Authentic and flavorful biryani dish from the kitchen of Nizams of Hyderabad.
PREP TIME: 60-90 Minutes
SERVES: 4
INGREDIENTS
For Biryani
- 1.5 cups Jashn basmati rice
- 2.5 cups water
- 2-3 tbsp oil or ghee
- 2-3 Indian bay leaves
- 0.5 cup warm milk
- A pinch of saffron strands
- 2 medium onions, thinly sliced
- 2-3 green chillies chopped
- 1.5 kg chicken
- 6-6 black peppercorns
- 4 whole cloves
- 3-4 green cardamom pods
- 1 black cardamom
- 1 inch cinnamon stick
- 1 whole star anise
- A handful of fresh coriander leaves
- A handful of fresh mint leaves
- ½ tsp black cumin seeds
- 1 cup fresh curd/yogurt
- 1.5 tsp lemon juice
- 1.5 tsp ginger garlic paste
- 1.5 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 tsp biryani or chicken masala
- Salt to taste
Chicken Marination
- Grind all whole spices- cloves, black peppercorns, green and black cardamom, star anise, cinnamon, and cumin seeds into a fine powder.
- Finely chop mint and coriander leaves.
- Take a bowl, add chicken pieces, ground spices, chopped mint and coriander leaves and other marinade ingredients. Mix thoroughly till the meat gets well-coated. Cover the bowl with a plastic wrap and place it in the refrigerator for about 2 hours.
Preparing Rice
- Wash the rice multiple times until water runs clear.
- Take a deep pan and add rice and water.
- Once it comes to a boil, add bay leaves. Reduce the heat to medium-low.
- Cover and let the rice parboil. This can take about 5-7 minutes.
- Once done, drain the rice using a colander.
- In another bowl, add saffron and warm milk, mix well and keep it aside.
Preparing Chicken Gravy
- Take a pressure cooker or any deep thick bottomed pan with a tight-fitting lid. Heat it over medium-high flame.
- Add onions, stir till golden brown.
- Take them off the pan and place them on a paper towel. Set aside.
- Now on a low heat, sauté bay leaves and green chillies. Stir for about 1-2 minutes.
- Add the marinated chicken to the pot/cooker. Cook and stir for 2-3 minutes until it’s no longer pink.
Layering Biryani
- Layer the chicken gravy with drained rice. Drizzle ghee, sprinkle fried onions and add saffron milk on the top.
- Cover with a lid and cook for about 8-10 minutes on a high flame.
- Then reduce the flame to low. Continue to cook for another 5 minutes.
- Turn off the flame and let it stand covered for 15-20 minutes.
- Garnish with chopped mint and coriander leaves.
- Serve hot with any raita or curry of your choice.