Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, hyderabadi biryani rice (with tutorial pics). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Hyderabadi Biryani Rice (with tutorial pics) is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Hyderabadi Biryani Rice (with tutorial pics) is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have hyderabadi biryani rice (with tutorial pics) using 33 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Hyderabadi Biryani Rice (with tutorial pics):
- Make ready 400 g Chicken
- Prepare 1 cup Basmathi Rice (soaked)
- Get 2 Tbsp Cooking Oil
- Take 2 Tbsp Butter or Ghee
- Take as needed Salt
- Make ready 2 cups Water (or more)
- Take [Garnish]
- Get 1/2 cup Caramelised Onions or Shallots
- Make ready 10 g Mint Leaves
- Get 10 g Fresh Coriander Leaves
- Get 1/4 cup Lemon Juice
- Prepare 1/4 cup Milk with Saffron/Yellow Coloring
- Get [Aromatics]
- Prepare 1 pc Cinnamon Stick
- Get 2 pc Star Anise
- Take 3 pc Cardamom Pods
- Get 4 pc Cloves
- Get 5 pc Peppercorn
- Take 1 tsp Caraway Seeds
- Prepare [Biryani Paste] - processed in a blender
- Make ready 1/2 cup Caramelised Onions or Shallots
- Take 10 g Mint Leaves
- Get 10 g Fresh Coriander Leaves
- Make ready 30 g Red Chillies (deseed)
- Prepare 30 g Green Chillies (deseed)
- Take 20 g Ginger
- Take 20 g Garlic
- Get 20 g Turmeric
- Prepare 1/4 cup Yogurt (70 g)
- Take 1/4 Lemon Juice
- Make ready 1 tsp Salt
- Get 2 tsp Sugar
- Take 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 this up with this special food hyderabadi biryani rice (with tutorial pics) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
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