Tuesday, June 10, 2008

హైదరాబాది చికెన్ బిర్యాని (hyderbadi chicken biryani)

హైదరాబాది చికెన్ బిర్యాని (hyderbadi chicken biryani)
My Mother-in-law is an expert in this. Though my preparations are near to hers... hope you relish this great and popular hyderabadi recipe of South India.
Preparation time ([days] hrs:min): 00:40
Cooking time ([days] hrs:min): 00:45
No. of servings: 6
List of ingredients:
1 cup oil
1 kg chicken
11/2 kg rice
500 gms curd
750 gms onions
10 green chillies
2 tablespoons ginger garlic paste
10 gms coriander leaves
10 gms mint leaves
1 full cinnamon
14 cloves
10 cardomon
1 teaspoon shahjeera
2 tablespoons red chilli powder
1 tablespoon salt(according to taste)
1 teaspoon orange color
1/2 teaspoon turmeric
5 bayleaves
Cooking procedure:
Take half quantity of cinnamon, cloves and cardomons. Saute them and grind them to masala powder.
Marinate chicken with ginger garlic paste, salt, curd for 30 minutes.
Cut onions horizontally into round thin slices. Fry them in heated oil( for more flavour, heat oil with 1 tsp ghee) till reddish brown and remove from oil and dry them in a paper napkin to remove excess oil. Remove half of the oil and set aside.

Heat the remaining oil and add cinnamon, bayleaves, cloves,cardomon and shahjeera. then add the marinated chicken. Stir till chicken is half cooked and add red chilli powder, turmeric and cook them.
Meanwhile cook rice till 3/4th cooked.
Now Take a big vessel, add one layer of the chicken. add a layer of rice, then a layer if fried onions, a layer of finely slices green chillies, a layer of mint leaves, then a layer of the masala powder. Then another layer of chicken , another layer of rice and orange color mixed in milk. then remaining, onions, chillies and a layer of mint leaves and coriander leaves.
Close the vessel tightly and cook for 10 minutes on simmer flame.
Chicken Biryani Ready!!!

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