Hariyali Chicken Biryani | Green Chicken Biryani | Authentic Hyderabad Chicken biryani

 Hariyali Biriyani means a Biriyani with greenish touch. It tastes very different and delicious. Hariyali Chicken Biryani is also known as Hariyali Murg Biryani. Hariyali Murg Biryani is a delicious and aromatic biryani recipe, made using basmati rice, Coriander Leaves, Mint Leaves, and Chicken.

Try this delicious Haryali Chicken Biryani or Green Chicken Biryani made in Hyderabadi Style. Recipe By KS Eats
https://youtu.be/E4xZ4hfRu4c

For Chicken Marination: Ingredients: Chicken with bones - 600 grms Onions - 2 medium sized, thinly sliced Ginger Garlic Paste - 2 tbsp Black Pepper Powder - 1 tsp Spices/Garam Masala Powder - 1 tsp Turmeric Powder - 1/2 tsp Salt Lemon Juice - 1 tbsp Beaten Curd - 200 grms Green chillies - 6 Mint Leaves - 2 cup Chopped Coriander - 1 cup Oil - for frying + 5 tbsp (take from the oil used for frying the onions) Clarified Butter - 2 tbsp Pure Ghee-1tbsp Procedure: 1. Grind together green chillies, mint leaves, 1/4th tsp salt and chopped coriander into a paste. 2. Add oil for frying. When the oil is hot, add thinly sliced onions. 3. When the onions turn brown and crisp remove from the pan. (Lower the flame and then remove to prevent burning of onions). 4 .Fry cashew till brown and keep it aside 4. Keep aside 5 tbsp oil from the pan (This is cooked oil). 5. Add washed chicken to a saucepan in which you want to make biryani. 6. Add ginger garlic paste, black pepper powder, spices or garam masala powder, cumin powder ,turmeric powder, 1 tsp salt, lemon juice, beaten curd, the ground green paste of mint, coriander and chillies, cooked oil, ghee and add 3/4th of the fried onions. (Keep aside 1/4th of the fried onions). 7. Mix well and keep this chicken for marination for about 4 hrs. For Cooking the Rice: Ingredients: Basmati Rice - 400 grms Water - 6 glasses Mint Leaves - 1 tbsp Chopped Coriander - 1 tbsp Salt - 4 tsp salt or as per the taste Bayleaf -2 Shahzeera - 1 tsp Procedure: 1. Soak rice for about half an hour. 2. After half an hour of soaking the rice, add 6 glasses water to another vessel. 3. Add mint leaves, chopped coriander, salt, shahzeera,bay leaf's. 4. When the water comes to boil, add soaked and well strained rice. 5. Stir at times for even cooking. 6. When the rice is 50 percent cooked, strain its water. Final Preparation: Ingredients: Chicken Gravy Semi-cooked Rice Milk - 1/4th cup Green Food Colour/Saffron Sticks - few pinches (optional) Lemon Juice - 2 tbsp Clarified Butter/Pure Ghee - 1/4th cup Chopped Mint Leaves - 1 tbsp Chopped Coriander - 1 tbsp Fried Onions - 1/4th of the fried onions Procedure: 1. Add cooked oil in vessel and heat it 2. Add spices & fry till smells releases 3. Spread the chicken masala evenly in vessel 4. Layer half of the cooked rice over this gravy. 2. Add half of clarified butter or pure ghee out if 1/4th cup ghee. 3. Layer the remaining rice. 4. Add milk. You can add few pinches of either green food colour or saffron sticks to milk 5. Add lemon juice and the remaining fried onions , cashews. 6. Fix the lid either using a foil or a cloth or Tissue. 7. Cook on medium flame for 10 min till a lot of steam starts emerging out of the pan. 8. Cook on low flame for 20 min. Keep changing the position of the pan. 9. Mix well, dish out and serve with Tempered Curd or Dahi ka Raitha or Baghare Baingan. Thanks for reading

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