Hyderabadi Boneless Chicken Biryani

                           Hyderabadi (Boneless Chicken) Biryani

 

 Hyderabadi Biryani is such an iconic dish in India which needs no introduction. The famous Hyderabadi Biryani came into being after Emperor Aurangzeb appointed Niza-Ul-Mulk as the new ruler of Hyderabad. It is believed that his chefs created almost 50 different versions that used fish, shrimp, quail, deer, and even hare meat. The aromatic saffron is the star of this dish. 

Hyderabadi Biryani, as any other Biryani, can be cooked as "Pakki" Or "Kacchi" both. Most people are comfortable in making "pakki" Biryani. I was trying my hands on Hyderabadi Biryani for the first time,so I started with "pakka" method. And this recipe I tried after researching countless recipes of Biryani and to my ecstasy, turned out perfect. The verdict given by my husband means a lot, as he is a foodie and has tasted the very best of every cuisine worldwide. He had the chance of eating Hyderabadi Biryani in the best joints of Hyderabad city itself, The Golconda restaurant which serves the very exotic and five star quality dishes,yet he said that this Biryani was THE BEST of all the Biryanis he had before! I was on ninth cloud!

This recipe I found as a clipping in an old notebook of mine. And I'm glad I decided to try this one. So let's start.

Ingredients:

1. Chicken- 2 breasts or thighs (Cut into 4 big pieces) You can take boned pieces and it will turn out good.
2. Basmati Rice good quality-1 & 1/2 cup
3. Ghee or clarified butter-1/2 cup
4. Refined oil or Dalda-1/4 cup
5. Coriander leaves-1 bunch (Half cup)
6. Mint leaves-1 bunch(Half cup)
7. Green chillies-5-6 slit
8. Ginger- garlic paste-1 tbsp. (Fresh is the best).
9. Red onion-3 large (Thinly sliced)
10. Bay leaves-1
11. All spice Or Kabobchini- 3
12. Black cardamom-1
13. Green cardamom-5-6 + Green cardamom powder-1/2 tsp.
14. Nutmeg grated-1/8 tsp.
15. Black cumin or shahjeera-1 tsp.
16. Star anise or chakri phool-1 (Must for Biryani)
17. Red chilli powder-2 tsp.
18. Salt
19. Garam masala-3/4 tsp.  
20. Cloves-4-5
21.  Mace-1/4 pod
22. Cinnamon-1" piece
23. Cumin powder-1/4 tsp.
24. Coriander powder-1/4 tsp. 
25. Tomato-1 in thin slices
26. Curd-1/2 cup
27. Lime or lemon-1 
28. Saffron-5-7 threads soaked in 2 tsp. milk
29. Bush's Orange color-1/4 tsp soaked in 1 tsp. water

Method:

• Soak rice for 2 hours.
• Wash  chicken thouroughly and drain the water.
• In a pot,heat ghee and oil and when hot, add thinly sliced onion.
• Fry crisp on high flame and take out one fourth portion.
• Add cinnamon and half of green cardamom and stir the onion.
• Add ginger garlic paste and keep stirring.
• Now add chicken pieces and seer on high flame. 
• Add all the spices and bay leaf except star anise and remaining green cardamom wholes.
• Add salt also.
•  Add tomato and curd.
• Also at this time
• Add lime or lemon juice.
• Also add green coriander,mint and green chillies.
•  Cook till done.
• Boil water for rice adding green cardamoms and star anise.
• Add rice in boiling water,cook for 5 minutes.
• Rice will be cooked 75 percent,drain the water reserving some if needed later.
• In a thick bottomed large pot,spread a layer of cooked Basmati rice.
• Add saffron milk.
•  Spread chicken and add masala of yakhani on top of it.
• Add another layer of rice and spread fried onion on top of it.
• Make few holes with help of knife and pour orange color water into it.
• I needed no water but if you feel your rice will not be done nicely,just pour 1/4 cup of water evenly,seal with aata dough or aluminum foil and cook on high for 5 minutes, then turn the heat on low and cook for 10 minutes on lowest setting of your stove.
• Open carefully and serve with raita and onion wedges. 

Note: I made it with boneless chicken here in U.S. but this biryani would taste better if you make with bone-in pieces of chicken or Mutton in India.