Hyderabadi Chicken Biryani
Hyderabad is very famous for its shahi cuisines.Specially, Mughlai dishes are the best attraction of Hyderabad dishes!!!!!!!!!!!!
Hyderabadi recipes are famous all over the World for their aromas of rich spices and ghee they use. However, I am providing one of the famous recipe of Hyderabad which is Hyderabadi Chicken Biryani. Biryanis are specially prepared for very special occasions such as weddings, parties, and holidays.Prepare this Shahi dish, taste and feel like a Nawaab.
Ingredients:
500 gms chicken
250 gms ghee
6 cups basmati rice(cooked)
1 cup curd
1 large onion finely chopped
4 teaspoon lemon juice
1 inch ginger piece
4 cloves garlic
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 tsp garam masala
1/4 tsp turmeric powder
1/4 saffron
2 bay leaf
2 dry red chillies
3 cardamoms(elaichi)
1 inch cinnamon stick
8-10 cashew nuts
1/4 cups chopped coriander leaves
1/4 cups chopped pudina leaves(Mint leaves)
salt as per taste
Preparation:
1. Mix the chicken with curd,coriander powder,coriander powder,turmeric powder,chilli
powder,salt and marinate for about 1 hour.
2. Make a paste of ginger and garlic. Soak the saffron in in 1 tablespoon warm milk and keep
aside.
3. Heat the ghee in a pan and put the cardamom,cinnamon,cashew nuts,dry red chillies and
bay leaf. Saute for few minutes.
4. Add the ginger-garlic paste and chopped and fry till brown color comes.
5. Then add the marinated chicken,lime juice and garam masala and fry well till the curd is
dried.
6. Add 2 cups water and cook till the chicken pieces are boiled.
7. Now divide the cooked rice into two half portions.
8. Take some cooked rice and colour them with diluted saffron for garnishing.
9. Place half of the cooked rice in the heavy bottomed vessel.
10. Spread half of the chicken gravy and sprinkle some coriander and mint leaves over the rice.
11. Again Spread another layer of the remaining rice and one more layer of chicken gravy left.
12. Sprinkle remaining mint and coriander leaves.Close the lid of vessel tightly and cook on low
flame for 30-45 minutes.
13. Then remove the vessel from heat and finally garnish with saffron colored rice and
coriander leaves.
14. Delicious Hyderabad biryani is ready.
Serve with: Raitha or Pudina chutney.
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