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Hyderabadi Biryani

Ingredient

  • ¾ cup ghee/oil
  • 3-4 medium onions (sliced)
  • 500g chicken/mutton
  • 3-4 medium tomatoes (chopped)
  • 3 tbsp. garlic paste
  • 1 tbsp. ginger paste
  • 10-12 green chillies (slit)
  • Fresh coriander leaves (chopped)
  • Fresh mint leaves
  • 1 cup yoghurt
  • 1 sachet Kohinoor Hyderabadi Biryani Masala
  • 2-3 tbsp. Kewra water (optional)
  • 250-300g rice

Direction

 

  • Heat the oil/ghee in a kadhai and fry the onions until golden brown.
  • Add the tomatoes and cook them till the oil starts leaving the edges.
  • Now add the chicken/mutton, ginger paste, garlic paste, green chillies, coriander leaves, mint leaves, yoghurt and Kohinoor Hyderabadi Biryani Masala.
  • Roast the chicken for 15-20 mins and 1 cup of water (4 cups if using mutton) and cook on a low flame till the meat is tender.
  • Now increase the flame and keep cooking till the oil separates from the gravy. (You can now add the Kewra water)
  • In another pot, add the rice to 15 glasses of water with 3tbsp. of salt. Boil the rice till it’s 75% cooked. At this point, drain the rice thoroughly.
  • In a non-stick handi, spread a layer of the chicken. Top it with fresh coriander and mint leaves. Spread a layer of rice over the chicken and repeat the process for 2 more layers.
  • Cover the handi with a tight-fitting lid and cook on a low flame till the rice is fully cooked.
  • Serve with green salad and raita and experience the taste of royalty.

 

  • ¾ cup ghee/oil
  • 3-4 medium onions (sliced)
  • 500g chicken/mutton
  • 3-4 medium tomatoes (chopped)
  • 3 tbsp. garlic paste
  • 1 tbsp. ginger paste
  • 10-12 green chillies (slit)
  • Fresh coriander leaves (chopped)
  • Fresh mint leaves
  • 1 cup yoghurt
  • 1 sachet Kohinoor Hyderabadi Biryani Masala
  • 2-3 tbsp. Kewra water (optional)
  • 250-300g rice

 

  • Heat the oil/ghee in a kadhai and fry the onions until golden brown.
  • Add the tomatoes and cook them till the oil starts leaving the edges.
  • Now add the chicken/mutton, ginger paste, garlic paste, green chillies, coriander leaves, mint leaves, yoghurt and Kohinoor Hyderabadi Biryani Masala.
  • Roast the chicken for 15-20 mins and 1 cup of water (4 cups if using mutton) and cook on a low flame till the meat is tender.
  • Now increase the flame and keep cooking till the oil separates from the gravy. (You can now add the Kewra water)
  • In another pot, add the rice to 15 glasses of water with 3tbsp. of salt. Boil the rice till it’s 75% cooked. At this point, drain the rice thoroughly.
  • In a non-stick handi, spread a layer of the chicken. Top it with fresh coriander and mint leaves. Spread a layer of rice over the chicken and repeat the process for 2 more layers.
  • Cover the handi with a tight-fitting lid and cook on a low flame till the rice is fully cooked.
  • Serve with green salad and raita and experience the taste of royalty.

 

Not reviewed yet

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