Recipe: Appetizing Sobzee's Chicken Hyderabadi Biryani

Recipe: Appetizing Sobzee's Chicken Hyderabadi Biryani

Sobzee's Chicken Hyderabadi Biryani.

Recipe: Appetizing Sobzee's Chicken Hyderabadi Biryani You can cook Sobzee's Chicken Hyderabadi Biryani using 32 ingredients and 21 steps. Here is how you cook that.

Ingredients of Sobzee's Chicken Hyderabadi Biryani

  1. Prepare of Bouquet garni added to the rice?s boiling water.
  2. You need of Black cardamoms (if it is not found, you can skip it).
  3. You need of Green cardamoms.
  4. Prepare of Cloves.
  5. It’s of Black pepper corns.
  6. Prepare of Bay leaves.
  7. Prepare of Cinnamon stick.
  8. You need of chicken (1 chicken (800 grams- preferably on the bone) but here I used deboned chicken breasts) marinade it in.
  9. It’s of Ginger garlic paste.
  10. Prepare of Red chili powder.
  11. You need of yogurt.
  12. It’s of Garam masala powder.
  13. You need of Green cardamom powder.
  14. It’s of fried onions.
  15. You need of melted ghee or oil.
  16. Prepare of freshly chopped coriander leaves.
  17. It’s of Mint leaves.
  18. It’s of broken green chili peppers.
  19. You need of turmeric powder.
  20. You need of Lemon Juice.
  21. It’s of assembly, between layers sprinkle.
  22. It’s of coriander leaves.
  23. You need of Mint leaves.
  24. You need of fried onions.
  25. It’s of Garam masala powder.
  26. You need of green cardamom powder.
  27. It’s of 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.
  28. It’s of Rice.
  29. Prepare of water.
  30. You need of good quality basmati rice.
  31. It’s of Salt to taste.
  32. It’s of caraway seeds (if it is not found, you can skip it).

Sobzee's Chicken Hyderabadi Biryani step by step

  1. Prepare the chicken, cut and wash it well.
  2. Marinade it with the above ingredients.
  3. Allow it to rest for a minimum of 30 minutes in the fridge.
  4. Wash and Soak basmati rice in water for around an hour.
  5. Boil 5 cups of water, add to them salt, caraway seeds and the Bouquet garni.
  6. When the water boils, drain and add the rice, boil for exactly 10 minutes.
  7. Reserve ¼ a cup of the rice?s boiling water.
  8. Drain the half cooked rice again in a sieve.
  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.
  10. Add a layer of the half cooked  rice to cover the chicken well.
  11. Add the between the layers ingredients except for the soaked saffron (coriander, mint, garam masala, green cardamom powder and the fried onion).
  12. Add another layer of the ½ cooked rice.
  13. Add the between the layers ingredients.
  14. If this is the last and top layer of rice top it with the soaked saffron mixture.
  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.
  16. Cook it on high heat for 5 minutes exactly.
  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.
  18. Switch off the heat and leave it like this for 5 more minutes.
  19. Remove the lid, Aluminum foil and Check if the chicken at the bottom has been cooked by stirring e from bottom to top.
  20. Serve and garnish with some cilantro or fresh mint leaves and or some nuts and raisins.
  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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