Hyderabad Biryani
Type of Rice: Premium White Rice
Ingredients:
- 1 kg – chicken, cut into medium size pieces
- 1/2 kg – basmati Rice
- 1.5 glasses of water
- 1 tsp – Ginger paste
- 1 tsp – Garlic paste
- 3 – large onions, finely sliced
- 3 – green chillies, chopped
- 1 cup – chopped fresh Mint leaves
- 1 cup – chopped fresh Coriander leaves
- 1 tsp – Red Chilli powder
- 10 strands of Saffron
- 1/2 cup – Milk
- 2 cups – Yoghurt
- 2-3 tbsp. – Lemon juice
- 7 – Cloves
- 2 – Bay Leaves
- 5 – green Cardamoms
- 1-inch piece Cinnamon
- 2 tbsp. – Ghee
- 3 /4 cup – oil
- Salt to taste
- Grind to a paste:
- 7 – Cloves
- 4 – Cardamoms
- 1/2 inch piece – Cinnamon
- 1/2 tsp – whole pepper
Directions:
- Soak saffron in milk. Keep aside. Heat oil.
- Fry the onions till golden brown in color. Set aside to cool.
- When cool, grind coarsely and set aside.
- Rub ginger and garlic paste all over the chicken.
- Add red chilli powder, salt, half of the mint and coriander, lemon juice, green chillies, the ground spices, crushed onions, yoghurt and the oil in which the onions were fried.
- Marinate for 2 hours.
- In a heavy-bottomed pan, put the chicken along with the marinade and cook on medium heat until the chicken is tender and the liquid is not fully dried.
- Boil 1.5 glasses of water.
- Add the whole cloves, bay leaves, cardamoms and cinnamon to the water.
- Add salt to taste and the rice.
- Parboil the rice.
- Drain out the water and spread the rice on a plate.
- In a separate heavy-bottomed pan, apply ghee on the bottom.
- Place half the rice in a layer. Cover the layer with the cooked chicken.
- Cover the chicken with the rest of the rice.
- Sprinkle the saffron milk and balance mint and coriander over the rice.
- Pour the ghee all over the rice.
- Seal the pan tightly and cook over slow fire till the rice is fully cooked. Do not overcook the rice.
- Carefully remove the rice to a serving dish without mixing the chicken and the rice. Serve hot.
