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
How to Make Hyderabadi Chicken Biryani:-
- Soak saffron in milk. Keep aside. Heat oil.
- Fry the onions till golden brown in colour. 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.