Hyderabadi Biryani
by #Arshia Nehal
Ingredients
For Chicken
Chicken 750 gms
Dahi 1 pao
Adrak lehsan paste 2 Tbsp
Red chilli powder. 1/2 Tsp
Haldi 1/4 Tsp
Dhania powder 1.5 Tbsp
Namak as per taste
Zeera powder 1/4 Tsp
Gram masala powder 1/4 Tsp
Black pepper powder 1/2 Tsp
Cloves 5-6, Black peppercorns 1/4 tsp, Green ellaichi 2, Black illaichi 3, Cinnamon 2-3 pcs, Bay leaves 2
Brown onion 2 (medium)
Lemon juice 2 Tbsp
Green chilli paste 1/2 tsp
Hara dhania 1/2 bunch
Podina 1/2 bunch
Oil 1/4 cup
For Rice
Rice 1/2 kg
Salt as per taste
Cloves 5-6, Green illaichi 2, Black zeera 1 tsp
Bay leaves 2, Cinnamon 2 pcs
For Layering:
Hara dhania 1/2 bunch
Podina 1/2 bunch
Brown onions 1/4 cup
Orange colour 1/4 tsp
Milk 1/4 cup
Kewra water 3 drops
Method
Marinate chicken with dahi, adrak lehsan pste, red chilli pwdr, haldi, dhania powder, namak, black pepper pwdr, brown piyaz, sabit gram masala, grammasala pwdr, zeera pwdr, hara dhania, podina n hari mirch n lemon juice. Keep it in the fridge for 2-3 hrs.
Heat oil n add the marinated chicken n cook it completely on medium-high flame.
In another pan cook rice. Rice ko eik kani pkana hai.
For layering use wide pan. The first layer of rice top with chicken gravy, hara dhania, podina n brown piyaz then rice layer then sprinkle milk n zarda rung n kewra mixture on top n cook it on dum for almost 15-20 mins. Serve with Hyderabadi mirchon ka salan n raita.