its a delicate flavoured and spice rice, chicken mix from the city of nizams hyderbad in india


    Karnataka, India
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    • INGREDIENT 1 kg chicken, washed and drained completely 200gms onions, finely sliced 2 tbsp coriander leaves, chopped 1 tsp saffron, soaked in hot milk salt to taste 2 tbsps ghee , (fat from cow milk) 5 tbsps oil 2 tbsp rose water (gulab jal) MARINATION 100 ml thick curd/yogurt 8-10 nos green chillis, slitted 2 tbsps ginger garlic paste 1 tbsp red chilli pd 1/4 tsp turmeric pd 1 tbsp coriander pwd 2tbsp mint leaves, chopped 2 nos lemon, take out the juice BIRYANI MASALA 8 nos cloves 1 no cinnamon 4 nos green cardamom 1/4tsp shahi jeera 12 nos pepper corns RICE 400 gms Basmati rice(flavoured rice) 6 nos cloves 3 nos cardamoms 1 no cinnamon stick 3 no bay leaves 1 no star anise 2 tbsp oil 1 tsp salt stock as required


    1. Marinate chicken with the ingredients called for along with biryani masala pd. Keep aside for 4 hrs. While the chicken is marinating, work on the rest of the preparation. Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, elaichi, oil, salt till its half cooked. Strain the water . Heat 1 tbsp oil , 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside. Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mins. Add a tbsp of oil over the chicken pieces. Reduce flame. Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk, powdered biryani masal and rose water over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice. Place lid and over the lid place a heavy weight and seal the edges with kneaded wheat dough. Cook on high flame for 2 mins. Cook on indirect heat through a iron tawa (what we call dum) Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mins. Turn off heat and do not remove lid for 10 mins. COPY RIGHTS RESERVED BY @CHEF BB


    While serving just carefully take out the biryani from one side only and serve it with raita or curry as your choice. But curry should be rich enough to combine with biryani.

    See it on my blog

    chef bb

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