Hyderabadi Biryani

[iamfromhyderabad]

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1. Marinate the chicken pieces .Mix it with biryani garam masala powder. Keep aside for four hours or for at least 1 hour.[/color][color=#000000]
2 Cook basmati rice in water together with bay leaves, cloves, cinnamon, cardamom, oil, salt.[/color][color=#000000]
3 Heat 1 tbsp oil and 1 tablespoon butter in a very vessel, add sliced onions, cook for 8-10 minutes until it becomes brown.[/color][color=#000000]
4 Add the saffron to the heat milk and mix well. Keep aside.[/color][color=#000000]
5 Take a saucepan . Add three tablespoons oil, add the marinated chicken. Cook on high flame. Add a tablespoon of oil over the chicken items. Low the flame.[/color][color=#000000]
6 Place 1/2 layer of rice over the chicken layer, pour a tablespoon of butter everywhere the rice, add 1/2 the onions . Next sprinkle a tablespoon of coriander leaves and pour 1/4 cup saffron milk over the rice.[/color][color=#000000]
7. Over it make a layer of remaining rice. Pour a tablespoon of butter everywhere, add remaining onions . Finally sprinkle a tablespoon of coriander leaves and pour remaining saffron milk over the rice.[/color][color=#000000]
8 Place lid over the pan and place a heavy weight and seal the perimeters with wheat dough. Cook on medium flame.
After 20-25 minutes remove lid, mix gently and serve hot hot Hyderabadi biryani recipe (chicken) dish and serve with salad or raita.[/color]

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