Hyderabadi Biryani Rice (with tutorial pics), We need prepare 33 Ingredients And 5 Steps

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We can cook Hyderabadi Biryani Rice (with tutorial pics) using 33 ingredients and 5 steps. Here is how you cook Hyderabadi Biryani Rice (with tutorial pics).

Ingredients of Hyderabadi Biryani Rice (with tutorial pics)

Prepare 400 g of Chicken.
You need to prepare 1 cup of Basmathi Rice (soaked).
You need to prepare 2 Tbsp of Cooking Oil.
You need to prepare 2 Tbsp of Butter or Ghee.
Prepare as needed of Salt.
You need to prepare 2 cups of Water (or more).
Prepare of [Garnish].
You need to prepare 1/2 cup of Caramelised Onions or Shallots.
You need to prepare 10 g of Mint Leaves.
You need to prepare 10 g of Fresh Coriander Leaves.
Prepare 1/4 cup of Lemon Juice.
You need to prepare 1/4 cup of Milk with Saffron/Yellow Coloring.
You need to prepare of [Aromatics].
Prepare 1 pc of Cinnamon Stick.
You need to prepare 2 pc of Star Anise.
Prepare 3 pc of Cardamom Pods.
Prepare 4 pc of Cloves.
You need to prepare 5 pc of Peppercorn.
You need to prepare 1 tsp of Caraway Seeds.
Prepare of [Biryani Paste] - processed in a blender.
You need to prepare 1/2 cup of Caramelised Onions or Shallots.
You need to prepare 10 g of Mint Leaves.
You need to prepare 10 g of Fresh Coriander Leaves.
You need to prepare 30 g of Red Chillies (deseed).
Prepare 30 g of Green Chillies (deseed).
You need to prepare 20 g of Ginger.
You need to prepare 20 g of Garlic.
You need to prepare 20 g of Turmeric.
Prepare 1/4 cup of Yogurt (70 g).
Prepare 1/4 of Lemon Juice.
Prepare 1 tsp of Salt.
Prepare 2 tsp of Sugar.
You need to prepare 1 Tbsp of Garam Masala.

Hyderabadi Biryani Rice (with tutorial pics) directions

MARINADE: marinate the Chicken in the Biryani Paste for 30 minutes or 3 hours to overnight..
RICE: in a pot of Water, add the Aromatics, Salt and Rice. Cook it until it is almost cooked (50-70%). Then, strain the rice and set aside. MEANWHILE, in an adequate sized Dutch Oven, melt the Ghee or Butter with Cooking Oil and let it cool..
LAYERING: once the Butter and Oil are cooled, arrange the Chicken neatly in the Dutch Oven along with all the Biryani Paste. Then, evenly lay out the Rice on top of the Chicken. Then top off the Rice with the Garnish, as well as Milk-Saffron solution (or Milk-Coloring).
SLOW COOK: cover the Dutch Oven with a lid and cook the Biryani on Medium heat for 5 minutes, and then TURN DOWN to Low heat and continue to cook for 20-25 more minutes. Check if the Chicken is tender (no easy way to do this). When the Biryani is ready to serve, garnish with more Caramelised Shallots, Coriander and Mint Leaves..
Don't worry if this happen to the pot's bottom, it's part of the process. Just soak the pot overnight scrub it in the morning..

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