Biryani is a popular Mughal dish in India and it has got variations in the method of preparation in each state. I've been longing to make Hyderabadi biryani for a long time. Finally, cooked it today. The taste was so good that my hubby ate a lot. The bowl was empty within a couple of minutes. I was happy that he loved it. Hope I will cook this biryani often.
What did I use?
- Rice - 2 cups, washed and soaked for 15 mins
- Chicken - 1/2 kg, cut into small cubes
- Onion - 3 medium, thin sliced
- Tomatoes - 3 medium, cut into cubes
- Biryani powder - 2 tbsp
- Turmeric powder - a little
- Coriander leaves - 1/2 cup, chopped
- Mint leaves - 1/2 cup, chopped
- Plain yogurt - 1 cup, whipped
- Oil/ghee - 3 to 4 tbsps
- Salt - to taste
How is it prepared?
Boil the rice (not fully) and drain it thoroughly.
Heat the oil/ghee in a pan. Fry the onions until it turns golden brown. Add tomatoes and cook until the raw smell goes out. Now add the chicken and stir fry for few minutes. Then cover it with a lid and cook it until the chicken is tender.
Heat the oil/ghee in a pan. Fry the onions until it turns golden brown. Add tomatoes and cook until the raw smell goes out. Now add the chicken and stir fry for few minutes. Then cover it with a lid and cook it until the chicken is tender.
Now add yogurt and the Biryani powder. Stir fry until the oil separates from the masala. Now, layer the rice and chicken curry. Spread the coriander and mint leaves. Cover it and cook until the rice is done in low flame.
Serve it hot with curry or raita. My husband doesn't like raita. So, I served it with plain yogurt.
Serve it hot with curry or raita. My husband doesn't like raita. So, I served it with plain yogurt.
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