About:

In India, "biryani" refers to more than only biryani. Across the country's length and width, there exist differences. Hyderabadi biryani, which I'm offering today, is made with a lot of gravy or masala and rice that is cooked gently in a sealed pot. Then there is the Muslim wedding biryani, which has less masala but is still flavorful and made primarily of whole spices. There are also many other varieties, such the donne biryani from Karnataka and Kerala.

However, I have to be completely honest with you. Before deciding to offer this recipe, I had never prepared chicken biryani.Biryani has its roots in Persia and was introduced to India many years ago by Iranian travellers. From north to south, it travelled with the royalty and the locals, adapting the original in each locale as it eventually made its mark throughout India. There are numerous varieties of biryani available today, and how they are prepared varies by area. However, the fundamentals are still the same: the priceless, fragrant spices, the layering of the meat and rice, and last but not least, the dam.

Special about Hyderabad Briyani:

The Mughals took control of Hyderabad in the 1630s, and the Nizams were in charge there. Hyderabadi cuisine is a fusion of native and Mughlai culinary traditions.According to local tradition, Asaf Jah I, the chef of the first Nizam, Nizam-ul-Mulk, during a hunting journey in the middle of the 18th century, is credited with developing Hyderabadi biryani. Hyderabad became the epicentre of South Asian culture in 1857, following the decline of the Mughal Empire in Delhi, leading to a variety of developments in Hyderabadi biryani.

Served with basmati rice, goat, mutton, or chicken meat, lemon, yoghurt, onions, and saffron, Hyderabadi biryani is a traditional South Indian meal. The meal comes in two primary varieties: pakki (cooked) and kachchi (raw). The distinctive method of boiling raw rice and raw meat combined with exotic spices, as opposed to other locations where meat and rice are cooked separately, is claimed to be the reason why Hyderabadi biryani has such a rich flavour.

During the rule of the Mughals in India, the distinctive cooking method known as dum is thought to have originated in Persia.

Recipe:

Added oil in pan. Once heated, add the bay leaf, cumin seeds, cloves, cinnamon sticks, and cardamom pods and sauté for a few seconds.

Cook the chicken in the marinade for 3 minutes. Add the garlic, ginger, and green chilies after 3 minutes. Cook for a further two minutes after flipping the chicken.

Tips:

1.For the greatest results, use long-grain or basmati rice.
2.To taste, adjust the seasonings.
3.After the allotted time, if the rice is still raw, add some water and continue cooking.
4.When cooked, meat that has been marinated is tasty, soft, and juicy. Don't omit this step, then.
5.Drumsticks and other chicken parts work well in biryani.