Wednesday, April 22, 2009

Hyderabadi Chicken Briyani

There are lots and lots of ways to make briyani . In tamilnadu they use jeera rice to make Bryan's and it has different flavour and taste. I myself make briyani in 3 different ways. Hyderabadi briyani is the most popular and one of the best . Hyderabadi briyani is one of the tourist attractions of Hyderabad. This is cooked in layers of chicken and rice on dum - its a slow steam cooking. This is usually accompanied with onion raitha


Whole Chicken cut - 1lb
Basmati rice - 2 cups
Whole garam masala ( cardamom -2 Cinnamon , clove - 5, bay leave -3)
Shahi Jeera or black cumin - 1tsp
Ginger Garlic paste - 3 tsp
Turmeric Powder - 1/2 tsp
Yogurt - 1/2 cup
Green chilis slit - 4
Briyani masala - 5 tsp ( use shan briyani masala)
Cilantro chopped - 1cup
Mint chopped - 1/2 cup
Oil - 3 tsp
Salt as required
Fried Onion - 1/2 cup

Wash and soak rice for nearly 45 mins. Marinate the chicken with all the ingredients for half an hour except fried onion and reserve half cup of cilantro . Boil water with little shahi jeera and 1 tsp of oil and salt.When water boils add soaked rice and cook until 80% done and drain the water. In a non stick pan add the marinated chicken and cook in medium heat for 10 to 15 mins. Pre heat oven at 375* F . Transfer the chicken into oven safe pan and top it with fried onions , and top of that add rice as a layer. Mix red food colour with 2 tsp of water and spoon it on top of the rice . Garnish with reserved cilantro on top of rice and close with an aluminium foil and bake for 30 mins. Serve with onion raitha. Enjoy hot!!!

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