Hyderabadi Biryani

By Food Fusion · 150 min

Ingredients

Instructions

1. In a bowl, combine the chicken with the whisked yogurt, fried crushed onion, ginger garlic paste, green chilli paste, raw papaya paste, pink salt, coriander powder, black pepper powder, turmeric, cumin powder, garam masala, cardamom powder, mace powder, red chilli powder, cloves powder, nutmeg powder, cumin seeds, black cardamom and cinnamon, and mix well.
2. Cover and marinate for 2 hours.
3. In a pot of boiling water, add star anise, cumin seeds, cloves, bay leaf, 2-3 tbsp pink salt, lemon juice, mint leaves and green chillies, and mix well.
4. Add the soaked rice, stir, and boil on high heat for 3-4 minutes, until it is 50% cooked, then drain.
5. In a cooking pot, layer the oil, marinated chicken, half the coriander and mint, half the parboiled rice, the remaining coriander and mint, half the saffron milk and half the fried onion. Top with the remaining rice, the vanaspati, the rest of the saffron milk and the rest of the fried onion.
6. Cover the pot tightly with a cloth and lid, then cook on high heat for the first 5-10 minutes to build steam.
7. Reduce to very low heat and cook on dum for 30-40 minutes.
8. Serve with salad and raita.

Summarized from Food Fusion's video. Watch it for the details.

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