Description
I first became obsessed with chicken biryani when i visited hyderabad in the summer of 2014. In south india i tried every type of biryani possible: chettinad biryani, dum biryani, mutton biryani, lamb biryani, vegetable biryani, bombay biryani, kerala chicken biryani, pakistani chicken biryani.
So yes, i consider myself somewhat of a biryani connoisseur.
The biryani masalsa with its flavorful spices, and aroma… Were incomparable to anything i expected or tasted in the us. I vividly remember my first thoughts being – if i were to be trapped on a deserted island for the rest of my life, i might be okay if i had an endless supply of this delicious biryani.
After that out of the world experience, i did everything in my power to recreate the taste at home. After visiting endless biryani restaurants including: paradise biryani, biryani pot, asiana's, etc, and after countless trial and errors with various recipes; i believe i have mastered the art of biryani.
Now, to the recipe…
Ingredients
- Onions
- Chilies
- Tomatoes
- Basmati Rice
- Chicken
- Yogurt
- Lemons
- Mint
- Masala
- Cloves
- Cardamom
- Bay Leaf
- Anise
- Black Cardamom Pods
- Mace
- Red Chili Powder
- Garam Masala
- Saffron
- Jeera Powder
- Cumin Seed
- Cinnamon Sticks
- Ginger-garlic Paste
Instructions
- Hyderabadi chicken biryani gravy
- Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder
- Slice onions thin and length-wise
- Fry in oil until brown and crispy
- Remove and set aside by soaking in paper towels
- Use the remainder oil to add the following spices:
- Once fragrant, add in the tomatoes, chillies and girnger / garlic paste
- Now, add in the garam masala
- After stirring a few mins, add in the marinated chicken
- Now, add in the shan biryani masala
- Stir and cover with a lid over medium-low heat
- This will need to cook for an hr or so
- The longer it cooks, the more tender the meat will be
- Soak the basmati rice in cool water after flushing about 3-4 times
- Boil around 6 cups of water for the 4 cups of rice, add in the rice
- Heat uncovered until the first boil appears within the first 10-15 minutes
- Use the tray and line the first layer with gravy and chicken from earlier
- Now add a layer on top with the semi- cooked rice
- Top with garnish of mint and the fried onion from earlier
- Continue with step 11 until the tray is full
- Soak the saffron layers in warm milk for a couple minutes garnish this dilution over the top of the biryani
- Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes
- Enjoy!