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Hyderabadi Pucci Biryani

Basmathi 400 Gms
Chicken 1 kg (Cut into 8 Pieces)
Onions (sliced) 100 Gms
Onions (chopped) 100 Gms
50 Gms
Ginger paste 5 Gms
Garlic Paste 5 Gms
Pepper corns (crushed) 5 Gms
Mint leaves (chopped) 2 springs
Saffron a pinch
Milk 2 tbsp
Cardamom 4
Cinnamon 1" piece
Cloves 4
Shajeera ½ tsp
ghee 100 gms
lime 1 large
Salt to taste
Tomatoes 2
Garam masala Powder 5 Gms
Red chilli powder 5 Gms


  • Clean the chicken and marinate it with yogurt, garam masala powder, 1/3 of the chopped onions, ½ tspn ginger & garlic paste, crushed peppercorns, lime juice and ½ tspn of salt, for 90 Mins.
  • Clean and soak rice separately for 30 mins. Boil 1 liter of water in a pan.
  • Add one clove, one cardamom and ½ the cinnamon to the boiling water. Add the soaked rice and allow to boil for a few mins. Once the rice is half done add 1 tspn oil and salt. Drain and keep aside.
  • In a thick-bottomed cooking vessel with a narrow neck, heat ½ the ghee. Add shahjeera and the cardamom, cinnamon and cloves, sauté for a minute.
  • Add rest of the chopped onions, sauté, then add the ginger and garlic paste.
  • Add the chopped tomatoes and the red chilli powder, sauté till it is slightly cooked. Then add the marinated chicken without the marinade. Stir-fry for a minute.
  • Add the marinade and cook till the gravy leaves the side of the container. Adjust the seasoning.
  • Remove half the curry from the vessel; spread half the cooked rice over the curry in the vessel, garnish with chopped mint leaves and deep fried onion slices.
  • Place the second layer of curry over the rice and spread the remaining rice over it. Garnish with mint leaves and deep-fried onion slices. Pour ghee on the edges of the layered biryani so that seeps inside.
  • Seal the container with dough so that the steam does not come out. Cook on low flame for 10-15 minutes. An alternative method is that a griddle is put on the flame and the biryani container over it with a weight on top. Or the container can be put in an oven and baked for 10-15 mins on medium heat.
  • Break the seal just before serving. Biryani serving must have both the layers of rice and curry. Serve with raitha.

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