title:Heavenly Haji biryani recipe: unveiling the secret of this delectable delight
Biryani, the aromatic and flavorful rice dish, has captured the hearts and teste buds of millions wrald wide. Among the various regional variations of biryani, Haji biryani holds and special place for its distinct flavors and rich history. Originating from the vibrant streets Hyderabad, India ,Haji biryani has become a beloved culinary treasure. Today, we embark on a culinary adventure as we unlock the secret of this tantalizing dish. Get ready to tantalize your senses with the Heavenly flavors of Haji biryani.
For the rice:
. 2 cups basmati rice
. 4 cups water
. 2 bay leaves
. 4 green kardamom pods
. 4 cloves
. 2 inch cinnamon stick
. Salt to test
For the marinated chicken:
. 1 kg chicken cut into pieces
. 1 cup yogurt
. 2 tablespoon ginger garlic paste
. 1 teaspoon turmeric powder
. 1 teaspoon red chili powder
. 1 teaspoon biryani masala powder
. Salt to test
For the biriyani:
. 3 onions, thinly sliced
. 1/2 cup ghee or oil
. 2 tablespoon biryani masala powder
. 1 cup chopped fresh coriander leaves
. Saffron strand, soaked in 2 teaspoon millk
. Fried onions, for garnish
. Lemon wedg, for sarving
1.Preparation the rice :
. Wash the basmati rice thoroughly and soak it in water for 30 minutes.
. In a large pot,bring 4 cups of water to a boil.
. Add the soaked rice, bay leaves, green kardamom pods, cloves, cinnamon sticks, and salt to the boiling water.
. Cook the rice until it is 70-80% cooked. The garnish should still have a slightly bite to them.
. Drain the rice and set it aside.
2. Marinating the chicken:
. In a mixing bowl, combine the yogurt, ginger garlic paste, turmeric powder, red chili powder, biryani masala powder, salt.
. Add the chicken pieces to the marinated and mix well, ensuring each pieces is coated.
. Cover the bowl and let the chicken marinated for at last 2 hours, or preferably overweight in the refrigerator, to enhance the flavors.
3. Cooking the biriyani:
. Heat ghee or oil in a large, heavy- bottomed pan over medium heat.
. Add the sliced onions and saute until golden brown and caramelized.
. Remove half of the fried onions from the pan and set them aside for Garnishing.
. Add the marinated chicken to the pan and cook until it is about 70% cooked. The chicken will finishing cooking whit the rice later.
. Sprinkler biriyani masala powder over the chicken and mix well.
. Layer half of the partially cooked rice over the chicken.
. Sprinkler half of the chopped mint leaves and coriander leaves over the rice.
. Repeat the layers with the remaining rice, mint leaves , and coriander leaves.
. Drizzle the Safran milk mixture over the top layer of rice .
. Cover the pan with a tight-fitting lid and cook on low heat for about 30-40 minutes, or until the chicken is fully cooked and the flavors have melded together.