indianutama· 4 porsi
≈839 kkal · P 15g · L 3.8g · KH 130g (per resep, estimasi TKPI)
Biryani Hyderabadi
Layak MBG
Hyderabadi Biryani
Bahan
- 500 g chicken, cut into pieces
- 2 cups basmati rice
- 200 g plain yogurt
- 2 tbsp ginger‑garlic paste
- 4 green chilies, slit
- 2 large onions, thinly sliced and fried (birista)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh coriander leaves
- 2 tbsp ghee
- 2 tbsp vegetable oil
- 2 tsp Hyderabadi biryani masala
- 1/4 tsp saffron strands soaked in 2 tbsp warm milk
- 1 tbsp lemon juice
- 1 tsp rose water (optional)
- Salt to taste
Cara Membuat
- 1Marinate chicken with yogurt, ginger‑garlic paste, green chilies, biryani masala, lemon juice, and salt; refrigerate for at least 30 minutes.
- 2Rinse rice until water runs clear, soak for 30 minutes, then parboil with whole spices (bay leaf, cloves, cardamom) until 70% cooked; drain and set aside.
- 3In a heavy‑bottomed pot, heat oil and ghee, add half of the fried onions, then fry the marinated chicken until it turns golden and is half cooked.
- 4Layer the partially cooked rice over the chicken, sprinkle the remaining fried onions, mint, coriander, saffron‑milk, and rose water.
- 5Cover the pot tightly with a lid or dough seal, and cook on low flame (dum) for 20–25 minutes until the rice is fully cooked and flavors meld.
- 6Turn off the heat and let the biryani rest, sealed, for 10 minutes.
- 7Gently fluff the biryani before serving, ensuring the chicken and rice are well mixed.
Sumber: llm-generated