Step-by-Step Guide to Prepare Ultimate Hyderabadi Biryani Rice (with tutorial pics)

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We hope you got benefit from reading it, now let’s go back to hyderabadi biryani rice (with tutorial pics) recipe. To cook hyderabadi biryani rice (with tutorial pics) you only need 33 ingredients and 5 steps. Here is how you achieve that.

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

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

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