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Chicken Biryani, Hyderabadi Style

Ingredients

  • ¼ Cup Ghee (Clarified Butter)
  • 20 whole Cloves
  • 9 whole Cardamom Pods
  • 5 Bay Leaves
  • 1 chopped Onion
  • 5 small Green Chile Peppers
  • 2 tbsp Ginger-Garlic Paste
  • 3-Pound Whole Chicken, Cut into Pieces
  • 1 ½ cups Plain Yogurt
  • 1 tsp Everest Chicken Biryani Masala
  • Salt
  • 6 Curry Leaves
  • 3 cups Uncooked Jasmine/White Rice
  • 4 ⅛ cups Water
  • 1 Sprig Cilantro Leaves with Stems

Instructions

  • Soak rice for 30 mins in enough water to cover; then drain.
  • Meanwhile, heat ghee in a large skillet over medium heat.
  • Stir in cloves, cardamom, and bay leaves.
  • Add onion, chile peppers and ginger paste.
  • Stir in yogurt, salt, and curry leaves, Everest Chicken Biryani Masala and then place chicken in pan.
  • Cook for 20 to 25 mins, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
  • Mix in rice, water, and cilantro and bring it to boil.
  • Reduce heat to low, cover, and cook for 20 mins.
  • Check rice after about 12 mins; if it is dry, add 1/2 cup water, and continue cooking.
  • Serve hot Hyderabad Style Chicken Biryani and enjoy.
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