Hyderabadi Chicken Biryani
Directions
- 1Cut the red onions into thin slices.
- 2Fry the onions until golden brown.
- 3Cut the chicken pieces into smaller portions.
- 4Grind the cinnamon, cloves, cardamom, peppercorns, cumin seeds and bay leaf into a powder.
- 5Marinate the chicken pieces with the ground spice mix, red chili powder, turmeric powder, chopped mint leaves and green chilies.
- 6Chop the coriander leaves.
- 7Mix the chicken with yogurt and lemon juice.
- 8Cook the chicken in a pan.
- 9Boil the basmati rice with water and spices.
- 10Add the cooked rice to a bowl.
- 11Fry the cashews in ghee.
- 12Layer the rice and chicken in a pot, adding ghee, fried onions and coriander leaves in between.
- 13Cover the pot and let it cook.
- 14Serve the biryani on a banana leaf, garnished with fried onions, cashews and boiled eggs.
Ingredients
- 2 red onions
- 2 tbsp oil
- 4 chicken pieces
- 3 pieces cinnamon
- 10 pieces cloves
- 3 pieces cardamom
- 10 pieces black peppercorns
- 1 tbsp cumin seeds
- 1 bay leaf
- 2 tbsp ground spice mix
- 1 tbsp red chilli powder
- 1 tbsp turmeric powder
- 1 handful mint leaves
- 1 handful coriander leaves
- 2 green chillies
- 2 tbsp ghee
- 1 cup yogurt
- 1 lemon
- 1 cup basmati rice
- 10 pieces cashews
Equipment
knifecutting boardfrying panblenderpotspoonstrainerbowlbanana leaf
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