ഹൈദരാബാദി സ്റ്റൈൽ ചിക്കൻ ബിരിയാണി in rice cooker..
Ingredients
Chicken 1 kg with bone
Marinade
Ginger garlic greenchilli paste 3 tbsp
Turmeric powder 1/2 tsp
Chilli powder 2 tbsp
Coriander powder 1,1/2 tbsp
Biryani masala 1/2 tbsp
Salt to taste
Lemon juice 1/2 lemon
Curd 1/2 cup
Marinate chicken in the above masala previous day
Keep refigerated
Preparation day
Deep fried onions 5 nos
Ghee 5 tbsp
Fried cashews n raisins
Saffron milk 3 tbsp
Fried onion oil
Long grain basmati rice 3 cups
Water 5 cups
Lemon 1/ 2 lemon
Chopped coriander n mint leaves 1 handfull
Spices for rice:
Bayleaf 1
Cardamom 3
'Cloves 6Black cardamom 1
Star anise 1
Jathipathri 1
Fennel seeds 1/2 tsp
Shah jeere 1/2 tsp
Black pepper 10 nos
Cooking
1. Defrost chicken n add fried onions,coriander n mint leaves, 1/2 tsp of biryani
masala. Keep aside
2.Into a pot add 6 cups of water with spice mix for rice salt n ghee 1 tbsp
3. Cook on medium to high flame until water evaporates
4. Close with lid n keep aside
5. After 10 mins fluff with a fork6.
Add 3 tbsp of fried oil to bottom of rice cooker Layer marinated chicken on top with 1/3 rd of fried onions . Turn on the cooker
7. Once chicken is done add rice on top with layers of fried onions, mint n
coriander leaves, ghee
8. Finish top layer with cashews n raisins, saffron milk mint leaves n fried onions
9. Turn on rice cooker for 10 mins
10. Set to warm mode until served
11. Hyderabadi Style Chicken Biryani is ready
Serving size 4 ppl
Thank you
