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Hydrabadi Chicken Biriyani

INGREDIENTS:
1. Chicken : 1 kg
2. Basmati rice : 2 cups
3. Onions : 1 cup finely sliced (fried
4. Cumin Powder : 1 tsp
5. Coriander powder : 1 tsp
6. Turmeric powder : 1 tsp
7. Chilli powder : 1 tsp
8. Peppercorns : 1 tsp
9. Turmeric : 1/2 tsp
10. Green chillies : 2 finely chopped,
11. Cashew nuts : few, fried
12. Bay leaves : 2
13. Cloves : 3
14. Cinnamon stick : 1 inch long
15. Cardamom : 3 or 4
16. Kala jeera(black cumin) : 1 tsp , if not available normal cumin seeds can be used
17. Mint leaves : 2 cups
18. Coriander leaves (cilantro) : 1 cup
19. Salt : to taste
20. Yogurt : 1/2 cup
21. Oil : 1 tbspn
22. Saffron colour : 2 tsp

METHOD:
1. Clean the chicken and cut them into small cubes.
2. In a bowl add chicken, green chillies,mint,coriander leaves, peppercorns,cumin seeds,chilli powder,turmeric,salt,cumin powder,coriander powder,bay leaf, cinnamon, cloves,cardamom,1/2 cup fried onions,1 tbspn oil and yogurt and mix well.
3. Leave it for 15 mts.
4. Meanwhile soak the rice in water for 30mts.
5. In a wide mouth pan, add enough water. Add 2 tsp of oil and add salt.
6. Drain the soaked rice and add it to the water in the pan and cook.
7. Make sure that you Half cook your rice. Switch it off.
8. In another pan, add the marinated chicken in one layer. Add the half cooked rice above the chicken and add the leftover fried onions.
9. Add the saffron colour.
10. Cover it tight and cook it for 30mts - 5 min in high flame, 15 mts in medium flame and 10 min in the sim flame.
11. Serve hot with raita or any other side dish of your choice.
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