Hydrabani Chicken Recipe
It is a world-renowned dish that originates from the city of Hyderabad in India. It is a flavorful and aromatic layered rice dish, known for its unique preparation method and rich taste.
Preparation Time
- Total: Approxmately 1 hour 20 minutes
- Preparation: 20 minutes
- Cooking: 1 hour
Ingredients
- Chicken (bone-in, cut into pieces): 1 kg
- Yogurt (curd): 1 cup
- Ginger-garlic paste: 2 tablespoons
- Green chilies: 4-5, finely chopped or ground
- Red chili powder: 1-2 teaspoons (adjust to taste)
- Turmeric powder: ½ teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Salt: as per taste
- Lemon juice: 2 tablespoons
- Mint leaves: ½ cup, finely chopped
- Coriander leaves: ½ cup, finely chopped
- Fried onions: 1 cup (golden and crispy)
- Oil or ghee: 2-3 tablespoons
Instructions
- Marinate Chicken: Mix chicken with yogurt, spices, ginger-garlic paste, fried onions, mint, coriander, and lemon juice. Marinate for 2+ hours.
- Cook Rice: Boil basmati rice with whole spices (bay leaf, cinnamon, cloves, etc.) until 70-80% cooked. Drain and set aside.
- Layer Biryani:In a pot, layer marinated chicken at the bottom, followed by a layer of partially cooked rice.
- Add Garnishes: Top with saffron milk, fried onions, mint, coriander, rose water, and ghee.
- Cook on Dum: Seal the pot with a lid and cook on low heat for 30-40 minutes.
- Serve: Gently mix before serving with raita or salan.