Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, hyderabadi biryani rice (with tutorial pics). One of my favorites. This time, I am going to 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 enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Hyderabadi Biryani Rice (with tutorial pics) is something which I have loved my entire life. They’re fine and they look wonderful.

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

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

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

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