Sunday, September 21, 2014

Hyderabad style chicken biryani


1 Kg of chicken legs and thighs cut into 2 pieces
1/4 cup of oil

2 Tsp of red chilli powder
1 Tsp of turmeric powder
2 Tsp of cumin powder
1 Tsp of coriander powder
1 Tsp of red chilli flakes
1 TBS Shahi jheera (Black cumin seeds- If not available use regular cumin seeds)
1/2 Tsp of mace powder
1/2 Tsp of nutmeg powder
A Few peppercorns
2 Cinnamon sticks
4 Green cardamom pods
2 Black cardamom pods
5-6 cloves
4 TBS ginger garlic paste
3 bay leaves
Salt to taste

2 Cups of thick yoghurt
2 Large onions sliced finely
1 Cup of freshly cut mint and coriander leaves

4 cups of basmati rice soaked in water for at least an hour
Few Peppercorns
2 Cinnamon sticks
4 Green cardamoms
2 TBS Ghee (Clarified butter)
Pinch of red and yellow food colouring
2 Tsp of saffron soaked in warm milk
A Few drops of kewra water (screw pine water - optional )
A pot of water to boil rice

Wash and pat dry chicken pieces. Marinate with all the ingredients from A and leave in the refrigerator overnight
Once ready to cook - Remove chicken from the fridge and allow to rest at room temperature

Meanwhile - Boil a pot of water , add a few drops of oil and salt to taste and all the whole spices under C

Heat oil in a pan
Fry onions until lightly brown
Add chicken pieces , add a little bit of water and allow to cook until chicken is completely cooked through and gravy is dry
Add All ingredients from B and mix well
Adjust salt according to taste

Cook rice in boiling water until 1/2 done . Do not cook completely
Drain rice
Take a pot and add melted ghee at the bottom
Add half the rice followed by the chicken
Top with remainder of rice
Now add food colouring, saffron milk and kewra water
Cover with a foil paper and put  lid on
Cook on medium low heat for 15 mins and completely low flame for an additional 10 mins
Allow to rest and serve hot with yoghurt raita

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