Step By Step Hyderabad Chicken biryani Jabardasth Vantalu

 This classic Chicken Biryani recipe by vahchef  is easy to follow  Loved by all food lovers across the world, Choose from many types of briyani

this is kind of restaurant style of preperation of birtani they do dum process they cook chicken together with same masalas which we use for biryani and rice will be cooked saperatly if the ordre comes they mix rice and chicken togeather and serve because the same rice can also used for vegetarins.

Ingredients:

Chicken                     1500 g

Basmati rice               500g

Bay leaf            3 n

Star anise          3 n

Cinnamon sticks       2 n

Cloves               4 n

Cardamom       6 n

Shahi jeera       1 ts

Lichen (kalpasi) 1ts

Pepper corn            6 n

Mace                    2 n

Golden fried onions    150 g

Red chilly powder    2 tb

Coriander powder     1 tb

Cumin powder          1 ts

Ginger garlic paste    1 tbs

Salt

Turmeric

Yogurt              1 cup

Coriander chopped   1 b

Mint chopped           1 b

Green chilly              5 n

Oil                              ½ cup

Lime juice                  2tb

 

Directions:

First make a powder of all the spices,

 

Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions,  green chilly, lime juice, oil,  and mix it well, and put it in the refrigerator over night,

Heat water in a vessel  and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add  basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.

First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.