BEST BIRYANI STREET FOOD,, YAMIIII

HYDERABADI CHICKEN BIRYANI Ingredients750 grams chicken, cut into 2 inch pieceson bone 1½ cups Daawat Biryani BasmatiRice, soaked6 green cardamoms 2 black cardamoms1 blade mace (javitri)1 inch cinnamon6-8 cloves8-10 black peppercorns1 star anise (phool chakri)1 teaspoon caraway seeds (shahi jeera)Salt to taste1½ tablespoons ginger-garlic paste2-3 green chillies, finely chopped1 cup yogurt¾ cup+ 6tablespoonsfried onions+ for garnishing 12-16 fresh mint leaves+ as required 1 teaspoon red chilli powder½ teaspoon turmeric powder1 teaspoon garam masalapowder+ as required 3tablespoons dried rose petals5 tablespoons ghee+ as required Whole wheat flour (atta) dough as required 2 green chillies1 inch ginger, cut into strips2 tablespoons saffron milk Method1.Soak Daawat Biryani Basmati Rice in sufficient water for 30 minutes. ( 2).Take a piece of muslin cloth. Add 6 green cardamoms, 2 black cardamoms, mace, cinnamon, 6-8 cloves, 8-10 peppercorns, star anise and ½ teaspoon caraway seeds and tieinto a potli.(3).Heat 3 cups water in a deep non-stick pan. Add potliand salt, cover and bring to a boil. (4).Put chicken pieces in a bowl. Add ginger-garlic paste, chopped green chillies, remaining caraway seeds, yogurt, ¾ cup fried onions, 12-16 mint leaves, chilli powder, turmeric powder, 1 teaspoon garam masala powder and 1 tablespoon dried rose petals, mix well and set aside to marinate. (5).Add drained Daawat Biryani Basmati Rice to boiling water, cover and cook till the rice is ¾th done. ( 6).Add salt to the chicken pieces and mix well.( 7).Heat 3 tablespoons ghee in another deep non-stick pan. Add chicken pieces with the marinade.(8).Roll out wheat flour dough into a cylinder and place on a lid.(9).Break green chillies and add to the chicken, mix welland cook on high heat for 3-4minutes. (10).Discard potliand strain the Daawat Biryani Basmati Rice in a colander. Add 2 tablespoonsghee to Daawat Biryani Basmati Rice and mix well. (11).Transfer some chicken pieces into a bowl and set aside. (12).Spread a layer ofst💕

rained Daawat Biryani Basmati Rice on the chicken pieces in the pan. Top with 3 tablespoons fried onions, 1 tablespoon dried rose petals, half the ginger strips, some garam masala powder, some mint leaves and 1 tablespoon saffron milk.(13).Add the reserved chicken pieces on top and spread a layer of remaining strained Daawat Biryani Basmati Rice. Top with 3 tablespoons fried onions, 1 tablespoon dried rose petals, remaining ginger strips, some mint leaves, some ghee, remaining saffron milk and some garam masala powder, place lid with dough on top and press. Cook on low heat for 20 minutes.(14).Garnish with fried onions and mint leaves and serve hot.

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