HYDERABANGALI BIRYANI RECIPE:-Ingredients
& Recipe below:
- Marinate 1 kg chicken and 1-2 potatoes (optional) in your biryani pot with 4-5 tbsp ghee, a paste prepared by blending together 5 crispy fried brown onions, 2 boiled skinless tomatoes, 1 cup curd, 1 tsp each of stone flower, black peppercorns, and 5-7 byadagi chillies soaked in warm water.
- After the paste add in some chopped mint & coriander leaves, few slit green chillies, 1 bay leaf, 2.5 inch cinnamon stick, 1 star anise, 4 green cardamom, 5-6 cloves, 1 tbsp each of salt, red chilli powder, biryani masala, coriander powder, 3/4th tbsp each of cumin powder, fennel powder, half tsp turmeric, 2 tbsp ginger-garlic paste and 1 lemon juice. Let it sit for half an hour covered.
- Boil the water for rice adding in 1 tsp caraway seeds, 1-2 bay leaves, 1 black & 2 green cardamom, 5 cloves, salt, oil, lemon juice and some chopped coriander-mint leaves. Take out half a cup of this water and add it to the chicken giving it a good mix. Now add in the rice and cook it around 70%.
- Layer the rice on top of the chicken covering it completely and top it up with saffron milk, crispy fried brown onions, mint & coriander leaves, a tsp of rose water and 2 tbsp ghee.
Cover with an aluminium foil placing the lid and sealing it completely. Let it cook on high for first 5 minutes then on low for next 20 minutes.

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