Hyderabadi Chicken Biryani
By Nmami Agarwal
Hyderabadi chicken biryani is made in a traditional way originating from Hyderabad giving it a distinctive identity among all the other biryanis. The distinction comes from the fact that the biryani is cooked with raw meat and raw rice together. The chicken is marinated with an excellent blend of spices and then cooked with the rice to give the biryani a true delight.
Chicken is a good source of high proteins, vitamins B3 and B6 and minerals. Being rich in providing proteins to the body which help in building body tissues and muscles, this dish accounts for your good health. Another main ingredient of the recipe is rice which is rich is carbohydrates. Yogurt is a more healthy alternative to curd as it provides more carbohydrates and is low in calories. Saffron is loaded with minerals like copper, potassium, calcium and magnesium and is also known for its antioxidant factor.
For chicken marination:
- 50g – chicken
- 1/2 teaspoon ginger garlic paste
- 1/4 teaspoon garam masala powder
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon green chillies (finely chopped)
- 15 g- of thick yogurt
- 20g – onion (thinly sliced, and golden fried)
- 1/4 teaspoon lemon juice
- 1/2 teaspoon mint & coriander (finely chopped)
- 1 teaspoon vegetable oil
- Salt to taste
For Biryani Masala
- 1/4 teaspoon cinnamon
- 1/4 teaspoon shahi jeera
- 1/4 teaspoon cardamom
- 3-4 cloves
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon javitri/ nutmeg
- 20g – Basmati rice
- Water for soaking and cooking rice
- Salt to taste
- Biryani masala as mentioned above
- Saffron (soaked in water/milk)
Calories: 198 Kcal
Proteins: 15.2 g
- Soak basmati rice in water for 45 mins. Separate the water and rinse the rice thoroughly before cooking.
- Grind the biryani masala(given ingredients) into a rough powder and place that into a cloth to make a potli.
- Heat water in a pot, add salt and place the potli into the water.
- Bring it to a boil and then add the soaked rice into it.
- Cook the rice upto 20%.
- Mix chicken with ginger garlic paste, garam masala powder, red chilli powder, turmeric, green chilli, lemon juice, and vegetable oil. Marinate it for good 10-12 hours.
- Add yogurt, mint & coriander, golden fried onions to the marinated chicken and mix well.
Combining chicken & rice
- Take a heavy bottom vessel and grease it with oil, add the marinated chicken into the vessel.
- Place the 20% cooked rice onto the chicken. Add some golden fried onions, fresh mint leaves and saffron on the top and cover it with a clean cloth and place the lid over it.
- Cook it for 40-45 minutes and mix well.
- Serve hot.
Over to you
Rice, though works great as a carbohydrate-rich food can be a little problematic when taken in larger amounts. Keeping that in mind, have it in a considerable amount. You can have a bowl of this biryani.
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