Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, hyderabadi biryani rice (with tutorial pics). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Hyderabadi Biryani Rice (with tutorial pics) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Hyderabadi Biryani Rice (with tutorial pics) is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have hyderabadi biryani rice (with tutorial pics) using 33 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Hyderabadi Biryani Rice (with tutorial pics):

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

Instructions 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.

So that is going to wrap it up for this exceptional food hyderabadi biryani rice (with tutorial pics) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!