Tuesday, 16 December 2014

Hydrabadi Chicken Biryani

Hydrabadi Chicken Biryani
 This dish,hydrabadi chiken biryani,is mainly prepared for important 

  occasions, and  it is truly  fit for royality. Every cook in India   has a subtle 

   variation which is kept a closely guarded secret……………..
·        400 gms whole chicken
·        2 cups basmati rice
·        4 onions sliced
·        2 cups fresh yogurt
·        2 tbsp ginger-garlic paste
·        5-6 green chillies chopped
·        1 tsp red chilli powder
·        1/2 tsp turmeric powder
·        2 tsp coriander powder
·        1 tsp green cardamom powder
·        1/2 tsp garam masala powder
·        1/2 fresh lemon juice
·        A pinch of saffron
·        2 tbsp milk
·        1 cup fresh coriander leaves chopped
·        2 tbsp fresh mint leaves chopped
·        4 tbsp ghee
·        Vegetable oil
·        Salt to taste
Whole garam masala:
·        1 bay leaf
·        1 black cardamom
·        2-3 peppercorns
·        1/2 inch cinnamon stick
·        1/2 tsp carom seeds
·        2-3 cloves
·        1 dried red chilli
How to make Hyderabadi Chicken Biryani:
    In a big bowl, cut the pieces of chicken in big chunks, wash and clean thoroughly.

.    Combine yogurt, the ground masala paste, salt, red chilli powder, turmeric powder, coriander 

powder, garam masala and lemon juice.

.    Mix well. Add the pieces of chicken, also add 2 tsp oil.

.    Keep this marinated chicken aside for about 2-3 hours.

.    Heat sufficient oil in a pan, deep fry the onion and take out immediately after it turns into golden 

brown in color. Keep aside to cool.

    In a blender combine half of the fried onion, green    chillies, ginger, garlic, mint leaves and coriander 
.   Blend to make a smooth paste    soak  the saffron     in the milk and keep aside, as it will be used later

.    Wash the rice thoroughly in water, soak for about      10 minutes.    Boil the rice in plenty amount of 

     water, add salt and whole garam masala.    When      the rice are 3/4th done then drain water  and

   keep in the sieve.   Remove out the whole garam masala ingredients, as they were just for flavoring 

rice, which is quite done.   Heat the pan or kadhai, melt 2 tbsp of ghee.    Now 
cover the chicken with the layer of rice. Sprinkle some fried onions, cardamom powder, chopped coriander and saffron. add the remaining ghee  Cover the pan with 

       tight lid

  Leave to cook for about 20-22 minutes on low        flame.    Check twice in                  between 

        Check the tenderness of chicken, if it is cooked    fully, then turn off the      gas.
       garnish with nuts mixture and serve with raita.


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