Ingredients
-
2
-
10 - 20
-
1 - 2
-
-
-
-
2
-
1
-
1/4
-
5
-
-
-
-
-
Directions
Hyderabadi Chicken Biryani,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…,Wow, this takes me back to Hyderabad!! My family is from Hyderabad and I grew up on chicken biriyani and other South Indian delights. This recipe really hits home. Thanks so much for sharing!!
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Steps
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1
Done
|
Hyderabadi Chicken Biryani Gravy. |
|
2
Done
|
Marinate Chicken Overnight With Yogurt, Salt, Lemon, and Red Chilli Powder. |
|
3
Done
|
Slice Onions Thin and Length-Wise. Fry in Oil Until Brown and Crispy. Remove and Set Aside by Soaking in Paper Towels. |
|
4
Done
|
Use the Remainder Oil to Add the Following Spices: (cloves, Cardomom, Bay Leaf, Anise, Black Cardomom, Mase, Shah Jeera, Cumin Seeds, Cinnamon Sticks). |
|
5
Done
|
Once Fragrant, Add in the Tomatoes, Chillies and Girnger/Garlic Paste. |
|
6
Done
|
Now, Add in the Garam Masala. |
|
7
Done
|
After Stirring a Few Mins, Add in the Marinated Chicken. |
|
8
Done
|
Now, Add in the Shan Biryani Masala. |
|
9
Done
|
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. |
|
10
Done
|
Soak the Basmati Rice in Cool Water After Flushing About 3-4 Times. |
