Recipe of Perfect Hyderabadi Chicken Biryani Restaurant Style
Hey everyone, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Favorite Hyderabadi Chicken Biryani Restaurant Style. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Hyderabadi Chicken Biryani Restaurant Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hyderabadi Chicken Biryani Restaurant Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few ingredients. You can have Hyderabadi Chicken Biryani Restaurant Style using 30 ingredients and 14 steps. Here is how you cook it.
#GA4 #week16 #Biryani #rosalyn_kitchen This Hyderabadi Chicken Biryani Recipe gets its flavor from the marinade. Yogurt is used as a tenderiser. Fried Onions (birista), tomato puree, powdered masalas and salt is used to flavor the chicken. Marinate the chicken pieces for minimum two hours or overnight for maximum flavor. I have used boneless chicken pieces. You can use chicken thighs and drumsticks which will keep the chicken juicy.
Ingredients and spices that need to be Prepare to make Hyderabadi Chicken Biryani Restaurant Style:
- For Birista or Brown Onions
- 2 Onions
- 1/2 cup Vegetable Oil
- For Chicken Marinade
- 900 gm Zorabian Breast Boneless Chicken
- 3/4 cup Hung Curd
- 1/4 cup Tomato Puree
- 1/4 cup Vegetable Oil
- 1 tbsp Ginger Garlic Paste
- 1 tsp Paprika Powder
- 1 tsp Cayenne Pepper
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 2 tbsp Brown Onions
- 1 1/4 tsp Salt
- For Saffron
- 2 tbsp Hot Milk
- 15-20 Saffron Strands
- For Preboiled Rice
- 2 cups Basmati Rice
- 6 cups Water
- 2 tbsp Salt
- 1 Bayleaf
- 6 Cloves
- 3 Cardamom Pods
- Other Ingredients
- 3 Potatoes (For Frying) - Optional
- 1 cup Coriander Leaves
- 1 cup Mint Leaves (Optional)
- 1 1/2 tbsp Ghee
Instructions to make to make Hyderabadi Chicken Biryani Restaurant Style
- Firstly, to make the birista ie. brown onions, slice the onions and place them on kitchen towel for 15-20 minutes to dry. Heat oil in a pan and add the onions.
- Shallow fry the onions on medium flame until golden brown. Drain on paper towel and set aside.
- In a large bowl, add chicken pieces, ginger garlic paste, turmeric powder and salt and mix well. Add hung curd and mix. Add paprika powder and cayenne pepper and mix.
- Add vegetable oil, turmeric powder and garam masala powder, tomato puree and the fried onions.
- Mix together all the ingredients and marinate for at least two hours or overnight for better flavor.
- Soak saffron in hot milk. Set it aside.
- Bring water to a roaring boil. Add salt, spices and basmati rice.
- Cook for 5 minutes and drain completely. Leave the whole spices in the rice. It will be 70% cooked. Set it aside.
- Wash, peel and cut the potatoes into small cubes. Fry in the same oil in which the onions were fried. Remove on plate and set aside.
- For Layering and Cooking Chicken Biryani: Heat a heavy bottomed pan. Add the marinated chicken. Cook for 5 minutes. Turn the chicken pieces. Cover and cook for another 5 minutes. Turn off the heat.
- Scatter half of the fried onions all over the cooked chicken. Then layer with coriander leaves. Place the fried potatoes on top.
- Next layer the semi cooked rice. Drizzle saffron milk and ghee all over the rice. Cover and cook on low flame for 20 minutes. This will help to steam and cook the rice and chicken to doneness.
- Once the biryani is cooked, allow it to rest for 5 minutes. Garnish with the remaining fried onions.
- Serve Restaurant Style Hyderabadi Chicken Biryani hot with curd raita.
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