Hyderabadi Biryani

Ingredients

• 1.5 cup basmati rice ((aged))
• 0.5 kg chicken ((skinless, preferably bone-in thighs & drumsticks))
• 0.25 to ½ teaspoon biryani masala ((garam masala for layering))
• 1 large onions (or ⅓ cup fried onions store bought)
• 4 tbsp coriander leaves ((cilantro ,finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided))
• 4 tbsp mint leaves ((pudina, finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided))
• 4 tbsp oil ((or ghee))
• 2 tbsp ghee ((clarified butter))
• 0.25 tsp saffron strands ((kesar, soaked in 3 tbsps hot milk))
• 1.25 tbsp ginger garlic paste
• 0.25 tsp turmeric
• 1 to 2 green chilies (slit)
• 0.67 cup yogurt ((fresh curd) (or 165 ml or ½ cup + 3 tbsp))
• 1 tbsp lemon juice
• 1 to 1 ½ teaspoon red chili powder ((paprika, adjust to taste))
• 1 to 1 ½ teaspoon biryani masala powder ((or garam masala))
• 0.25 to ½ teaspoon green cardamom powder ((or elaichi powder))
• 0.75 tsp salt ((I used 1 ¼ tsp pink salt))
• 7 cup water
• 1 to 1¼ teaspoon salt ((I used 1 ½ tsp pink salt))
• 1 tsp oil
• 1 bay leaf ((tej patta))
• 3 inch cinnamon (piece (dalchini))
• 6 cloves ((laung))
• 4 green cardamom ((elaichi))
• 1 star anise (( biryani flower))
• 1 black cardamom ((optional))
• 2 strands mace ((javitri) (optional))
• 0.5 tsp caraway seeds ((shahi jeera) (optional))

Makes 4 servings.

Per serving (estimate)

600 kcal · 40 g protein · 70 g carbs · 20 g fat · 5 g fibre

Method

Follow the original method at indianhealthyrecipes.com.