Hyderabadi Chicken Biryani (Kachi Yaqni)
As'Salamualaikum Wa'Rahmatullahi Wa'Barakatuhu :)
Its Weekend special today and its everyone's favourite....Hyderabadi Chicken Biryani!!
The famous Hyderabadi cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right time. There is a saying in Hyderabad, cooking patiently(Itmenaan se) is the key and hallmark of Hyderabadi cuisine.
Sharing from my Zaiqedaar kitchen the most authentic recipe of Hyderabadi Biryani (Chicken)
Basmati rice 1kg
Ginger-garlic paste 1-1/2 tbsp
Turmeric powder 1 tsp
Red Chilli powder 2-3 tsp
Golden fried onions 1 cup full
Curd/Yogurt 3/4 cup
Coriander leaves 1/2 bunch chopped
Mint leaves 1/2 bunch chopped
Green chillies 4-5
Cardamom whole 7-8
Cinnamon stick 1 big piece
Ghee 2 tbsp
Lemon juice 4 tbsp
Salt to taste
Oil of fried onions 1/4tsp
In a large handi marinate the chicken for 45 mins - 1hour with salt, red chilli powder, turmeric powder, ginger-garlic paste, cardamom whole, cinnamon stick, cloves, lemon juice, fried onions, ghee 2 tbsp, coriander and mint leaves, green chillies, yogurt and oil.
Meanwhile boil basmati rice with salt, 4cardamoms, 1" cinnamon stick and mint leaves till half cookes (grain should break into 2 pieces)
Save some rice water in a cup and mix 2 tbsp of ghee in it and save aside.
In a cup of milk add few strands of saffron and boil and keep aside.
Now, layer the rice over the marinated mutton. Sprinkle ghee-rice water mix, sprinkle saffron milk, and golden fried onions. Cover with foil tightly.
Put a heavy object ( heavy pan or skillet) on the top of the container, so that the steam doesn’t escape easily.Cook biryani for 8-10 minutes on high. Now place the biryani vessel on a iron tawa and let it cook on low flame for about 25mins! Do not open the lid immediately, let the dish rest for more 10mins.
Serve hot with Mirchiyo ka Salan and dahi ki chutney.