Chicken biryani in hydrabadi style in a awesome way

Main Ingredients : Boneless chicken , Basmati rice

Cuisine : Hyderabadi

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

• Boneless chicken 600 grams

• Basmati rice 1 1/2 cups

• Oil to deep fry 3 tablespoon

• Cinnamon 1 inch stick

• Bay leaves 2

• Cloves 5-6

• Cumin seeds 1 teaspoon

• Green Cardamom 3-4

• Onions sliced 2

• Green chillies slit 3

• Turmeric powder 1/4 teaspoon

• Tomatoes Chopped 2

• Salt to taste

• Ginger paste 3/4 teaspoon

• Garlic paste 3/4 teaspoon

• Red chilli powder 1/2 teaspoon

• Thick yogurt 1 cup

• Onions sliced and fried brown 3

• Garam masala powder 1/2 teaspoon

• Ginger cut into thin strips 1

• Fresh mint leaves torn a few

• Fresh coriander leaves torn a few

• Milk 1/2 cup

• Rose water a few drops

• Eggs boiled and sliced 4 

  Method

  Step 1

  Cut chicken in one inch pieces. Boil rice and set aside. Heat oil in a non-stick pan, add cinnamon, bay leaves, cloves, cumin seeds, green cardamom and leave for half a minute.

  Step 2

  Add sliced onions and mix .  Add slit green chillies and chicken cubes and continue to mix.  Add turmeric powder and mix. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well.

  Step 3

  Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions.

  Step 4

  Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

  Nutrition Info

  Calories : 2997

  Carbohydrates : 312.8

  Protein : 224.9

  Fat : 94