Hyderabadi Biryani

A Nawabi Cuisine

Ingredients

For marination:

500 GMS Chicken, cut into medium size pieces

20 Mint Leaves

1 cup Curd

1 small grated Onion

1 tbsp. Ginger Paste.1 tbsp. Garlic Paste

2 tbsp. Green Chili paste

1/4 tsp. Turmeric Powder

1/4 tsp. Cinnamon powder

1/4 tsp. Cardamom powder

1/4 tsp. Clove powder

Dry Grinding:

5 Black Pepper

1/4 tsp. Aniseed

A pinch of Saffron

Small nutmeg piece

1 tsp. poppy seeds

For Rice:

3 cups Basmati Rice

2 tsp. Oil

Salt according to taste

1 Cinnamon

2 Cardamom

1 1/2 cup Coconut milk

3 1/2 cups Water

10 Cashew Nuts

2 Bay Leaves

1/2 cup Onion, finely chopped

1 tbsp. Chopped Green Chilies

Serve with

        Serve hot with Raita

Method

1.In a bowl mix all marinated ingredients and keep it aside for 1 hour.
2.Then in a pan add some butter and add the marinated chicken along with it�s juices & spices and cook .
3.Cook until all the liquid evaporates. Remove and keep aside when done.
4.Wash the rice & drain any excess water and keep aside.
5.In a pan heat oil and add cashew nuts, bay leaves, cinnamon and cardamom.
6.When cashew nuts turn light brown add chopped onion and green chili and cook until onion turns golden in color.
7.Now add rice and cook for 5 more minutes on medium heat.
8.Next add dry powders & chicken and again cook for a minute then add coconut milk and water.
9.Stir well. Taste the rice liquid for salt and other spices if needed add required amount , then cover and cook on high heat until the rice begins bubbling up for the first time.
10.Reduce heat and cook on medium flame until the rice is cooked.
11.Stir periodically and keep it covered so that aroma does not escape.
12.Serve hot.