Hyderabadi Chicken Biryani
Directions
- 1Prepare the marinade: mix yogurt, grated ginger, red chili, parsley, fried onions, salt, and turmeric.
- 2Marinate the chicken pieces with the mixture for at least 30 minutes.
- 3Cook the chicken in a pot with oil, diced tomatoes, fried onions, parsley, bay leaves, cinnamon, spices and ghee. Add the marinade and let it simmer until the chicken is cooked.
- 4Boil water in a pot, add chopped mint, coriander, and salt.
- 5Add the basmati rice to the boiling water along with some coarse spices, stir gently, and simmer for about 15 minutes until half-cooked.
- 6Drain the rice and set aside.
- 7In an oven-safe pot (clay pot recommended), layer chicken mixture, rice, and repeat until you finish the ingredients.
- 8Top the dish with coriander, mint, and fried onions.
- 9Cover the pot and bake in a preheated oven at 180°C from the bottom only, for about 15 minutes.
- 10Open the pot and garnish.
Ingredients
- 1 cup yogurt
- 1 tbsp ginger
- 2 red chili
- 1 cup parsley
- 1 cup fried onions
- 1 tbsp salt
- 1 tbsp turmeric
- 1 kg boneless chicken
- 3 cups basmati rice
- 1 cup tomato
- 1 tbsp oil
- 1 cup coriander
- 2 bay leaves
- 2 sticks cinnamon
- 1 tbsp spices
- 1 tbsp ghee
- 1 cup mint
- 1 cup almonds
Equipment
graterbowlpotovencooking pot
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