The Best part about the Indian Hyderabadi biryani is the perfect mix of spices ,herbs and captivating aroma. The aroma of the mint that comes while it is cooking is just awesome and the ones waiting for it with the mouth full of water!When you read the long list of ingredients it seems to be a cumbersome dish..too time taking & a lot of hard-work but you'll be amazed by how quickly it is actually prepared,you can prepare it for your husband or family after a day's hectic schedule. Serve it with cold Boondi Raita for the complete meal :)
ENjOy PeOPle.....
Prep Time: 15 min, Cooking Time: 30 Mins.
Ingredients
- Boneless chicken 600 grams(4-5 chunks)
- Basmati rice 1 1/2 cups
- Oil and to deep fry 3 tablespoons
- Cinnamon 1 inch stick
- Bay leaves 2
- Black Cardamom 1
- lemon juice 1 tbsp
- Cloves 5-6
- Cumin seeds 1 teaspoon
- Green cardamoms 3-4
- Onions,sliced 2 medium
- Green chilies,slit 3
- Turmeric powder 1/4 teaspoon
- Tomatoes,chopped 2 medium
- Salt to taste
- Ginger paste 3/4 tablespoon
- Garlic paste 3/4 tablespoon
- Red chili powder 1/2 teaspoon
- Thick yogurt 1 cup
- Garam masala powder 1/2 teaspoon
- Ginger,cut into thin strips 1 inch piece
- Fresh mint leaves,torn a few
- Fresh coriander leaves,torn a few
- Milk 1/2 cup
- Rose water a few drops
Method
1. Cut chicken in one inch pieces .
2. Boil rice and set aside.
3. Heat oil & add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and saute for half a minute.
4. Add sliced onions and sauté.
5. Add slit green chilies and chicken cubes and continue to sauté.
6. Add turmeric powder and mix.
7. Add tomatoes and salt and mix.
8. Add ginger-garlic paste, red chili powder and yogurt.
9. Mix well. Add half the fried brown onions.
10. Add the boiled rice on top.
11. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves.
12. Sprinkle milk, rose water and remaining browned onions.
13. Cover and cook on low heat for about ten minutes and serve hot.
