- Basmati Rice - 2 cups
- Chicken - 1 pound
- Tomatoes - 2Curd - 1/2 cup
- Onions - 2 medium sized
- Green chillies - 2
- Chilli powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Ginger Garlic paste - 1 teaspoon
- Cinnamon - 1 inch
- Bay leaf - 1
- Cloves - 3
- Cardamom - 2
- Salt to taste
- Oil - 2 tablespoon
- Butter - 1 tablespoon
To grind into a paste
- Turmeric powder - 1/2 teaspoon
- Ginger Garlic paste - 1 tablespoon
- Green chillies - 2
- Mint Leaves - 1/2 cup
- Coriander leaves - 1/2 cup
- Wash the basmati rice and soak for about 20 minutes.
- Wash the chicken with several runs of water and chop to the required size. Grind the above listed ingredients in a mixie. Marinate the chicken along with curd and the ground paste. Let it stand for at least half an hour. You can marinate for even upto 2 hours.
- Meanwhile chop the onions, tomatoes and green chillies. In a pressure cooker or a wide vessel, heat the oil and butter and fry all the whole spices until they give out a nice aroma. Then add the onions and fry till they turn translucent. Then add the ginger garlic paste and fry for a minute till the raw smell goes.
- Add the marinated chicken and cook on high heat for about 5 minutes. Then simmer for a while till all the water evaporates.
- Add the soaked rice and mix with the masala. Add about 3 1/2 cups of water and salt to taste.
nice pic of the Hyderabadi Chicken Biryani. looks yum and delicious.
ReplyDelete