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

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hyderabadi biryani rice (with tutorial pics). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Hyderabadi Biryani Rice (with tutorial pics) is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Hyderabadi Biryani Rice (with tutorial pics) is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have hyderabadi biryani rice (with tutorial pics) using 33 ingredients and 5 steps. Here is how you cook it.

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

So that is going to wrap it up with this special food hyderabadi biryani rice (with tutorial pics) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!