How to Prepare Perfect Hyderabadi Biryani Rice (with tutorial pics)

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, hyderabadi biryani rice (with tutorial pics). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Hyderabadi Biryani Rice (with tutorial pics) is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Hyderabadi Biryani Rice (with tutorial pics) is something which I have loved my entire life. They’re fine and they look wonderful.

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

Steps 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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