Recipe of Hyderabadi Chicken Biryani

Required ingredients are Half a kilo of rice, Three pounds of chicken, A tablespoon of red pepper powder, Salt to taste, Ginger Garlic Paste Two tablespoons, (Onion as needed (for breakfast), Four lemons, Mint a quarter doll, A quarter of a green coriander, Four to six green peppers, A teaspoon of pepper, Three to four pieces of cardamom, Proven cumin a teaspoon, Two teaspoons of yellow color, One cup of yogurt, Two tablespoons of milk, Half a cup of oil / ghee, Add salt, red pepper, black pepper, garlic, ginger paste, yogurt and cumin to the chicken and keep it for one hour.

Preparation: First, boil the rice and add mint, green chillies, cardamom, salt and vinegar. Then, cook a bowl of rice and take it out. After that, heat a little oil in a separate pan and cook the chicken on low heat without adding water. Later, when the chicken water is dry, add coriander, mint and lemon juice and take it off. Now, put some oil in the pan then add rice layer then chicken, paste, coriander, mint and then the rest of the rice. Fry a medium onion in oil and put it on the rice. Finally, dissolve the yellow color in milk and add lemon juice and put it on the tail for a few minutes. Hot Hyderabadi Chicken Biryani is ready to be served.

Recipe of Hyderabadi Mutton Biryani

Required Ingredients are 1 kg of mutton, (Onion half (small), Ginger half an inch piece, Four to five cloves of garlic, Two tablespoons of coriander, Four tablespoons of fennel, Cinnamon three to four pieces, Two to three aniseed flowers, Pepper eight to ten pieces, Living five to six numbers, 1 cup of ghee, (Onion four to five pieces (chopped), Garlic ginger paste one tablespoon, Salt as required, (red pepper two tablespoons (chopped), (green pepper four to five pieces (fixed), One cup of yogurt, (potato one piece (finely chopped), One and a half teaspoon of cumin seeds, 1 kg of rice (soaked), Two tablespoons of lemon juice, Yellow color a little, For tomato garnish

Preparation: First, heat two liters of water in a pan, put the mutton in it to boil and prepare the yakni. Then, put onion, ginger, garlic, coriander, fennel, cinnamon, aniseed flowers, pepper and cloves in a mesh cloth and make a bundle. After that, place this package in the meat pan so that it smells good. Now, Put ghee in a separate pan and lightly fry the onion in it. Later, when the onion is fried, take out a little onion and set it aside. Now, put meat, garlic, ginger paste, salt, red pepper and green pepper in the onion pan and fry well. Then, add yoghurt and potatoes and fry again. After that, add cumin seeds, rice, yakni and lemon juice, cover and cook. When the water is dry, remove the lid and add the yolk and let it cook. Then, put it on the tail over high heat. After a while, reduce the heat and leave it on the tail for ten to fifteen minutes. Delicious mutton biryani is ready to be served. Add fried onions, garnish with tomatoes and serve hot.