Tuesday 2 September 2014

Hyderabadi biryani

Basmati rice                                     2 cups

Green cardamom                            2 or 3

Cinnamon                                         2 pieces ( 1”each)

Fennel seeds                                    1 tsp

Milk                                                   ½ cup

Ghee                                                  ¼ cup

Saffron (kesar)                                 ¼ tsp

Cashew nuts                                     10-15 nos

Raisins                                                2 tbsp

Sliced onion                                      4

Garam masala powder                   1 tbsp        

Salt to taste.


For Marinate

Chicken                                             ½ kg

Thick curd                                         1 cup

Ginger garlic paste                          1 tbsp each

Red chilly powder                            1 tbsp

Salt to taste


For Masala

Fennel seeds                                     1 tsp

Green chilly                                       5 to 6

Onion sliced                                      1

Coriander leaves                              ½ cup

Mint                                                   ¼  cup

Ginger                                                small piece

Garlic                                                 3 to 4 flakes




Cut and clean the chicken pieces   then marinate with curd, red chilly powder, ginger garlic paste and salt,  marinate it for at least 3 to 4 hours.

Heat water for rice when it boils add cinnamon stick, cloves and green cardamom.  Then add cleaned and washed rice cook  till half done then strain water and keep aside to cool.


Grind green chilly, coriander leaves, mint, onion, ginger, garlic, and fennel seeds into fine paste and keep aside.

Heat ghee in non stick pan  add cashew nut and raisins  fry till light brown and  keep aside. In same ghee add finely sliced onions fry till dark brown and crisp.  Take half of the fried onion and keep aside.

In remaining onion add garam masala fry for 2 min then add coriander paste. Fry till ghee separates then add marinated chicken fry for 5 min then add little water and cook chicken till done.


Soak kesar in  milk and keep aside.


Assembling chicken and rice


Heat ghee in wide bottom non stick pan,  pour little chicken masala then sprinkle half cooked rice spread evenly. Then  sprinkle fried onion, cashew nuts and raisins. Again spread 1 layer of rice sprinkle kersar milk then again add chicken masala, then put rice spread it. Sprinkle remaining  keasar milk, cashew nuts,  raisins,  fried onion and chopped coriander leaves.

Make small hole in between of rice layer pour 1or 2 tsp of ghee. Cover with lid.

Make chapathi dough. Seal the lid edges  with dough.
Cook in low flame for 30 to 40 min.
Turn off flame allow to cool for 10 to 15 min.
Then serve Hyderabadi chicken biryani  with raita.


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