HYDRABADI BIRYANI

Ingredients

Basmati Rice 500 gms.

Chicken cut into small

pieces 1kg.

Onions (sliced fine and

fried till crisp) 5 nos.

Cloves 2 nos.

Shahjeera 2 Tsp

Dalchini 2 pieces

Elaichi 3 nos.

Green chilies 4 nos.

Green coriander , chopped 1

small bunch

Pudina chopped 1 small

bunch

Ginger Garlic paste 3

tsp.

Curd beaten 1 cup

Lime juice 2 nos.

Ghee /Oil 5 tbsp.

Salt to taste

Boil egg- 4

Method

1. Grind the cloves, shahjeer, Dalchini and Elaichi in fine dry powdered. Keep aside.

2. To the chicken apply the ginger - garlic paste and beaten

Curd, grind powdered masala,fine chopped coriander leaves, Pudina leaves, half fried onion, slit green chillies and one Lemon juice and  Set aside for 1- 2 hours.

3. Take a vessel boil enough water with sabut garam masala i.e. 2-3 cloves, 3 chhota elaichi, 2 bada elaichi, 1” dalchini, salt and half lemon juice. Once water get boil add washed and soked Basmati Rice in to it. Let it done ¾ remove from heat and remove the excess water from rice. Keep aside to get cool.

4. Heat  a deep pan/ kadahi pour the marinated chicken in it with 1 cup of water. Cook till chicken is done.

5. Take a heavy bottomed kadahi or pan and line it with ghee.

6. Spread a layer of rice and cover it with half of the chicken.

Sprinkle half of the pudina and coriander leaves , fried onion

7.Cover with rice, followed by a chicken  layer. Finish with a

rice layer.

8. Cover tightly and place over a griddle for dum for 10

minutes. Serve hot, garnished with eggs cut into halves.