Recipe 7 Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani A dish close to everyone’s heart, Hyderabadi Biryani is delicious, satisfying, filling and sure to appeal to every taste-bud. A beautiful blend of fragrant Indian spices, Golden Harvest’s aromatic Basmati Rice, tender juicy pieces of chicken and garnished with caramelized onions, this Biryani will be the star of any meal. It is perfect for a festival, celebration or just an occasion to pamper someone you love. Serve hot with a portion of raita and watch how wide the smiles become. Ingredients For the rice Golden Harvest Dilkhush Basmati Rice - 2 cups Potli Masala - 100 g Shahi Zeera - 1 tsp Salt - 2 tsp For the Chicken Chicken - 500 g Ginger paste - 2 tsp Garlic paste - 2 tsp Garam masala powder - 1/2 tsp Red Chilli powder - 2 tsp Turmeric powder - 1tsp Salt - 2 tsp Vegetable oil - 2 tbsp Finely chopped Green chilli - 2 tsp Lemon juice - 2 tbsp Curd - 200 g Chopped Mint - 2 tbsp Chopped Coriander - 2 tbsp Golden fried onion - 1/4 cup For assembling the Biryani Milk - 1/2 cup Saffron - a good pinch soaked in 2 tbsp water

Golden brown onion - 1/2 cup Ghee - 2 tbsp Method For the rice Wash the rice and soak in 4-5 cups of water for 40-45 minutes. Now heat 5-6 cups of water in a large pot and add potli masala, salt and shahi zeera in the pot. Bring the water to a boil. Once the water comes to boil, drain the rice and add it in the boiling water. For the Chicken Mix chicken with ginger paste, garlic paste, garam masala powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours. After 12 hours, add curd, mint, coriander and golden fried onion in the marinated chicken. Mix well. Assembling the Biryani Transfer the chicken, along with the marinade, in a heavy bottom pan. When the rice is 20% cooked, take out half of it and place over the chicken in the pan. Once the remaining rice is cooked to 80 %, take it out and top it over the 20% cooked rice. Now sprinkle 1/2 cup milk, saffron soaked in water, golden brown onion and ghee on top. Cover pan tightly with a lid. Place the pan on a very slow heat for 40-45 minutes for the Biryani to cook on dum. Remove the lid and mix the Biryani gently. Serve hot with a raita. Serves - 4 Prep time - 20 mins Cook time - 60 mins