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Sobzee's Chicken Hyderabadi Biryani Recipe

Sobzee's Chicken Hyderabadi Biryani Recipe
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Cooking Time : 2 minutes
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Prepare the ingredients before making Sobzee's Chicken Hyderabadi Biryani in your home. Then, follow these steps below to serve Sobzee's Chicken Hyderabadi Biryani for your family or friends.

Ingredients: Sobzee's Chicken Hyderabadi Biryani

  • Bouquet garni added to the rice?s boiling water
  • 3 Black cardamoms (if it is not found, you can skip it)
  • 6 Green cardamoms
  • 6 Cloves
  • 6 Black pepper corns
  • 2 Bay leaves
  • 1 Cinnamon stick
  • chicken (1 chicken (800 grams- preferably on the bone) but here I used deboned chicken breasts) marinade it in
  • 2 tbsp Ginger garlic paste
  • 1 tbsp Red chili powder
  • 1 cup yogurt
  • 1 tsp  Garam masala powder
  • 1 tsp Green cardamom powder
  • 1 cup fried onions
  • 4 tbsp melted ghee or oil
  • 2 tbsp freshly chopped coriander leaves
  • 12 Mint leaves
  • 2 broken green chili peppers
  • 1 tsp turmeric powder
  • 1 tbsp Lemon Juice
  • assembly, between layers sprinkle
  • 1 tbsp coriander leaves
  • 8 Mint leaves
  • 2 tbsp fried onions
  • 1/4 tsp Garam masala powder
  • 1 tsp green cardamom powder
  • 1/4 cup milk or water from the boiled rice that has 4 or 5 strands of saffron soaked in it, for the final and last top layer only
  • Rice
  • 5 cup water
  • 2 cup good quality basmati rice
  • 1 Salt to taste
  • 1 tsp caraway seeds (if it is not found, you can skip it)

How to Make Sobzee's Chicken Hyderabadi Biryani

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Sobzee's Chicken Hyderabadi Biryani in your home by yourself.

    Step 1
  • Prepare the chicken, cut and wash it well
  • Step 2
  • Marinade it with the above ingredients
  • Step 3
  • Allow it to rest for a minimum of 30 minutes in the fridge
  • Step 4
  • Wash and Soak basmati rice in water for around an hour
  • Step 5
  • Boil 5 cups of water, add to them salt, caraway seeds and the Bouquet garni
  • Step 6
  • When the water boils, drain and add the rice, boil for exactly 10 minutes
  • Step 7
  • Reserve ¼ a cup of the rice?s boiling water
  • Step 8
  • Drain the half cooked rice again in a sieve
  • Step 9
  • In a heavy bottomed pot, put the chicken and make sure all the chicken pieces are touching the bottom of the pan not on top of each other
  • Step 10
  • Add a layer of the half cooked  rice to cover the chicken well
  • Step 11
  • Add the between the layers ingredients except for the soaked saffron (coriander, mint, garam masala, green cardamom powder and the fried onion)
  • Step 12
  • Add another layer of the ½ cooked rice
  • Step 13
  • Add the between the layers ingredients
  • Step 14
  • If this is the last and top layer of rice top it with the soaked saffron mixture
  • Step 15
  • Cover the pot with aluminum foil and seal the pot with it then press hard on it with the lid also to make sure the pot is completely sealed
  • Step 16
  • Cook it on high heat for 5 minutes exactly
  • Step 17
  • Then for 20 minutes on very low heat and put a tin under the pot so it would cook evenly and slowly without burning
  • Step 18
  • Switch off the heat and leave it like this for 5 more minutes
  • Step 19
  • Remove the lid, Aluminum foil and Check if the chicken at the bottom has been cooked by stirring e from bottom to top
  • Step 20
  • Serve and garnish with some cilantro or fresh mint leaves and or some nuts and raisins
  • Step 21
  • This is how to make your own Garam Masala if you don't have it: Garam masala powder recipe Makes: 1 cup approx   Ingredients:   ¼ cup Coriander seeds 2 Tbsps. Green Cardamoms 2 Tbsps. Black Pepper corns 2 Tbsps. Cloves 1 Tbsp. Fennel seeds 3-4 Star Anise Cinnamon 4 sticks (1 inch) Nutmeg a quarter or half Bay leaves 2 Method:   1. Gather all the ingredients, Dry roast over medium flame with constant stirring to ensure even roasting. 2. Cool down and powder it well in a mixer. 3. Sieve it through a big metal strainer to make sure you eliminate any big pieces.
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