Cuisine
Hyderabadi, Indian, South Indian, Telangana
Prep Time1hour
Cook Time35minutes
Total Time1hour35minutes
Servings4
AuthorBINDU
Ingredients
For Biryani Masala
2 1-inchcinnamon sticks
4cloves
½piecemace
2kapok buds/Marathi Moggu
1star anise
4cardamoms
½tspfennel seeds
1/8piecenutmeg
1tspShahi jeera/caraway seeds
2biryani phool/dagad phool
For Marination
650gramschicken
Salt as required
½tspturmeric powder
1tbspred chili powder
1tbspbiryani masala
1tbspginger garlic paste
1/3cupmint leaves
1/3cupcoriander leaves
1cupyogurt
½lemon
For Biryani
400gramsbasmati rice
2medium onions very thinly sliced
3cupswater
Salt as required
3tbspghee
All whole garam masala spices
¼cupmint leaves
¼cupcoriander leaves
1/8cupfried onions
Instructions
Making Biryani Masala
Dry roast cinnamon sticks, cardamoms, cloves, star anise, mace, nutmeg, biryani phool, fennel seeds, Shahi jeera, kapok buds for a minute and make them into a fine powder.
Marinating the Chicken
Take a mixing bowl. Add salt, turmeric powder, red chili powder, ginger garlic paste, biryani masala, chopped mint leaves, chopped coriander leaves, lemon juice, yogurt and mix well.
Add chicken pieces and mix again.
Leave the marinade for 1 hour.
Soaking Rice
Soak rice after 30 minutes of soaking the chicken marinade.
Soak it for 30 minutes. Rinse well before cooking.
Making Biryani
Heat a pressure cooker.
Add 3 tbsp of ghee and 4 tbsp of oil.
Put all the whole garam masala spices and sauté for a minute.
Add very thinly sliced onions and sauté until they turn brown.
Put the chicken marinade, mix well, cover and cook for 5 to 7 minutes on medium flame.
Approximately 2 cups water oozes out from the marinade after cooking.
Open the lid, mix for once and add the soaked rice.
We need to add 5 cups of water to 3 cups of rice.so 3 cups of water are enough as there is already 2 cups of water in the chicken.
Taste the water for salt and add it as required.
Add mint leaves, coriander leaves, fried onions.
Cover the pressure cooker with lid and cook up to 3 whistles and turn off the flame.