Hyderabadi Biryani-Full Recipe for Biryani Lovers

Preparation Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Serves: 4

Ingredients:

• 2 cups basmati rice
• 500g chicken pieces (bone-in)
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 4 cloves garlic, minced
• 2-inch piece of ginger, grated
• 2 green chilies, finely chopped
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 4 cups water
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 2 bay leaves
• 4 green cardamom pods
• 4 cloves
• 1-inch cinnamon stick
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Saffron strands soaked in 2 tablespoons of warm milk
• Salt to taste

Directions:

1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
2. In a large, heavy-bottomed pan, heat the vegetable oil over medium heat. Add the cumin seeds, bay leaves, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
3. Add the sliced onions and sauté until they turn golden brown.
4. Add the minced garlic, grated ginger, and chopped green chilies. Sauté for a couple of minutes.
5. Add the chicken pieces and cook until they turn brown.
6. Stir in the chopped tomatoes and cook until they soften.
7. Add the plain yogurt, fresh coriander leaves, fresh mint leaves, turmeric powder, and red chili powder. Mix well and cook for a few minutes.
8. Add the drained rice and mix with the chicken and spice mixture.
9. Pour in 4 cups of water, season with salt, and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes or until the rice is cooked and the chicken is tender.
10. Drizzle the saffron-infused milk on top.
11. Once done, remove from heat and let it rest for 10 minutes before serving.

NUTRITION FACTS:

• Calories: 450
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 900mg
• Total Carbohydrates: 56g
• Dietary Fiber: 4g
• Sugar: 5g
• Protein: 24g