Thursday, March 5, 2009

Hyderabadi Biryani


For the rice

1 1/2 cups Basmati rice

1 bay leaf

3 cloves

1 ' stick cinnamon

2 green cardamom

1 black cardamom

4 black peppercorns

salt to taste

2 tsp oil

For the gravy

1/2 kg chicken(with bones) cut into med size pieces

2 tbsp ginger-garlic paste

1/2 cup fried onions

2 onions sliced

5 black pepper corns

2 green cardamom

1 ' stick cinnamon

3-4 cloves

1 tsp shah jeera(caraway seeds)

2 tbsp finely chopped coriander leaves

2 tbsp dry mint

1 cup yogurt(hung curds)

1 tsp red chilli powder

1/2 cup milk

3 tbsp ghee

salt to taste


For the rice

  • Heat 4 cups of water in a pan and when its starts boiling add  all the ingredients listed under rice and cook it till 3/4th done. drain it and spread it in a plate and allow it to cool

For the gravy

  • Grind shah jeera,green cardamom,peppercorns,cloves,cinnamon, to a fine powder
  • Marinate the chicken pieces with  spice powder,ginger garlic paste,coriander leaves, dry mint ,yogurt,red chilli powder,salt, 1tsp oil  and 1/4 cup crushed fried onion and refrigerate for 2 hours atleast
  • Heat ghee in a kadai, add sliced onion and fry till golden brown, then add the marinated chicken and fry for 5-10 minutes and then add milk and cook till the chicken is tender and the gravy is thick
  • Switch off the gas and allow it to cool and then add the basmati rice and mix it well,add salt if needed
  • Switch on the gas again and cook for 15 minutes on a low flame
  • lastly garnish it with remaining fried onions and serve hot