HYDERABADI CHICKEN BIRYANI

Hyderabadi chicken Biryani.

 Ingredients :

 Chicken                 500 grams

 Onion sliced          4 large 

Shahi jeera             half tsp 

Saffron strand        5 - 6 nos. 

Milk                        1 / 4 cup 

Ginger garlic paste 3 tbsp 

Salt                         as per required

red chilli powder     2 tbsp

Yogurt                     1 cup 

Pure ghee               6 tbsp

Chopped fresh coriander leaves 3 tbsp. 

Procedure 

( 1 ). Heat pan and add onion in a kadhi. Fry it till becams 

golden brown colour. Allow it to cool and set aside. 

( 2 ) soak saffron in milk. 

( 3 ) rub ginger garlic paste into chicken pieces add salt. Red 

chili powder. Garam masala. Jeera Coriender powder.

Crushed onions. Yogurt and 2 tbsp of ghee. Mix well and 

leave it to marinate for 2 hrs in refrigerator. 

( 4 ) heat 1tbsp of ghee in a heavy bottomed pan. 

Add remaining onions and sauté. Add the marinated chicken 

and cook covered on low heat till chicken is tender. 

( 5 ) preboil rice with six cups of water shahi jeera. Salt and 

half cook the rice. Drain excess water and spread over a 

plate so that the grains do not stick with each other. 

( 6 ) take a heavy bottomed pan. Grease with one tbsp of 

ghee. Place the half boiled rice and smoothen the top 

spread the chicken mixture and then cover it with the 

remaining rice. Sprinkle the dissolved milk ,garam masala, 

coriander leaves. Dot it with the remaining ghee. Cover 

tightly & cook over heat till the rice is fully cooked. 

( 7 ) 25 - 30 min is required & Hyderabadi chicken biryani is 

ready to eat. 

Serve it hot.