Recipe of Quick Hyderabadi Biryani Rice (with tutorial pics)

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, hyderabadi biryani rice (with tutorial pics). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Hyderabadi Biryani Rice (with tutorial pics) is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Hyderabadi Biryani Rice (with tutorial pics) is something which I have loved my entire life.

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

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

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

Steps 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’s going to wrap it up with this exceptional food hyderabadi biryani rice (with tutorial pics) recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!