Chicken Biryani Dish Hyderabadi - Type III

From Biryanis & Pulaos Section

Chicken Biryani Dish Hyderabadi - Type III

Ingredients:

  • 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

Method:

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.

To Assemble:

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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