Hyderabadi Chicken Biriyani
Ingredients:
- Basmati Rice - 3 cups
- Bay leaves - 2 nos
- Cloves - 4 nos
- Green cardamoms -5 nos
- Black cardamoms - 2 nos
- Cinnamon sticks - 1 inch stick
- Shahi jeera - 1 tsp
- Black peppercorn - 1 tsp
- Ghee - 1 tbsp + 1 tbsp
- Salt - as needed
- Fried onion - 1/2 cup
- Chopped mint, coriander leaves - for garnising
- A pinch of saffron soaked in warm milk - 2 tsp
- Chicken - 1 kg, cut into medium sized pieces
- Yogurt - 1/2 cup
- Ginger garlic paste - 1 tbsp
- Red chilli powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Biriyani masala - 1/2 tsp
- Lemon juice - 1 tbsp
- Chopped mint leaves - 1/2 cup
- Chopped green chilli - 2 tsp
- Chopped coriander leaves - 1/2 cup
- Vegetable oil - 2 tbsp
- Salt to taste
Preparation: .
- Marinate the chicken pieces with ginger garlic paste,yogurt,mint coriander leaves ,lemon juice,red chilli powder,turmeric powder, garam masala, biriyani masala, green chilli ,vegetable oil and salt .Refrigerate it overnight.
- For biriyani preparation, wash well and soak the basmati rice in enough water for 30 minutes.Take water in a large vessel and bring it to boil . Add in bay leaves, cloves, cardamoms, shahi jeera, black peppercorns, cinnamon stick , 1 tbsp ghee and enough salt to the boiling water.
- Next, add the soaked rice to the boiling water and cook till it's three fourth done and drain it.Don't over cook the rice.Spread it on a tray or plate.
- Heat a large non stick pot or or heavy bottomed vessel . Add the marinated chicken and cook it till the chicken is half done.
- Add the rice on top of the chicken and sprinkle the saffron milk over it.Add fried onions, 1 tbsp ghee and chopped mint, coriander leaves on top of it.
- Cover the vessel with an aluminium foil and close it with the lid.
- Cook under very low flame for 30 minutes.Switch off the flame when done .
- Open the lid and remove the foil.Gently mix and serve hot with raita and pickle .
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