Biryani is loved by everyone... it is the mixture of Baasmati rice and variety spices.. this mouth watering biryani iz made in several ways.. i m going to share in my easy way lets have a look...
Ingredients
Basmati rice 2 cups
Chicken ½ kg
Ginger garlic paste 2 tsps
Mint leaves half cup
Turmeric powder 1/2 tsp
Red chilli powder 2 tsps
Biryani masala powder 11/2 tsps
Thick curd 1 cup
Onion 3 large finely sliced
Green chillies 2
Salt as per taste
Saffron soaked in warm milk
Oil 3 tbsps
Spices for cooking rice
Tej patta/Bay leaves 3
Green cardamom 3
Bay leaves 4
Shahi jeera ¼ tsp
Salt
preparation procedure
Take a big vessel and bring about 2 litre of water to boil for about 5 minutes till the water bubbles up.
Add the basmati rice in enough water along with salt bay leaf green cardamom Shahi jeera and cloves.
At the same time when the rice cooks marinate the chicken with curd, turmeric powder, red chilli powder, finely chopped mint leaves and salt.
Keep this marination aside for 30 mins to make the meat juicy and tender. If you have enough time let it soak for some more time.
Cook the basmati rice till it is cooked almost and not completely. Drain the excess water and keep the cooked rice aside.
Heat some oil in Biryani preparing vessel preferably thick bottom one. Add half of the finely sliced onions and fry it until they turn a little dark brown.
Please make sure that the onions doesn’t get burnt. Transfer the fried onions to a plate.
In the same oil in the Biryani vessel and senior sea bay leaves cloves, green cardamom, Star anise. Roast well.
Now at the ginger garlic paste and saute well. When the raw smell goes off add the remaining onions and saute until it turns golden brown.
At this stage at the marinated chicken, biryani masala powder, slit green chillies and mix well.
Cover and cook the chicken for about 4 to 5 minutes, but keep stirring the chicken every minute.
Add in the basmati rice which is cooked almost make sure that the rice is not cook completely.
Sprinkle the fried onions kept separately and also mint leaves.
Soak the Saffron in milk and pour it on the rice layer. In case if you are not accessible with saffron milk then you can use rose water.
To get two coloured rice grains you can dilute 2 tsp of lime juice with ¼ cup of water and add orange food color to it.
Now sprinkle the colored like water on the top layer. This step is optional.
Now to keep the chicken biryani Hyderabadi Style in Dum, close the lid of the Biryani vessel and cover the corners with chapati dough.
You can also cover it with Aluminium foil and close the lid which is easier.
Place the biryani handi Biryani vessel on top of hot dosa Tawa and simmer the flame.
Let it rest for 15 minutes in the Dum. Now switch off the flame.
Open the lid and gently mix the chicken and rice from bottom to top. And serve the Hyderabadi chicken Dum Biryani with onion cucumber raita.
guys give a try and enjoy the delicious flavour...