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Sobzee's Chicken Hyderabadi Biryani
Sobzee's Chicken Hyderabadi Biryani

Before you jump to Sobzee's Chicken Hyderabadi Biryani recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

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See, you don’t need to stuff your face with junk food when you want to feel better! Go with these hints instead!

We hope you got insight from reading it, now let’s go back to sobzee's chicken hyderabadi biryani recipe. You can cook sobzee's chicken hyderabadi biryani using 32 ingredients and 21 steps. Here is how you cook that.

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