Hyderabadi Biryani
Rich rice non vegetarian preparation from cuisine of Hyderabad
Cooking Time: 40-50 minutes
Servings: 4
Preparation Time: 1-2 hours
Ingredients
• Chicken,a mix of chops,marrowbone pieces 500 grams
• Basmati rice 1 1/2 cups Salt
• Bay leaves 2
• Green cardamoms 10
• Black peppercorns 25-30
• Cinnamon 3 inch stick
• Oil 1 tablespoon + to deep fry
• Onions,sliced 5 large
• Caraway seeds (shahi jeera) 1/2 teaspoon
• Cloves 10
• Ginger paste 1 tablespoon
• Garlic paste 1 tablespoon
• Red chilli powder 1 tablespoon
• Yogurt 1 cup
• Fresh coriander leaves,torn 2 tablespoons
• Fresh mint leaves,torn 2 tablespoons
• Pure ghee 4 tablespoons
• Black cardamoms 2
• Saffron (kesar),mix in 1/4 cup milk a few strands
Method
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. Take chicken pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the chicken over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.
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