Who doesn’t love Biryani! With a weakness for such a royal dish, it was hard not to miss this recipe by Ayesha Javed – the 1st runner-up of the Sheroes Recipe Contest.
Now your Sunday briyanis will get a facelift with Ayesha’s recipe on the Sheroes Foodiyapa Recipe Contest. What we liked about this recipe is that Ayesha has made the steps very easy to follow. Take a look…
Hyderabadi Chicken Biryani by Ayesha Javed
For 1 kilo biryani you would need:
- 1 kg chicken
- 1 kg basmati rice
- 5 medium size onions
For the marination:
Marinate the chicken with 4 tablespoon curd, 3 lemons, 4 tablespoon ginger garlic paste, salt, turmeric, red chilli powder 3 teaspoons, 6-7 small green chillies, coriander chopped, pudina cupful chopped, garam masala powder, cumin and coriander powder, biryani masala powder, 5-6 cashew paste. Set for 1 hour.
- Fry the sliced onions until light brown.
- Add 1 tablespoon ginger garlic paste and add the marinated chicken to it stir cool for 5 mins.
- Add the half cooked rice (rice boiled with 4 green chillies, cardamoms 5, nos cloves 5 nos, cinnamon sticks 4 nos, bay leaf 1 no, shah jeera 1 teaspoon and salt to taste).
After adding the half cooked rice to the half cooked chicken, add saffron or saffron food colour and a few fried golden onions along with finely chopped coriander and mint leaves.
- Lastly add 2 tablespoons of ghee, close the lid cook and cook for 10 mins.
Ready to serve.
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