Recipe Source : VahChef
Recommended by: My Beloved Friend Priya Ranjit
I have made some alteration to the ingredients, I have used chicken instead f
2 cups of Basmathi rice
500 g of chicken (I used whole leg)
3 large onion (sliced thinly and fried)
2 tsp red chilli powder
2 tbsp of coriander powder
1/4 tsp of turmeric powder
1 tsp of cumin powder
1 tsp of black pepper powder
1 tsp of garam masala powder
1 tsp of cumin seed
1 pc cinnamon stick
1 bay leaf
2 star anise
1 tbsp of lemon juice
1/2 cup of curd
5 pcs green chilli (chopped)
A bunch of coriander (chopped)
A bunch of mint leaves (chopped)
A few drops of yellow coloring/saffron milk
Salt to taste
3 tbsp of oil
Basmathi rice (washed & soaked for 30 minutes)
Cook rice with whole garam masala, oil and salt. We need to take out rice in two parts (40% and 60% cooked and separated)
Marinate chicken with ginger garlic paste, green chilli, turmeric powder, chilli powder, coriander powder, cumin powder, cumin seeds, half of fried onion, salt, whole garam masala, lemon juice, curd, coriander leaves, mint leaves, bay leaf and oil for 30 minutes.
Now put the marinated chicken in a heavy bottomed pan or pressure cooker, layer with 40% cooked rice, coriander leaves, mint leaves, fried onion, then another layer of 60% cooked rice, coriander leaves, mint leaves, fried onion, garam masala powder and yellow coloring.
Let this cooked over medium flame for 30-45 minutes until the rice and chicken are completely cooked. As the chef said the whole house will have a wonderful aroma and you know your briyani is completely cooked.
Now our Hyderabad Chicken Briyani is ready to be served, I served this briyani with Tomato and Onion Raita. Do try and let me know how it turned out for you!