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Hyderabadi Chicken Biryani
INGREDIENTS
- 750 GRAMS CHICKEN, CUT INTO 16 PIECES ON THE BONE
- 1½ CUPS RIPURAJ BIRYANI BASMATI RICE, SOAKED AND DRAINED
- SALT TO TASTE
- 2-3 BLACK CARDAMOMS
- 1 INCH CINNAMON
- 1 BAY LEAF
- 2-3 GREEN CARDAMOMS
- 3-4 CLOVES
- 2 TABLESPOONS GHEE + FOR DRIZZLING
- 1 TABLESPOON CARAWAY SEEDS (SHAHI JEERA)
- 2 MEDIUM ONIONS, SLICED
- 1 TABLESPOON GINGER-GARLIC PASTE
- ¼ TEASPOON TURMERIC POWDER
- 2 TEASPOONS RED CHILLI POWDER
- 1 TEASPOON CORIANDER POWDER
- 1 TABLESPOON BIRYANI MASALA
- ¾ CUP YOGURT
- ½ CUP CHOPPED FRESH CORIANDER LEAVES
- 1 CUP FRESH MINT LEAVES
- 1 CUP BROWNED ONIONS + FOR GARNISHING
- A GENEROUS PINCH OF SAFFRON, SOAKED IN WARM WATER
- 5-6 GREEN CHILLIES, SLIT
- 1 INCH GINGER, CUT INTO JULIENNES
- 2 TEASPOONS ROSE WATER
- WHOLE WHEAT DOUGH (ATTA) TO SEAL
- A FRESH MINT SPRIG FOR GARNISHING
INSTRUCTIONS
- BOIL SUFFICIENT WATER IN A DEEP NON-STICK PAN. ADD SALT, BLACK CARDAMOMS, CINNAMON, BAY LEAF, GREEN CARDAMOMS, CLOVES AND RIPURAJ BIRYANI BASMATI RICE, COVER AND COOK TILL THE RICE IS FULLY DONE. STRAIN AND SET ASIDE.
- HEAT GHEE IN A DEEP NON STICK PAN, ADD CARAWAY SEEDS AND ONIONS, MIX AND SAUTÉ TILL ONIONS TURN GOLDEN.
- ADD GINGER-GARLIC PASTE AND MIX. ADD TURMERIC POWDER, RED CHILLI POWDER AND CORIANDER POWDER, MIX WELL AND SAUTÉ FOR 2-3 MINUTES.
- ADD CHICKEN PIECES, SALT, BIRYANI MASALA, MIX WELL AND COOK FOR 3-4 MINUTES. ADD YOGURT AND MIX. ADD HALF THE CHOPPED CORIANDER, HALF THE MINT LEAVES, HALF THE BROWNED ONIONS AND COOKED RICE. SPREAD THE RICE EVENLY.
- DRIZZLE SAFFRON WATER ON TOP AND ADD GREEN CHILLIES, GINGER JULIENNES, REMAINING BROWNED ONIONS, REMAINING CHOPPED CORIANDER AND REMAINING MINT LEAVES. DRIZZLE SOME MORE GHEE AND ROSE WATER AND TOP.
- ROLL THE DOUGH INTO A LONG CYLINDER AND PRESS ONTO THE EDGES OF THE PAN. PLACE THE LID ON TOP, PRESS TO SEAL AND COOK ON LOW HEAT FOR 15-20 MINUTES.
- LET IT STAND FOR 5 MINUTES. OPEN THE LID AND TRANSFER THE BIRYANI ONTO A SERVING PLATE. SERVE HOT GARNISHED WITH BROWNED ONIONS AND MINT SPRIG.
- STIR FOR 1-2 MINUTES.