indianutama· 6 porsi

Biryani Hyderabad

Name: Biryani Hyderabad
Cuisine: indian
Ingredients: 500g basmati rice, soaked 30 minutes; 1kg chicken pieces, bone-in; 250g yogurt, whisked; 3 large onions, thinly sliced; 4 tbsp ghee; 2 tbsp vegetable oil; 2 tbsp ginger-garlic paste; 2 tsp red chili powder; 1 tsp turmeric powder; 2 tsp garam masala; 1 cup fresh mint leaves; 1 cup fresh coriander leaves; 1 cup milk with 1/2 tsp saffron strands; 2 tbsp rose water; Salt to taste

Hyderabadi Biryani

Bahan

500g basmati rice, soaked 30 minutes
1kg chicken pieces, bone-in
250g yogurt, whisked
3 large onions, thinly sliced
4 tbsp ghee
2 tbsp vegetable oil
2 tbsp ginger-garlic paste
2 tsp red chili powder
1 tsp turmeric powder
2 tsp garam masala
1 cup fresh mint leaves
1 cup fresh coriander leaves
1 cup milk with 1/2 tsp saffron strands
2 tbsp rose water
Salt to taste

Cara Membuat

1Marinate chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, half the garam masala, half the mint, half the coriander, and salt for 2 hours.
2Parboil rice with whole spices (bay leaf, cardamom, cloves, cinnamon) until 70% cooked, drain and set aside.
3Heat oil and ghee, fry sliced onions until golden brown and crisp, remove half for garnish.
4In same pot, layer marinated chicken at bottom, spread evenly.
5Layer parboiled rice over chicken, sprinkle remaining mint, coriander, fried onions, garam masala, saffron milk, and rose water.
6Seal pot tightly with dough or foil-lined lid, cook on high heat 5 minutes, then lowest heat 35 minutes (dum method).
7Rest 10 minutes before opening, gently mix layers before serving.

Sumber: llm-generated