HYDERABADI CHICKEN BIRYANI
Steps:
- Mix all the marinade ingredients and the chicken pieces and marinate for two hours or overnight. Deepfry the thinly sliced onions until golden. Add half the fried onions to the marinade mix and keep the rest for adding to the rice before steaming. Soak the rice in cold water for an hour, then drain and rinse. In a large heavy-bottomed pot, bring the 10 cups of water to the boil along with the cloves, cardamom, caraway seeds, cinnamon stick and salt. Add the washed and rinsed rice and cook until it is less than half cooked, about six to eight minutes. Drain immediately and keep aside. In the same pot, add the ghee or oil, then the chicken and marinade mixture. Sprinkle half the reamining fried onion then spread all the par-boiled rice to cover the chicken. Sprinkle a little saffron over the rice and coarsely ground cardamom, the pour over the 2 Tbsp of ghee or oil. Pour the milk over the top of the rice. Cover tightly and place on high heat for 10 to 15 minutes. This will cook the raw chicken at the bottom of the pot, generating steam that rises up to cook the par-boiled rice. After 15 minutes or when you see steam rising, turn the heat down to a low flame and let it cook for a further 45 to 50 minutes. The chicken should be cooked slowly while infusing the rice with flavour. Before serving, gently lift the chicken from the bottom and mix through evenly with the rice. Serve hot with yoghurt raita.
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