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Recipes in English >> Rice / Biryani / Pulao Recipes >> Hyderabadi Biryani

• Heat the oil or ghee in a heavy based sauce pan and fry the onions for 8-10 minutes until light brown. Remove the onions from the oil and reserve 1\4 onions for later use
• Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Cut each chicken into eight pieces and then marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator
• Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 1\4 cooked, drain and keep aside
• In a large pan place 1\2 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice
• Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender
• Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork
• Serve with Raita and Baingan Ka Raita

Serves 6 people
Preparation Time: 15 minutes
Cooking Time: 30 minutes