EASY HYDERABADI CHICKEN BIRYANI Hyderabadi chicken biryani is an aromatic, mouth watering and authentic Indian dish with succulent chicken in layers of fluffy rice, fragrant spices and caramelized onions. It is easier than most recipes while truly retaining the authentic taste and presented step by step. Cook like a native but with more ease! Goes well with Hyderabadi Tomato Egg Curry and Yogurt Dip with Shallots . And add Chicken Korma to the menu.
This blog features healthy and delicious recipes, but as detailed in my food philosophy , there are some special times to enjoy our food cravings. Save this rich and delicious step by step biryani recipe prepared in dum style for a festive time! MY LATEST VIDEOS Homemade Hummus Play Video This easy Hyderabadi chicken biryani dish, can of course be prepared with brown basmati rice , supplemented with quinoa and such. WHAT IS BIRYANI? Biryani is a classic Indian mixed rice dish that is part of the Indian Mughlai culinary tradition, which traces its roots to central Asian cuisine and a rich fusion with Indian flavors and techniques. It is prepared with layers of fluffy basmati rice, marinated meat or chicken, browned onions, cilantro, mint, yogurt, saffron, ghee and spices. Classic biryani can justly be called the crown jewel of Indian cuisine, a dream dish that should not be missed.
WHAT IS HYDERABADI BIRYANI? Hyderabad, the city of my childhood, is justly famous for its biryani – an addictive delicious rice and meat/chicken dish. And Hyderabadi biryani is by far one of the most popular among the other regional versions. It includes the use of yogurt, spices, cilantro, mint, saffron, ginger, garlic, lemon juice, chili peppers and fried onions. There are two versions of Hyderabadi biryani – one called a pakki biryani , where the meat or chicken is fully cooked before layering it with the rice and the final steaming. The other is the kacchi biryani , where the raw marinated meat or chicken is placed in one single layer in the bottom of the cooking pot and then topped with partially cooked rice or raw rice mixed with yogurt and steamed together. It is the latter kind that I am presenting here, which has been further simplified for ease. ABOUT THIS EASY BIRYANI RECIPE What sets apart biryani from other rice dishes is the texture of the rice grains – fluffy and separate, they almost scatter like pearls. And achieving that texture is one of the challenges faced by many cooks while preparing biryani. The recipe here overcomes that challenge by showing you exactly how to get that perfect rice grain – every single time!
HOW TO MAKE EASY CHICKEN BIRYANI F R I E D O N I O N S F O R B I RYA N I 1. Heat the oil at medium high in a wide frying pan /kadai. The oil is ready for frying if you can feel the heat when you place your palm about 3 inches over the surface of the oil. Alternatively use
a candy/fry thermometer .
2. Do not crowd the pan. Fry the onions in about 3 batches, depending on the size of the pan. Fry until crisp light golden
brown . Drain on paper towels and set aside.
- Spring '20