Learn how to make Delicious & Flavorful ' ' with our chef Smita Deo.<br /><br />Hyderabadi Chicken Biryani boasts of a beautiful cacophony of flavors that is known the world over. A delicious medley of fine long grain rice spices and chicken pieces, this Hyderabad style dum biryani is very easy to make and a delight to eat. Here is how to make Chicken Biryani Recipe at home.<br /><br />Ingredients:<br />(Serves 4)<br />- 5 tbsp Ghee<br />- 1 1/2 tbsp Ginger Paste <br />- 1 1/2 tbsp Garlic Paste<br />- 5 Green Chillies(chopped)<br />- 1 Kg Chicken <br />- 1 tsp Turmeric Powder <br />- 1 1/2 tbsp Red Chilli Powder<br />- Salt<br />- 1 cup Water<br />- Fried Onions<br />- 1 cup Curd<br />- 1/4 cup Cashew Nuts & 1 tbsp Poppy Seeds Paste<br />- 300 ml Coconut Milk <br />- 1/4 cup Mint Leaves<br />- 1/4 cup Coriander Leaves(chopped)<br />- 750 gms Rice(cooked)<br />- 3 tbsp Ghee<br />- 3 tbsp Saffron Milk<br /><br />Method:<br />1. Heat ghee in a pan, and then, add ginger paste, garlic paste, chopped green chillies <br />2. Saute it for around 1 minute, till the raw smell of ginger-garlic goes away<br />3. Now, add chicken to the pan and saute it over a high flame for around 3-4 minutes <br />4. Add turmeric powder, red chilli powder, salt, water to the pan <br />5. Cover the pan with its lid and let it cook for around 7-8 minutes<br />6. Once cooked, add fried onions over the chicken <br />7. Now, in a big bowl take curd, cashew nuts & poppy seeds paste and whisk it <br />8. Add coconut milk to the paste and whisk it again <br />9. Now add this mix, over cooked chickenl; turn the flame to medium and mix it together <br />10. Add mint leaves, coriander leaves, garam masala to the pan; mix it and let it cook for around 15 minutes, till the chicken is cooked <br />11. Once cooked, add cooked rice over the chicken and add ghee, saffron milk, fried onions, chopped coriander leaves over the rice<br />12. Cover it and let it cook for 15-20 minutes over a low flame <br />13. Once cooked, take it out on a plate and serve it hot
