Biryani Recipes Biryani Hut's Biryani Recipe Exclusive collections How to make Biryani: Hyderabadi-Style Chicken Biryani

Hyderabadi-style chicken biryani
While biryani is now savoured in India, Pakistan, Sri Lanka and other parts of the world, I would like to give a traditional as well as nostalgic historian version called Hyderabad-style chicken biryani, undoubtedly a royal dish.Which is a perfect blending of Mughal era and ancient Andhra Pradesh cuisines, and definitely dates back to the royal kitchens of the Mughals, who ruled much of India (united India-India, Pakistan and Bangladesh) for more than two centuries? The key to Hyderabad's fragrant; signature rice dish is to cook the meat and rice in an airtight pot on a very low flame, so the rice absorbs the rich flavours of the meat. The grains of rice should remain separate and unbroken.
SERVES 4	PREPARATION 30MIN	COOKING 1hr		SKILL LEVEL EASY

Ingredients
· Ginger, Peeled, Roughly Chopped					4 cm piece
· Garlic Cloves, Peeled					6 pieces
· Natural Yoghurt					95 gm (⅓ cup)
· Lemon Juice					1 tbsp
· Ground Turmeric					1 tsp
· Chilli Ground					1 tsp
· Garam Masala					1 tsp
· Small Green Chillies, Finely Chopped					2
· Roughly Chopped Coriander Leaves, Plus Extra, To Serve					⅓ cup
· Roughly Chopped Mint Leaves, Plus Extra, To Serve					⅓ cup
· Whole Chicken, Cut Into 8 (See Note)					1.4 kg
· Saffron Threads					a pinch of
· Ghee (Clarified Butter)					2 tbsp
· Vegetable Oil					60 ml (¼ cup)
· Red Onions, Sliced					4
· Blanched Almonds					50 g (⅓ cup)
· Dried Bay Leaves					2
· Cloves					3 pieces
· Cinnamon					2 quills
· Cardamom, Bruised					3 pods
· Caraway Seeds					• 1 tsp
· Basmati Rice, Soaked In Cold Water For 2 Hours					600 gm (3 cups)
Methods Place ginger and garlic in the bowl of a small food processor and process until a paste forms. Then transfer it into a large bowl, add yoghurt, juice, turmeric, ground chilli, garam masala, green chillies, ½ tsp salt and half the coriander and mint, mixing well enough to combine. Add chicken and mix it properly so that turning to a coat in marinade, then cover and refrigerate for 30 minutes. In the meantime, place saffron in a bowl with 2 tbsp warm water and set aside to infuse for the same amount of time.
Heat ghee and oil in a large pan or a non-stick frying pan with a tight-fitting lid over high heat. Add onions and cook, stirring, for 15 minutes or until lightly browned. Remove from pan, drain on paper towel and set aside. Add almonds to same pan and cook, stirring, for 2 minutes or until golden. Remove from pan, drain on paper towel and set aside. Remove all but 1 tbsp oil mixture from pan and reserve. Allow excess marinade to drip off chicken, and then add to pan and reduce heat to low. Place a large saucepan of cold water over high heat. Add bay leaves, cloves, cinnamon, cardamom and caraway seeds. Drain rice, and then add to pan and bring to the boil. As soon as rice starts to boil, strain out half the rice and evenly spread over chicken. Drizzle over some of the reserved cooking oil, top with half the fried onions and half the fried almonds, and then sprinkle over remaining coriander and mint. Continue cooking biryani over low heat, and continue boiling remaining rice for a further 2 minutes or until tender. Drain remaining rice, and then place on top of biryani. Top with the remaining fried almonds. Drizzle over saffron-infused water, cover with a tight-fitting lid and cook for a further tender 30 minutes or until chicken is cooked through and rice is. Here comes your royal dish for serving, please have a look, what you say? Top with remaining fried onions and serve sprinkled with coriander and mint.
Note • Using poultry shears, remove wing tips at second joint and discard, leaving one joint attached to bird. Cut legs, then thighs from chicken. Remove breasts and halve each width wise. You will have 8 pieces.
Key Ingredients
1. Ginger			2. Saffron Threads
3. Garlic Cloves			4. Ghee (Clarified Butter)
5. Natural Yoghurt			6. Vegetable Oil
7. Lemon Juice			8. Red Onions
9. Ground Turmeric			10. Almonds
11. Chilli Ground			12. Dried Bay Leaves
13. Garam Masala			14. Cloves
15. Green Chillies			16. Cinnamon
17. Coriander Leaves			18. Cardamom
19. Mint Leaves			20. Caraway Seeds
21. Chicken			22. Basmati Rice