Hyderabadi

Chicken

Biryani Recipe


Ingredients:

  • 1/4 cup ghee (clarified butter)
  • 20 whole cloves
  • 9 whole cardamom pods
  • 5 bay leaves
  • 1 medium onion, chopped
  • 5 small green chili peppers
  • 2 tbsp ginger garlic paste
  • 1 kg chicken, cut into pieces
  • 1 1/2 cups plain yogurt
  • 1 tsp salt
  • 6 fresh curry leaves (optional)
  • 3 cups uncooked jasmine or white rice
  • 4 1/8 cups water
  • 1 sprig cilantro leaves with stems

Method:

  • Soak rice for 30 minutes in enough water to cover; then drain.
  • Meanwhile, heat ghee in a large skillet over medium heat.
  • Stir in cloves, cardamom, and bay leaves.
  • Then stir in onion, and cook until soft, 6 to 7 minutes.
  • Stir in chili peppers and ginger paste.
  • Stir in yogurt, salt, and curry, and then place chicken in pan.
  • Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
  • Mix in rice, water, and cilantro.
  • Bring to a boil.
  • Reduce heat to low, cover, and cook for 20 minutes.
  • Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.
  • Hyderabadi Chicken Biryani is ready to serve.
  • Serve hot.