Traditional Chicken Hyderabad Biryani
  • 2
  • 5
  • 15
This full-flavoured biryani is so delicious it belies how quick and easy it is to cook. Whether you choose a quick-cook cut of lamb or a slower one (see above), the whole process is easy to do and delivers on results. For the most authentic version, use the leg of lamb and finish with saffron milk and crispy fried onions. You can make these at home by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful.
Hyderabad Biryani
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Ingredients
  • 2 tsp vegetable oil
  • 1 pack of The Spice Tailor Hyderabad Biryani
  • 200g chicken thigh fillets (cut into large cubes) or 250 chicken joints (skinned)
  • A pinch of saffron
  • 4 tbsp milk
  • A few small cubes of butter (optional)
  • Crispy onions (optional)
Method
  1. Heat 2 tsp of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds.
  2. Add the chicken and brown lightly for 2-3 minutes.
  3. Add the contents of the sauce pouch and simmer for 3-4 minutes if using fillets or 25-35 minutes if using joint. Add a little water as necessary, the sauce should be lightly creamy.
  4. Meanwhile, simmer a pinch of saffron strands in 4 tbsp of milk and reduce by half.
  5. Massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’ and spoon over the saffron milk.
  6. Dot over a few small cubes of butter and sprinkle a handful of crispy fried onions over the rice.
  7. Cover and steam over the lowest heat for 5 minutes if you are rushing, or 10 minutes if you have the time to allow the flavours to infuse.
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