Thursday, 30 January 2014

Hyderabadi biriyani- with stepwise picture

Today I am posting one more recipe- Hyderabadi biriyani. I am trying to post some recipes that was already in my draft for past few weeks. I am in hurry so not trying to write introduction. It’s simply awesome just try.

1kg chicken
2 tsp chili powder
½ tsp turmeric powder
1 tsp garam masala
1 tsp lemon juice
¾ - 1 cup curd
Salt to taste
1 ½ tbsp ginger garlic paste
4-5 green chili
Handful of coriander leaves
For rice
1 kg basmati rice
6 clove
2 cinnamon stick (1-2 inch)
1 tsp jeera
2 bay leaves
2 tsp oil
2 tsp lemon juice
Salt to taste
1 cup brow onion (fry 4 thinly slice onions in ½ cup of oil drain and use)
3-4 tbsp of fried cashews and raisins (fry this in 3-4 tbsp of ghee)
Pinch of saffron soaked in 3 tbsp milk

1.     Marinate the chicken with chili powder, turmeric powder, garam masala, curd, ginger garlic paste, chopped green chili, coriander leaves and salt
2.    Keep this marinated chicken for 30 in cool place
3.    Wash the rice and soak it for 15-20 minute
4.    In thick bottom vessel add marinated chicken. Close the lid and cook in medium flame
5.    Another pot take enough water (8-10 cup) and add bay leaf, cloves, cinnamon, and jeera
6.    Once the water boiled add soaked rice
7.    Let it allow to cook 60%
8.    Once the chicken cooked about 70% mix the brown onion with it and cook for 5 minute
9.    Drain the rice and level it on cooked chicken
10. Finally sprinkle saffron, brown onion then add fried cashews and raisin (make two layer)
11.  On top of this pour cashews fried ghee spread it
12. Close the lid and cook at low flame for half an hour
13. Open the lid after half an hour serve the rice along with chicken pieces

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