Hyderabadi Chicken Biryani Recipe
Ingredients
- Basmati/polao rice 1/2 kg
- 1 Chicken
- Chopped onion 2 tbsp
- Ginger 1 tablespoon
- Garlic paste 2 tsp
- Cumin paste 1 tsp
- Almond batter 1 tbsp
- Chilli powder 1 tsp
- Sour yogurt 1 cup
- Sugar half teaspoon
- Barista half cup
- Shahi cumin powder half teaspoon
- Salt in moderation
- 3 each of cardamom, cinnamon and bay leaf
- Whole white pepper 4-5
- Half cup of ghee/oil (as per quantity)
- Liquid milk 4 tbsp
- Cinnamon, cardamom, pepper, cloves roasted and powdered 2 tsp
- Chilli 4-5 hours
- Chopped mint leaves 1/2 cup
- Kewra 1 tablespoon
- A little bit of saffron
Method
- First, wash the rice and soak it for half an hour. After half an hour, the water should be drained from the soaked rice.
- Take hot water in another vessel and cook rice with cardamom, cinnamon, long, bay leaves and rice.
- Add salt-ginger-garlic paste, whole cardamom, cinnamon to 2/3 of the meat and boil it.
- In a frypan, fry the ghee, chopped onions, garam masala powder, chaat masala, black pepper and salt.
- Cook for 10 minutes with boiled (khasi) meat with roasted masala.
Serving
Mix the cooked mutton with the pollau. Grind the onion, condensed milk, keora water (screw pine flower water), crushed pistachio nuts, grate the egg over the color and simmer for half an hour. Garnish and serve hot after half an hour.
