The origin of the work Biriyani can be traced back to the Persian word Birian meaning ‘fried before cooking’ and the word Birinj which means ‘rice’. Wherever this delicious dish originated, once it came to India, we made it our own with so many regional versions of this!
Almost every state in India has it’s own different version of Biriyani – they vary in taste, the kind of rice used, the way the biriyani is cooked and of course the flavours. And if you are a biriyani lover, you will surely relish these. Biriyani can be cooked easily as a single pot meal or prepared in a very elaborate manner too. It can be quick Sunday lunch or a dish prepared for special occasions and festivities.
This recipe of Hyderabadi Chicken Biriyani is an easy and quick biriyani recipe that you can make in the pressure cooker with almost zero chopping and cutting. If you are able to marinate the chicken overnight, then the flavours are really well absorbed and you can enjoy a plate of piping hot and delicious biriyani cooked with very little effort the following day!
Hyderabadi Chicken Biriyani
Course: MainCuisine: HyderabadiDifficulty: Easy3
servings15
minutes15
minutes30
minutesIngredients
- For the marination
Chicken – 250 gms
Yoghurt – ½ cup
Ghee – 2 tbsp
Ginger Garlic Paste – 1 tbsp
Garam Masala Powder – 1 tsp
Shahi Jeera – ½ tsp, crushed
Coriander Powder- ½ tsp
Chilli Powder – 1 tsp
Turmeric Powder – ½ tsp
Cumin Powder – ¼ tsp
Pepper Powder – ¼ tsp
Salt – 1 tsp
Green Chilli Paste – from 2 green chilli
Lime Juice – 1 tbsp
Chopped Coriander Leaves – 2 tbsp
Chopped Mint Leaves – 2 tbsp
Fried Onion – 2 tbsp
- For the Biriyani
Oil – 1 tbsp
Ghee – 1 tbsp
Basmati Rice – 1.5 cups (soaked in water for half an hour and drained)
Saffron Milk – 6-7 strands, soaked in 2 tbsp milk
Rose Water – 1-2 tsp
Salt – 1.5 tsp (adjust as per taste)
Hot Water – 2.5 cups
Fried onions and dry fruits for garnish
Chopped coriander and mint leaves for garnish
Directions
- Into a bowl, add the chicken along with the yoghurt, ghee, ginger garlic paste, garam masala powder, shahi jeera, coriander powder, chilli powder, turmeric powder, cumin powder, pepper powder, salt, green chilli paste, lime juice, coriander and mint leaves and the fried onions. Mix this all well and then refrigerate the chicken overnight or atleast for a couple of hours for marination.
- Soak a few saffron strands in milk and keep it aside. Into a pressure cooker, add the oil and ghee.
- To this, add the marinated chicken and cook it for a couple of minutes.
- Next, add the drained basmati rice and fry it for another couple of minutes. To this, add the saffron milk, rose water, salt and mix well. Next, add the hot water and let it come to a boil. Pressure cook for one whistle and let the pressure release naturally.
- Transfer to a serving dish and garnish with some fried onions, dry fruits, chopped coriander and mint leaves.
- Serve hot with some raita, papad and pickle.
