Hydrabadi Biriyani
Original recipe from Chef Mehboob Alam Khan
Ingredients For Special Hydrabadi Chicken Biriyani (No Ghee) recipe
Rice - Tilda Basmati rice- 2 cups
Saffron in Milk - 1/4 cup
Chicken - 500 g (medium sized pieces)
Saffron in Milk - 1/4 cup
For Marinade
Fried Onions- 1 cup
Ginger Garlic Paste - 1 heaped table spoon (for 500 gm chicken)
Turmeric Powder - 3-4 tsp
Chilly Powder- 2 heaped Tb spoons
Hydrabadi Biriyani Masala - 1 tbsp
Salt - to taste
Yogurt - 2 tbsp
Green Chilly Paste - 2 tsp
Lemon juice- 2 tsp
Coriander leaves -
Use 1 tbsp oil to fry onions(2 nos) and add fried onion along with the oil to the chicken.
How To cook Hydrabadi Biriyani?
1. Marinate chicken after adding all the ingredients .Keep refrigerated for 1 hour.
2. Add 1 cup water to 2 cups rice .Cook this until water is evaporated. Rice should be raw ,only 30 % cooked.
3. Now heat a heavy bottom vessel (non stick) or big copper vessel if available.
4.Add 2 tsp oil and layer raw ,marinated chicken .
5. Now add rice (30% cooked ) . Mix well with chicken .Now pour in 1/4 cup of milk and saffron mixture.
6. Cook it on slow fire with a tight lid on for about 45 minutes.
Ramadan Kareem!
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