Hyderabadi Chicken Biryani
Directions
- 1Prepare the birista by frying onions.
- 2Marinate the chicken with coriander powder, garam masala, Kashmiri red chilli powder, red chilli powder, turmeric powder, salt, ginger garlic paste, chicken masala, curd, birista, coriander and mint leaves, and cooking oil. Keep aside for 30-60 mins.
- 3Soak rice for 15-20 minutes.
- 4Boil water and add whole spices: bay leaves, black cardamom, green cardamom, cumin seeds, cloves, black pepper, cinnamon, mace flower, lemon juice, slit green chillies, and salt.
- 5Add rice to the boiling water and cook for 5-6 minutes until 70% cooked.
- 6Layer the cooked chicken with partially cooked rice in a pan.
- 7Cover and cook on low heat for 15-20 minutes.
- 8Garnish with fried onions and coriander.
Ingredients
- 2 medium size onions
- 750 gm chicken
- 1 tbsp coriander powder
- 1 tbsp garam masala
- 1 tbsp Kashmiri red chilli powder
- 0.5 tbsp red chilli powder
- 0.5 tbsp turmeric powder
- 1 tbsp salt
- 2 tbsp ginger garlic green chilli paste
- 0.5 tbsp chicken masala
- 1 cup whisked curd
- 0 birista
- 0 chopped coriander and mint leaves
- 3 tbsp cooking oil
- 750 gm rice
- 1 bay leaves
- 2 black cardamom
- 5 green cardamom
- 1 tbsp cumin seeds
- 5 cloves
- 5 black pepper
- 3 inch cinnamon
- 1 mace flower
- 0.5 lemon juice
- 3 slit green chillies
- 1 tbsp salt
Equipment
frying panbowlstrainerpot
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