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We hope you got insight from reading it, now let’s go back to hyderabadi chicken biryani recipe. You can cook hyderabadi chicken biryani using 23 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Hyderabadi Chicken Biryani:
- Get Biryani
- You need 750 grams Rice
- Provide 1 kg Whole chicken cut into pieces
- Get 10 grams Cumin seeds
- Provide 5 grams Peppercorns
- Use 5 grams Green Cardamom
- Use 5 grams Cloves
- You need 5 grams Cinnmamon sticks
- Take 5 grams Mace
- Take 3 each Green Chillies
- You need 250 grams Yoghurt
- Take 25 grams Coriander chopped
- Use 25 grams Mint leaves chopped
- You need 2 tbsp Chilli pwd
- Provide 1 tsp Turmeric pwd
- Provide 1 tbsp Ginger - Garlic paste
- Take 1 tbsp Salt
- Provide 1 pinch Saffron
- You need 25 ml Milk
- Provide 2 tbsp Clarified butter
- Prepare 1 kg Onions
- Provide 3 tbsp Cashewnuts
- Get 4 tbsp Oil
Instructions to make Hyderabadi Chicken Biryani:
- Wash and drain the rice. Cook with draining method till al-dente stage. Add a little oil so it does not get sticky.
- Grind together all the whole spices and green chillies together! Make a coarse mixture of it.
- Add to the chicken the ground mixture, yoghurt, ginger - garlic paste, coriander, mint leaves, red chilli pwd, turmeric pwd and salt. Make a marinade and keep in d refrigerator for around 1hr.
- Till it gets marinated properly, thinly slice d onions and deep fry them till they become crispy. Also fry the cashewnuts and keep aside.
- Now take a big flat bottom vessel enough to cover the marinade as well as the rice. Add all the remaining oil, add the chicken marinade and half of the fried onion, mix till oil starts separating. Then add all the rice over it.
- Make a mixture of saffron and milk and pour over it evenly. Atlast add all the clarified butter, fried onions and cashewnuts on the top. Cover it with a lid putting some weight on it. Keep it on slow flame for around 1hr.
- When done add a little chopped coriander and serve hot.:-)
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