Hyderabadi Chicken Biryani Restaurant Style

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Hyderabadi Chicken Biryani Restaurant Style. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few components. You can cook Hyderabadi Chicken Biryani Restaurant Style using 30 ingredients and 14 steps. Here is how you can achieve that.

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This Hyderabadi Chicken Biryani Recipe gets its flavor from the marinade. Yogurt is used as a tenderiser. Fried Onions (birista), tomato puree, powdered masalas and salt is used to flavor the chicken. Marinate the chicken pieces for minimum two hours or overnight for maximum flavor. I have used boneless chicken pieces. You can use chicken thighs and drumsticks which will keep the chicken juicy.

Ingredients and spices that need to be Get to make Hyderabadi Chicken Biryani Restaurant Style:

1. For Birista or Brown Onions
2. 2 Onions
3. 1/2 cup Vegetable Oil
4. For Chicken Marinade
5. 900 gm Zorabian Breast Boneless Chicken
6. 3/4 cup Hung Curd
7. 1/4 cup Tomato Puree
8. 1/4 cup Vegetable Oil
9. 1 tbsp Ginger Garlic Paste
10. 1 tsp Paprika Powder
11. 1 tsp Cayenne Pepper
12. 1 tsp Turmeric Powder
13. 1 tsp Garam Masala Powder
14. 2 tbsp Brown Onions
15. 1 1/4 tsp Salt
16. For Saffron
17. 2 tbsp Hot Milk
18. 15-20 Saffron Strands
19. For Preboiled Rice
20. 2 cups Basmati Rice
21. 6 cups Water
22. 2 tbsp Salt
23. 1 Bayleaf
24. 6 Cloves
25. 3 Cardamom Pods
26. Other Ingredients
27. 3 Potatoes (For Frying) - Optional
28. 1 cup Coriander Leaves
29. 1 cup Mint Leaves (Optional)
30. 1 1/2 tbsp Ghee

Steps to make to make Hyderabadi Chicken Biryani Restaurant Style

1. Firstly, to make the birista ie. brown onions, slice the onions and place them on kitchen towel for 15-20 minutes to dry. Heat oil in a pan and add the onions.
2. Shallow fry the onions on medium flame until golden brown. Drain on paper towel and set aside.
3. In a large bowl, add chicken pieces, ginger garlic paste, turmeric powder and salt and mix well. Add hung curd and mix. Add paprika powder and cayenne pepper and mix.
4. Add vegetable oil, turmeric powder and garam masala powder, tomato puree and the fried onions.
5. Mix together all the ingredients and marinate for at least two hours or overnight for better flavor.
6. Soak saffron in hot milk. Set it aside.
7. Bring water to a roaring boil. Add salt, spices and basmati rice.
8. Cook for 5 minutes and drain completely. Leave the whole spices in the rice. It will be 70% cooked. Set it aside.
9. Wash, peel and cut the potatoes into small cubes. Fry in the same oil in which the onions were fried. Remove on plate and set aside.
10. For Layering and Cooking Chicken Biryani: Heat a heavy bottomed pan. Add the marinated chicken. Cook for 5 minutes. Turn the chicken pieces. Cover and cook for another 5 minutes. Turn off the heat.
11. Scatter half of the fried onions all over the cooked chicken. Then layer with coriander leaves. Place the fried potatoes on top.
12. Next layer the semi cooked rice. Drizzle saffron milk and ghee all over the rice. Cover and cook on low flame for 20 minutes. This will help to steam and cook the rice and chicken to doneness.
13. Once the biryani is cooked, allow it to rest for 5 minutes. Garnish with the remaining fried onions.
14. Serve Restaurant Style Hyderabadi Chicken Biryani hot with curd raita.

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