Hyderabadi chilli chicken recipes

4 Save
Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani 2016-01-08 19. Ingredients 1 whole chicken cut into pieces 1 cup of yoghurt 1 fresh squeezed lemon juice 2 tablespoon olive oil 2 green chillies chopped 2 tablespoon garlic ginger paste Handful of fresh mint chopped Handful of fresh coriander chopped 1 cup fried onion 3 cups basmati rice 1 teaspoon caraway seeds 3 bay leaves Salt to taste Pinch of saffron 2 tablespoon Ghee. Biryani masala 1 teaspoon red chilli powder 1 teaspoon coriander powder 1 teaspoon cumin seeds 1 teaspoon black peppercorn 1 teaspoon green cardamom powder ½ teaspoon turmeric 3 pieces of mace 4 black cardamom 2 cinnamon sticks 3 bay leaves Salt to taste. Instructions Wash rice and soak it for 30 mins at least (this makes the grain as long as possible) In a large bowl add the chicken pieces, olive oil, lemon juice, green chillies, garlic ginger paste, half of chopped mint, half of chopped coriander, biryani masala and yoghurt, mix well to coat with marinade, cover the bowl with cling film and set aside. Bring water to boil in sauce pot pour in ghee, and add bay leaves, caraway seed, and salt, add rice and cook until it's 70-80% done Heat another large pot over medium-heat, add chicken and add half of semi-cooked rice spread chopped coriander, chopped mint and fried onion over and cover with the rest of the rice, add saffron on top and cover with lid tightly and put over medium high heat for 20-30 mins or until aromatic. Notes For best result coat the chicken with the marinade, cover and refrigerate for whole night or at least 2 hours. 2 tablespoon olive oil 2 green chillies chopped 2 tablespoon garlic ginger paste Handful of fresh mint chopped Handful of fresh coriander chopped 1 cup fried onion 3 cups basmati rice 1 teaspoon caraway seeds 3 bay leaves Salt to taste Pinch of saffron
Search suggestions and pages