Biryani might not be the official dish of Pakistan but it is loved by each and every Pakistani. Hyderabadi Biryani surely satisfies the taste buds of those who are looking for something savory and spicy. It can be rightly called the “Royal dish of Pakistan.” Pakistani’s love for Biryani cannot be explained by me.
It is a feeling, an emotion. In short, Biryani is life! The dish is made of chicken curry mixed with boiled rice. But, explaining in such dull descriptions will not do justice with this scrumptious dish. So allow me to explain the recipe of everyone’s favorite dish, Biryani. Today we’ll be discussing Hyderabadi Biryani. The special thing about it is that it is very easy to make. Here is how.
Ingredients
1. 1 kg Chicken
2. 1 kg Basmati Rice
3. 4 Medium-sized Onions
4. 1 Cup Curd
5. 3 to 4 Teaspoon Oil
6. 2 Teaspoon Desi Ghee (For enhanced flavor)
7. 2 Teaspoon Ginger Garlic Paste
8. Coriander and Mint Leaves (The more the better. But in limits)
9. 2 Teaspoon Red Chili Powder
10. 2 Teaspoon Biryani Powder
11. Salt (Be easy on it. High blood pressure is a common thing now)
Directions
1. Put the chicken in a bowl. Add curd in it and mix it well.
2. Next add red chili, biryani masala and salt in the chicken.
3. Mix it well. Make sure the spices are well mixed.
4. Next, you have to put the mixture aside for at least half an hour in the refrigerator.
5. Take out that big pot you have in your home. No! Not the one for bathing. The big one that you use when you have guests coming over.
6. Add 7 to 8 cups of water in it. Add a little salt and a tsp of oil in it.
7. Add rice in it. Strain the rice when they are half done. Put them aside as well.
8. Take another pot and add oil and ghee in it. Add finely chopped onions in it.
9. When the onions start getting light brown, add the chicken mixture in it.
10. Cook for 20 minutes in low flames.
11. Fry an additional onion separately for garnishing.
12. You are now approaching the last step.
13. Start layering the Biryani. First, add a layer of rice then the chicken curry. Then rice and again chicken curry. Repeat the step until you are all out of it. The top layer should be rice.
14. Add finely chopped coriander, mint, and fried onion on it.
15. Cover it with a lid and put a small pressure on it.
16. Put it in low flame for another 5 to 10 minutes depending on how cooked the rice is.
17. Turn off the stove and keep it covered for another 10 minutes.
Serve it hot with raita and salad. Bone Appetite!
This was an easy recipe for the Hyderabadi recipe. Hope you like it.
