Since I owe my readers about the ingredients that hubby included when he cooked Hydrabadi Chicken Biryani, here is now the list:
Cumin powder- 1 tbsp.
Coriander powder- 2 tbsp.
Turmeric powder- ½ tbsp.
Red chili powder- 1 tbsp.
Jeera or cumin (white)- 1 teaspoon
Cloves- 3 to 4 pieces
Bay leaves- 2 pieces
Black cardamom- 2 pieces
Green cardamom- 2 to 3 pieces
Javetri or maze- 2 pieces
Cinnamon stick- 2 sticks
Black peppercorns- 5-6 pieces
Fried onions- 3 to 4 medium size
Ginger-garlic paste- 1 tbsp.
Fresh green chilies – 2 pieces
Lemon – 1 big size
Plain yogurt 500ml
Chicken ½ kilo
Salt to taste
Method for Cooking/ Preparing Hydrabadi Chicken Biryani:
Step 1: Clean the chicken well before marinating. Mix all the ingredients above except for lemon. Keep it marinated for 1 hour or more.
Step 2: Soak the basmati rice for 30 minutes. After this, you can now cook the rice by boiling water with salt and oil. Once the water boils, put the soaked basmati rice and cook it only 50% done (half cook).
Step 3: Once your marinated chicken is done for marinating, put it is a deep pan and cook it till the chicken meat is tender, do not over cook. Once the water in the chicken is gone, that is that time you can now put on top the half cooked basmati rice and cook it till the rice is properly cooked. Layer it with another fried onions, coriander leaves, mint leaves and sliced lemons. Put the cover and make sure it is tightly sealed to blend the flavors in the chicken and basmati rice.
Step 4: Serve while hot, best to combine with raita.
If you want to read the previous post I have for Indian spices click here: Spices of India
Here is the link for the post for part one of Hydrabadi Chicken Biryani: Yummy Hydrabadi Chicken Biryani
Hope you do like the recipes, just write me here or leave a comment if you do have any queries. Thank you and hope to keep you posted for more exciting recipes and foods.