Hyderabadi chicken biriyani

Very simple and doesnt need much complex procedure

Ingredients

  1. Chicken
  2. 4 lbs
  3. Basmati rice
  4. 21 ounces/ 3 big glass full
  5. Spices
  6. 2 spoons ginger garlic paste
  7. 2 spoons coriander powder
  8. 3 spoons mirchi powder
  9. 1 1/2 spoons salt(adjust to taste)
  10. 1 spoon pepper
  11. 1 spoon turmeric powder
  12. 2 spoons garam masala
  13. 1 spoon chicken masala powder
  14. 2 spoons chicken biriyani powder
  15. Vegetables
  16. 1 onion
  17. 6 green chili
  18. 2 bay leaves
  19. 3 cloves
  20. 4 star anise
  21. Oil
  22. 6 spoons oil
  23. 3 spoons ghee

Steps

  1. Clean the chicken with turmeric powder and water and dry it and mix it with the spices and add oil and leave it overnight

  2. Thinly slice the onions and fry it in ghee until brown and store onions seperately

  3. Soak the basmati rice for 1 hour and cook it in an open container while checking the rice repeatedly and cook until 75% done

  4. Take a big pan and put little oil and ghee and when hot, dump the marinated chicken and mix it well and put the fried onions and put on mid-low flame from now

  5. After 5 mins add half of the 75% cooked rice on the chicken and close the lid for 10 mins

  6. Remove the lid and add fried onions and biriyani masala and dump remaining rice in it and close for 30 mins

  7. Remove the lid and decorate with mint leaves and put ghee and a little saffron water on it

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