Kerala Chicken Biriyani Food

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HYDERABADI CHICKEN BIRYANI



Hyderabadi Chicken Biryani image

I first became obsessed with Chicken Biryani when I visited Hyderabad in the summer of 2014. In South India I tried every type of biryani possible: Chettinad Biryani, Dum Biryani, Mutton Biryani, Lamb Biryani, Vegetable Biryani, Bombay Biryani, Kerala Chicken Biryani, Pakistani Chicken Biryani. So yes, I consider myself somewhat of a biryani connoisseur. The biryani masalsa with its flavorful spices, and aroma... were incomparable to anything I expected or tasted in the US. I vividly remember my first thoughts being - if I were to be trapped on a deserted island for the rest of my life, I might be okay if I had an endless supply of this delicious biryani. After that out of the world experience, I did everything in my power to recreate the taste at home. After visiting endless biryani restaurants including: Paradise Biryani, Biryani Pot, Asiana's, etc, and after countless trial and errors with various recipes; I believe I have mastered the art of biryani. Now, to the recipe...

Provided by Ankitha Gadag

Categories     Lunch/Snacks

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 22

2 onions
10 -20 chilies (thai chillies work best)
1 -2 tomatoes
basmati rice, - 4 cups
chicken, - 3 lbs (I prefer dark meat, bone-in)
yogurt, - 1 -2 cups
2 lemons or 2 limes
1 bunch mint
1/4 cup seasoning biryani masala, i use the shan version
5 cloves
3 -4 cardamom
1 -2 bay leaf
1 -2 anise
3 black cardamom pods
1 -2 tablespoon mace
4 -5 tablespoons red chili powder
4 -5 tablespoons garam masala
7 -8 saffron
1 tablespoon shah jeera powder
1 -2 tablespoon cumin seed
3 cinnamon sticks
6 ounces ginger-garlic paste

Steps:

  • hyderabadi chicken biryani gravy.
  • Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
  • Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
  • Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks).
  • Once fragrant, add in the tomatoes, chillies and girnger/garlic paste.
  • Now, add in the garam masala.
  • After stirring a few mins, add in the marinated chicken.
  • Now, add in the Shan Biryani Masala.
  • Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
  • Soak the basmati rice in cool water after flushing about 3-4 times.
  • Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
  • Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
  • Continue with step 11 until the tray is full.
  • Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
  • Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
  • Enjoy!

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