Скачать или смотреть Easy Hyderabadi Chicken Biryani

Hyderabadi chicken biryani is an aromatic, mouth watering and authentic Indian dish with succulent chicken in layers of fluffy rice, fragrant spices and fried onions. It is easier than most recipes while truly retaining the authentic taste and presented step by step. Cook like a native but with more ease.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

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✅ CHICKEN BIRYANI INGREDIENTS (can be doubled)

FRIED ONIONS
¾ lb onions yellow, finely sliced
1½ cups peanut oil 
CHICKEN MARINATION
1½ lb chicken with bone, cut and clean
⅔ cup yogurt plain
1½ tbsp ginger garlic paste or grated ginger and garlic
1 tsp salt, adjust per taste
1 tsp chili powder 
½ tsp turmeric, ground
1 green chili pepper, chopped
SPICES
1 cinnamon stick 
1 black cardamom 
5 green cardamom 
5 cloves 
1 bay leaf
1 tsp shahjeera 
½ tsp ground black pepper 
BIRYANI
2 cups basmati rice, long grain
1 tsp salt, adjust per taste
2 tbsp olive oil 
2 tbsp lemon juice
¼ cup cilantro, fresh, chopped
2 tbsp mint, fresh, chopped
1 tsp saffron, ground and dissolved in 2 tbsp hot water
2 tbsp ghee, optional
WHOLE SPICES FOR RICE
1 black cardamom 
3 green cardamom
4 cloves 
2 bay leaves 
½ cinnamon stick

✅ INSTRUCTIONS
0:00 Introduction - Chicken Biryani
0:32 Biryani Spice Mix: Grind all spices into a powder.
1:36 Fried Onions: Slice onions very finely and fry until crisp and light golden brown. 
2:31 Chicken Marination: Combine chicken with all marinade ingredients, ⅓ fried onions and ground biryani spice blend. 
3:33 Rice Preparation: Rinse basmati rice until clear. Soak ⅓ cup rice in water. Cook remaining rice in rice cooker. 
5:38 Assemble Rice and Chicken Layers: Transfer chicken with marinade to a cooking pot. Top with chopped cilantro, mint, half lemon juice, some olive oil and most of the remaining fried onions. 
6:32 Add Soaked Rice: Drain and spread it over the chicken. 
6:51 Final Rice Layer: Layer all cooked rice. Top with remaining fried onions, lemon juice, saffron water and ghee over the rice. 
7:34 Steaming: Cover with parchment paper, followed by aluminum foil and fit the lid tight over it. Bake in oven for one hour, until steam builds up well. 
7:56 Traditional Rice Cooking (If no rice cooker): Bring salted water to a boil. Add rinsed rice and cook for 4 to 5 minutes, until al dente. Drain rice and use it.
8:34 Cool biryani for five minutes. Gently mix rice and chicken and serve.

The full blog post and recipe has detailed explanation, lots of tips & tricks and more.
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