Chicken Biryani Style In Hyderabadi

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The Hyderabad’s fragrant, signature rice dish is to cook the meat and rice in an airtight pot on a very low flame, so the rice absorbs the delicious flavors of the flesh. The grains of rice should remain separate and unbroken.


4 cm piece ginger, peeled, roughly chopped

6garlic cloves, peeled

95 g(⅓ cup) natural yoghurt

1 tbsp lemon juice

1 tsp ground turmeric

1 tsp ground chili

1 tsp gram masala

s2mall green chilies, finely chopped

cup roughly chopped coriander leaves, plus extra, to serve

⅓ cup roughly chopped mint leaves, plus extra, to serve

1.4 kg whole chicken, cut into 8 (see Note)

pinchof saffron threads

2 tbsp ghee (clarified butter)

60 ml(¼ cup) vegetable oil

4red onions, sliced

50 g(⅓ cup) blanched almonds

2dried bay leaves


2cinnamon quills

3cardamom pods, bruised

1 tsp caraway seeds

600 g(3 cups) basmati rice, soaked in cold water for 2 hours

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