how to do hyderabadi chicken biryani? please send me the recipe of chicken biryani? please help me out?

Question

please send me the details.

Answer 1

Chicken Biryani, Hyderabadi Style

INGREDIENTS

* 1/4 cup ghee (clarified butter)
* 20 whole cloves
* 9 whole cardamom pods
* 5 bay leaves
* 1 medium onion, chopped
* 5 small green chile peppers
* 2 tablespoons ginger garlic paste
* 1 (3 pound) whole chicken, cut into pieces
* 1 1/2 cups plain yogurt
* 1 teaspoon salt
* 6 fresh curry leaves
* 3 cups uncooked jasmine or white rice
* 4 1/8 cups water
* 1 sprig cilantro leaves with stems

DIRECTIONS

1. Soak rice for 30 minutes in enough water to cover; then drain.
2. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
3. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

Serves 8.
ENJOY!

Answer 2

Ingredients: 1 kg Chicken
2 tbsp ginger-garlic paste
1/2 tsp black pepper corns
3 cloves
15 Kashmiri red chillies
4 green cardamoms
2 inch cinnamon
1 tsp javitri
3 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp saunf
2 tbsp poppy seeds
1/2 binch coriander leaves
1 cup mint leaves
1 cup curd
1/2 cup cashewnuts
1 coconut - grated
3 cups basmati rice
fried onions
kesar - soaked in milk
kewda essence

Method: Clean and wash chicken pieces apply ginger-garlic paste and black pepper powder. Marinate it for 30 minutes.

Roast cloves, Kashmiri red chillies, green cardamoms, cinnamon, javitri, coriander seeds, cumin seeds, poppy seeds and saunf.

Grind to a powder and coriander leaves mint leaves and curd blend to make a paste.

Heat oil in a pressure cooker. Add the onions and fry till they turn brown in colour.

Add the tomatoes and cook till it becomes soft and the oil starts seperating.

Add ground paste and cook for some time.

In a pan boil rice with whole garam masala till done.

Arrange alternate layers of rice an chicken gravy in a oven proof pan.

For each layer of rice sprinkle soaked kesar and kewda essence and deep fried onions.

Bake in an oven for 20 minutes.

Answer 3

1 Whole Chicken (cut in pieces)
500 grams of Basmati Rice (Preferably pre-soaked for atleast half an hour)
2 medium Onions (thinly sliced)
5 Small Cardamoms (Choti Ilaichi)
2 Cinnamon Sticks (Dal Cheeni)
6 Cloves
1 tsp. of Garlic Paste (Pisa Lasan)
1 tsp. of Ginger Paste (Pisi Adrak)
200 grams of Curd
1/2 tsp. of Turmeric Powder (Haldi)
1 tsp. of Red Chilli Powder (or to taste)
3 tsp. of Coriander Powder (Pisa Dhania)
1 tsp. of Cumin Powder (Pisa Zeera)
1/2 tsp. of Cumin Seeds (Saabut Zeera)
500 ml of Stock
A few Saffron Strands (Zafran) (soaked in 5 tbsp. of water)
A handful of Ready Fried Onions (for garnish)A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
200 grams of Ghee or Oil


Marinade the chicken pieces with the curd, turmeric powder, coriander powder, red chilli powder, ginger paste, garlic paste and cumin powder.
Add the sliced onion and salt and mint to the marination. In boiling water add ghee or oil, cinnamon sticks, cardamoms, cloves and cumin seeds and boil the rice until it is half cooked. Add the rice to the meat. Pour a little ghee or oil and saffron water on rice and cook the rice on dum for about 30-45 minutes or until done.
Serve hot garnished with fried onion and fresh coriander leaves.

Answer 4

Prep Time- 60 Minutes Description- Excellent Indian dish
Serves 6
1 Kg CHICKEN BREAST OR TIGH FILLETS
1 tbs GRATED FRESH GINGER
3 CLOVES GARLIC, CRUSHED
2 tbs LEMON JUICE
2 tsp GROUND CORIANDER SEEDS
2 tsp GROUND CUMIN
1/2 tsp GARAM MASALA POWDER
1/2 tsp CHILI POWDER
1 cup PLAIN NATURAL YOGHURT
2 tbs TOMATO PASTE
Nutritional Data
Calories/serving- .
Vegetarian- No
. Instructions:
1) CUT CHICKEN INTO PIECES, NOT TOO
SMALL.
2) COMBINE REMAINING INGREDIENTS IN
LARGE BOWL. ADD CHICKEN AND MAKE SURE
ALL PIECES ARE WELL COATED.
COVER BOWL AND REFRIGERATE OVERNIGHT.
(FOR APPRX. 8 HOURS)
3) BARBECUE OR FRY CHICKEN ON BOTH SIDES
UNTIL COOKED.

SERVE WITH STEAMED BASMATI RICE, PICKLES AND CHUTNEY. SERVES 6.

lisa

Answer 5

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.

Answer 6

EnjoY!