Again looking for inspiration recipes hyderabadi chicken biryani that are interesting? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious hyderabadi chicken biryani should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of hyderabadi chicken biryani, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare hyderabadi chicken biryani good wherever you are, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings required exist in prepare

1. Take Chicken and marinate
2. Take 500 g chicken thigh and legs
3. Prepare 2/3 cup yogurt
4. Use 3/4 tsp salt
5. Use 1 tsp chili powder (or more as preferred)
6. Take 1/4 tsp turmeric powder
7. Take 2 fresh chilis, slit
8. Prepare 1 1/4 tbsp ginger and garlic paste
9. Prepare 1/2 tsp cardamon powder
10. Prepare 1 1/2 tsp biryani masala or garam masala (and a few more to assemble the biryani)
11. Take 1 tbsp lemon juice
12. Prepare Fried onion and garnish
13. Prepare 1 large onion, cut into thin slices
14. Use 1/4 cup oil or ghee
15. Prepare 1/4 cup coriander leaves, chopped
16. Prepare Biryani rice
17. Use 1 1/2 cups long grain basmati rice
18. Use 1 1/2 tsp salt
19. Use 1 tsp oil
20. Prepare 3 -inch cinnamon stick
21. Use 6 cloves
22. Prepare 4 green cardamon
23. Prepare 1 star anise
24. Prepare 1/2 tsp caraway seeds (optional)
25. Use 1 black cardamon (optional)
26. Prepare Saffron/turmeric milk
27. Prepare 1 pinch saffron or 1 tsp turmeric powder soaked/mixed with1/4 cup full cream milk

Hyderabadi chicken biryani is an aromatic, mouth watering and authentic Indian dish with succulent chicken in layers of fluffy rice, fragrant spices and fried onions. It is easier than most recipes while retaining the original taste and presented step by step. Cook like a native but with more ease! Hyderabadi Chicken Biryani is the technique of cooking Biryani helps to make the recipe much more delicious because the closing accomplishes maturing.

Steps to cook Hyderabadi Chicken Biryani:

1. Mix the ingredients for the marinate. You may want to add a few tablespoon of water if the mixture is too thick. Taste and adjust for salt as needed.
2. Score the chicken and combine with the marinate mixture. Make sure to have the mixture under the skin and marinate overnight for maximum flavor. This will also make the chicken tender and moist.
3. Fry the onion until brown and almost crisp. Make sure not to burn or it may become bitter. Set aside.
4. Wash the basmati rice thrice to remove excess starch. Soak in water for 30 minutes then drain.
5. In a pot, boil about 1 liter of water and add salt, oil and the whole spices. Let simmer for 5 minutes to release the flavors of the spices.
6. Add the basmati rice. Cook until 75% done (see packaging direction). The rice has to be undercooked, with the middle still grainy to touch. This will continue to be cooked once we assemble the biryani dish. Drain.
7. While the rice is draining and still hot, place the chicken in a single layer in a heavy bottom pot. Top with 1/3 of the fried onion, chopped coriander, and 2 tablespoon of the oil used to fry the garlic.
8. Cover with half of the rice. The rice should not be dripping with water nor too dry. Level the rice then top with 1/3 of the fried onion, coriander and sprinkle with a few pinch of biryani masala or garam masala powder.
9. Cover with the remaining rice. Level it and too with the remaining fried onion, coriander and sprinkle with a few pinch of biryani masala or garam masala powder.
10. Put about 2 tablespoon of ghee and the saffron/turmeric milk mixture divided across the top.
11. Place an aluminum foil or damp cloth to trap the moisture and cover with a heavy lid.
12. Place a griddle on the stove and set flame at medium high. Place the biryani pot on top of it and cook for 20 minutes. Then lower the heat to very low and cook for another 20 minutes. In the last 10 minutes of the cook, I removed the griddle and let the flame directly touch the biryani pot.
13. Turn off heat and let rest for at least 20 minutes before opening and serving.
14. Done and ready to serve!

Inside it the ingredients relieve utmost flavor and fragrance which boosts the richness of the recipe. There are various kinds of biryanis in India. Deep fry it in a medium flame until the color changes into golden brown. Use larger chicken pieces with bones for this recipe. Add enough oil and fry finely chopped onions till golden brown colour.

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