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Hyderabadi Biriyani
By : ShilpaMethod
- Marinate the chicken pieces with the plain yogurt, turmeric powder, coriander powder, red chilli powder, ginger paste, garlic paste and cumin powder.
- Add the sliced onion and salt and mint to the marinated chicken.
- In boiling water add clarified butter or oil, cinnamon sticks, cardamoms, cloves and cumin seeds and boil the rice until it is half cooked.
- Add the rice to the chicken.
- Pour a little clarified butter or oil and saffron water on rice, cooking the rice on dum for about 30-45 minutes or until done.
Ingredients:
1 - whole chicken(cut into pieces),
1/2 kg - basmati rice(pre-soaked for atleast half an hour),
200 g - clarified butter or cooking oil
200 g - plain yogurt,
2 - medium thinly sliced onions,
2 - cinnamon sticks(dal cheeni),
5 - cardamom pods(choti ilaichi),
6 - cloves(lavang),
1 tbsp - garlic paste,
1 tbsp - ginger paste,
1/2 tbsp - turmeric powder,
1 tbsp - red chilli powder,
3 tbsp - coriander powder,
1 tbsp - cumin powder,
1/2 tbsp - cumin seeds,
few saffron strands soaked in five tbsps of water
ready fried onions for garnishing
chopped fresh coriander leaves
1 - whole chicken(cut into pieces),
1/2 kg - basmati rice(pre-soaked for atleast half an hour),
200 g - clarified butter or cooking oil
200 g - plain yogurt,
2 - medium thinly sliced onions,
2 - cinnamon sticks(dal cheeni),
5 - cardamom pods(choti ilaichi),
6 - cloves(lavang),
1 tbsp - garlic paste,
1 tbsp - ginger paste,
1/2 tbsp - turmeric powder,
1 tbsp - red chilli powder,
3 tbsp - coriander powder,
1 tbsp - cumin powder,
1/2 tbsp - cumin seeds,
few saffron strands soaked in five tbsps of water
ready fried onions for garnishing
chopped fresh coriander leaves
