Name: Hyderabadi Chicken Biryani recipe restaurant style/Paradise Hyderabadi Chicken Dum Biryani
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 50 min
Ingredients: Cinnamon stick pieces... 2 tablespoons; Cloves... 2 tablespoons; Star Anise... 2 pieces; Bay leaves... 2 medium sized; Green Cardamoms... 2 tablespoons; Mace or javitri... 1cm x 1cm piece; Chicken (with bone) … 1 kg; Basmati rice… 3.5 cups (1 kg); Thinly chopped onion… 2 medium sized; Fresh garlic paste... 2 tablespoons; Fresh ginger paste… 2 tablespoons; Chopped coriander leaves... 1 cup; Chopped mint leaves... 1 cup; Fresh lime juice ... 7 tablespoons; Green chillies... 6-7; Plain unsweetened yogurt… 5 tablespoons; Cumin seeds... 1/4 teaspoon; Shahi Jeera... 1/4 teaspoon; Turmeric powder... 1/4 teaspoon; Fresh Garam masala... 3 teaspoons; Green cardamom Powder... made from 10 cardamoms; Kashmiri red chilli powder... 2 teaspoons; Saffron... 1/4 teaspoon; Rose and Kewra essence... 1 drop each; Milk... 3 tablespoons; Red and orange food color... a pinch each; Oil... 2 tablespoons; Ghee... 5 tablespoons; Salt... to taste; Plain unsweetened yogurt… 1 cup

I finally nailed the taste of Paradise Restaurant Style Hyderabadi Chicken Biryani! Check out the recipe!

Hyderabadi Chicken Biryani recipe restaurant style/Paradise Hyderabadi Chicken Dum Biryani

Author: Nupur Bhattacharya Cuisine:Indian South Indian Hyderabadi Courses:Lunch Dinner

Difficulty:IntermediatePrep time: 45 minutesCook time:1 hour Rest time: 40 minutesTotal time:1 hour 50 minutesServings:8 servingsCalories:300 kcal Best Season:Summer

Description

Hyderabadi Chicken Biryani is a world famous biryani that originated in the city of Hyderabad, India. It is absolutely addictively delicious and you are missing out big time if you haven’t tasted it!
After loads of takeaways and experimenting I finally nailed the taste of Restaurant Style Hyderabadi Chicken Biryani, so I wanted to share it with you! I have also included a recipe of a simple raita that is served along with the biryani!

Instructions

Recipe for Fresh Garam Masala for the biryani

Set a pan on medium heat
Add 2 teaspoons of cinnamon sticks (broken in small pieces), 2 teaspoons of cloves, 2 pieces of star anise, 2 teaspoons of green cardamom and 2 medium sized bay leaves
Stir for ~3 minutes till they turn aromatic
Transfer everything to a grinder jar along with a small piece of javitri (mace)
Grind to a fine powder and store it in a air tight container for future use

Getting the saffron and colors ready for the biryani

Add saffron into the milk
Add a drop of rose essence and a drop of kewra essence into the milk
Add a pinch of orange food color and mix well
Pour half of the orange-colored milk in a separate bowl and add a pinch of red color to it

Marinating the chicken

To the chicken add 2 tablespoons of fresh lime juice
Add kashmiri red chilli powder, 90% of the garlic paste, 90% of the ginger paste, turmeric powder, garam masala powder, cardamom powder, half of the coriander leaves, half of the mint leaves, approximately 2 teaspoons of salt and oil.
Mix thoroughly and let it marinate for at least 30 minutes

Cooking the chicken

To a pan set on medium heat add approximately 2 tablespoons of oil
Add cumin seeds and shahi jeera. Once they start to splutter, add thinly sliced onions and keep stirring until they become dark brown in color. This should take approximately 15 minutes.
Keep aside approximately 2 tablespoons of the fried onion for garnish
To the rest of the onions in the pan add the marinated chicken and mix well
Place the lid on and let it cook for approximately 10 minutes while stirring intermittently. The chicken should be cooked through by then
Keep stirring the chicken on medium heat so it browns a little
Add green chillies and mix well
Add salt till the chicken tastes slightly salty because it is going to be mixed with a lot of rice

Cooking the rice

For 3.5 cups of rice you need approximately 4 liters of water
Add enough salt to the water so it tastes like sea water. For approximately 4 liters of water we need about 8 to 9 teaspoons of salt
Add the remaining fresh lime juice, the remaining ginger garlic paste, the remaining garam masala and mix thoroughly
Once the water comes to a boil add the pre-soaked basmati rice
Cook till the rice is 90% done (the rice should break easily but not be pasty) this should take approximately 15 minutes on medium heat
Strain the rice

Putting the chicken and rice together

Take a flat pan and set it on medium heat
On this flat pan place the chicken pan. This prevents the chicken from burning while the biryani cooks
Add 2 tablespoons of ghee to the chicken and mix well
Beat the yogurt till its smooth and pour it on the chicken
Spread the rice (immediately after straining) evenly on the chicken
Sprinkle the orange and red colored saffron milk on the rice
Garnish with the remaining coriander leaves, mint leaves, and fried onions and place the lid on
Make sure that the vent of the lid is covered
Let the rice cook on medium heat for 10 minutes and then on low heat for 15 minutes

Raita

Add yogurt in a big bowl
Add approximately 3/4 teaspoon of salt
Beat the yogurt till it’s smooth
If the yogurt is too thick add some water
Add lime juice, chopped onions, chopped tomatoes, chopped green chillies and chopped coriander leaves
Give it a good mix

Video

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