Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 3 cups basmati rice
- 4 onions, sliced
- 1 cup yogurt
- 1/2 cup mint leaves, chopped
- 1/2 cup coriander leaves, chopped
- 2 tbsp ginger-garlic paste
- 2 tbsp biryani masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1 tsp garam masala
- 4 green cardamom pods
- 2 black cardamom pods
- 4 cloves
- 1 cinnamon stick
- 2 bay leaves
- Salt to taste
- 1/2 cup ghee
- 1/2 cup oil
- 4 cups water
Special equipment needed:
- Large pot with lid
- Heavy-bottomed pan
- Strainer
Step-by-step instructions:
1. Wash the rice thoroughly and soak it in water for 30 minutes.
2. In a heavy-bottomed pan, heat ghee and oil. Add sliced onions and fry until golden brown. Remove half of the onions and keep them aside.
3. Add ginger-garlic paste, biryani masala, turmeric powder, red chili powder, cumin seeds, garam masala, green cardamom pods, black cardamom pods, cloves, cinnamon stick, and bay leaves to the remaining onions in the pan. Fry for 2-3 minutes.
4. Add chicken pieces and fry until they turn golden brown.
5. Add yogurt, mint leaves, coriander leaves, and salt. Mix well and cook for 10-15 minutes.
6. In a large pot, boil 4 cups of water. Add soaked rice and cook until it is 70% done. Drain the water using a strainer.
7. Layer the rice and chicken masala in the large pot. Start with a layer of rice, followed by a layer of chicken masala, and then a layer of fried onions. Repeat the layers until all the rice and chicken masala are used up.
8. Cover the pot with a lid and cook on low heat for 20-25 minutes.
9. Turn off the heat and let the biryani rest for 10 minutes.
10. Serve hot with raita and salad.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 500 per serving
Fat: 25g
Protein: 30g
Carbohydrates: 40g
Fiber: 2g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Biryani masala can be substituted with a mixture of cumin powder, coriander powder, and garam masala.
Variations:
- Vegetarian biryani can be made by substituting chicken with vegetables like potatoes, carrots, and peas.
- Egg biryani can be made by adding boiled eggs to the chicken masala.
Tips and tricks:
- Soaking the rice for 30 minutes ensures that the rice is cooked evenly.
- Cooking the biryani on low heat ensures that the flavors are absorbed properly.
- Adding fried onions to the layers of biryani adds a crunchy texture to the dish.
Storage instructions:
Store the leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biryani in a microwave or on a stovetop with a little water to prevent it from drying out.
Presentation ideas:
Serve the biryani in a large serving dish with a garnish of fried onions and coriander leaves.
Garnishes:
Fried onions, coriander leaves
Pairings:
Raita, salad
Suggested side dishes:
- Chicken tikka
- Tandoori chicken
- Naan bread
Troubleshooting advice:
- If the biryani is too dry, add a little water and cook it for a few more minutes.
- If the biryani is too moist, remove the lid and cook it on high heat for a few minutes.
Food safety advice:
- Wash the chicken thoroughly before cooking.
- Cook the chicken until it is fully cooked to avoid any risk of foodborne illness.
Food history:
Hyderabadi biryani is a popular dish from the city of Hyderabad in India. It is believed to have originated from the kitchens of the Nizams, who were the rulers of Hyderabad.
Flavor profiles:
Spicy, aromatic, flavorful
Serving suggestions:
Serve the biryani hot with raita and salad.
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Region: Indian