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Hyderabadi Chicken Biriyani
- Basmati Rice - 130gm
- Chicken Breast - 300gm
- Olive Oil - 15gm
- Ghee - 5gm
- Tomato - 1piece
- Onion - 1piece
- Powdered Spices - Coriander, Red chilli, Garam masala, Turmeric, Shahi biriyani masala - 1/2 tsp each
- Food colour
- Coriander & Mint leaves
- Bay leaves
- Green Chillies - 2piece
Marination 1 - Marinate the Chicken Breast with all the powdered spices, salt, chopped tomato, fried onions, coriander leaves, mint leaves and green chillies. Let it rest for 20-30 mins in refrigerator.
Cook the rice until it's 60% done with Cardamom, Cinnamon and salt. Let it rest in a separate container.
Add 15gm olive oil to the heated pan and add bay leaves, Cinnamon, cardamom.
Add the marinated chicken breast into the pan and fry it until half boiled.
Add fried onion, coriander and mint leaves as one layer. Then add boiled rice as another layer.
Add fried onion, coriander, mint leaves, Ghee and food colour as one more layer.
Then put a tight cover above the container and cook for 15-20 mins in low flame.
Then serve the garma garam Hyderabadi Biryani with Cucumber and Carrot.