Hyderabadi Biryani

-
Ingredients:
1.5lb chicken washed ,1tsp of red chili powder, turmeric powder, salt, garam masala, 4tbsp of yogurt, 4 pcs cinnamon, clove, cardamom, 2 onions, coriander, mint, 2 chopped chilies, 2 tsp garlic ginger paste, 2 ½ cup of rice, saffron, 1 cup of milk.
Recipe:
Hyderabadi biryani has time consuming procedure to make it tasteful. It is basically divided in 4 steps. In 1st step we will marinate the chicken. In 2nd step will make the rice and fry onions to make onion stuffing. In 3rd step we will drain the rice and cook chicken. In 4th step make biryani ready and make raita to serve with.

Step 1: Marinate the chicken

To marinate chicken chop the coriander and mint leaves. Add them to chicken and also 1tsp of garam masala, red chilli powder, turmeric powder, salt (to the taste), 4 tbsp of yogurt, 1 pc of cinnamon stick, clove, cardamom, chopped chilies. Mix them very well and allow it to marinate for an hour.

Step 2: Prepare the rice and Onion stuff

To make the rice use basmati rice and rinse it with cold water for 3 times. Allow it to be soggy for 30 mins. After that cut the onions in slices and fry it in fry pan. Add each pieces of cardamom, cinnamon, clove to add the taste and cook it until onions turn into brown. Then keep it on tissue paper so that the oil will be drain off and onions will be crispier. When onions get crispier mix it with chopped coriander, mint. Add 1 ½ tsp of garam masala. Leave some crispy onions a side for garnishing and take a side 2 tsp of oil in which the onions were fried.

Step 3: Cook chicken and rice.

After marinating the chicken for an hour cook it for 10-15minutes with the onion stuffing in covered fry pan or bowl. During that period boil 3 quarter of water in another bowl and boil rice for 5-7 minutes. Now rinse the rice and add half of it to another container to make layer. Before adding rice add some amount of oil so that the rice will not stick to the surface. Then add the cooked chicken and again add half of the rice on the top of the chicken.

Step 4: Make Biryani and Raita ready.
Now chop ½ tsp of saffron ad mix it to a cup of milk. Add it on the top of the rice. Now also add those fried crispy onions and left oil on the top, and cover it tightly with foil and lead to get steamed for 10-15 minutes. To make raita, take 3 tbsp of yogurt in bowl. Add pinch of salt and 1tsp of sugar and black pepper in it. Also add coriander and small chopped onion and mix it well. Now check the biryani. Open the lead carefully as steam may coming up and by smell you can check the biryani that if it is done or not. Now mix the layers genuinely. And serve it with raita.

Comments

Post a Comment

Popular posts from this blog

Jalebies

-
Image
Jalebies were invented in India during the time of Mughals. Mughals used to call Zlebia. They used to make it during the festival Ramadan. Ingredients: 1 ½ cup of all purpose flour, ½ tsp cardamom powder, 1 tsp rapid rise yeast, 1 tbsp of corn starch, 1 ½ tsp oil, 1 tbsp yogurt, 2 cups of warm water, 1 cup of sugar, pinch of saffron, 1tsp lime syrup, oil to fry. Recipe: Take all purpose flour and add dry spices in it. Add cardamom powder rapid rise yeast and corn starch to the all purpose flour and mix it properly. Now add yogurt, 1 cup of warm water, 1 tsp oil. Mix the mixture properly so that all the clusters get dissolved. Put the bowl in warm water, cover it and put it in oven without starting it or put in incubator temperature at 30®C for 30 minutes. Meanwhile heat the 1 cup of water at medium heat and add 1 cup of sugar in it to make sugar syrup. Make sure to make sugar syrup proportion should be 50-50. Also add pinch of saffron and allow it to cook for 15 minutes. Keep ...
Read more

Paneer Bhurji with Chapati

-
Image
Paneer Bhurji: Ingredients: 3tbsp oil, 1 onion chopped, 1 tomato chopped, ½ tbsp garlic and ginger chopped each, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp coriander powder, ½ tsp red chilli powder, 1lb of scrambled paneer, 1 tsp garam masala, salt to the taste, and few leaves of coriander. Recipe: Heat oil in fry pan at medium heat and when the oil is heated add cumin seeds. Allow cumin seeds to pop up and then add chopped onions, garlic and ginger. Heat the mixture for 2-3 minutes. Do not make it brown. Now add tomatoes, turmeric powder and red chilli powder. Let the mixture cooked for another 2-3 minutes and add all other spices (garam masala, coriander powder, salt). Also add scrambled paneer and mix it well for 3-4 minutes. Now allow it to get cooked for another 1-2 minutes. Now serve it in a serving bowl and sprinkle coriander leaves on the top for garnishing. Chapati: Ingredients: 1 bowl of whole wheat flour, 1 tsp of salt, 3-4 tbsp oil, water as needed, butte...
Read more

Gajor ka Halwa

-
Image
There are thousands of deserts in India. Each part of India represents the different desserts. Different desert has its own taste also. But there are some deserts which just represent Indian for example, Gajar Ka Halwa. No one knows the origin of this desert is but everybody likes it. Anyone can make it by following the recipes as its recipe is too easy to make. Indian food is known for its spices. Without the spices we can’t even imagine the Indian food. In India spices are also used in deserts. In all desert mostly cardamom seeds or the whole cardamom is being used. Here we are going to share the recipe for Gajar Halwa (Carrot Halwa). Ingredients: 2lbs carrot, 1 litre 4% milk, 1 tsp cardamom seeds, ½ litre water, 3 tbsp raisins, 7-8 pieces almonds shredded, 7-8 pieces of pistachios shredded, 4 tbsp ghee (clarified butter), 1lb sugar. Recipe: Wash and shred the carrots. Soak the raisins for 20 minutes in room temperature water. Now boil water in big mouth pan. Make sure to use the ...
Read more