Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hyderabadi biryani rice (with tutorial pics). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Hyderabadi Biryani Rice (with tutorial pics) is one of the most favored of recent viral meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Hyderabadi Biryani Rice (with tutorial pics) is something that I have loved my entire life. They are nice and they look fantastic.

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

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

1. Take 400 g Chicken
2. Get 1 cup Basmathi Rice (soaked)
3. Take 2 Tbsp Cooking Oil
4. Make ready 2 Tbsp Butter or Ghee
5. Prepare as needed Salt
6. Get 2 cups Water (or more)
7. Get [Garnish]
8. Get 1/2 cup Caramelised Onions or Shallots
9. Take 10 g Mint Leaves
10. Get 10 g Fresh Coriander Leaves
11. Make ready 1/4 cup Lemon Juice
12. Prepare 1/4 cup Milk with Saffron/Yellow Coloring
13. Take [Aromatics]
14. Prepare 1 pc Cinnamon Stick
15. Make ready 2 pc Star Anise
16. Get 3 pc Cardamom Pods
17. Get 4 pc Cloves
18. Prepare 5 pc Peppercorn
19. Prepare 1 tsp Caraway Seeds
20. Prepare [Biryani Paste] - processed in a blender
21. Prepare 1/2 cup Caramelised Onions or Shallots
22. Take 10 g Mint Leaves
23. Make ready 10 g Fresh Coriander Leaves
24. Prepare 30 g Red Chillies (deseed)
25. Get 30 g Green Chillies (deseed)
26. Make ready 20 g Ginger
27. Prepare 20 g Garlic
28. Get 20 g Turmeric
29. Make ready 1/4 cup Yogurt (70 g)
30. Get 1/4 Lemon Juice
31. Prepare 1 tsp Salt
32. Prepare 2 tsp Sugar
33. Make ready 1 Tbsp 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 for this special food hyderabadi biryani rice (with tutorial pics) recipe. Thank you very much for reading. I am confident that you can 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, friends and colleague. Thank you for reading, I hope this page becomes “the place to be” when it comes to hyderabadi biryani rice (with tutorial pics) cooking. Go on get cooking!