Hyderabadi Saadi Biryani Recipe ( Quick and Easy)

If we were to do just biryani recipes then we could do a new one everyday for one year. There are soo many variations but you will find 20-30 most commonly used recipes. We aim to cover all biryani recipes here at food fusion. Saadi(Simple) biryani is nothing new but is very simple and uses very spices. The taste is unique and delicious. Add this to your biryani recipe collection and let us know how it turns out.

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Ingredients:

Chicken ½ Kg
Adrak Lehsan Paste (Ginger Garlic Paste) 2 Tbs
Namak (Salt) 2 Tsp Or To Taste
Lal Mirch Powder (Red Chili Powder) 2 Tsp Or To Taste
Dar Chini (Cinnamon) 2 Sticks
Badi Elaichi (Black Cardamom) 2-3
Dahi (Yogurt) ¾ Cup
Oil/Ghee ½ Cup
Pyaz (Onions) Fried 1 Cup
Jaifil Powder (Nutmeg Powder) ¼ Tsp
Javitri Powder (Mace Powder) ¼ Tsp
Hari Elaichi Powder (Cardamom Powder) ½ Tsp
Podina (Mint Leaves) 2-3 Tbs
Hara Dhania (Fresh Coriander) 1/4 Cup
Hari Mirch (Green Chilies) 3-4 Or To Taste
Ghee 2-3 Tbs
Pani (Water) 8-10 Cups
Namak (Salt) 2 Tsp Salt Or To Taste
Zeera (Cumin Seeds) 1 Tsp
Laung (Cloves) 1 Tsp
Chawal (Rice) Soaked 500 Gms
Doodh (Milk) Hot ½ Cup + Zafran (Saffron) Few Strands
Yellow Food Color ¼ Tsp + Pani (Water) ¼ Cup
Pyaz (Onions) Fried 2 Tbs
Kewra Essence 1 ½ Tsp

Directions:

Marinate the chicken with Yogurt, salt, chili powder, black cardamom, cinnamon stick, ggp and leave for 1-2 hours.

Boil the soaked rice with cloves and cumin till ¾ th done and set aside.

In a pan pour in oil/ghee and add chicken. Cook until chicken is done and oil/ghee leaves the pan. Add fried onion, nutmeg & mace powder, green chilies, green cardamom powder and give a good mix on heat.

Add Mint leaves, coriander leaves, layer boiled rice than add ghee, milk & saffron mixture, water & food color mixture, remaining fried onions and kewra water on top and cover the pan and steam cook for 10-15 mins on lowest flame over flat pan.