Chicken Biryani

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How to Make  Bone / Boneless Chicken Biryani (Hyderabadi Style)
chicken-biriyani

Ingredients

  • Bone / Boneless chicken 600 grams
  • Basmati rice 1 1/2 cups
  • 3 tablespoons Oil to deep fry
  • Cinnamon 1 inch stick
  • Bay leaves
  • 5-6 Cloves
  • Cumin seeds 1 teaspoon
  • 3 – 4Green cardamoms
  • 2 medium size Onions sliced
  • 3 Green chillies slices
  • Turmeric powder 1/4 teaspoon
  • 2 medium size Tomatoes chopped
  • Salt to taste
  • Ginger paste 3/4 teaspoon
  • Garlic paste 3/4 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Thick yogurt 1 cup
  • 3 medium size Onions sliced and fried brown
  • Garam masala powder 1/2 teaspoon
  • Ginger cut into skinny (thin) strips1 inch piece
  • Fresh mint leaves torn a few
  • Fresh coriander leaves
  • Milk 1/2 cup
  • Rose water a couple of drops
  • Eggs boiled and sliced

Method:-

  1. Cut chicken in one inch pieces. Boil rice to 50% and set aside.
  2. Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.
  3. Add sliced onions and sauté. Add sliced green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix well. Add ginger garlic paste, red chilli powder and yogurt. Mix well.
  4. Add half  fried brown onions. Add half boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions.
  5. Cover it and cook on low heat for about ten minutes. Garnish with egg slices and serve hot.
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