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Hyderabadi Biryani Rice (with tutorial pics)
Hyderabadi Biryani Rice (with tutorial pics)

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We hope you got benefit from reading it, now let’s go back to hyderabadi biryani rice (with tutorial pics) recipe. To make hyderabadi biryani rice (with tutorial pics) you need 33 ingredients and 5 steps. Here is how you achieve it.

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