Hyderabad Chicken Biriyani
Ingredients:
1. Chicken - � kg2. Basmati rice - � kg (cooked)
3. Curd - 1 cup
4. Onion - 1 finely sliced
5. Lime juice - � of the lemon
6. Ghee - � cup
7. Ginger - 1 inch piece
8. Garlic - 3 flakes
9. Red chilli powder - 1 tsp or to taste
10. Coriander powder - 1 tsp
11. Garam masala - 1 tsp
12. Turmeric powder - � tsp
13. Saffron - � tsp
14. Bay leaf - 2
15. Cardamoms - 3
16. Cinnamon - 1 inch stick
17. Cloves - 4
18. Cashwenuts - 10
19. Coriander leaves - � cup (roughly chopped)
20. Mint leaves - � cup (roughly chopped)
21. Salt - to taste
Preparation:
1. Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.
Make a paste with ginger, garlic and keep it aside.
Soak the saffron strands in 1 tbsp warm milk and keep it aside.
Take a pan and heat with ghee.
Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.
Saut for few mins.
Then add onins and ginger garlic paste.
Saute till the raw smell disappears.
Then add marinated chicken pieces and garam masala.
Mix well and fry well till the curd is absorbed.
Add enough water and cook till the chicken pieces are tender.
Now divide the cooked rice into two portions.
Take few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
Place half of the semi cooked rice in the heavy bottomed vessel.
Then spread half of the chicken gravy.
Sprinkle some coriander and mint leaves.
Again spread by a layer of remaining rice.
One more layer of remaining chicken gravy.
Again sprinkle remaining coriander and mint leaves.
Close the vessel tightly and cook on low flame for 30 to 45 mins.
Remove from the heat.
Hyderabad biryani is ready.
Serve with raitha
Hyderabad MUTTON BIRYANI RECIPE
Ingredients:
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee
Preparation:
Wash mutton and take it in a vessel.镕 Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
� Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
� Take 2 litres of water in a vessel and put it on the stove.
� When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
� Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
� Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
� Then turn off the stove. Leave the stuff for 15 minutes.
� Hyderabadi mutton biryani is ready to serve.