HYDERABADI BIRYANI IN INDIAN STYLE

 Hyderabad Biryani is a popular Indian dish that is made with basmati rice, meat (chicken, lamb, or goat), and a variety of spices. Here is a recipe for making Hyderabad Biryani:

Ingredients:

For the Rice:

• 2 cups Basmati Rice
• 3.5 cups water
• 1 inch cinnamon stick
• 3 green cardamom pods
• 3 cloves
• 1 bay leaf
• Salt to taste

For the Chicken:

• 1 kg chicken, bone-in and skinless, cut into pieces
• 1 cup yogurt
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• Salt to taste

For the Biryani:

• 2 large onions, thinly sliced
• 1/4 cup oil
• 1 tablespoon ghee
• 1 teaspoon shah jeera (caraway seeds)
• 1/4 teaspoon saffron strands, soaked in 1/4 cup warm milk
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 2 tablespoons fried onions (optional)

Instructions:

For the Rice:

1. Wash the rice and soak it in water for 30 minutes.

2. In a large pot, bring water to boil. Add cinnamon stick, green cardamom pods, cloves, bay leaf, and salt.

3. Drain the water from the soaked rice and add it to the pot. Stir well.

4. Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes until the rice is cooked and fluffy.

For the Chicken:

1. In a large mixing bowl, add the chicken pieces, yogurt, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, garam masala, turmeric powder, and salt. Mix well and marinate for at least 1 hour or overnight in the refrigerator.

2. Heat 1/4 cup of oil in a large skillet. Add the sliced onions and fry until they turn golden brown. Remove and set aside.

3. In the same skillet, add the marinated chicken pieces and cook until the chicken is browned and cooked through.

4. In a separate pan, heat the ghee and add shah jeera. Add this to the chicken and mix well.

For the Biryani:

1. Preheat your oven to 350°F (175°C).

2. In a large oven-safe pot, spread half of the cooked rice at the bottom of the pot.

3. Add a layer of the cooked chicken on top of the rice.

4. Sprinkle half of the saffron milk, fried onions, mint leaves, and coriander leaves on top of the chicken.

5. Add another layer of rice on top of the chicken.

6. Sprinkle the remaining saffron milk, fried onions, mint leaves, and coriander leaves on top of the rice.

7. Cover the pot with a tight-fitting lid or aluminum foil and bake in the preheated oven for 30 minutes.

8. Once done, remove from oven and let it rest for 10 minutes. Gently mix the rice and chicken together and serve hot.

Enjoy your delicious Hyderabad Biryani!