Special Hyderabadi Biryani

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Statistics 5 13838 2 4/5.0

2 whole chickens skinned
1 1/2 kilograms rice basmati
500 grams yogurt
1 tablespoon red chili powder
As per taste salt
12 teaspoon turmeric
2 teaspoon coriander powder
1 tablespoon garam masala
1 lemons' (large) juice
4 medium onion skinned & thinly sliced
3 tablespoon garlic (crushed)
2 teaspoon ginger (crushed)
10 green chillies
1 cup coriander fresh chopped
1-2 cup mint leaves
1-2 cup oil
6 green chillies chopped
2 tablespoon coriander leaves chopped
some saffron soaked in two tbsp water drops kewra
few drops of yellow food color

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Heat the oil or ghee in a heavy based sauce pan and fry the onions for 810 minutes until light brown. Remove the onions from the oil and reserve 14 onions for later use.
Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Cut each chicken into eight pieces and then marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator.
Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 14 cooked, drain and keep aside.
In a large pan place 1-2 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice.
Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender.
Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork.
Serve with Raita and Baingan Ka Raita.

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There are 4 comment(s) for this recipe.

by uzma i tried this recepie, its very tasty Mon Sep 29, 2014

by tanzeela awesome recipe. I,ll try it.this is too good. Sat Aug 03, 2013

by Anonymous Thanku this was made really really good.I would recommend people try it.everyone liked this so once again thanku sister 4 this awesome recipe. Thu Oct 04, 2012

by Masmo elise I am not from India I am from Mexico, but I do know one thing if there is anything that beating Pakistan Karachi food is Hyderabadi Biryani I've been over 30 countries but nothing beats the taste of Pakistan karachi spices and parties not even Mexico itself there hospitality is awesome magical people.. media is putto talking bad about these people and there culture. My Second favorite place is morocco food is tastey and Muslims are very clean people so i dont have to worry about getting sick while travel or search for hair in my food. trip to india was spoiled because i had food poison. and smell of odor from people there. pakistan and morocco and muslims countries i notice there really clean. religion doesn't really matter its the culture and style of living,Muslims i say coz there just super clean because its in there holly bible. So anyway if you get chance is visit pakistan and you feel crave fish there you could visit nooorani in PIB area and if you crave biryani i think it was tarek rd. in morocco its best place is casablanca beautiful.. I LOVE EVERYONE BUT HYGIENE IS IMPORTANT!! Sun Apr 17, 2011

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