Hyderabadi chicken biryani is a famous dish from the cuisines of India popular throughout the world. The flavors of chicken cooked with basmati rice and freshly ground spices will tempt you to have more.
Biryani masala preparation:
- Take a blender jar grind 10 cloves, 10 green cardamoms, 1 cinnamon and half tablespoon of Shah jeera and grind it to a coarse powder.
Deep fries:
- Cut the onions into slices and deep fry till golden colour.
Chopping:
- Chop coriander leaves, mint leaves, green chillies and keep aside.
Marination:
- Take curd in pressure cooker, add chicken, chopped mint leaves, coriander leaves, green chilies, red chili powder, turmeric powder, salt, butter, powder of ( cloves, green cardamom, cinnamon, Black Cardamom, shah jeera) 1 tablespoon, ginger garlic paste, cumin powder, fried onions, coriander powder, lemon juice and star anise , mix them all and cover that with the cap. Marinate it for 2 hours.
Biryani preparation:
- Soak the rice and drain the water and take a funnel fill with water put it on the stove boil the water add salt to that and 1 spoon of shah jeera boil it by adding 2 tablespoons of oil once the water is bubbling then add the rice, boil the rice till 60% cooked.
- Once the rice got boiled 60%, drain the water and add the rice on top of the marinated chicken (optional: if u want to add colour, you can add) close the cap and put the weight(whistle).
- Then put it on the stove, cook for 15 minutes on a medium flame and 10 minutes on low flame. Later switch off the stove and wait till the pressure come down in cooker. Open the cap and mix that from down and enjoy the biryani.