very long period. This is because the dish has a special recipe which is prepared at a controlled longer process than many regular foods and with many different ingredients which gives the dish its great taste. The whole process of preparing this type of Biryani makes it very special due to its unique taste. For people who love high calories dish, this food will get you sorted with an average of 500 calories per serving.
- Basmati Rice
- Biryani Masala
- Coriander Leaves
- Mint Leaves
- Saffron Strands
Mix three cups of yogurt ¾ teaspoon salt, one teaspoon Biryani masala, one teaspoon chili powder, two green chilies, ¼ teaspoon turmeric, ½ teaspoon cardamom powder and one teaspoon of ginger and garlic paste in a bowl. In the mixture, pour one tablespoon of lemon juice. But if your combination in any way sour, skip the lemon. Make sure the mixture is well done, taste to check whether salt is sufficient. If not, add a half teaspoon. Add the chicken to your mixture and then marinate. After successfully mixing, cover the bowl and put the mixture in a fridge for at least 2 hours. Else, you can keep it covered for a night before going to the next step. By storing it in a fridge or keeping it overnight, softens the ingredients after the Biryani is cooked. If you prefer refrigerating for two hours, it is advisable to keep the pieces small. Pick one large onion and slice it evenly while separating the layers of the onion. Using the pot, you intend using for cooking Biryani, heat a ¼ of ghee, and set them aside once they turn brown to avoid them becoming bitter if you cook them for long. In a three tablespoon of milk, dip a large pinch of saffron just before you soak the rice. Wash your rice correctly for at least three times. To get the best of Biryani rice, prefer using the aged premium quality Basmati rice. Using the directions in the rice park for the period of soaking, add fresh water, and soak for 35 to 40 minutes.<a href="
After the period lapses, drain and set aside. In a large pot of boiling water, add all the spices plus one teaspoon of salt, one teaspoon of oil, while stirring confirm whether the taste of salt is sufficient because, at this point, the water must taste salty. If the taste does not come as you would want, add more salt until you are comfortable. Please bring it to a rapid biol after the water simmers for at least five minutes. Add the soaked Basmati rice that is drained. Using a medium-high frame, let the rice cook to a level of ¾ to thoroughly cook. Get a bite co to confirm whether the rice is grainy because it must be grainy at this point, suggesting that the taste should come out undercooked. In a colander drain the rice Using the heavy bottom pot, you fried onions with, add the marinade as the water for rice boils. In the pot, add two tablespoon coriander leaves, two tablespoons of mint leaves, and four tablespoons of ghee. Mix them well while leveling the chicken to spread to form a single uniform layer Pick half of the cooked rice and layer it over the where at this point, the rice must be moist and hot while dripping water. Add some of the fried onions while retaining some for later use. Sprinkle one tablespoon of coriander leaves and one tablespoon of mint while also preserving some for later use. Add some more Biryani masala. Pick the remaining half of the rice and layer it again. Sprinkle the remaining coriander and mint leaves, Biryani masala and the fried onions. Then add the saffron milk in the mixture evenly. Add two tablespoons of ghee to get the real flavor and do not use oil at this point instead of ghee. Using a moist cloth or a foil, seal the Biryani pot by spreading it over the rim, note that the cloth should be thick and wet. Use a heavy lid and make sure you place the edges of the cloth at the center. Alternatively, you can use the foil to cover the pot entirely. Using a medium flame, place the griddle on the stove, where the flame must reach the whole diameter of the pan. Place the Biryani pot on the griddle and let it cook with a medium flame for 20 minutes then lower the flame to the lowest point as much as possible for around 15 minutes. Let it rest for about 20 minutes after switching off the stove. Confirm whether there is remaining moisture the Biryani. If there are get back and let it cook until it is done thoroughly. If it fully cooked, fluff the Biryani gently, and you have successfully cooked your Hyderabadi Chicken Biryani.
Hyderabadi Chicken Biryani Servings
The delicacy can be served with any raita that you choose, including onions, Boondi raita, pineapple raita, and tomato raita. Also, you can decide to serve with Mirchi Ka Salan or Ande Ka Salan.
Hyderabadi Chicken Biryani Nutritional Facts
Following the above recipe, one serving contains the following amount
544 calories, 16g total fat, 7g of saturated fat,2.4g polyunsaturated fat, 5g of monosaturated fat, 192 mg of cholesterol, 306 mg sodium, 9.1g sugar and 50g protein.