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1 ½ cups basmati rice (aged)
½ kg chicken (skinless, preferably bone-in thighs & drumsticks)
¼ to ½ teaspoon biryani masala (garam masala for layering)
1 large onions (or ⅓ cup fried onions store bought)
4 tablespoons coriander leaves (cilantro ,finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided)
4 tablespoons mint leaves (pudina, finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided)
4 tablespoons oil (or ghee)
2 tablespoons ghee (clarified butter)
¼ teaspoon saffron strands (kesar, soaked in 3 tbsps hot milk)
1¼ tablespoons ginger garlic paste
¼ teaspoon turmeric
1 to 2 green chilies (slit)
⅔ cup yogurt (fresh curd) (or 165 ml or ½ cup + 3 tbsp)
1 tablespoons lemon juice
1 to 1 ½ teaspoon red chili powder (paprika, adjust to taste)
1 to 1 ½ teaspoon biryani masala powder (or garam masala)
¼ to ½ teaspoon green cardamom powder (or elaichi powder)
¾ teaspoon salt (I used 1 ¼ tsp pink salt)
7 cups water
1 to 1¼ teaspoon salt (I used 1 ½ tsp pink salt)
1 teaspoon oil
1 bay leaf (tej patta)
3 inch cinnamon (piece (dalchini))
6 cloves (laung)
4 green cardamom (elaichi)
Instructions
Make fried onions for Hyderabadi biryani
Slice onion thinly, separate the layers and set aside.
Heat 4 tbsps oil or ghee in a deep pan.
Fry the onions stirring often until deep golden to brown.
Do not burn else they turn bitter. Remove them from oil & set aside.
Cool & pour this oil to the marinade later.
Marination
Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste & lemon juice to a mixing bowl.
Mix well & taste this. If needed add more salt or spice.
Next add in chicken & marinate for 2 hours to overnight for best results.
Overnight marination in fridge yields best soft succulent chicken.
Cooking rice
Wash rice till the water runs clear. Soak for 30 minutes. Drain & set aside.
Heat 6 to 7 cups water in a pot. Add 1 tsp whole spices
Ingredients
1 ½ cups basmati rice (aged)
½ kg chicken (skinless, preferably bone-in thighs & drumsticks)
¼ to ½ teaspoon biryani masala (garam masala for layering)
1 large onions (or ⅓ cup fried onions store bought)
4 tablespoons coriander leaves (cilantro ,finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided)
4 tablespoons mint leaves (pudina, finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided)
4 tablespoons oil (or ghee)
2 tablespoons ghee (clarified butter)
¼ teaspoon saffron strands (kesar, soaked in 3 tbsps hot milk)
1¼ tablespoons ginger garlic paste
¼ teaspoon turmeric
1 to 2 green chilies (slit)
⅔ cup yogurt (fresh curd) (or 165 ml or ½ cup + 3 tbsp)
1 tablespoons lemon juice
1 to 1 ½ teaspoon red chili powder (paprika, adjust to taste)
1 to 1 ½ teaspoon biryani masala powder (or garam masala)
¼ to ½ teaspoon green cardamom powder (or elaichi powder)
¾ teaspoon salt (I used 1 ¼ tsp pink salt)
7 cups water
1 to 1¼ teaspoon salt (I used 1 ½ tsp pink salt)
1 teaspoon oil
1 bay leaf (tej patta)
3 inch cinnamon (piece (dalchini))
6 cloves (laung)