Thursday, 8 November 2012

~Hyderabadi chicken biryani~

This delicacy is relished by all who love spicy and richly aromatic food. 
It has a taste that is simply exquisite and the very aroma will make your mouth water.
Here is a recipe of authentic hyderabadi biryani that is sinfully tasty.  


Ingredients :

  1. Basmati rice (soaked) - 1 kg
  2. Chicken - 2 kg
  3. Onions - 3 big (sliced)

For marination :

  1. Curd - 2 1/2 cup
  2. Red chilli powder - 2 tbsp
  3. Salt - 2 tbsp
  4. Turmeric powder - 1 tbsp
  5. Ginger-garlic paste - 2 tbsp
  6. Oil - 2 tbsp
Paste :  Coriander - 1 bunch
              Mint - 1/2 bunch
              Green chillies - 10-12
Garam masala Powder : Cardamom - 4
                                             Cloves - 4
                                             Cinnamon - 2 sticks
                                             Mace and Nutmeg - little amount
                                             Caraway seeds / shahzeera  - 1 tsp

For the rice :

  1. Oil - 1 tbsp
  2. Cardamom - 2
  3. Cloves - 2
  4. Cinnamon - 1 
  5. Caraway seeds  - 1/2 tsp
  6. Salt - to taste

For garnish :

  1. Cashew nuts  - roasted
  2. Coriander - finely chopped
  3. Mint leaves - finely chopped
  4. Color (kesar yellow and orange) separately mixed in a cup of milk
  5. Onions - fried to golden brown color
  6. Lemon - cut into wedges

Method  :

  1. Heat 1 cup oil in a pan and add sliced onions.fry them till crispy and golden brown in color.
  2. keep half of it for garnishing and put the half in marination.
  3. In a large vessel add chicken with all the marination ingredients - Curd, Red chilli powder, Salt, Turmeric powder, Ginger-garlic paste, Oil, Coriander-mint-chilli paste and garam masala powder. Mix well.
  4. Cover and leave for about 2-3 hours.
  5. Meanwhile wash the rice and soak it in surplus water for about 1 hour.    
  6. After 2 hours add 1 cup of water to the marinated chicken and cook on medium to high heat till done.  
  7. Heat 1 tbsp oil in a large vessel , add cardamom, cloves,cinnamon, caraway seeds.
  8. Now add enough amount of water to cook the rice and let it come to a boil.
  9. Add the drained rice, stir and let the rice cook till its 60% done.
  10. Now drain the rice.
  11. In a large vessel pour the chicken marinade spreading it evenly.
  12. Now spread the drained rice over the chicken .
  13. Put the chopped coriander, mint leaves, green chillies, both the colors, remaining oil after frying onions and fried onions.
  14. Cover and cook on a medium flame for about 2 minutes then simmer and cook for another 5 minutes.
  15. Serve hot garnished with cashew nuts and lemon wedges with dahi ki chutney, bagare baigan or  mirch ka saalan.



                                                   

                                 Enjoy and Good luck :)

Sending this recipe to :SIC #3, Anu's page,ep series


                                   

6 comments:

Amelia said...

Hi Kausers, your hyderabadi biryani look so mouth watering.... I'm hungry now even thou I just took my dinner. LOL

Have a lovely week ahead.

Priya said...

Wish i live near you,wat a highly irresistible briyani,drooling here.

kausers kitchen said...

Thank you amelia and priya for your lovely words...really glad that u liked it :)

Swasthi said...

Very nice biryani Kauser. i have tasted this one at a friend's house during a festive occasion. acquires a good flavour since coriander and mint is grinded and used. looks delicious.

divya said...

wow...yummy n delicious dear

Ambreen (Simply Sweet 'n Savory) said...

I skipped the lunch today and you're making me hungry with this yummy biryani. Lovely recipe and tempting pics!

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