Hyderabadi Chicken Biryani Recipe | New Style | By Allrounder sk

Hyderabadi Biryani

Recipe By Shurooq Sid

Ingredients:

• Chicken ½ Kg

• Adrak Lehsan Paste (Ginger Garlic Paste) 2 Tbs

• Namak (Salt) 2 Tsp Or To Taste

• Lal Mirch Powder (Red Chili Powder) 2 Tsp Or To Taste

• Dar Chini (Cinnamon) 2 Sticks

• Badi Elaichi (Black Cardamom) 2-3

• Dahi (Yogurt) ¾ Cup

• Oil/Ghee ½ Cup

• Pyaz (Onions) Fried 1 Cup 

• Jaifil Powder (Nutmeg Powder) ¼ Tsp

• Javitri Powder (Mace Powder) ¼ Tsp

• Hari Elaichi Powder (Cardamom Powder) ½ Tsp

• Podina (Mint Leaves) 2-3 Tbs

• Hara Dhania (Fresh Coriander) 1/4 Cup

• Hari Mirch (Green Chilies) 3-4 Or To Taste

• Ghee 2-3 Tbs 

• Pani (Water) 8-10 Cups 

• Namak (Salt) 2 Tsp Salt Or To Taste

• Zeera (Cumin Seeds) 1 Tsp 

• Laung (Cloves) 1 Tsp

• Chawal (Rice) Soaked 500 Gms 

• Doodh (Milk) Hot ½ Cup + Zafran (Saffron) Few Strands

• Yellow Food Color ¼ Tsp + Pani (Water) ¼ Cup

• Pyaz (Onions) Fried 2 Tbs

• Kewra Essence 1 ½ Tsp

Directions:

- Marinate the chicken with Yogurt, salt, chili powder, black cardamom, cinnamon stick, ggp and leave for 1-2 hours. 

- Boil the soaked rice with cloves and cumin till ¾ th done and set aside. 

- In a pan pour in oil/ghee and add chicken. Cook until chicken is done and oil/ghee leaves the pan. Add fried onion, nutmeg & mace powder, green chilies, green cardamom powder and give a good mix on heat. 

- Add Mint leaves, coriander leaves, layer boiled rice than add ghee, milk & saffron mixture, water & food color mixture, remaining fried onions and kewra water on top and cover the pan and steam cook for 10-15 mins on lowest flame over flat pan.

Recipe in Urdu:

Ajza:

• Chicken ½ Kg

• Adrak Lehsan Paste (Ginger Garlic Paste) 2 Tbs

• Namak (Salt) 2 Tsp Or To Taste

• Lal Mirch Powder (Red Chili Powder) 2 Tsp Or To Taste

• Dar Chini (Cinnamon) 2 Sticks

• Badi Elaichi (Black Cardamom) 2-3

• Dahi (Yogurt) ¾ Cup

• Oil/Ghee ½ Cup

• Pyaz (Onions) Fried 1 Cup 

• Jaifil Powder (Nutmeg Powder) ¼ Tsp

• Javitri Powder (Mace Powder) ¼ Tsp

• Hari Elaichi Powder (Cardamom Powder) ½ Tsp

• Podina (Mint Leaves) 2-3 Tbs

• Hara Dhania (Fresh Coriander) 1/4 Cup

• Hari Mirch (Green Chilies) 3-4 Or To Taste

• Ghee 2-3 Tbs 

• Pani (Water) 8-10 Cups 

• Namak (Salt) 2 Tsp Salt Or To Taste

• Zeera (Cumin Seeds) 1 Tsp 

• Laung (Cloves) 1 Tsp

• Chawal (Rice) Soaked 500 Gms 

• Doodh (Milk) Hot ½ Cup + Zafran (Saffron) Few Strands

• Yellow Food Color ¼ Tsp + Pani (Water) ¼ Cup

• Pyaz (Onions) Fried 2 Tbs

• Kewra Essence 1 ½ Tsp

Bananey ka tareeka:

-Bowl mein dahi, ginger garlic paste, namak, lal mirch powder, badi elaichi, dar chini dal ker mix kerlein,ab is mein chicken shamil karein aur ache tarhan mila ker 2hour kliya marinate ker lein.

-Pani mein namak,zeera aur laung dal ker chawal boil (3/4th)ker lein aur side per rakh dein.

-Pan mein oil/ ghee dal ker garam karein, ab is mein marinated chicken dal ker 2-3 minute kliya tez ancch per fry ker lein.Cover dhak ker halki ancch per chicken gul janay tak pakayen.

-Pyaz fried,jaifil powder,javitri powder aur hari elaichi powder dal ker mix karein.

-Ab is mein podina,hara dhania, hari mirch,boil rice,ghee,doodh+zafran,zarda ka rang+pani,fried pyaz,kewra essence dal ker,dhak k dum per 10-15minute kliya rakh dein.

-Garam serve karein.