Home » Non. Veg Recipe » Hyderabadi Biriyani

Basmathi Rice – 1 kg
Chicken / Mutton – 1 kg
Onion – 6
Curd – 3/4 cup
Milk – 1/2 cup
Ginger Garlic paste – 6 tbsp
Green chilly – 6
Garam Masala – 1 tbsp
Turmeric powder – 1 tbsp
Puthina leaves – little
Yellow colour – little
Chilly powder – 1 tbsp
Ghee – little
Lime juice – of a lemon

Sort 2 onions in oil. Remove the onion from the pan and in that oil cook the chicken pieces for 10 minutes. Add ginger garlic paste and green chilly. Add curd, milk, garam masala, chilly powder, turmeric powder and puthina leaves to this and cook for 10 minutes. Keep aside this masala mix for 1 hour. Sort 3 onions well and add to this mixture.
Soak the rice for 20 minutes in water.Sort a onion in a non stick pan. Add water ti it (1 1/2 glass of water for 1 glass of rice). Add 1 tbsp of garam masala and salt to it. Add the rice to this water and cook in high flame for 5 minutes and then in low flame for 15 minutes. Add ghee to this now.
Add the cooked rice to the chicken mix. Add the sorted onion on top of this. Add puthina leaves to it. Add colour to lime juice and add to this. Add rice on top of this layer. Do this until the rice and chicken mix finishes. Make it set and keep in low flame for 10 minutes. When it gets set, mix well and serve.

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