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HYDERABADI CHICKEN BIRYANI

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 Hyderabadi Chicken Biryani

Hyderabadi Biryani is the most popular variety of Biryani all over the globe. The name Biryani was derived from the Persian word Beryan which means ‘fried’ or ‘roasted’. Biryani is a rice based food dish combined with rice (basmati), spices, meat, fish, eggs or vegetables. Chicken Biryani is one of the iconic dishes of Hyderabad, India.Biryani was originated from Iran (Persia) and it was brought to the Indian Subcontinent by Iranian travelers and merchants.

Biryani is not only popular in India but also in Arabia and within various South Asian communities in Western countries. Hyderabadi Biryani is an integral part of Indian cuisine and is popularly served at all marriages, feasts, occasions etc. There are about 49 varieties of Biryanis which includes Biryani made of fish, quail, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the "Kachi Akhni"

Biryani as both the marinated meat and the rice are cooked together. Hyderabad Chicken Biryani is truly a classic authentic dish and really comes out well if you have put the right amount of spices and the cooking of the rice to the right consistency. Biryani is one dish which shows off the versatility of spices that are truly exploited in Indian cooking.

The three main ingredients for making the Biryani is really a good variety of Basmati rice, Javithri (mace) and mint. Apart from these cardamom, cloves, cinnamon, bay leaves, fresh coriander leaves, ginger garlic paste, fried golden brown onions and saffron are added. A biryani is accompanied with dahi chutney or Raita (curd & onions), mirchi ka salan (big green chilli curry) or bagara baingan (roasted eggplant) and onion rings and lemon wedges.

For preparing the Hyderabadi Chicken Biryani, firstly marinate the chicken cut pieces. In a bowl take chicken pieces, add ginger garlic paste, fresh mint leaves, coriander leaves, chopped green chillies, pepper corns, black cumin or cumin seeds, chilli powder, turmeric powder, coriander powder, salt, whole garam masala (cardamom, clove, cinnamon, bay leaves, mace), fried onions, curd and oil and mix all the ingredients well.

In another pan add water, salt and rice and bring to boil to half cook the rice and once its half cooked drain the water and keep aside. Now in a heavy bottomed biryani bowl, add the marinated chicken and spread at the bottom of the bowl. Top that with the half cooked rice and add mint leaves, fried onions, saffron color and close the lid tight and cook for 30 mins over a slow flame. Once done, you can get the bursting flavors of the spices gushing through the steam letting out the fragrance to explore all over.

It’s truly a gorgeous dish with the rich, creamy, golden sauce enveloping succulent perfectly browned chicken pieces, speckled with the contrasting tastes and textures of rice infused with saffron. Truly a feast for the Soul! The traditional practice of preparing the Biryani is cooking on Dum. The dish is popularly known as Murgh Dum Biryani or Dum Biryani. Dum is an ancient style of slow cooking that was introduced in India by the Moghuls in the 16th century. Dum is derived from the Persian word Dumpukht which means air-cooked or baked. A Handi is a spherical clay pot with a narrow neck and flared rim.

It doesn’t have any handles and is the vessel of choice for "dum’ cooking. To "dum" cook a biryani, the meat, rice and spices are layered in a handi. The mouth of the handi is covered with a clay saucer/lid and it is sealed using a thick paste made of flour and water. The handi is then placed on open fire or hot charcoals and the steam trapped inside cooks the meat to tender perfection.

When you cook at home, use a large heavy bottomed pan with a tight lid so that his helps in sealing the air or steam in and creates a pressure which cooks the ingredients to perfection, a modern style of “dum”. Cooking of the Biryani at the first shot may not come exactly the right texture and taste you get at restaurants and do not let the long process and preparation time scare you. If you make it enough number of times, you will get faster and better at it. On a quest to perfecting this authentic dish for the right taste you need to try it out a few times or else do watch the video and get to know the right method of cooking the Hyderabadi Chicken Biryani at: https://www.vahrehvah.com/Hyderabadi+Chicken+Biryani:3144











Hyderabadi Chicken Biryani


 










Hyderabadi Chicken Biryani
 
































4.2 ★★★★☆ Stars based on 148 Reviews    
Author : Admin Published On : Mar 25, 2009
Preparation Time:  7 min Recipe Type : NonVeg-Main
Cooking Time :  25 min Standing Time :   5-8 mins
Yield : 4 (4 servings)  Ingredient : Chicken

Description :  Hyderabadi Chicken Biryani Recipe made easy, learn how to make Hyderabadi Chicken Biryani Recipes at home.  
































































































































Recipe of Hyderabadi Chicken Biryani
Ingredient Name Unit Quantity
 
black cardamom
number
2
chicken medium pieces
grams
800
chopped coriander leaves
tbsp
2
cinnamon
stick
2
cloves and green cardamoms each
number
2
cumin and coriander pdr
tsp
1/2
each of chopped ginger and garlic
tbsp
2
flavored rice(basmati)
cup
2
green chilli
number
2
javeri mace
tbsp
1
lime juice
tbsp
1
medium sized onions sliced
number
4
oil or (ghee)
tbsp
2
onion fried
large
2
pepper corns
piece
6
saffron color
tsp
1/2
salt
to taste

turmeric
to taste

yoghurt
cup
2
Directions | How to make Hyderabadi Chicken Biryani
 
In a bowl take chicken, gingergarlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder turmuric, salt, cumin, coriander powder and whole garamasala dry, fried onion and add oil, mix all very nicely.In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked drain the wate. Now in a biryani bowl add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron color and close it with the lid and cook for 30min.        
Recipe Tips  
Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame.  

 




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