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$14.99 (as of April 27, 2024 18:21 GMT +00:00 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)Ingredients:
For the Chicken Marinade:
- 2 pounds (about 1 kg) chicken, cut into pieces
- 1 cup plain yogurt
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Juice of half a lemon
- 2 tablespoons vegetable oil
For the Rice:
- 2 cups Basmati rice
- 4 cups water
- 2-3 green cardamom pods
- 2-3 cloves
- 1 bay leaf
- Salt to taste
For the Biryani:
- 3 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup warm milk
- A pinch of saffron strands (soaked in warm milk)
- 2 tablespoons ghee (clarified butter)
Whole Spices:
- 1 cinnamon stick
- 2-3 green cardamom pods
- 2-3 cloves
- 1 bay leaf
Instructions:
Marinating the Chicken:
- In a large bowl, mix together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, lemon juice, and vegetable oil.
- Add the chicken pieces to the marinade and ensure they are well coated. Cover and refrigerate for at least 1-2 hours (overnight is best).
Preparing the Rice:
- Wash the Basmati rice in cold water until the water runs clear. Drain the rice.
- In a large pot, bring 4 cups of water to a boil. Add the rice, green cardamom pods, cloves, bay leaf, and salt. Cook the rice until it is 70-80% cooked. It should still have a slight bite to it. Drain and set aside.
Assembling the Biryani:
- In a large, heavy-bottomed pot or a biryani pot, heat the vegetable oil and ghee over medium heat. Add the whole spices (cinnamon, cardamom, cloves, bay leaf) and sauté for a minute or until they release their aroma.
- Add the thinly sliced onions and sauté until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnish.
- Add the marinated chicken and cook for 5-7 minutes until the chicken changes color.
- Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- Layer the partially cooked rice over the chicken in the pot.
- Sprinkle half of the chopped fresh coriander and mint leaves over the rice.
- Drizzle the saffron-infused milk over the rice.
- Sprinkle the remaining coriander and mint leaves and the fried onions over the rice.
- Cover the pot with a tight-fitting lid or seal the edges with dough to trap the steam. Cook on low heat for 20-25 minutes, allowing the flavors to meld.
- Gently fluff the Biryani with a fork before serving.
Serve the Hyderabadi Chicken Biryani hot with raita or salan (a spicy side dish) for a truly authentic experience. Enjoy!
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$8.32 (as of April 26, 2024 18:18 GMT +00:00 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
