Hyderabadi Rice

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Ingredients

  • Rice 300 gm
  • Chicken boneless ½ kg
  • Mix whole spices as required
  • Clarified butter 125 gm
  • Yogurt 250 gm
  • Yellow color a pinch
  • Saffron 1 small packets
  • Milk 3 – 4 tbsp
  • Onion 2
  • Mint leaves ¼ bunch
  • Coriander leaves ¼ bunch
  • Cumin seeds 1 tbsp
  • Salt to taste
  • Lemon juice 2 tbsp

Cooking Directions

  1. Cut boneless chicken into small cubes, heat 2 – 3 tbsp clarified butter in a pan.
  2. Add in chicken and mix whole spices, fry well till chicken is golden brown in color.
  3. Turn the flame off, keep aside.
  4. In a bowl mix together yogurt and yellow color, spread yogurt on top of chicken.
  5. Dissolve saffron in milk, keep aside.
  6. Heat 2 – 3 tbsp clarified butter in a wok, add in onion and sauté till golden brown.
  7. Remove the brown onion from pan and keep aside.
  8. Sprinkle half of the brown onion on chicken, also sprinkle coriander and mint leaves on top.
  9. In a separate pan heat 2 ½ glass of water, add cumin seeds and a little salt.
  10. When water is lukewarm add in soaked rice, cook till rice are a little tender.
  11. Now spread half boiled rice on top of chicken mixture.
  12. Sprinkle the remaining brown onion on top.
  13. Spread saffron milk mixture and lemon juice.
  14. Lastly pour 2 tbsp clarified butter on top.
  15. Then simmer on low flame for 8 – 10 minutes.
  16. Dish it out and serve hot.

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