HYDERABADI CHIKEN BIRYANI

22 Jul

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Biryani is believed to have been brought to India by Taimur Lang, or Timur, the lame. The classic biryani originated in the mughal courts after they refined the dish with cooking influences from the Persian courts. The Mughal emperor Aurangzeb (Son of Shahjahan) brought the dish to Hyderabad when he invaded the South and installed his representatives as governors of the southern provinces. One of these governors later became the Nizams of Hyderabad.Now a days Hyderabadi Biryani is famous all over the world. well done Basmati rice cooked with succelent pieces of meat laced with safforn and pure ghee, fresh out of the clay handi. The Biryani is aromatic flavoured with safforon. It is presented with great flair in the clay pot itself, which is sealed with dough and flicked opened expertly in front of you to reveal the insides.
What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an Amalgam of these add an unique taste and texture to the dish.

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Hyderabad’s 400 year history the Hyderabadi cuisine has, like its culture, stood high and unmatched by any other state in India. In fact Hyderabad was known for the spectacular way its aristocracy entertained. The feast at these banquets usually contained a selection of Mughlai dishes which would be decorated with varq (a very fine pure silver leaf).

Their are two types of biryani- kacchi and pakki. This recipie is about the most famous, royal one pot meal of the world .

The kachchi gosht ki biryani is prepared with meat marinated with spices overnight . The meat is sandwiched between layers of fragrant long-grained basmati rice,[5] and is cooked on dum (steaming over coals), after sealing the handi (vessel) with a layer of dough.

Ingredients:

  • 1 kg chicken, washed and drained completely
  • 3 large onions, finely sliced
  • 1/2  bunch of coriander leaves
  • 1/2 bunch of mint leaves
  • 1 tsp saffron
  • 1/2 cup luke warm milk
  • salt to taste
  • 2 tbsps ghee
  • whole garam masala
  • 1/2 cup rose water
  • whole garam masala -(4 cloves , 4 green cardamoms, 2 black cardamoms, 2 bay leaves, 1 tsp shahi zeera, cinnamon 3 inch stick, 1 star anise)

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For marination:

  • 2 cups thick curd/yogurt
  • 8-10 green chillis, make a small slit in them
  • 2 tbsps ginger garlic paste
  • 1 tbsp red chilli pwd
  • 2 tsp garam masala powder
  • 1 tsp black pepper powder
  • 1 tsp fresh cumin powder
  • 3/4 tbsp coriander pwd
  • 1/2 cup chopped coriander leaves
  • 1/2 cup mint leaves
  • juice of 1 lemon
  • 1 3/4 tsps salt
  • 5 tsp olive oil

METHOD :-

Heat one cup oil in a deep frying pan and fry the finely cut onions till caramelized and golden. Drain and place on a kitchen tissue or absorbent paper. 

Wash and drain the chiken. Marinate with the marination ingredients – green chillies, gingergarlic paste, mint,coriander leaves, curd, pepper powder, cumin, chilli powder , salt, coriander powder and whole garamasala , 1/2 of the  fried onions ,3 tsp olive oil and mix evenly.( I always make hyderabadi biryani with olive oil , it feels light on digestion, if cooked with olive oil). Keep in the refrigirator for at least  2 hrs or overnight.

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Heat 8  cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick, 1 tsp  of shahizeera and cook till 60 percent done or 3/4. While cooking rice just add few drops of oil , so that the rice grains do not stick to each other. Drain the rice and keep aside.

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 Add the saffron to the luke warm milk and combine well. Keep aside.

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Take a wide deep vessel to prepare the biryani. Add 2 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2  minutes.  Reduce flame. Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and coriander,mint leaves and spread over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle the coriander and mint leaves and pour remaining saffron milk over the rice. sprinkle the rose water too on top and add a few drops of food colour if u wish.
Place  the lid covered with an old clean cloth (so that the stem does not escape) and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 5 mts.  Allow to heat. Reduce to low flame and cook biryani for 20-25 mts. Turn off heat and remove the lid after 10 minutes.

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Your house will be filled with the heady aroma of saffron and rosewater mixed with spices….yumm yumm…. my hungry fasting stomach is already grumbling thinking about this. 

serve hot with raita or bagaray baingan.

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BEETROOT RAITA

Raita is an indian salad in yogurt which is served along side any pulav or biryanis. Their are many variations of raitas.

Ingredients :-

  • half beetroot
  • 1 full cup yogurt
  • 1 tsp cumin powder
  • 2 green chillies
  • salt
  • few coriander leaves

METHOD:-

Just grate half a beetroot. Whisk the yogurt in a bowl , add beetroot, cumin powder , finely sliced green chilli and salt. Mix well. Garnish with coriander leaves and serve.

beetroot. Peel, cool and cut into small pieces. Set aside. Whisk the yogurt in a bowl. Add beetroots, roasted cumin powder, red chilli powder and salt and mix well. Garnish with mint leaves and serve. – See more at: http://www.sanjeevkapoor.com/Recipes.aspx?RecipeId=855&BreadCrumbText=Beetroot%20Raita&BreadCrumbTextHI=#sthash.C5MJ8ofn.dpuf
beetroot. Peel, cool and cut into small pieces. Set aside. Whisk the yogurt in a bowl. Add beetroots, roasted cumin powder, red chilli powder and salt and mix well. Garnish with mint leaves and serve. – See more at: http://www.sanjeevkapoor.com/Recipes.aspx?RecipeId=855&BreadCrumbText=Beetroot%20Raita&BreadCrumbTextHI=#sthash.C5MJ8ofn.dpuf
beetroot. Peel, cool and cut into small pieces. Set aside. Whisk the yogurt in a bowl. Add beetroots, roasted cumin powder, red chilli powder and salt and mix well. Garnish with mint leaves and serve. – See more at: http://www.sanjeevkapoor.com/Recipes.aspx?RecipeId=855&BreadCrumbText=Beetroot%20Raita&BreadCrumbTextHI=#sthash.C5MJ8ofn.dpuf

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you may also like AFGAN PULAO WITH CAMEL MEAT , MUTTON PULAV , CHICKEN CHETTINAD , FISH HEAD CURRY

 

 

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

 

 

Drain and place on an absorbent paper
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One Response to “HYDERABADI CHIKEN BIRYANI”

  1. unknown July 23, 2013 at 7:17 am #

    When someone writes an post he/she maintains the idea of a user in his/her mind that
    how a user can be aware of it. So that’s why this post is great. Thanks!

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