Hyderabadi Biryani

indianhealthyrecipes.com

Eitan Rosenthal

subheading: Ingredients for hyderabadi biryani:

1 ½ cups basmati rice (aged )

½ kg CHICKEN (preferably thighs & drumsticks)

¼ to ½ tsp biryani masala powder or garam masala for sprinkling

1 large onions or ⅓ cup fried onions store bought

4 tbsps coriander leaves (or cilantro ,finely chopped)

4 tbsps mint leaves (or pudina, finely chopped)

4 tbsp Oil (or ghee)

2 tbsps ghee (or clarified butter)

¼ tsp saffron strands (or kesar, soaked in 3 tbsps. hot milk)

subheading: Marination for hyderabadi biryani recipe:

1¼ tbsp GINGER GARLIC PASTE

¼ tsp turmeric

1 to 2 green chilies slit

⅔ cup yogurt or fresh curd (or 165 ml or ½ cup + 3 tbsp)

2 tbsps Lemon juice

1 to 1 ½ tsp red chili powder or paprika

1 to 1 ½ tsp biryani masala powder or garam masala

¼ to ½ tsp green cardamom powder (or elaichi powder)

¾ tsp Salt (I used 1 ¼ tsp pink salt)

subheading: Whole spices for rice:

7 cups water

1 to 1 ¼ tsp salt (I used 1 ½ tsp pink salt)

1 tsp oil

3 inch cinnamon piece (or dalchini)

6 cloves (or laung)

4 green cardamom (elaichi)

1 bay leaf (or tej patta)

1 star anise ( biryani flower)

2 strands mace (or javitri) (optional)

1 black cardamom (optional)

½ tsp caraway seeds (or shahi jeera) (optional)

Directions at indianhealthyrecipes.com

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