recipe

Hyderabad Chicken Briyani

Step 1 : Marinate
1 Whole chicken cut in small pieces
Ginger Garlic Paste - 4 spoon
Red chili powder - 4 spoon
Cashew powder - 4 spoon
Shredded coconut - 1/4 cup
1/2 cup Curd
Salt to taste
Marinate over night or at least 6 hours

Step 2 : Saute
1. In a large non stick pan add oil, cinnamon 3 medium stick, Cloves - 4, cardamon - 4,
Bay leaf - 2
2. Add one large onion finely chopped and fry very well, then add a small tomato - 1, mint leaves - 1 bunch, Kari masala powder or Briyani taste maker - 2 sp and fry well
3. Add the marinated chicken and salt to taste, add little water, Chili powder if required and cook the chicken well to a thick consistency.

Step 3: Cook
1. Cook 5 cups of basmati rice with salt ( 1 cup rice : 11/2 cup water ) Spread the cooked rice in tray and let it cool
2. To 1/4 cup of lemon Juice mix red or orange food color a pinch
3. In a large aluminum tray coat with oil Add cooked chicken one thin layer and then add a layer of rice.
4. With lemon juice mixture using a spoon make checkers pattern
5. Now add another layer of cooked chicken and repeat the layers. Make sure you end with rice layer.
6. Cover the tray with Aluminum foil.

Step 4: Bake
1. Preheat the oven to 375 degree and place the tray 20 to 30 minutes.
2. When you open the foil, the steam should puff off
3. Mix the rice well so the cooked masala spreads evenly to the rice.