½tspGaram masala powder (powder of cloves, cardamom, cinnamon, black pepper)
½tspBlack pepper(Kali mirch powder)
½bunchCoriander leaves
10-20mintleaves
6greenchillies vertically slit
1Cupfried onions(5-6 medium size onions deep fried)
1cupbeaten yogurt
½tspgreen cardamom powder
1tbsplemon extracted powder
1 tbspoil
Forgiving dum
600gramBasmati rice
salt to taste
whole garam masala(4 small cinnamon sticks, 4 cloves, 3 cardamoms, 6-7 black pepper corns)
1tspshahi zeera/caraway seeds
1tspoil
For garnishing/seasoning while giving dum
½tspgreen cardamom powder
2tbspfried onions
1tbspfried onions
1tbsplemon juice
8-10mintleaves
2tbspfreshly chopped coriander leaves
1tbsponion flavored oil (oil remained after frying onions)
1tspghee
3-4saffron strands mixed with 2 tbsp of milk
Instructions
Marinating chicken
Firstly, in a bowl, add the chicken, salt, red chili, turmeric, garlic paste of ginger, garam masala powder, coriander leaves, mint leaves, slit green chili, and fried onions. In a pot, add the chickpeas to the powder.
Mix this whole mixture well.
Add beaten yogurt, green cardamom powder, lemon extract, oil.
Mix the whole marinade well so that the masala is coated well to every chicken piece.
After mixing well, marinate the chicken for half an hour.
Cooking the rice
Wash the basmati rice and soak it in water for 30 to 35 minutes.
Take a handi, add water, salt to taste, and whole garam masala (cinnamon sticks, cloves, cardamoms, black pepper corns).
Add shahi zeera and bring the water to a boil.
Add the soaked rice into the boiling water.
Cook the rice for about 7-8 minutes, or until it is 70% done.
Turn off the heat and strain the rice.
Giving dum
Take a handi, add a small amount of oil throughout the base.
Add the marinated chicken to the base and spread the marinade evenly.
Add the strained rice and spread it evenly across the chicken.
Finally add green cardamom powder to biryani, some fried onions, leaves of coriander, mint leaf, lemon extract, some oil, ghee, and milk flavored with saffron.
Cover the handi with a lid.
Place a tawa on the stove.
Place the handi on the tawa.
Dum the biryani on high flame for 15 minutes.
Dum the biryani on low flame for 30-35 minutes.
Switch off the flame.
Biryani is done.
Serve the chicken biryani.
Notes
Follow the tip correctly for a perfect biryani in the blog post.
Keyword chicken biryani, chicken biryani recipe in hindi, hyderabadi chicken biryani home cooking