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.
Here is a recipe of authentic hyderabadi biryani that is sinfully tasty.
Ingredients :
- Basmati rice (soaked) - 1 kg
- Chicken - 2 kg
- Onions - 3 big (sliced)
For marination :
- Curd - 2 1/2 cup
- Red chilli powder - 2 tbsp
- Salt - 2 tbsp
- Turmeric powder - 1 tbsp
- Ginger-garlic paste - 2 tbsp
- Oil - 2 tbsp
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 :
- Oil - 1 tbsp
- Cardamom - 2
- Cloves - 2
- Cinnamon - 1
- Caraway seeds - 1/2 tsp
- Salt - to taste
For garnish :
- Cashew nuts - roasted
- Coriander - finely chopped
- Mint leaves - finely chopped
- Color (kesar yellow and orange) separately mixed in a cup of milk
- Onions - fried to golden brown color
- Lemon - cut into wedges
Method :
- Heat 1 cup oil in a pan and add sliced onions.fry them till crispy and golden brown in color.
- keep half of it for garnishing and put the half in marination.
- 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.
- Cover and leave for about 2-3 hours.
- Meanwhile wash the rice and soak it in surplus water for about 1 hour.
- After 2 hours add 1 cup of water to the marinated chicken and cook on medium to high heat till done.
- Heat 1 tbsp oil in a large vessel , add cardamom, cloves,cinnamon, caraway seeds.
- Now add enough amount of water to cook the rice and let it come to a boil.
- Add the drained rice, stir and let the rice cook till its 60% done.
- Now drain the rice.
- In a large vessel pour the chicken marinade spreading it evenly.
- Now spread the drained rice over the chicken .
- Put the chopped coriander, mint leaves, green chillies, both the colors, remaining oil after frying onions and fried onions.
- Cover and cook on a medium flame for about 2 minutes then simmer and cook for another 5 minutes.
- Serve hot garnished with cashew nuts and lemon wedges with dahi ki chutney, bagare baigan or mirch ka saalan.
6 comments:
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.
Wish i live near you,wat a highly irresistible briyani,drooling here.
Thank you amelia and priya for your lovely words...really glad that u liked it :)
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.
wow...yummy n delicious dear
I skipped the lunch today and you're making me hungry with this yummy biryani. Lovely recipe and tempting pics!
Post a Comment