how to make hydrabad Biriyani [chicken]?

Answer 1

Biryani originated in Persia, later taken to India by traders.

It is made from a combination of meat and rice.

Chicken Biryanni

10oz Basmati rice
2 tbsp oil
1 onion thinly sliced
1/4 tsp garam masala
3 tomatoes cut into wedges
3 tbsp curry paste
1/4 tsp salt
1/4 tsp garam masala
2 cloves garlic crushed
1 green chilli finely chopped
1" cube of fresh ginger finely chopped
11/2 lb chicken breasts cut intp 1" cubes
1/4 tsp turmeric
2 bay leaves
4 green cardamom pods
4 cloves
pinch of saffron


Wash the rice to remove the starch, and soak for 30 mmins.

Heat thee oil in a large heavy based frying pan or wok, fry the onions for 5 mins.

Add the garlic, chilli and ginger fry 2 mins.

Add the chiccken and ry 5 mins, stirning to prevent sticking.

Add the curry paste, salt, and garam masala cook 5 mins stir in the tomato cook foe 4 mins. Take the pan off the heat.

Pre heat oven to 190/375f.

Bring a large pan of water to the boil, drian the rice and add it to the boiling water along with the turmeric. Cook 10 mins.

Drain the rice and mix with the cloves, bay leaves and cardamom, and saffron.

Layer the rice and chicken in a shallow dish, top with rice. Cover and bake in oven for 18 mins or till chicken is tender.

To make curry paste.

2 oz coriander seeds
4tbsp cummin seeds
2 tbsp fennel seeds 2 tbsp fenugreek seeds 4 dried red chillies
55 curry leaves
1 tbsp chilli powder
1 tbsp turmeric
1/4 pint wine vinegar
8 fl oz oil

Grind the whole spices to a fine powder, add the other spices and mix in the vinegar, and 1 tbsp water.

Heat the oil in a large pan and stir ry the spice mixture for 10 mins. When the oil rises to the surface the paste is made.

Bottle in sterilised jars.

Answer 2

Poultry Recipes - Hyderabad-style Chicken
Ingredients

1 onion, chopped

5 cloves garlic, chopped

25 g/1 oz/1/4 cup blanched almonds

2.5 cm/1 in ginger root, chopped

2 dried red chilies, soaked

45 ml/2 tbsp water

250 ml/8 fl oz/1 cup natural (plain) yoghurt

45 ml/3 tbsp soured (dairy sour) cream

45 ml/3 tbsp oil

1 cinnamon stick

8 cardamom pods

2.5 ml/1/2 tsp black peppercorns

10 cloves

5 bay leaves

5 ml/ 1 tsp paprika

5 ml/ 1 tsp ground turmeric

salt

1 chicken, skinned


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Method:

Blend the onion, garlic, almonds, ginger, chilies and water to a smooth past in a blender or food processor. Mix together the yoghurt and soured cream.

Heat the oil in a flameproof, over proof pan and fry the spices over a medium heat for about 6 minutes until they darken slightly. Ad the chicken and fry until browned on all sides.

Stir in the yoghurt mixture, cover tightly and cook in a preheated oven at 180C/350F/gas mark 4 for 30 minutes. Turn the chicken over an d cook for a further 30 minutes.

Remove the lid and cook for 5-10 minutes until cooked thoroughly and browned. Serve the chicken with the sauce.

Answer 3

got this recipe for authentic biryani, u can substitute the meat with chicken

Hyderabadi Biryani

Ingredients

Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste

Method:


Cut the meat into 4" square pieces and wash it
Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
Now your delicious tasty Hyderabadi Biryani is ready to eat.
Serve hot with curd chutney or with Bagare Baigan Curry

Answer 4

in case you go with to easily go with one, than go with chicken Biryani. chicken Biryani has Rice and chicken, plus distinctive fragrant spices. it relatively is a no longer a warm dish chicken Curry is a regularly occurring term, there are quite a few forms of chicken curries from gentle (Korma or Pasanda) to incredibly warm (Phall). My fashionable is Makhani (Buttery) chicken, it s a delicate dish with orange shade butter cream and tomato sauce. for warm, choose for Vindaloos. popular warmth chicken curry is Madras curry Tandoori chicken is sweet, in spite of the incontrovertible fact that it relatively is dry and greater like a finger-food or an appetizer. You wil ought to over a dip or curry with gravy. My advice lower back is chicken Biryani. it relatively is enormously much an entire meal in itself, with the ful intensity and width of fragrant Indian spices

Answer 5

Recipe

Ingredients

* 1 kg chicken preferably in 16 pieces and a couple of drumsticks,
* 1 kg Basmati rice,
* 1 cup finely chopped onions,
* 2 tsp ginger and garlic paste,
* 3 tsp chilli powder,
* ½ tsp turmeric,
* 100 g cashew nuts,
* 4 or 5 bay leaves,
* 4 or 5 cloves,
* 2 cm long cinnamon sticks,
* 6 to 10 green chillis ground to paste
* 3 or 4 cardamom pods,
* 1 or 2 tsp cumin
* 2 cups mint leaves,
* 1 cup coriander leaves(cilantro),
* 2 tsp coriander powder,
* ½ tsp garam masala powder,
* 1 cup coconut milk,
* 1 lemon,
* 1 ½ tsp salt (according to taste),
* 1 cup ghee (clarified butter),
* ½ cup yogurt,
* 1 cup oil,
* 2 tsp dried coconut powder,
* few strands of saffron,
* 2 cups finely sliced onions,

Preparation

1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.

2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.

3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.

4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.

5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.

6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.

Answer 6

Serves: 4
Cooking time (approx.): minutes
Style: Hyderabadi Non-Vegetarian



8 medium pieces (about 800 grams) of chicken
2 cup(s) flavored rice(basmati)
6 cups water
2 cup(s) yoghurt
4 medium sized onions sliced
½ teaspoon(s) saffron soaked in a little milk
1 tablespoon(s) lime juice
2 tablespoons clarified butter (ghee) / butter
salt to taste
a sheet of aluminum foil for sealing
slices of boiled eggs, fried nuts and raisins to garnish To be ground
2" cinnamon stick broken
2 cloves and green cardamoms each
2 large onion(s) chopped
2 tablespoon(s) each of chopped ginger and garlic
2 green chilli(es) chopped
2 tablespoon(s) of chopped coriander leaves
1 tablespoon(s) poppy seeds
½ teaspoon(s) grated nutmeg
2 mace blades and black cardamom each



Grind the ingredients to be ground to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours.

In a large vessel combine the rice, water, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool.
Heat the clarified butter (ghee)/ butter in a heavy-bottomed pan till hot and fry the sliced onions till they are crisp and golden brown. Add the marinated chicken pieces, mix well and cook on low level for about 20 minute(s) or till the chicken is almost done.
In a large heavy-bottomed pan add some hot melted clarified butter (ghee)/ butter, a layer of chicken with gravy, a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee) / butter and saffron milk. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid. Cook on very low level (a griddle can be kept under the pan to cook on indirect flame) for another 20 minutes. Alternatively cook for the same amount of time in a pre-heated oven.
Garnish with slices of boiled eggs, nuts and raisins.

TIPS:

Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame.
Serve hot with: Cucumber in Yoghurt (Kheere ka Raita) or any other yoghurt dish of your choice.

Answer 7

my mum is chennai i wil tel you later

Answer 8

it is called dum briyani