Hyderabadi Chicken Biryani #shorts #asmrcooking #chicken #nonveg #cooking #recipe #biryani #foodie

Hyderabadi Chicken Biryani #shorts #asmrcooking #chicken #nonveg #cooking #recipe #biryani #foodie #chickenbiryani #chickenbiryanirecipe #indianfood #FoodLovers #biryanimasala #cookingtutorial #dumbiryani #bestbiryani #homecooked #recipeideas #deliciousfood #hyderabadibiryani #kitchenchord

Ingredients:

Birista/Fried onion:
Onion- 8-10 (Fry-Medium to low flame- till golden brown)
Oil- for deep frying

Biryani masala:
Coriander seeds- 2 tbsp
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Whole pepper- 1 tbsp
Green cardamom- 2 tbsp
Black cardamom- 5-6
Cloves- 2 tsp
Cinnamon stick- 3 inches
Kapok seeds- 3
Stone flower- 1 tsp
Star anise- 1
Nutmeg- 1/2
Dried red chilli- 7-8
Bay leaves- 7-8
Blades of maze(javitri)- 3
(Dry roast then add below)
Kasuri methi- 1 tsp
Turmeric powder- 1/2 tsp
Salt- 1 pinch

Chicken marination(30 mins marination):
Chicken- 1 kg
Ginger garlic paste- 6-8 tbsp
Red chilli powder- 4 tbsp
Coriander powder- 1 1/2 tbsp
Turmeric powder- 1 tsp
Biriyani masala- 3 tbsp
Salt- to taste
Lemon juice- 1 lemon
Oil- 1/2 cup (fried onion oil)
Whisked curd- 400 ml
Fried onion/Birista- 70% of fried onions
Coriander leaves- Handful/1 cup(chopped)
Mint leaves- 1/2 cup (chopped)
Chicken cooking:
Ghee- 3-4 tbsp
Add Marinated chicken
Cook for 5-7 mins(High flame)(saute inbetween)
Cook for 10-12 mins(low flame)

Rice prep:
Cinnamon- 2 inches
Cloves- 8-10
Cardamom- 6
Star anise- 1
Black pepper corns- 8
Green chillies- 3 slit
Bay leaves- 2
Salt- to taste
Lemon juice- 1 lemon
Basmati rice- 1 kg (Soak for 1-1.5 hrs)
(Cook in boiling water for 4-5 mins)/(80% cook)

Saffron mix: (Rest for 10mins for better color)
Water and saffron
Milk and saffron

Layering:
Chicken- Fried onion- Coriander leaves- Mint leaves- Biriyani masala(1 pinch)
Rice- Fried onion- Coriander leaves- Mint leaves- Ghee(1 tsp)- Saffron mixes

Keep vessel on Frying pan/tawa & add some weight above vessel
Cook for 5 mins(High flame)
Cook for 10-15 mins(Low flame)
Serve and Enjoy....

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