HYDERABADI CHICKEN BRIYANI

One of the most popular biryani recipes, Hyderabadi Biryani is a dish from the south region but spread all across the country, and even abroad. This flavourful and delectable gastronomical magic is a treat to relish on and is often cooked for dinner parties in north Indian kitchens.

Serves: 6

Prep Time: 25 minutes plus 1-2 hours unattended marination time

Cook Time: 70 minutes

INGREDIENTS

Marinade:

1 cup yogurt, plain

75 grams onion paste

1⁄2 tablespoon garlic paste

1 tablespoon ginger paste

4 green chillies, fresh, chopped, deseeded and minced

1 teaspoon turmeric powder (haldi)

2 tablespoons lime juice, fresh

1⁄4 cup coriander leaves, chopped

1 teaspoon salt, or to taste

500 grams boneless chicken, thighs and breasts, skinned, cut into 1 1/2-inch pieces - 1 tablespoon vegetable oil-

Masala Powder:

4 cloves

1 piece cinnamon, 1-inch

4 green cardamom pods

6 black peppercorns

1 teaspoon black cumin seeds

4 cloves

6 green cardamom pods

1 piece cinnamon, 3-inch, broken into 1-inch pieces

1 bay leaf

1 teaspoon salt, or to taste

Tempering:

4 teaspoons ghee

2 tablespoons vegetable oil

200 grams onions, (about 2 medium onions), sliced

-2 cups basmati rice, or any other long-grained rice

4 cloves (laung)

6 green cardamom pods

1 piece cinnamon, 3-inch, broken in 1 tablespoon vegetable oil

1⁄2 teaspoon saffron threads, soaked in 1/4 cup warm milk for 30 minutes

1 tablespoon ghee

14 fresh mint leaves

1 tablespoon coriander leaves

1 tablespoon almonds, blanched, toasted to 1-inch pieces

1 bay leaf (tej patta)

1 teaspoon salt, or to taste

COOKING METHOD

Place yogurt in a large bowl and whisk, using a fork, until smooth. Add onion, garlic, ginger, chilli and 2 tablespoons water to a bowl, and combine with yogurt, turmeric, lime juice, coriander leaves, and salt.
Place masala powder ingredients in an electric grinder and process to a fine powder. Add to yogurt mixture,
Add chicken and massage with your hands for the marinade to coat and penetrate the chicken. Marinate, covered, for 2 to 6 hours in the refrigerator.
Wash rice at least 3 times until the water runs clear. Soak rice in water to cover by at least 1-inch for 15 minutes. Drain.
Place a large pan on high heat and pour in 2 liters water. Bring to a boil and then add drained rice, stirring gently. Toss in cloves, green cardamom pods, cinnamon, bay leaf, and salt. Stir to mix, then cover with a lid. Simmer for 5 minutes on low heat or until half-cooked. Drain the rice. Set aside and allow to cool.
Heat 4 teaspoons ghee and 2 tablespoons oil in a kadhai or wok, and fry the sliced onions till caramelized and crisp. Set aside.
Drizzle 1 tablespoon of oil onto the bottom of a heavy saucepan or other biryani oven proof dish, and place the marinated chicken at the bottom, spreading it out in one layer. Spoon half the rice in a layer over the chicken. Drizzle 2 tablespoons saffron milk, ½ tablespoon ghee, and ½ tablespoon coriander leaves over the layered rice. Repeat one more layer with the remaining rice, saffron milk, ghee, and coriander leaves. Cover the dish tightly with aluminum foil and then with a fitted lid. Cook on medium heat for 10 minutes, and then reduce heat to low and let cook for an additional 20 minutes. OR: if cooking in an oven, preheat the oven to 200°C. Place biryani on dum in the oven for 30 to 40 minutes. Remove from the oven. Let the biryani rest, covered for 10 minutes.
Remove lid and foil, and garnish with mint leaves and almonds. Serve hot.

ENJOY......

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