Description
The aroma of Hyderabadi Biryani fills your kitchen with joy. Layered chicken and rice create a feast everyone will enjoy. Try it today and see your family smile.
Ingredients
Units
Scale
Chicken & Marinade
- 1 medium chicken, cut into pieces, washed and drained
- Juice of 1 lemon
- 1 tsp salt
- 2 tsp heaped ginger and garlic paste
- 2 tsp chili powder
- 2 tsp garam masala
Rice & Spices
- 3 cups rice, washed and soaked
- 6 cups water
- 2 cinnamon sticks
- 4 cloves
- A few cardamom pods
- 2 tsp cumin seeds
- 1 tsp salt
- Juice of 1/2 lemon
Other Ingredients
Instructions
- Mix lemon juice, salt, ginger-garlic paste, chili powder, and garam masala.
- Coat the chicken well and let it sit for 30 minutes.
- Bring water to a boil with cinnamon, cloves, cardamom, cumin, salt, and lemon juice.
- Drain the soaked rice and cook it in boiling water until almost soft. Drain and set aside.
- Slice onions and fry until golden brown. Drain on a paper towel.
- In a pot, heat oil and ghee, and cook chicken until tender.
- Add half the fried onions and chopped coriander.
- Add half of the cooked rice on top of the chicken.
- Sprinkle the remaining onions and coriander.
- Add the remaining rice.
- Mix a pinch of saffron with rose water and sprinkle over the rice.
- Cover tightly and steam on low heat for 10 minutes.
- Serve hot with Dhal, Poppadom, and salad.
Notes
Prepared, tried, and tested by Faye
