Hyderabadi Chicken Biryani - Restaurant Style Copycat Recipe

Hyderabadi biryani is a variety of biryani from Hyderabad, India.It is prepared from rice using the dum method of cooking.

Hyderabadi biryani is generally believed to have originated in the kitchens of the Nizam of Hyderabad, of the historic Hyderabad State, as a blend of Mughlai and Iranian cuisine. Hyderabadi biryani is a staple of Indian cuisine.

Benefits of Biryani:
1. Chicken biryani supports weight reduction.

2. Non- Veg Biryani helps to strengthen bone.

3. Chicken Biryani is rich in Vit-B-6 which controls body’s metabolic function.

4. Biryani also helps in smooth functioning of kidney, liver, and heart.

5. Chicken biryani is a good choice for post exercise as after exercise your body needs to refuel the carbohydrates, proteins, fats, minerals and vitamins. Non-Veg Biryani is the good source of carbohydrate because of rice content and also a fair source of protein because of chicken and mutton and the veg biryani is a good source of vitamins and minerals and is a healthy option to incorporate plenty of veggies into a single meal.

Usually these style biryani is available in some selected restaurants with the authentic rich taste and flavor. But now we are going to make these wonderful recipe in our home itself.

Chicken - 400 grams

Basmati rice - 500 grams

Onion - 400 grams

Green chilly - 2

Mint leaves - 1 cup

Coriander leaves - 1 cup

Curd - 1 cup

Ginger garlic paste - 2 tablespoon

Bay leaves - 2

Cinnamon - 1 inch

Cardamom - 4 pods

Star anise - 1

Cloves - 5

Coriander powder - 1 teaspoon

Cumin powder - 1/2 teaspoon

Biryani masala - 1 tablespoon (Take equal portions of cardamon, clove, cinnamon and blend it to a fine powder)

Chilly powder - 1 tablespoon

Turmeric powder - 1/2 teaspoon

Salt - to taste

Lemon juice - 2 tablespoon

Yellow food colour - 1/4 cup (Mix the yellow food colour in a 1/4 cup water) or (Add a pinch of saffron to 1/4 cup of milk)

Oil

Clarified butter (optional)

Image 1 : Rinse the rice and soak it for at least 1 hour.

Image 1 : Heat the oil in a pan.

Image 2 : Add 300 grams of onion in the oil and deep fry it.

Image 3 : Fry it until brown and crispy.

Image 1 : Take a bowl add the chicken, Ginger garlic paste, 1/2 cup mint leaves, 1/2 cup coriander leaves, curd, Chilly powder, turmeric powder, coriander powder, cumin powder, Biryani masala, and salt.

Image 2 : Add the remaining 100 grams of onion, half of the fried onion, green chilly and lemon juice.

Image 3 : Mix it well and marinate for minimum 30 minutes.

Image 1 : Take a pan and add 3 tablespoons of oil and 2 tablespoons of clarified butter. (you can use 5 tablespoons of oil instead of using the clarified butter).

Image 2 : Add the marinated chicken in the oil and cook it well.

Image 3 : Cook the chicken until it gets completely cooked like a gravy. Check the salt and add if needed.

Image 4 : Once the chicken gets cooked take out half of it in a bowl.

Image 1 : Take a pan add 3 cups of water, bay leaves, cinnamon, cardamom, star anise and cloves.

Image 2 : Once the water starts boiling add the Soaked rice to it.

Image 3 : Boil the rice until 75% as shown in the image. Drain out the excess water from it.

Image 1 : In a heavy bottom pan add half of the chicken and spread evenly.

Image 2 : Add half of the rice above the chicken.

Image 3 : Sprinkle the fried onions, Chopped mint leaves and coriander leaves.

Image 4 : Layer the remaining chicken.

Image 5 : Spread the remaining rice.

Image 6 : Again sprinkle the fried onions, Chopped mint leaves and coriander leaves. Pour the yellow food color to it.

Close the lid of the pan tightly as the steam should not goes out. Keep the flame at low and cook for 15 mins. It is the dum process.

After 15 minutes turn off the flame and keep the lid closed foe 10 mins.

Image 1 : After 10 minutes open the lid and give it slight stir without breaking the rice.

Image 2 : Serve it hot with some gravy and veggies.

It will be a best dish for a perfect meal. Enjoy the spicy and flavorful authentic Biryani.