Hyderabadi biryani | How to make hyderabadi biryani
"Hyderabadi biryani recipe, the most delicious & flavorful dum hyderabadi biryani any one can make using this recipe with step by step photos..."
INGREDIENTS
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1 ½ cups basmati rice ((aged))
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½ kg chicken ((preferably thighs & drumsticks))
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¼ to ½ teaspoon biryani masala ((garam masala for layering))
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1 large onions (or ⅓ cup fried onions store bought)
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4 tablespoons coriander leaves ((cilantro ,finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided))
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4 tablespoons mint leaves ((pudina, finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided))
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4 tablespoons oil ((or ghee))
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2 tablespoons ghee ((clarified butter))
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¼ teaspoon saffron strands ((kesar, soaked in 3 tbsps hot milk))
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1¼ tablespoons ginger garlic paste
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¼ teaspoon turmeric
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1 to 2 green chilies (slit)
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⅔ cup yogurt ((fresh curd) (or 165 ml or ½ cup + 3 tbsp))
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1 tablespoons lemon juice
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1 to 1 ½ teaspoon red chili powder ((paprika, adjust to taste))
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1 to 1 ½ teaspoon biryani masala powder ((or garam masala))
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¼ to ½ teaspoon green cardamom powder ((or elaichi powder))
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¾ teaspoon salt ((I used 1 ¼ tsp pink salt))
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7 cups water
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1 to 1¼ teaspoon salt ((I used 1 ½ tsp pink salt))
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1 teaspoon oil
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1 bay leaf ((tej patta))
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3 inch cinnamon (piece (dalchini))
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6 cloves ((laung))
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4 green cardamom ((elaichi))
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1 star anise (( biryani flower))
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1 black cardamom ((optional))
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2 strands mace ((javitri) (optional))
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½ tsp caraway seeds ((shahi jeera) (optional))
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