Nizami chicken biryani / Hyderabadi Shahi Biryani in 4 simple steps.
Nizami chicken biryani is a world-famous delicacy originated in Hyderabad. Biryani’s origin can be rooted in the royal kitchen when Mughal emperors ruled India. It is served as a main dish in dinner parties, lunch parties, in festivities and marriages.
Team it up with Nizami raita and any dessert of your choice like fruit custard, sheer khurma etc., for a complete full course meal.
Though making biryani looks like a big task, trust me, it’s not. You can make Nizami biryani in 4 simple steps: Marination, cooking the rice, layering and steaming.
Prep Time | 15 Minutes |
Cook Time | 30 Minutes |
Servings |
People
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Ingredients
For marination
- 500 Grams chicken preferably bone-in
- 1.5 Tablespoon Ginger-Garlic Paste
- 1 Tablespoon Chicken masala
- 1/2 Teaspoon Coriander Powder
- 1/2 Teaspoon cumin powder
- 1/4 Teaspoon Garam masala powder
- 3 Tablespoon Lime juice (Juice of 1 lime)
- 1 Cup Curd / Yogurt (170 grams)
- 1.5 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Salt
- 3 Medium sized Onions (Deep fried)
- 1 Cup oil (240 ml for deep frying)
- 2 Tablespoon Ghee / Clarified butter
- 1/4 Teaspoon Black Cumin Seeds / Shah Zeera
- 5 Medium sized Cardamom / Elaichi
- 3 Numbers Clove / Laung
- 3 Inch Cinnamom / Dalchini
- 1 Medium sized Bay Leaf
- 3 medium Fresh green chillies (slit and de-seeded)
- 1 fistful Fresh Coriander Leaves / Cilantro (chopped)
- 1 fistful Fresh Mint Leaves
For cooking rice
- 500 grams Basmati Rice
- 1 teaspoon Ginger-Garlic Paste
- 3/4 teaspoon Black Cumin Seeds / Shah Zeera
- 5 medium Cardamom / Elaichi
- 3 inch Cinnamom / Dalchini
- 1 medium sized Bay Leaf
- 7-8 numbers Black Peppercorns
- 4 numbers Clove / Laung
- 2 litres water
- 1 teaspoon Ghee / Clarified butter
- 1/2 teaspoon Salt
For layering and steaming
- 60 ml oil (from oil used for deep frying onions)
- 2 tablespoon Ghee / Clarified butter
- 1/2 fistful Fresh Coriander Leaves / Cilantro (chopped)
- 4 medium sized Fresh green chillies (whole)
- 1/2 fistful Fresh Mint Leaves
- 50 ml Milk (for soaking saffron)
- 4-5 numbers Saffron Strands (optional or orange food color)
Ingredients
For marination
For cooking rice
For layering and steaming
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Instructions
Marination
- Wash and drain the chicken.
Cooking the rice
- Wash and soak the basmati rice for 15 minutes.
Layering
- Now in a cooking pot pour all the marination at the bottom. Add 1/3 of the cooked rice on the marinated chicken as the first layer.
- Repeat the same with another 1/3 of the rice and rest of the coriander, mint, green chillies and deep-fried onions as the third and fourth layer respectively.
- Top it up with the remaining 1/3 of rice.
Steaming (dum)
- Place this on the stove on high flame. Place some heavyweight like a vessel filled with water, on to the lid of the cooking pot. (This ensures the steam doesn't escape out). Cook this on high flame for 5 minutes.
- After 5 minutes lower the flame to sim mode and cook for another 20 minutes.