Bring the rich taste of Hyderabadi Biryani to your table. Made with tender marinated chicken layered with fragrant rice and rich spices, every bite is cooked to perfection with Dalda, our trusted recipe partner. The ultimate dish for family weekend feasts!
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Ingredients:
-Chicken mix boti 1 kg
-Dahi (Yogurt) whisked 1 Cup
-Pyaz (Onion) Fried & crushed ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Hari mirch paste (Green chilli paste) 2 tbs
-Kacha papita (Raw papaya) paste 1 tsp (Optional)
-Iodized Himalayan pink salt ½ tbs or to taste
-Dhania powder (Coriander powder) 1 & ½ tbs
-Kali mirch powder (Black pepper powder) 1 tsp
-Haldi powder (Turmeric powder) 1 tsp
-Zeera powder (Cumin powder) ½ tbs
-Garam masala powder 1 tsp
-Elaichi powder (Cardamom powder) 1 tsp
-Javitri powder (Mace powder) ¼ tsp
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Laung powder (Cloves powder) ¼ tsp
-Jaifal powder (Nutmeg powder) ¼ tsp
-Zeera (Cumin seeds) 1 tsp
-Badi elaichi (Black cardamoms) 2
-Darchini (Cinnamon sticks) 2
-Boiling water 1.5 litres or as required
-Badiyan ka phool (Star anise) 2
-Zeera (Cumin seeds) ½ tsp
-Laung (Cloves) 2
-Tez patta (Bay leaf) 1
-Iodized Himalayan pink salt 2-3 tbs
-Lemon juice ½ tbs
-Podina (Mint leaves) 4-5
-Hari mirch (Green chillies) slitted 3
-Chawal (Rice) Sella (Washed & soaked) 600g
-Dalda canola oil ½ Cup
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Podina (Mint leaves) chopped 1-2 tbs
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Podina (Mint leaves) chopped 1-2 tbs
-Saffron milk (Mix 1 tsp saffron strands in ¾ Cup milk)
-Pyaz (Onion) fried 1-2 tbs
-Dalda VTF banaspati ¼ cup
-Pyaz (Onion) fried 2 tbs or as required
Direction:
-In a bowl, add chicken, yogurt, fried onion, ginger garlic paste, green chilli paste, raw papaya paste, pink salt, coriander powder, black pepper powder, turmeric powder, cumin powder, garam masala powder, green cardamom powder, mace powder, red chilli powder, cloves powder, nutmeg powder, cumin seeds, black cardamom, cinnamon & mix well.
-Cover & marinate for 2 hours.
-In boiling water, add star anise, cumin seeds, cloves, bay leaf, pink salt, lemon juice, mint leaves, green chillies, mix well.
-Add soaked rice, mix well, boil on high flame for 3-4 minutes or until 50% done, then strain it.
-In a cooking pot, add canola oil, marinated chicken, fresh coriander, mint leaves, half of the parboiled rice, fresh coriander, mint leaves, half of the saffron milk, fried onion, remaining parboiled rice, banaspati, remaining saffron milk, fried onion, & cover with a kitchen cloth and lid. Turn on the flame.
-Cook on high flame for the first 5-10 minutes to generate steam, then reduce the flame to very low (dum) for 30-40 minutes.
-Serve with salad & raita!
