Recipe: Yummy Hyderabadi Biryani Rice (with tutorial pics)

Hyderabadi Biryani Rice (with tutorial pics).

You can have Hyderabadi Biryani Rice (with tutorial pics) using 33 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Hyderabadi Biryani Rice (with tutorial pics)

1. Prepare 400 g of Chicken.
2. It's 1 cup of Basmathi Rice (soaked).
3. Prepare 2 Tbsp of Cooking Oil.
4. It's 2 Tbsp of Butter or Ghee.
5. You need as needed of Salt.
6. You need 2 cups of Water (or more).
7. It's of [Garnish].
8. It's 1/2 cup of Caramelised Onions or Shallots.
9. It's 10 g of Mint Leaves.
10. Prepare 10 g of Fresh Coriander Leaves.
11. Prepare 1/4 cup of Lemon Juice.
12. Prepare 1/4 cup of Milk with Saffron/Yellow Coloring.
13. It's of [Aromatics].
14. Prepare 1 pc of Cinnamon Stick.
15. You need 2 pc of Star Anise.
16. Prepare 3 pc of Cardamom Pods.
17. You need 4 pc of Cloves.
18. It's 5 pc of Peppercorn.
19. Prepare 1 tsp of Caraway Seeds.
20. Prepare of [Biryani Paste] - processed in a blender.
21. Prepare 1/2 cup of Caramelised Onions or Shallots.
22. It's 10 g of Mint Leaves.
23. It's 10 g of Fresh Coriander Leaves.
24. You need 30 g of Red Chillies (deseed).
25. Prepare 30 g of Green Chillies (deseed).
26. You need 20 g of Ginger.
27. Prepare 20 g of Garlic.
28. Prepare 20 g of Turmeric.
29. You need 1/4 cup of Yogurt (70 g).
30. You need 1/4 of Lemon Juice.
31. It's 1 tsp of Salt.
32. Prepare 2 tsp of Sugar.
33. You need 1 Tbsp of Garam Masala.

Hyderabadi Biryani Rice (with tutorial pics) instructions

1. MARINADE: marinate the Chicken in the Biryani Paste for 30 minutes or 3 hours to overnight..
2. RICE: in a pot of Water, add the Aromatics, Salt and Rice. Cook it until it is almost cooked (50-70%). Then, strain the rice and set aside. MEANWHILE, in an adequate sized Dutch Oven, melt the Ghee or Butter with Cooking Oil and let it cool..
3. LAYERING: once the Butter and Oil are cooled, arrange the Chicken neatly in the Dutch Oven along with all the Biryani Paste. Then, evenly lay out the Rice on top of the Chicken. Then top off the Rice with the Garnish, as well as Milk-Saffron solution (or Milk-Coloring).
4. SLOW COOK: cover the Dutch Oven with a lid and cook the Biryani on Medium heat for 5 minutes, and then TURN DOWN to Low heat and continue to cook for 20-25 more minutes. Check if the Chicken is tender (no easy way to do this). When the Biryani is ready to serve, garnish with more Caramelised Shallots, Coriander and Mint Leaves..
5. Don't worry if this happen to the pot's bottom, it's part of the process. Just soak the pot overnight scrub it in the morning..

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