Recipe Tasty Hyderabadi Biryani Rice (with tutorial pics)

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you can create Hyderabadi Biryani Rice (with tutorial pics) to take advantage of 33 ingredient 5 step. the following the steps for cook it.

The ingredients and seasoningsu for cooking Hyderabadi Biryani Rice (with tutorial pics)

1. capable need to provide 400 g Chicken.
2. You need 1 cup Basmathi Rice (soaked).
3. Please prepare 2 Tbsp Cooking Oil.
4. capable need to provide too 2 Tbsp Butter or Ghee.
5. capable need to provide as needed Salt.
6. Buddy also needs 2 cups Water (or more).
7. Please prepare [Garnish].
8. You need 1/2 cup Caramelised Onions or Shallots.
9. Buddy also needs 10 g Mint Leaves.
10. Please buddy prepare 10 g Fresh Coriander Leaves.
11. capable need to provide 1/4 cup Lemon Juice.
12. capable need to provide 1/4 cup Milk with Saffron/Yellow Coloring.
13. Please prepare [Aromatics].
14. Please prepare 1 pc Cinnamon Stick.
15. Please buddy prepare 2 pc Star Anise.
16. Buddy also needs 3 pc Cardamom Pods.
17. capable need to provide too 4 pc Cloves.
18. Please buddy prepare 5 pc Peppercorn.
19. capable need to provide too 1 tsp Caraway Seeds.
20. You need [Biryani Paste] - processed in a blender.
21. capable need to provide 1/2 cup Caramelised Onions or Shallots.
22. Also add 10 g Mint Leaves.
23. Buddy also needs 10 g Fresh Coriander Leaves.
24. Buddy also needs 30 g Red Chillies (deseed).
25. Also add 30 g Green Chillies (deseed).
26. capable need to provide 20 g Ginger.
27. Also add 20 g Garlic.
28. Buddy also needs 20 g Turmeric.
29. Buddy also needs 1/4 cup Yogurt (70 g).
30. You need to prepare 1/4 Lemon Juice.
31. You need 1 tsp Salt.
32. Also add 2 tsp Sugar.
33. You need to prepare 1 Tbsp Garam Masala.

The Step by step how 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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