Indian
Indian - Biryani and Rice
Hyderabadi Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 2 cups basmati rice
- • 500g chicken, cut into pieces
- • 1 cup yogurt
- • 2 large onions, fried crisp
- • 1 tbsp ginger-garlic paste
- • 1 tsp garam masala
- • 1 tsp saffron, soaked in warm milk
- • 3 tbsp ghee
- • 1/2 cup mint leaves
Preparation Steps
1
Phase 1
Mix the chicken with the yogurt, ginger-garlic paste, and garam masala and rest 1 hour.
2
Phase 2
Parboil the basmati rice with whole spices until half cooked.
3
Phase 3
Layer the marinated chicken, rice, fried onions, and mint in a heavy pot.
4
Phase 4
Drizzle the saffron milk and ghee, seal the pot, and cook on low heat for 25 minutes.
5
Phase 5
Let it rest 10 minutes off the heat.
6
Phase 6
Fluff gently and serve hot.