Biryani Variant 2:Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani
– Nishit Patil

Ingredients: Chicken Breast and Drum Sticks (4 pieces each), Boiled  Egg (2) Yoghurt about 4 table spoons, Ginger Garlic Paste, Sliced Onions - 4, chopped Green Chilies - 2, Chili powder, Turmeric powder,  Garam Masala, Coriander leaves, mint leaves, Saffron (less than a pinch),  Cloves, Cardamom, bay leaves, Cinnamon, lemon juice, Ghee 3 tsp, Vegetable Oil as required, one pound Basmati Rice, Salt.

Soak the Basmati Rice in Water and keep it for about 1.5 hrs.

Marinate Chicken (Chicken Brest and Drum Sticks) in a bowl with yoghurt, turmeric powder, ginger garlic paste, one spoon lemon juice, chili powder, garam masala, green chillis, half tsp salt, coriander and mint leaves for about 45 mins. You can keep it in the refrigerator to marinate.

Fry sliced onions in a pan in Ghee and Vegetable Oil mixed. Drain Oil and Keep the fried onions aside.

Put about 600 ml of Water in another pan. Add Cloves, Cardamom, bay leaves, Cinnamon to it. Drain water from the Basmati Rice and add the rice the pan and Boil it. Wait till the rice start boiling along with the mix.

Then Remove the marinated Chicken in the main big biryani cooking pan. Remove half portion of boiling Rice from the pan, strain it and spread it on top of the marinated Chicken. Put half of the fired Onion, some Vegetable Oil, some coriander and mint leaves. Cover the lid and cook this on low heat for about 20 mins.

In the mean continue boiling the remaining rice with the mix till it gets total boiled.

After 20-25 mins, add this remaining boiled/drained and strained rice to the biryani pan. Sprinkle the saffron on the rice and continue cooking the biryani with lid closed for about 25-30 mins till the chicken becomes tender and basmati rice fully cooked.

Garnish/Top the rice with remaining half of the fried onion, coriander and mint and also the two boiled eggs. Serve the yummy Biryani with mint flavor……….