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Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani
Hyderabadi Chicken Biryani
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
697 calories
80 g
99 g
25 g
36 g
8 g
266 g
154 g
3 g
0 g
16 g
Nutrition Facts
Serving Size
266g
Servings
6
Amount Per Serving
Calories 697
Calories from Fat 225
% Daily Value *
Total Fat 25g
39%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 99mg
33%
Sodium 154mg
6%
Total Carbohydrates 80g
27%
Dietary Fiber 5g
21%
Sugars 3g
Protein 36g
Vitamin A
17%
Vitamin C
78%
Calcium
7%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 whole chicken cut into pieces
  2. 1 cup of yoghurt
  3. 1 fresh squeezed lemon juice
  4. 2 tablespoon olive oil
  5. 2 green chillies chopped
  6. 2 tablespoon garlic ginger paste
  7. Handful of fresh mint chopped
  8. Handful of fresh coriander chopped
  9. 1 cup fried onion
  10. 3 cups basmati rice
  11. 1 teaspoon caraway seeds
  12. 3 bay leaves
  13. Salt to taste
  14. Pinch of saffron
  15. 2 tablespoon Ghee
Biryani masala
  1. 1 teaspoon red chilli powder
  2. 1 teaspoon coriander powder
  3. 1 teaspoon cumin seeds
  4. 1 teaspoon black peppercorn
  5. 1 teaspoon green cardamom powder
  6. ½ teaspoon turmeric
  7. 3 pieces of mace
  8. 4 black cardamom
  9. 2 cinnamon sticks
  10. 3 bay leaves
  11. Salt to taste
Instructions
  1. Wash rice and soak it for 30 mins at least (this makes the grain as long as possible)
  2. In a large bowl add the chicken pieces, olive oil, lemon juice, green chillies, garlic ginger paste, half of chopped mint, half of chopped coriander, biryani masala and yoghurt, mix well to coat with marinade, cover the bowl with cling film and set aside.
  3. Bring water to boil in sauce pot pour in ghee, and add bay leaves, caraway seed, and salt, add rice and cook until it's 70-80% done
  4. Heat another large pot over medium-heat, add chicken and add half of semi-cooked rice spread chopped coriander, chopped mint and fried onion over and cover with the rest of the rice, add saffron on top and cover with lid tightly and put over medium high heat for 20-30 mins or until aromatic.
  5. Garnish with remaining of fried onion and serve with Raita.
Notes
  1. For best result coat the chicken with the marinade, cover and refrigerate for whole night or at least 2 hours
beta
calories
697
fat
25g
protein
36g
carbs
80g
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