Hyderabadi Boneless chicken Biryani | Chicken 65 Biryani | Chicken Tikka Biryani

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    HYDERABADI 

BONELESS CHICKEN BIRYANI

Hyderabadi boneless chicken biryani is a delicious and aromatic rice dish that originated in the city of Hyderabad, India. It is made with boneless chicken pieces that are marinated in a flavorful mixture of spices, yogurt, and lemon juice, and then cooked with long-grain Basmati rice, onions, and spices.

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To make Hyderabadi boneless chicken biryani, the chicken is first marinated for several hours to allow the flavors to penetrate. The rice is cooked separately in a pot with whole spices such as bay leaves, cinnamon, and cardamom until it is fluffy and perfectly cooked. The chicken is then layered on top of the rice and garnished with fried onions, mint leaves, and chopped cilantro.

The dish is traditionally served with raita, a cooling yogurt-based side dish, and salan, a tangy gravy made with onions, tomatoes, and spices. The combination of tender chicken, fragrant rice, and aromatic spices creates a mouth-watering experience that is sure to satisfy your taste buds.

What is the difference between Hyderabadi Dum Biryani and this Boneless Chicken Dum Biryani?

This Biryani is also made as Dum like Hyderabadi Biryani, but it is much spicier and more pungent. Moreover, Chicken is fried before the Dum. In Hyderabadi Dum Biryani, raw Chicken is marinated in spices and made into Dum, and the Chicken cooks there. In this recipe, we coat the Chicken with Spices and use that Fry for the Dum process.

Tips To Dum biryani

•  I have taken 8 minutes on high flame and 5 minutes on low flame should be sufficient. Then switch off the stove and leave it for 20 minutes.

• Biryani Dum can be on a banana leaf or a leaf plate, sealed with Maida paste.

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Hyderabadi Boneless Chicken Biryani

INGREDIENTS

For Chicken 65

1-kilogram chicken (washed & cut into medium pieces)

5 tbsp yogurt

1 tbsp chicken tikka masala powder

Pinch orange-red food color(optional)

Oil for deep frying. (3 to 4 cups)

10 curry leaves

10 whole green chilies.

For Chicken Marination

2 tbsp soy sauce(optional)

4 tbsp corn flour

2 tbsp plain flour

1 tbsp each grated ginger & garlic

2 tbsp red chili powder

1 tbsp lemon juice

1 egg

Salt to taste

For Biryani Masala

2 large onion chopped

3 medium tomatoes chopped

4 green chilies with a slit (medium hot)

A handful of mint leaves chopped

3 tbsp ginger & garlic paste (combined)

1/2 tsp turmeric

2 tbsp red chili powder (medium hot)

2 tbsp coriander powder

1 tbsp cumin powder

1/2 cup yogurt

Salt to taste

1/4 tsp Garam masala powder

1 tbsp lemon juice

1 cup chopped fresh coriander leaves

Whole Spices: 2

Procedure

1.For making Chicken 65: Combine all ingredients for marinate in a glass bowl, add chicken pieces and mix well. Set aside in the refrigerator for 1 hr. Heat oil for deep frying and fry chicken pieces till done and keep aside.

2. Heat some oil in a pan and fry curry leaves and whole green chilies for few seconds. Remove from the pan.

3. In the same pan add yogurt mixed with 1 tbsp tikka masala powder and red food color. When yogurt starts bubbling add chicken pieces to it and cook until yogurt is dry and chicken is well coated. Turn off the heat and add fried curry leaves and green chilies.

4. For making Biryani Masala:

Heat 1/2 cup cooking oil in a saucepan and add all the whole spices. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves. 

Add 3 tbsp ginger & garlic paste and fry 1 minute. To this add, 3 tomatoes chopped and cook till it is soft. Now add all the spice powders like 1/2 tsp turmeric, 2 tbsp red chili powder, 2 tbsp coriander powder, and 1 tbsp cumin powder. 

Cook on low flame for 5 minutes till aromatic and oil separate. Then add 1/2 cup yogurt, Salt, 1 tbsp lemon juice, 1/4 tsp garam masala powder, and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes. 

Add prepared Chicken 65 to this masala, stir gently. Add 1/2 cup water and cook on low flame for 5 minutes.

5. To prepare rice :

Wash the rice thoroughly and soak for 30 minutes in water. Heat a large vessel (this will be used for dum cooking) filled with water. 

Bring to a boil and add 2 bay leaves, cinnamon stick, dried lemon, cardamom, vinegar, salt, and oil. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked. Drain the rice in a colander and set aside.

6. For Dum Cooking:

In the same vessel pour the hot chicken gravy. Spread half of the cooked rice and sprinkle with the few drops of milk + Saffron. Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala. 

Repeat step 6 with the rest of the rice. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping). Cook on medium-low heat for 15 minutes.

 You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes. Serve hot with Raita🙂

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