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Hyderabadi Chicken Biryani

Written By on | 03:17


Ingredients:-
  1. Chicken - 1, about 900 gms, cut into 8 pieces
  2. Ghee or Oil - 1 cup
  3. Onions - 2, medium sized and sliced
  4. Onions - 2, medium sized and minced
  5. Ginger - 2, two inch pieces, minced
  6. Garlic - 5 cloves, minced
  7. Garam Masala Powder - 1 tblsp
  8. Turmeric Powder - 1/2 tsp
  9. Black Pepper Powder - 2 tsp
  10. Salt - 1 1/2 tsp
  11. Tomato - 1, large, minced
  12. Coriander Leaves - 1/2 cup, minced
  13. Rice - 1 cup
  14. Black Cardamoms - 2
  15. Green Cardamom - 1
  16. Cinnamon - 1 inch stick
  17. Cloves - 2 to 3
Method:-
  • 1. Wash chicken and set aside to drain.
  • 2. Heat ghee or oil in a heavy-based pan over moderate heat.
  • 3. Add sliced onions and fry till brown.
  • 4. Remove onions from pan, drain and set aside for garnish.
  • 5. Remove half the oil from the pan and return to moderate heat.
  • 6. Add minced onions, ginger and garlic.
  • 7. Cook over low heat for 2 to 3 minutes till well blended.
  • 8. Add chicken, spice powders and salt.
  • 9. Stir and cook over moderate heat for 5 minutes, checking that it does not stick to pan.
  • 10. Lower heat and cook for a further 8 to 10 minutes till water released from chicken is almost absorbed.
  • 11. Add tomato and coriander leaves and cook for about 5 minutes.
  • 12. Wash rice and soak in water for 15 minutes.
  • 13. Drain rice and add to pan with whole spices.
  • 14. Stir till rice turns translucent.
  • 15. Mix in 2 cups of water.
  • 16. Cover pan and put a weight on the lid.
  • 17. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender.
  • 18. Garnish with the reserved fried onions.
  • 19. Serve hot.

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