HYDERABADI PAKKI CHICKEN BIRIYANI:

Cooking time - 40 min

Chicken marination time - 1hr

Serves - 4 to5 persons

Cuisine – Asian



chicken marination:

Ingredients:

Chicken -1 kg

Biriyani masala -2 sp

Garam masala -1/2 tsp

Saffron -1 sp (soak it in water 1 hr)

Salt –enough

Red chilli powder -1tsp

Cumin -1sp

Coriander powder- 1sp

Pepper -1sp

Fried onion -1cup(cut onion into thin and long ,add little corn flour mix well and then deepfry them till they appears as golden brown in colour)
(note -use 1/2 cup for marination and 1/2 cup for toppings)

Coriander -1 cup

Cashews -10

Mint leaves -1cup

Turmeric -1/2 tsp

Ginger paste -2sp

Garlic paste -2sp

Green chillies -4 or 5(cut into small pieces)

Lemon -4 or 5drops



How to do chicken marination:

First wash chicken pieces and then add above all ingredients for marination then keep aside for 1 hr.

How to make rice:

Ingredients:

Basumati rice -4 cups(soak for 1hr)

oil - 2tsp

Cumin -1sp

Salt -enough

Water -enough

Preparation:

1.First wash basumati rice then add oil(2 tsp),water,rice,cumin to those soaked rice let it cook for 15 to 20 min.

2.Now drain the rice and keep aside for further use.

How to make chicken Biriyani :

1.First take a clean and thick bottomed vessel then add marinated chicken pieces at the bottom.

2.Keep the flame first 10 min high then medium for 10 min and then 15 or 20min in slim.

3.Now on top of that add rice ,coriander,mint ,saffron (add saffron in little water to form liquid) fried onion and then cover with lid.

4.Now on very very low heat cook it for 1 hr.Turn off the heat .

5.Serve delicious hyderabadi pakki chicken biriyani ready to taste with raita.