How to make hyderabadi chicken biryani

• Gluten free

• Meat

  • 500 Cut g Chicken

• Produce

  • 1 Chopped tsp Chilli, green
  • 1 1/3 Chilled tbsp Coriander, fresh
  • 1 inch Ginger strips
  • 1 1/3 Chilled tbsp Mint, fresh
  • 1 Onions sliced 3, Large

• Condiments

  • 1 tsp Garlic paste
  • 1 1/2 tsp Ginger paste
  • 2 tbsp Lemon juice

• Pasta & Grains

  • 500 g Basmati rice

• Baking & Spices

  • 1 Cardamom 1 number, Black
  • 1 Cardamom 3 number, Green
  • 1 inch Cinnamon stick
  • 1 powder tsp Garam masala
  • 1 Peppercorns 8 number, Black
  • 1 1/4 tsp Red chili powder
  • 1 pinch Saffron
  • 1 Salt
  • 1 tbsp Salt
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 500 ml Vegetable oil

• Dairy

  • 2 tbsp Ghee
  • 1 tbsp Milk
  • 250 g Yogurt

• Liquids

  • 1/2 tsp Kewra water
  • 1 1/2 liter Water

Found on lookandcook.com

Description

Ingredients