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Home Other Regions Andhra Pradesh Hyderabadi Biryani

Hyderabadi Biryani

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Quantity: Measure: Ingredients: Description:
400 Grams Chicken For marinade
10 Nos. Mint Leaves (Pudina) For marinade
1/2 Teacup Curds For marinade
1 Small Onion For marinade - grated
1/2 Tablespoon Ginger Paste For marinade
1/2 Tablespoon Garlic Paste For marinade
1 Tablespoon Chilly Paste (green) For marinade
2 Tablespoon Butter For frying the chicken pieces
1-1/2 Teacup Rice, Basmati  
1/2 Tablespoon Cooking Oil  
5 Nos. Cashew Nuts add
1/4 Teaspoon Turmeric Powder add
1/4 Teaspoon Cinnamon Powder add
1 Nos. Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) add
1/2 Stalks Cinnamon (Dalchini) add
1/4 Teaspoon Cardamom Powder add
1/4 Teaspoon Cloves (Lavang) add powder
1 Nos. Cardamoms (Elaichi) add
1/4 Teacup Onions chopped add
1 Teaspoon Chillies Green chopped add
3 Nos. Pepper Corns Grind
A Little Aniseed (Suwa, Shopa) Grind
1/2 Teaspoon Kuskus - poppy seeds Grind
1/2 Piece Nutmeg (Jaiphal) Grind
1 Pinch Kesar (Saffron) Sprinkle on rice.
3/4 Teacup Coconut Milk - Thick add
1-3/4 Teacup Water add
  As Required Salt to taste add


1.All  ingredients used for marination, should be mixed with the chicken pieces and kept aside for an hour..
2. When the chicken is marinated, pour butter in a pan, and fry the chicken pieces with the ingredients.  Continue cooking till the meat is cooked and the meat is dry.  Remove and keep aside. .

Prepare the rice:
1..Wash the rice & drain any excess water and keep aside.
2 .In a pan heat oil and add cashew nuts, bay leaves, cinnamon and cardamom.  When cashew nuts turn light brown add chopped onion and green chili and cook and onion turns golden in color. Now add rice and cook for 5 more minutes on medium heat.
 Add dry powder, ground masala and the chicken and again cook for a minute then add coconut milk and water.   Stir gently and taste the liquid in the vessel, for salt and other spices and  add what is  required and cook on high heat until the rice begins bubbling up for the first time.

Reduce heat and cook on medium flame until the rice is cooked.
Stir often and keep the vessel covered to retain the aroma.

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