Try this delicious Haryali Chicken Biryani or Green Chicken Biryani made in Hyderabadi Style.
Recipe By Maimoona Yasmeen
For Chicken Marination:
Ingredients:
Chicken with bones – 1 Kg
Onions – 3 medium sized or 250 grms, thinly sliced
Ginger Garlic Paste – 2 tbsp
Black Pepper Powder – 1 tsp
Spices/Garam Masala Powder – 1 1/2 tsp
Turmeric Powder – 1 tsp
Salt – 1 1/2 tsp + 1/4th tsp
Lemon Juice – 2 tbsp
Beaten Curd – 375 grms (take curd half the quantity of rice)
Green chillies – 7
Mint Leaves – 1 cup
Chopped Coriander – 1/2 cup
Oil – for frying + 8 tbsp (take from the oil used for frying the onions)
Clarified Butter/Pure Ghee – 2 tbsp
Procedure:
1. Grind together green chillies, mint leaves, 1/4th tsp salt and chopped coriander into a paste.
2. Add oil for frying. When the oil is hot, add thinly sliced onions.
3. When the onions turn brown and crisp remove from the pan. (Lower the flame and then remove to prevent burning of onions).
4. Remove 8 tbsp oil from the pan and keep aside. (This is cooked oil).
5. Add washed chicken to a saucepan in which you want to make biryani.
6. Add ginger garlic paste, black pepper powder, spices or garam masala powder, turmeric powder, 1 1/2 tsp salt, lemon juice, beaten curd, the ground green paste of mint, coriander and chillies, 8 tbsp cooked oil, clarified butter or pure ghee and add 3/4th of the fried onions. (Keep aside 1/4th of the fried onions).
7. Mix well and keep this chicken for marination for about 1 hr.
For Cooking the Rice:
Ingredients:
Basmati Rice – 750 grms
Water – 2 1/2 litres
Mint Leaves – 1 tbsp
Chopped Coriander – 1 tbsp
Salt – 4 tsp salt or as per the taste
Cinnamon – 3 small sticks
Cardamoms – 3 cardamoms
Black Cloves – 3
Caraway Seeds/Shahzeera – 1 tsp
Procedure:
1. Soak rice for about half an hour.
2. After half an hour of soaking the rice, add 2 1/2 litres water to another saucepan.
3. Add mint leaves, chopped coriander, salt, cinnamon, cardamoms, black cloves and caraway seeds/shahzeera.
4. When the water comes to boil, add soaked and well strained rice.
5. Stir at times for even cooking.
6. When the rice is 40 percent cooked, strain its water.
Final Preparation:
Ingredients:
Chicken Gravy
Semi-cooked Rice
Milk – 1/4th cup
Green Food Colour/Saffron Sticks – few pinches (optional)
Lemon Juice – 2 tbsp
Clarified Butter/Pure Ghee – 1/4th cup
Chopped Mint Leaves – 1 tbsp
Chopped Coriander – 1 tbsp
Fried Onions – 1/4th of the fried onions
Procedure:
1. Mix the chicken gravy again . Layer half of the cooked rice over this gravy.
2. Add half of clarified butter or pure ghee out if 1/4th cup ghee.
3. Layer the remaining rice.
4. Add milk. You can add few pinches of either green food colour or saffron sticks to milk and then add.
5. Add lemon juice, chopped mint leaves, chopped coriander and the remaining fried onions.
6. Fix the lid either using a foil or a cloth.
7. Cook on medium flame for 10 min till a lot of steam starts emerging out of the pan.
8. Cook on low flame for 15 min. Keep changing the position of the pan.
9. Mix well, dish out and serve with Tempered Curd or Dahi ka Raitha or Baghare Baingan.
Thanks for watching!
