Name: Hyderabadi chicken biryani recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4
Ingredients: Chicken (500-600gm); Ginger garlic paste (1 tbsp); Red chilly powder (1 tsp); Yoghurt (4 tbsp); Tej patta (bay leaf) (1); Cloves (5-6); Cardamom (2); Cinnamon (1); Star annise (2); Salt; (Cloves+elaichi+cinnamon) powder - 1tsp; Saffron in milk - 4 tbsp; Ghee/refined oil; Sliced onions (2); Coriander and pudina leaves (handful); Basmati rice (2 cups); Boiled eggs - 4

ABOUT Hyderabadi chicken biryani RECIPE

Being from hyderabad, biryani has been my 1st love in food and nothing can beat this delicious delicacy for me. Hyderabadi biryani, my style

Ingredients Serving: 4

Chicken (500-600gm)
Ginger garlic paste (1 tbsp)
Red chilly powder (1 tsp)
Yoghurt (4 tbsp)
Tej patta (bay leaf) (1)
Cloves (5-6)
Cardamom (2)
Cinnamon (1)
Star annise (2)
Salt
(Cloves+elaichi+cinnamon) powder - 1tsp
Saffron in milk - 4 tbsp
Ghee/refined oil
Sliced onions (2)
Coriander and pudina leaves (handful)
Basmati rice (2 cups)
Boiled eggs - 4

Instructions

Marinate thw chicken with yoghurt, salt, red chilly powder, (clove+elaichi+cinnamon) powder, tej patta and little oil (2 tsp) for atleast 4-5 hrs .
Now fry the sliced onions till brown in refined oil and keep aside.
Boil the basmati rice in water with rest of the whole garam masalas, salt till half done. Do not throw the starch hot water, will be used later.
Now layer the kadhai with marinated chicken, followed the the half cooked basmati rice, then sprinkle the browned onions, corriander and pudina leaves , boiled eggs, saffron in milk.
Add ghee/refined oil (2 tbsp) to about half cup of the hot starchy water and spribkle this all over the layered rice. Cover it and seal the lid of the kadhai with some dough. Cook on a low flame for 45-50 minutes.
Now let it rest for 10 minutes, open the lid and mix. Serve hot.

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