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10
authentic hyderabadi biryani, very elaborate but sinfully tasty.
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Filed in Rice Dishes
Serves 4 people
Ingredients
chicken - 1/2kg
basmathi rice - 1/2 kg
pudina paste - 1/2 cup
ginger and garlic paste - 1/2 cup
curd - 2 cup
chillie powder - 3tsp
saffron - 1 pinch
milk- 1/4 tsp
turmeric powder - 1/2 tsp
coriander and green chillie paste - 1/4 cup
ghee - 3tsp
oil - 1 cup
garam masala powder- 1tsp
shahjeera - 2tsp.
salt as required
chopped pudina(mint) - 1tsp
Chopped coriander - 3tsp
slit green chillies - 6
maida dough - 1cup.
golden fried sliced onions - 1 1/2 cup.
Directions
1. choose leg pieces in chicken and wash thouroughly.
2. In a thick bottomed vessel add chicken, pudina paste, curd, coriander and chillie paste,
salt, ginger and garlic paste, turmeric powder, chillie powder, oil, slit green chillies. mix
well and marinate it for 3-6 hrs.
3. Then boil marinated chicken in low flame for 15mins and keep it aside
4. wash basmath rice and boil it in water mixed with garam masala powder, elaichi , salt and
shahjeera till 1/2 done and drain water and keep rice aside.
5. Now take a thick bottomed vessel and layer chicken at the bottom, then add basmathi rice
and repeat the process. make sure that top layer is rice and bottom layer is chicken.
6. then pour remaining chicken gravy on rice and sprinkle golden fried onions, and saffron
soaked in milk, ghee, chopped pudina and coriander.
7. cover vessel with a well fitted lid and seal it with maida, then put a heavy water vessel on
the top of lid to avoid burning and cook on low flame for 1hour.
8. serve hot with raitha.