Ingredients:
Basmati rice 3 cups
Bay leaf 1
Cardamom 4
Cloves 4
Cinnamon stick 2
Shah jeera 1/2 tsp
Lemon juice 1 tsp
Oil 2 tsp
Saffron little
Red color. little
Mint leaves little
Ghee 2 tsp
Fried onions little
Salt for taste.
Chicken marination:
Chicken leg 6 to 7
Green chilly 5
Mint leaves one bunch
Coriander leaves one bunch
Ginger garlic paste 1 tsp
Black pepper 1 tsp
Cumin seeds 1/2 tsp
Chilly powder 1 tsp
Turmeric powder 1/4 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Cloves 3
Bay leaves 2
Cinnamon stick 2
Star anise 2
Aniseed 2
Cardamom 2
Fried onions 1/4 cup
Oil 1/4 cup
Curd 1/2 cup
Salt as required.
Method:
Mix all the ingredients with chicken in marination section.Let it sit for 2 to 3 hours.
For making rice, soak rice in the water for 30 mins.
Boil 6 cups of water in the pan, add oil, spicy items( Bay leaf ,cardamom ,cloves ,cinnamon stick, shah jeera), soaked rice and salt.
Once it is 50% done, drain the water and keep aside.
Soak saffron in little milk and keep aside.
Mix pinch of red color in water and keep aside
Heat the large pan, spread the marinated chicken at the bottom.
Add half cooked rice, and spread evenly.
Add fried onions, mint leaves, saffron color, red color ,lemon juice and ghee in circular motion.
Close the lid with kitchen towel, so that moisture will be retained.
Cook rice 5 mins in high flame,15 mins in medium flame,5 mins in low flame.
Now, Hyderabadi Chicken Biriyani is ready to serve with onion raita.
Thanks to Vahrehvah.com for the wonderful recipe.
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