Hyderabadi Briyani

HYDERABADI BRIYANI

HI all,

I took this recipe from http://myspicykitchen.wordpress.com/2008/07/17/chicken-biryani/.

The recipe tasted awesome. Here she had presented in such a way that the rice was light coloured and didnt get over cooked too.

My version did have an awesome taste but I felt the masala was more and secondly the rice was over cooked too.

Again in my version I felt that the food container in which I was cooking the food was giving a burnt smell. But neither food was burnt or the smell did retain on the food either. SO I will have to check where I went wrong to correct myself in this recipe here..

Ingredients:

To Marinade:

chicken - 1/2 kg

curd - 1/2 cup

ginger garlic paste - 1 tsp

red chilli powder - 2 tsp

corriander powder - 2 tsp

green chillies (whole) - 6

pudina leaves - 1 cup

corriander leaves - 1/2 cup

turmeric powder - 1/2 tsp

lemon juice - 2 tbsp

salt to taste

garam masala powder - 1 tsp

Spices for boiling rice:

6 Cardamoms

3 Cloves

2 Bay Leaves

1 Bay Flower or Biryani Flower

1 tsp Sahajeera

½ tsp Ginger Garlic Paste

1 tbsp of Oil

salt to taste (already salt is added in the marinate)

Rest of the ingredients:

1 Large Onion sliced

1 cup Oil

½ tsp of saffron strands

½ cup milk

3 cups Rice soaked for 30 minutes

cashews - 2tbsp

Method:

- clean the chicken and drain the water.

- to that add the marinate mixture and leave it in the fridge overnight for a better taste ( I did that )

- deep fry the onions till crisp

- leave it aside

- fry the cashews until golden brown, leave it aside

- soak saffron in wam milk leave it for 20 mins

- bring water to a boil in a pot, add all the spices for boiling rice and mix well.

- Add rice and continue to cook until you get a one good boil, may be for 5 mins.

- Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice.

- In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.

- Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.

- Repeat the above step for the last layer, I.e, arrange the last layer of rice.

- Spread the rest of the rice, sprinkle all the oil, fried onions, fried cashews and the saffron milk.

- Now, we need to seal the the container and make it air tight so that the steam doesn’t escape when we cook.

- I sealed the container with aluminium sheets

- Cook biryani for 8-10 minutes on high until stream escapes from the foil seal.

- then reduce the flame to medium low and continue to cook for another 20 minutes.

- Let it sit for 10-15 minutes before opening it.

- Mix the rice and serve it hot with raita

Source:

http://myspicykitchen.wordpress.com/2008/07/17/chicken-biryani/.