READY TO COOK(PART 2)

 How to cook Hyderabad style biryani

Ingredients

(A) For the chicken marinate

• 165ml yogurt
•  3/4 teaspoon salt
•  1 1/2 teaspoon red chili powder
•  3 teaspoon briyani masala
•  1/4 turmeric powder
•  4 slit green chilies
•  2 tablespoon ginger garlic paste
•  1/2 teaspoon cardamon powder
•  1/2 kg chicken

(B) For the biryani preparation

•  1/4 cup ghee
•  1 large onion
•  a large pinch of saffron
•  1 kg  basmathi rice
•  3 pieces basil leaves
•  some peppermint leaves
•  1 tablespoon cashews
•  1 tablespoon raisins
•  sauteed spices

Preparation for Hyderabadi Biryani

1. First put all the masala into a large bowl as stated in ingredients (A).

2. Then add the chicken and marinate well with the masala and spices. Cover the bowl and put it in chiller for at least 2 hours. Marinate the chicken for some hours is good as it will make the chicken softer and well mixed with the spices.

3. Prepare the ingredients in (B). Put the sauteed spices in a pan and start to heat up.

4. And then put the basil leaf, onions, green chilli, ginger garlic paste and a bit peppermint leaves and start to cook.

5. Meanwhile soak the basmathi rice for 20 minutes.

6. Add the marinated chicken in the pan and cook for 7-8 minutes.

7. Then drain the water from the rice and make sure the rice not too dry and too wet.

8. Add the rice in the pan and cook for 2-3 minutes.

9. After that, change the pan to rice cooker and pour some enough water for the rice to cook. Let the rice cook for 10 -15 minutes in the cooker.

10. Then open lid and stir the biryani with very soft to not to make the rice break.

11. Then serve the biryani with fried cashews, raisins and also peppermint leaves.

12. You can also match the briyani with (chicken varuvval) as I posted the recipe in previous blog.

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