Скачать или смотреть Hydrabadi Biriyani 🤤❤️Recipe in description !

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Ingredients 🛒
Chicken - 1 kg - cut with bones

For marinating the Chicken:
Red Chilli Powder - 5 tsp
Coriander powder - 4 tsp
Garam masala - 2 tsp
Salt - 2 tsp
Ginger garlic paste - 4 tbsp
Green cardamom powder - 3/4 tsp
Shah Jeera whole / carrom seeds- 1 tsp
Cloves ( Lavang) - 10 pcs
Cinnamon ( Dalchini) - 8 nos
Onions, fried crisp & crushed - 7-8 tbsp or 4 medium onions
Coriander leaves, fine chopped - 1 cup
Mint leaves (Pudina), rough chopped - 1/2 cup
Lemon juice- 1 lemon ( 3 tsp)
Green chillies, crushed - 5 nos (2 tbsp)
Beaten/ whisked curd - 300 ml
Oil (in which onion was fried), cooled - 1 cup

For cooking rice:
Basmati Rice - 750 gms
Shah Jeera - 3/4 tsp
Green cardamom - 4
Cloves - 4
Cinnamon- 2 pieces
Stranise - 3
Salt- 2 1/2 tablespoons
Saffron strands soaked in warm milk or Turmeric powder mixed with milk.
Water to boil the rice- around 2.5 litres
Onions, sliced fine & fried crisp (birista) - 2 medium (4 tbsp)
Mint leaves - around 10- 15 leaves
Ghee- 1 tbsp
Aluminum Foil

Take a heavy bottom pot & add around 2.5 litres of water to cook the rice
Add all the whole spices mentioned above along with 2 1/2 tbsp salt.
Once the water is boiling add the strained basmati rice & stir it well.
Exactly after 5 minutes on high heat, start scooping out the half cooked rice using a strainer & spread it on the arranged chicken in the heavy bottomed pot.
Now spread fried onion along with coriander and mint leaves.
Continue the layering till all the rice has been take out.
Lastly add saffron w/ milk or turmeric powder w/milk on top of the rice along with some ghee.
Now, seal the pan with foil to cover it completely . Place the lid on top

-Place this pan directly on heat for 10 mins on high heat.
Lower the flame to the bare minimum & cook for 30 mins.
Switch off the heat.
Allow it to rest for an hour. After an hour remove the lid and the foil and give a gentle mix.