Ingredients:
- Chicken (rooster) - 500 grams, cut into pieces
- Basmati rice - 2 cups
- Curd - 1 cup
- Onion - 2 medium sized, finely chopped
- Tomato - 2 medium sized, chopped
- Ginger-garlic paste - 1 tbsp
- Red chili powder - 1 tea spoon
- Turmeric Powder - 1 tea spoon
- Coriander powder - 1 tea spoon
- Garam masala powder - 1 tea spoon
- Olive oil - 2 tbsp
- Ghee - 2 tbsp
- Kewra water - 1 tea spoon
- Saffron - few chopped
- Green chili - 2-3, finely chopped
- Cashew - 10-12
- Raisins - 1 tbsp
- Fodder leaves - 2-3
- salt - as per taste
- Water - 4 cups
- Hot water - 1 cup
- olives - a few
- Coriander leaves - a few, for garnishing
Method:
It is a traditional recipe which is very famous in Hyderabad. You can use both chicken or mutton in this. Make this biryani for a weekend dinner or prepare it for your house parties. Rich in taste and flavour, this recipe is easy to make and can be served with salan or raita of your choice.
How to make Hyderabadi Biryani
1. To make Hyderabadi Biryani recipe, first prepare all the ingredients.
2. Heat some oil in a pan. Add finely chopped onions to it and cook till they turn brown. This will take 20 to 25 minutes. After it is cooked, take it out and keep it separately.
3. Now put ginger, garlic, green chilies in a mixer grinder and make a paste.
4. Now to make spice powder, add cardamom, cinnamon, clove, shahi jeera, black pepper in a pan and cook for 30 to 40 seconds. Switch off the gas and keep it aside to cool down.
5. After it cools down, put it in a mixer grinder and make a powder. Keep it separately.
6. Put onion, curd, turmeric powder, red chili powder, ginger garlic paste, green chili, salt, mint in a bowl and mix well.
7. Now put chicken or mutton pieces in it and mix well. Keep it to marinate for 3 to 4 hours.
8. Now to make Biryani, soak the rice in water for 30 minutes. Drain the water and keep it separately.
9. Heat ghee in a large pan. Add bay leaves, cardamom, clove, cinnamon, royal cumin, rice, 3 cups of water, salt and let it boil. Cook till 3/4th of the rice is cooked. Switch off the gas and keep it separately.
10. To make the mutton/chicken, heat the ghee in a large kadhai. Put marinated chicken or mutton in it and keep cooking till they are cooked. Keep in mind that chicken takes less time to cook.
11. After the mutton/chicken is cooked, take it out in a plate.
12. Now heat ghee in a large pan as per usage. Make a layer of half the rice. Add mutton/chicken masala and green coriander over it. Pour the remaining rice and saffron and milk mixture over it. Cover the pan and let it cook for 15 to 20 minutes.
13. After it is cooked, turn off the gas and leave it covered for the next 10 minutes. Sprinkle fried onions and green coriander on top and serve.
14. Serve Hyderabadi Biryani Recipe with Lauki Raita and Mirchi Salan for dinner.