Course Main Course
Cuisine Hyderabadi, Indian
Keyword Biryani, Chicken, Gluten Free
Prep Time 30 minutes minutes
Cook Time 30 minutes minutes
Marinating time 30 minutes minutes
Total Time 2 hours hours
1. Depending on the spice level of the chilli powder you are using please adjust the quantity. Also, increase or decrease the quantity if you are going to cook more than 1kg of chicken. It is best to taste the marination before adding more.
2. To make the fried onions take 3 medium-big onions and finely slice them and fry till golden browl. For this recipe you need a total of 3 onions - they will yield approx enough onions for marinating, layering and garnishing. Instead of shallow frying the onions and to speed up your work you can deep fry them in a large deep frying pan/kadhai that has been only half filled with oil. Remember that onions contain moisture and when you drop them in the hot oil the oil will come to the surface. If your kadhai is full, the oil may spill out and cause a terrible kitchen disaster so please be extra careful. You can store the deep fried onions in a freezer safe, airtight box to be used whenever you wish.
3. If you are making this for a party it is best to marinate the chicken a day in advance so that it pulls in all the flavours very well. The next day your job becomes really easy as all you have to do is cook and layer the rice before placing the pot on dum.
4. You can use any marination for your biryani and proceed with the same techqniue of cooking it.