Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, hyderabadi biryani rice (with tutorial pics). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Hyderabadi Biryani Rice (with tutorial pics) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Hyderabadi Biryani Rice (with tutorial pics) is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have hyderabadi biryani rice (with tutorial pics) using 33 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Hyderabadi Biryani Rice (with tutorial pics):
- Make ready 400 g Chicken
- Prepare 1 cup Basmathi Rice (soaked)
- Take 2 Tbsp Cooking Oil
- Take 2 Tbsp Butter or Ghee
- Prepare as needed Salt
- Get 2 cups Water (or more)
- Take [Garnish]
- Get 1/2 cup Caramelised Onions or Shallots
- Make ready 10 g Mint Leaves
- Take 10 g Fresh Coriander Leaves
- Make ready 1/4 cup Lemon Juice
- Get 1/4 cup Milk with Saffron/Yellow Coloring
- Make ready [Aromatics]
- Take 1 pc Cinnamon Stick
- Prepare 2 pc Star Anise
- Take 3 pc Cardamom Pods
- Take 4 pc Cloves
- Take 5 pc Peppercorn
- Get 1 tsp Caraway Seeds
- Prepare [Biryani Paste] - processed in a blender
- Get 1/2 cup Caramelised Onions or Shallots
- Prepare 10 g Mint Leaves
- Prepare 10 g Fresh Coriander Leaves
- Prepare 30 g Red Chillies (deseed)
- Take 30 g Green Chillies (deseed)
- Prepare 20 g Ginger
- Prepare 20 g Garlic
- Take 20 g Turmeric
- Prepare 1/4 cup Yogurt (70 g)
- Get 1/4 Lemon Juice
- Get 1 tsp Salt
- Take 2 tsp Sugar
- Prepare 1 Tbsp Garam Masala
Instructions to make Hyderabadi Biryani Rice (with tutorial pics):
- MARINADE: marinate the Chicken in the Biryani Paste for 30 minutes or 3 hours to overnight.
- RICE: in a pot of Water, add the Aromatics, Salt and Rice. Cook it until it is almost cooked (50-70%). Then, strain the rice and set aside. MEANWHILE, in an adequate sized Dutch Oven, melt the Ghee or Butter with Cooking Oil and let it cool.
- LAYERING: once the Butter and Oil are cooled, arrange the Chicken neatly in the Dutch Oven along with all the Biryani Paste. Then, evenly lay out the Rice on top of the Chicken. Then top off the Rice with the Garnish, as well as Milk-Saffron solution (or Milk-Coloring)
- SLOW COOK: cover the Dutch Oven with a lid and cook the Biryani on Medium heat for 5 minutes, and then TURN DOWN to Low heat and continue to cook for 20-25 more minutes. Check if the Chicken is tender (no easy way to do this). When the Biryani is ready to serve, garnish with more Caramelised Shallots, Coriander and Mint Leaves.
- Don't worry if this happen to the pot's bottom, it's part of the process. Just soak the pot overnight scrub it in the morning.
So that’s going to wrap it up for this exceptional food hyderabadi biryani rice (with tutorial pics) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!