HYDERABADI CHICKEN BIRYANI | TRADITIONAL HYDERABADI BIRYANI RECIPE | SPICY HYDERABADI DUM BIRYANI

 

TRENDING NOW : MUGHLAI RECIPES HYDERABADI HALEEM RECIPE : https://youtu.be/0hrlE_XnrqY LUCKNOWI MUTTON YAKHNI PULAO : https://youtu.be/TilcK2C2Wq4 SPICY KEEMA BIRYANI RECIPE : https://youtu.be/t4iMcjA5mJ4 CRISPY FRIED ONIONS BIRISTA RECIPE : https://youtu.be/_su5rYTml98 #HyderbadiChickenBiryani #HyderbadiBiryani #biryanirecipe Scroll down for complete recipe in written form: Head Chef's decades long hunt for authentic Hyderabadi biryani ends in her own kitchen when after research and many hits and misses, she discovers a recipe that has the exact flavours and aromas she remembered from her childhood spent in Dundigul, Telangana. The Slow Fire Chef SE 04 EP 26 : HYDERABADI CHICKEN BIRYANI | TRADITIONAL HYDERABADI BIRYANI RECIPE | EASY RECIPE TO MAKE HYDERABADI BIRYANI Complete Recipe written below: HYDERABADI CHICKEN BIRYANI RECIPE: Biryani masala Whole Dry red chillies - 2 to 3 Bay leaves - 3 Green cardamom - 10 Pepper corn - 1 teaspoon Shah jeera - 1 teaspoon Saunf - 1 teaspoon Cloves - 8 Cinnamon - 2 inch stick Star anise - 1 Coriander seeds - 1 tablespoon Cumin seeds - 1 teaspoon Black cardamom - 1 (take out the seeds & use) Mace - 1/2 floret Dry roast all of the above for 2 minutes (don't brown it) and make a fine powder Onions - 500 grams (make all into birista) Rice - 800 grams - soak for an hour Chicken - 1 kilo marinate in the vessel you are going to make the biryani for an hour with Curd - 2 tablespoons Birista - 2 handfuls Fresh pudina - 1 handful (chopped) Fresh coriander leaves - 1 handful (chopped) Chopped green chillies to taste Ginger garlic paste - 1 & half tablespoon Coriander powder 3 teaspoon Red chilli powder or Kashmiri mirch powder - 1 generous teaspoon Biryani masala - 3 heaped teaspoon Lemon juice - 1 tablespoon Salt to taste AFTER 1 HOUR Add 2 pinches of saffron to 2 tablespoons of warm milk. Cover and keep aside. Add the oil in which the birista was fried (about 3 or 4 tablespoons) to the marinating chicken. Give it a stir. Cover and set it to cook on simmer. Stir from time to time. Boil water in a pot large enough to cook the rice. In the water also add some whole spices Elaichi - 8 Cinnamon - 2 or 3 sticks Cloves - I teaspoon Cover and bring to a rolling boil. Then simmer for 5 more minutes. Take off lid and fish out all the whole spices. Drain the rice and add to the fragrant water. Add salt and cook till the rice is al dente. Strain and keep aside. Meanwhile chicken should be done. Take out 2/3rds of the chicken + masala + oil in another bowl. On top of the remaining chicken add a layer of rice. Add sprinkles of fresh coriander, mint, a little birista and a little saffron milk. Then add the next layer of chicken along with little masala & oil. Repeat layers and end with rice. Cover tightly with a dish cloth wrapped around the lid. Set the pot on a griddle/tawa on the flame. Keep the flame low. Let it sit for about 10-15 minutes and the biryani should be done. My mother used to sometimes add a little ghee over the last layer - you can do that as well. New Episode, every week. Mostly, on Weekends. Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef The Slow Fire Chef Website: http://www.theslowfirechef.com/ If you do try try our recipes, do post a picture and tag us on social media. The Slow Fire Chef Social Media: Twitter: https://twitter.com/TheSlowFireChef Facebook Page: https://www.facebook.com/TheSlowFireChef/ Facebook group: https://www.facebook.com/groups/theslowfirechef Instagram: https://www.instagram.com/theslowfirechef/ LinkedIN: https://www.linkedin.com/in/theslowfirechef/