Easiest Way to Prepare Yummy Hyderabadi Biryani Rice (with tutorial pics)

Hyderabadi Biryani Rice (with tutorial pics).

you can cook Hyderabadi Biryani Rice (with tutorial pics) using 33 ingredients and 5 steps. Here is how you cook that.

Ingredients of Hyderabadi Biryani Rice (with tutorial pics)

1. It's 400 g of Chicken.
2. It's 1 cup of Basmathi Rice (soaked).
3. You need 2 Tbsp of Cooking Oil.
4. It's 2 Tbsp of Butter or Ghee.
5. It's as needed of Salt.
6. It's 2 cups of Water (or more).
7. Prepare of [Garnish].
8. You need 1/2 cup of Caramelised Onions or Shallots.
9. It's 10 g of Mint Leaves.
10. It's 10 g of Fresh Coriander Leaves.
11. Prepare 1/4 cup of Lemon Juice.
12. It's 1/4 cup of Milk with Saffron/Yellow Coloring.
13. It's of [Aromatics].
14. You need 1 pc of Cinnamon Stick.
15. You need 2 pc of Star Anise.
16. Prepare 3 pc of Cardamom Pods.
17. You need 4 pc of Cloves.
18. You need 5 pc of Peppercorn.
19. You need 1 tsp of Caraway Seeds.
20. It's of [Biryani Paste] - processed in a blender.
21. It's 1/2 cup of Caramelised Onions or Shallots.
22. You need 10 g of Mint Leaves.
23. Prepare 10 g of Fresh Coriander Leaves.
24. It's 30 g of Red Chillies (deseed).
25. It's 30 g of Green Chillies (deseed).
26. You need 20 g of Ginger.
27. It's 20 g of Garlic.
28. It's 20 g of Turmeric.
29. You need 1/4 cup of Yogurt (70 g).
30. You need 1/4 of Lemon Juice.
31. Prepare 1 tsp of Salt.
32. It's 2 tsp of Sugar.
33. Prepare 1 Tbsp of Garam Masala.

Hyderabadi Biryani Rice (with tutorial pics) instructions

1. MARINADE: marinate the Chicken in the Biryani Paste for 30 minutes or 3 hours to overnight..
2. RICE: in a pot of Water, add the Aromatics, Salt and Rice. Cook it until it is almost cooked (50-70%). Then, strain the rice and set aside. MEANWHILE, in an adequate sized Dutch Oven, melt the Ghee or Butter with Cooking Oil and let it cool..
3. LAYERING: once the Butter and Oil are cooled, arrange the Chicken neatly in the Dutch Oven along with all the Biryani Paste. Then, evenly lay out the Rice on top of the Chicken. Then top off the Rice with the Garnish, as well as Milk-Saffron solution (or Milk-Coloring).
4. SLOW COOK: cover the Dutch Oven with a lid and cook the Biryani on Medium heat for 5 minutes, and then TURN DOWN to Low heat and continue to cook for 20-25 more minutes. Check if the Chicken is tender (no easy way to do this). When the Biryani is ready to serve, garnish with more Caramelised Shallots, Coriander and Mint Leaves..
5. Don't worry if this happen to the pot's bottom, it's part of the process. Just soak the pot overnight scrub it in the morning..