Indian Hyderabadi cuisine has some very popular, classic Indian recipes such as zafarani pulao, veg and non-veg biryani, mirch ka salan, dum ka murgh, keema, bhuna Ghost, Kebabs etc. The speciality of Hyderabadi recipes are perfect blend of correct spices and a distinct aroma.
There are variety of famous chicken recipes cooked in hyderabadi cuisine. The following recipe “Hyderbadi Chicken (Murg) Biryani” is chicken biryani cooked in pure Hyderabadi style which is a very popular dish from imperial Mughal kitchens of ancient India.
- 3 lb fresh skinless, boneless whole chicken, cut into medium size pieces
- 3 cups basmati rice
- 3/2 cups butter
- 1 1/2 cup salt less butter or desi ghee (clarified butter)
- 10 – 15 cloves
- 8-10 whole cardamom
- 5 -6 bay leaves
- 1 medium size red onion, chopped
- Few green chili peppers
- 2 1/2 tablespoons ginger garlic paste
- 1 1/2 cups curd (Indian yogurt)
- Few fresh curry leaves
- 5 cups water
- 2 tbsp cilantro leaves, chopped
- Salt as per taste
Clean, wash and soak the rice in the water, sufficient enough to cover the amount of rice soaked and keep it for 30 minutes then drain it out. Meanwhile, Heat a wide and deep pan / skillet over low-medium heat and add all the ghee into the pan. When ghee (butter) is slightly hot, add cloves, cardamoms & bay leaves into the ghee and stir in for few seconds.
Add chopped onions and again stir for about 5-7 minutes. Add green chili peppers, ginger garlic paste, curry leaves, salt and mix it with other ingredients.
Whip the yogurt and add into the skillet. Add chicken pieces. Mix all the ingredients together for few times and let it cook for about half an hour until curry liquid consistency remains just one cup. Keep string and flipping the chicken pieces in regular intervals.
When chicken is done, add rice, water and cilantro leaves over the chicken and again stir to mix all the ingredients together. Let it cook until water starts boiling. Now, simmer the heat, cover the pan properly with glass lid or aluminium foil and allow it to cook for next 20-22 minutes.
Classic hyderabadi chicken biryani is ready to serve. Chicken biryani goes best with hyderabadi mirch ka salan but onion or chick pea raita could also be used as best substitutes.