Hyderabadi chicken biryani

Ingredients

• Basmati rice 2 cups
• Onion 3
• Curd 1 cup
• Ghee 2 tablespoons
• Oil 2 tablespoons
• Salt to taste
• Coriander leaves

To grind:

• Onion 1
• Green chilly 3 to 4
• Cloves 2
• Cinnamon 1
• Ginger a small piece
• Coconut flowers 2 tablespoons
• Mint leaves handful
• Garlic 4 pods
• Cardamom 2
• Cashew 7
• Gaza gaza 1 teaspoon
• Biryani masala 1 tablespoon

Preparation

• Wash and soak Basmati rice for 10 minutes and drain water from it completely.
• Heat ghee in a pan, roast rice in medium flame. Add oil in a new pan, add onion, fry till it turns golden.
• Add masala paste, fry till oil separates from it. Add chicken pieces, fry well for 4 minutes.
• Let the chicken absorbs the spices to it. Add curd, salt and roasted rice to it.
• Allow to boil in pressure cooker or in electric cooker. Once it is done, mix the rice gently.
• Add coriander leaves and fried cashew.
• Serve hot with raita and mirchi ka salan.

Questions

Photos of members who cooked this recipe