Hyderabadi biryani is a variety of biryani from Hyderabad, India. It is prepared from rice using the dum method of cooking. The ingredients are basmati rice, goat meat or chicken or beef, Dahi, onions, cinnamon, cloves, cardamom (elaichi), bay leaves, nutmeg, black cumin (shahi Zeera), mace flower (javitri), star anise (biryani flower), lemon, and saffron. Coriander leaves and fried onions are used as a garnish. The original dish is done with red meat but chicken, fish, prawns, or vegetables can be used for some variations.Hyderabadi chicken biryani Recipe, Hyderabadi, Sindhi biryani Recipe, biryani, Karachi ki mashoor biryani, Hyderabadi biryani,
METHOD
1. First, we need to make spice powder, for this we need
Coriander seeds - 3 tablespoon
Fennel seeds - 1 teaspoon
Caraway seeds - 1 teaspoon
Black peppercorns - 2 teaspoon
Cloves - 20
Cardamom - 12
Nutmeg - 1 small piece
Bay leaves - 2
Mace - small piece
Black cardamom - 2
Cinnamon sticks - 20 small pieces
Grind it to a fine powder
2.For making biryani we need
Chicken - 1/2 KG
For marinating we need
Ginger garlic paste - 3 tablespoon
Spice powder - 1 teaspoon
Yogurt - 1 Cup
Lemon juice - 1 tablespoon
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Fried and crushed onion - 2 medium-sized
Few mint and coriander leaves
Crushed - green chilies - 1 teaspoon
Mix it well and marinate for an hour
3.Soak Basmati rice in water - 1/2 kg
4. In a vessel heat oil - 1/2 cup and add the marinated chicken and cook till it turns 80% tender
5. In another bowl add water - 2 to 2.5 liter and to it add
Salt as required
Cloves- 5
Cinnamon sticks - 5
Cumin Sead- 1/2 teaspoon
Cardamom - 4
Oil - 1 tablespoon
Mix it
6. Now add soaked rice and cook till 80% done
7. In a big bowl add rice layer then chicken layer so on as shown and garnish with fried onions, mint and coriander leaves,garam masala powder, etc
8. Then keep it under dum for 30 minutes.
9. Serve hot with raita or chutney
