Chiken Biryani

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½ kg Basmati Rice (semi-cooked) 1 kg Boneless Meat (washed and chopped into square pieces) 500 gm Curd 4-6 tsp Ginger-Garlic Paste 4-6 Green Chilli 2 Big Onions (sliced) ¼ cup Lime Juice ½ tsp Red Chilli Powder A pinch of Caraway Seeds (Shahi Zeera) 5-6 twigs Coriander Leaves (chopped) 5-6 twigs Mint Leaves (chopped) 2 pinch Saffron 1-2 Cinnamon 2-3 pods Cardamom 2-3 drops Saffron Color 1-2 pods Clove 2 cup Oil Salt to taste 2 tsp Ghee

How to make Hyderabadi Biryani: • • • • • • • • • • • • • •

Smear the pieces of meat with ginger-garlic paste. Keep them to marinate for an hour. In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown. Let the onions cool down and crush them. Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. Leave the meat as it is for 1 hour. Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. Now spread a layer of semi-cooked rice in a heavy bottomed vessel. Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice. Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. Now add the aromatic water in a circular motion over the rice layer. Now tightly cover the vessel with a lid. Keep it on a low flame. Remove the vessel from the flame exactly after 15 minutes. Hyderabadi Biryani is ready to eat. Serve hot.

Chicken Biryani recipe Description

Ingredients Basmati rice 500 gms. Chicken pieces 1kg. Garam masala powder 4 tsp. Milk ½ cup Whole garam masala 4 tbsp. Butter 50 gms. Sliced onions 1 cup Golden fried sliced onions ¾ cup Chopped garlic 4 tbsps. Rose Water 2 tbsps. Chopped ginger 4 tbsps. Oil 5 tbsps Red chili powder 3 tsps.

Salt To taste Coriander powder 1 tbsp. Saffron ½ gm. Turmeric powder 2 tsps. Curd (yogurt) 2 cup Bay leaf 4 nos. Chopped tomato ¾ cup

Preparation 1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour. 2. Wash and soak rice in water for about 30 minutes. 3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside. 4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown. 5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender. 6. Dissolve saffron in warm milk and keep aside. 7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices. 8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.