Sobzee's Chicken Hyderabadi Biryani

Name: Sobzee's Chicken Hyderabadi Biryani
Total time: 7200 s
Cuisine: American
Ingredients: 3 Black cardamoms (if it is not found, you can skip it); 6 Green cardamoms; 6 Cloves; 6 Black pepper corns; 2 Bay leaves; 1 Cinnamon stick; 2 tbsp Ginger garlic paste; 1 tbsp Red chili powder; 1 cup yogurt; 1 tsp Garam masala powder; 1 tsp Green cardamom powder; 1 cup fried onions; 4 tbsp melted ghee or oil; 2 tbsp freshly chopped coriander leaves; 12 Mint leaves; 2 broken green chili peppers; 1 tsp turmeric powder; 1 tbsp Lemon Juice; 1 tbsp coriander leaves; 8 Mint leaves; 2 tbsp fried onions; 1/4 tsp Garam masala powder; 1 tsp green cardamom powder; 1/4 cup milk or water from the boiled rice that has 4 or 5 strands of saffron soaked in it, for the final and last top layer only; 5 cup water; 2 cup good quality basmati rice; 1 Salt to taste; 1 tsp caraway seeds (if it is not found, you can skip it)

sobzee198 @cook_3854096

Having lived in India for a short while and tasting its amazing food..i was determined to make this amazing chicken biryani... try it to get a taste of the indian cuisine

sobzee198 @cook_3854096

Having lived in India for a short while and tasting its amazing food..i was determined to make this amazing chicken biryani... try it to get a taste of the indian cuisine

Saved

Ingredients

2 hours

Bouquet garni added to the rice?s boiling water
3Black cardamoms (if it is not found, you can skip it)
6Green cardamoms
6Cloves
6Black pepper corns
2Bay leaves
1Cinnamon stick
chicken (1 chicken (800 grams- preferably on the bone) but here I used deboned chicken breasts) marinade it in
2 tbspGinger garlic paste
1 tbspRed chili powder
1 cupyogurt
1 tsp Garam masala powder
1 tspGreen cardamom powder
1 cupfried onions
4 tbspmelted ghee or oil
2 tbspfreshly chopped coriander leaves
12Mint leaves
2broken green chili peppers
1 tspturmeric powder
1 tbspLemon Juice
assembly, between layers sprinkle
1 tbspcoriander leaves
8Mint leaves
2 tbspfried onions
1/4 tspGaram masala powder
1 tspgreen cardamom powder
1/4 cupmilk or water from the boiled rice that has 4 or 5 strands of saffron soaked in it, for the final and last top layer only
Rice
5 cupwater
2 cupgood quality basmati rice
1Salt to taste
1 tspcaraway seeds (if it is not found, you can skip it)

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Steps

2 hours

1

Prepare the chicken, cut and wash it well
2

Marinade it with the above ingredients
3

Allow it to rest for a minimum of 30 minutes in the fridge
4

Wash and Soak basmati rice in water for around an hour
5

Boil 5 cups of water, add to them salt, caraway seeds and the Bouquet garni
6

When the water boils, drain and add the rice, boil for exactly 10 minutes
7

Reserve ¼ a cup of the rice?s boiling water
8

Drain the half cooked rice again in a sieve
9

In a heavy bottomed pot, put the chicken and make sure all the chicken pieces are touching the bottom of the pan not on top of each other
10

Add a layer of the half cooked rice to cover the chicken well
11

Add the between the layers ingredients except for the soaked saffron (coriander, mint, garam masala, green cardamom powder and the fried onion)
12

Add another layer of the ½ cooked rice
13

Add the between the layers ingredients
14

If this is the last and top layer of rice top it with the soaked saffron mixture
15

Cover the pot with aluminum foil and seal the pot with it then press hard on it with the lid also to make sure the pot is completely sealed
16

Cook it on high heat for 5 minutes exactly
17

Then for 20 minutes on very low heat and put a tin under the pot so it would cook evenly and slowly without burning
18

Switch off the heat and leave it like this for 5 more minutes
19

Remove the lid, Aluminum foil and Check if the chicken at the bottom has been cooked by stirring e from bottom to top
20

Serve and garnish with some cilantro or fresh mint leaves and or some nuts and raisins
21

This is how to make your own Garam Masala if you don't have it: Garam masala powder recipe Makes: 1 cup approx Ingredients: ¼ cup Coriander seeds 2 Tbsps. Green Cardamoms 2 Tbsps. Black Pepper corns 2 Tbsps. Cloves 1 Tbsp. Fennel seeds 3-4 Star Anise Cinnamon 4 sticks (1 inch) Nutmeg a quarter or half Bay leaves 2 Method: 1. Gather all the ingredients, Dry roast over medium flame with constant stirring to ensure even roasting. 2. Cool down and powder it well in a mixer. 3. Sieve it through a big metal strainer to make sure you eliminate any big pieces.