Chicken Biryani Dish Hyderabadi - Type III
From Biryanis & Pulaos Section
Chicken Biryani Dish Hyderabadi - Type III
- 1 medium chicken, cut into big pieces
- 500 gms Basmati rice, washed and drained
- 1 cup beaten curd
- 3 onions, sliced fine
- 12 flakes lasan
- 1 ½” piece adrak
- 1 tsp chilli powder
- 6 lavang, 4 elaichi, 2 pieces dalchini, 12 kalamiri
- 2 tsp khus khus
- 8 – 10 almonds or cashewnuts
- 2 pinches saffron, dissolved in ½ cup milk
- ¼ tsp haldi
- 4 tbsp ghee
- 2 boiled eggs
- Salt to taste
Grind the following to a fine paste – 1 onion, adrak, lasan, chilli powder, haldi, almonds, khus khus, 1 piece dalchini, 2 elaichi and 4 cloves.
To the chicken pieces apply the ground paste along with the curd and salt. Mix thoroughly and set aside.
Heat 2 tablespoons ghee and fry half the sliced onions till crisp. Add the marinated chicken and allow it to cook till chicken is tender and 1 cup gravy remains.
Heat 2 tablespoons ghee and put in the remaining fried onions. Fry till crisp and remove. To the remaining ghee, add the rest of the sabut masala and the drained rice. Fry a little before adding warm water and salt to taste. Cook till done.
Spread on a thali and remove the sabut masala.
Heat one tablespoon ghee in a heavy bottomed dekchi.
Spread a layer of rice then a layer of chicken.
End with a rice layer and sprinkle saffron milk. Dot with 1 tablespoon ghee before covering tightly. Keep over dum.
Serve garnished with boiled egg cut in half and the remaining crisp fried onion.
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