HYDERABADI CHICKEN BIRYANI

Stay any where, even you can enjoy 'Hyderabadi biryani'

              

Enjoy the recipe

Ingredients required

• Chicken - 500 gms
• Basmati rice - 250 gms
• Oil - to fry
• Onion - 1
• Ginger Garlic paste - 1 tsp
• Salt - As per taste
• Turmeric powder - ¼ tsp
• Red chilly powder - 1 tsp
• Coriander powder - ½ tsp
• Jeera powder - ½ tsp
• Coriander leaves - as required
• Pudina leaves - as required
• Lemon - 1
• Yogurt(Curd) - 200 gms


• Black Elachi(Cardamom) - 1 
• Bay leaves - 2
• Cloves - 4
• Cinnamon stick -2
• Javitri(Mace) - 2
• Black pepper  - ½ tsp

      Method to prepare

      1. Soak basmati rice in water for half an hour.

      2. Finely slice the onion, deep fry them until they change into dark brown in color and keep aside.

      3. Take a bowl, add chicken, turmeric powder, salt, red chilly powder, ginger garlic paste, black pepper, cloves, cinnamon stick,
       mace, bay leaves, black cardamom, jeera powder, coriander powder, coriander leaves, pudina leaves, 6 tsp of oil and mix.

      4. Add curd, half quantity of fried onion, mix well and keep this chicken mix aside for one hour.

      5. Cook the rice and keep aside. The consistency of the rice should be half cooked. While cooking the rice, add salt and oil.

      6. Take a thick bottom pan, add chicken mix and adjust evenly.

      7. Add half cooked rice on the top of the chicken mix, spread perfectly.

      8. Sprinkle saffron color on the top of the rice and add 1 tsp of pudina and coriander leaves and the rest of fried onions and 

          close with tight lid.

      9. Switch on the stove and cook for 30 to 35 minutes in low flame.

     10. Do not disturb the pan while it is in the cooking process.

     11. Switch off the flame and mix the rice gently.

     12. Fabulous and delightful hyderabadi chicken biryani is ready.

     13. Serve it hot and enjoy.