Hyderabad Style Chicken Biryani

🧂 Ingredients

• ✓
  Arroz basmati

  500g
• ✓
  Pollo troceado

  800g
• ✓
  Yogur natural

  200ml
• ✓
  Ghee

  100g
• ✓
  Cebolla

  3 grandes
• ✓
  Azafrán

  1/2 cucharadita
• ✓
  Leche

  100ml
• ✓
  Jengibre fresco

  30g
• ✓
  Ajo

  6 dientes
• ✓
  Chile en polvo

  1 cucharadita
• ✓
  Cúrcuma

  1/2 cucharadita
• ✓
  Cardamomo

  6 vainas
• ✓
  Clavo

  4 unidades
• ✓
  Canela en rama

  2 piezas
• ✓
  Laurel

  2 hojas
• ✓
  Caldo de pollo

  500ml
• ✓
  Cilantro fresco

  30g
• ✓
  Cebollino

  20g

📋 Instructions

1. 1

   Wash basmati rice 3 times until water runs clear. Soak for 30 minutes.

2. 2

   Mix saffron with warm milk and set aside.

3. 3

   Marinate chicken with yogurt, ginger, garlic, chili powder, turmeric and salt for 1 hour.

4. 4

   Fry onions in ghee until golden. Reserve half for garnish.

5. 5

   Add whole spices (cardamom, cloves, cinnamon, bay leaves) to the pan.

6. 6

   Add marinated chicken and cook 10 minutes until sealed.

7. 7

   In another pot, toast drained rice for 2 minutes.

8. 8

   Add chicken with its juices and hot stock. Cover tightly.

9. 9

   Cook on medium-low heat for 20 minutes without uncovering.

10. 10

    Pour saffron milk in a spiral pattern. Cover for 10 more minutes.

11. 11

    Rest 5 minutes before serving. Garnish with fried onions, cilantro and chives.

12. 12

    Serve with cucumber raita.