Saturday, August 27, 2011

Preparing for Eid-Spicy Hyderabadi Biryani

INGREDIENTS


A) Marinate for chicken
1. Chicken 1 kg
2. 5 Green Chillies
3. 1/2 cup chopped mint
4. 1 tbsp ginger garlic paste
5. 1/2 cup coriander leaves chopped
6. 20 black pepper corns
7. 1/2 tbsp black cumin (kala zeera)
8. 1 tsp chili powder
9. 1/2-1 tbsp Tandoori Masala
10. 1/2 tsp turmeric (haldi)
11. 1 tsp cumin powder
12. 1 tbsp coriander powder
13. 2 Bay Leaves
14. 1/8 tsp Mace Powder(Javitri)
15. 2 Cinnamon Sticks
16. 3 Cloves
17. 4 Green Cardamom
18. 2 Black Cardamom
19. 1/2 cup crushed golden fried onion
20. 1/4 cup oil
21. 1 cup yoghurt
22. 1 pinch nutmeg
23. 1 tsp Lemon Juice
24. 1/2 cup clarified butter(ghee)
25. Salt to taste
26. Rice - 3 cups
27. Fried Onions 
28. Chopped Cilantro Leaves
29. Chopped Mint Leaves
30. 1/2 tsp garam masala powder
31. Kewara Water
32. Few Strands Zafaran 
33. 1 tbsp Hot Milk
34. Dough/Aluminum Foil for Sealing the Lid of the pan while cooking


(** Adjust spices in the marination according to taste)


Method

  • Mix all the marination ingredients (numbered 1-25) and add chicken into it and leave it for 2 hours.
  • Soak Rice for 30 minutes 
  • Boil rice with salt and 1 tbsp oil , till it is half done.
  • Drain the extra water
  • In a thick bottom pan, layer the chicken with the marination on the bottom of the pan 
  • Add the layer of rice. On top of the rice sprinkle fried onions, chopped cilantro ,mint and garam masala powder.
  • In 1 tbsp of milk dissolve few strands of zafraan for colour and sprinkle it on top
  • Seal the lid of the pan nicely with the dough/Aluminum Foil 
  • Cook on stove top on high heat for 5 minutes, followed by 15 minutes on medium heat and 10 minutes on low heat. (**It is suggested to check the biryani after 20 minutes).
  • If the rice is done, then mix the rice and chicken lightly
  • Serve with Boondi Raita / Cucumber Raita
Thanks Iram for sharing this wonderful recipe.










No comments:

Post a Comment