Hydrabadi Biryani is a very rich recipe make by Basmati rice chicken with the tempered whole spices. Hyderabadi Biryani recipe contains lots of spices and flavors. Here we are sharing step by step process of making hyderabadi biryani. Ingredients: 400 gms whole chicken 2 cups basmati rice 4 onions sliced 2 tomatoes chopped 2 cups fresh yogurt 2 tbsp ginger-garlic paste 5-6 green chillies chopped 1 tsp red chilli powder 1/2 tsp turmeric powder 2 tsp coriander powder 1 tsp green cardamom powder 1/2 tsp garam masala powder 1/2 fresh lemon juice
A pinch of saffron Knorr easy to cook hyderabadi biryani 2 tbsp milk 1 cup fresh coriander leaves chopped 2 tbsp fresh mint leaves chopped 4 tbsp ghee Vegetable oil Salt to taste Whole garam masala: 1 bay leaf 1 black cardamom 2-3 peppercorns 1/2 inch cinnamon stick 1/2 tsp carom seeds 2-3 cloves 1 dried red chilli Method: In a big bowl, cut the pieces of chicken in big chunks, wash and clean thoroughly. Combine yogurt, the ground masala paste, salt, red chilli powder, turmeric powder, coriander powder, garam masala and lemon juice. Mix well. Add the pieces of chicken, also add 2 tsp oil. Keep this marinated chicken aside for about 2-3 hours. Heat sufficient oil in a pan, deep fry the onion and take out immediately after it turns into golden brown in color. Keep aside to cool. In a blender combine half of the fried onion, chopped tomatoes, green chillies, ginger, garlic, mint leaves and coriander leaves. Blend to make a smooth paste. Soak the saffron in the milk and keep aside, as it will be used later. Wash the rice thoroughly in water, soak for about 10 minutes. Boil the rice in plenty amount of water, add little bit of salt and whole garam masala.
When the rice are 3/4th done then drain and keep in the sieve. Remove out the whole garam masala ingredients, as they were just for flavoring rice, which is quite done. Heat the pan or kadhai, melt 2 tbsp of ghee. Now place half quantity of marinated chicken with its whole marination. Then cover the chicken with the layer of rice. Sprinkle some fried onions, half of the cardamom powder, chopped coriander and saffron. Also add the remaining ghee. Again repeat the same procedure and arrange the remaining chicken, rice and other ingredients. Cover the pan with the tight lid. Leave to cook for about 20-22 minutes on low flame. Check twice in between and fluff up with a fork. Check the tenderness of chicken, if it is cooked fully, then turn off the gas. Serve hot with raita or as it is.
Hyderabadi Vegetable Biryani:
INGREDIENTS: Fried Onions: 2 Medium sized Onions finely sliced length wise Oil to shallow fry Vegetable Masala: 4 table spoons ghee or oil 2 inch cinnamon stick (Dalchini) 4 green cardamoms (Elaichi) 1 black cardamom (Badi Elaichi) 2 big strands of mace (Javitri)
1 star anise (Chakra Phool) 6 cloves (Laung) 1 bay leaf (Tej Patta) ½ tsp shahi jeera 1 large boiled potato cubed (peel the skin and boil till ¾ done) 8 medium sized cauliflower florets 1 large carrot chopped fistful of green peas 5-6 French beans chopped roughly 1 tbsp ginger garlic paste 1 tsp of biryani masala powder (readily available at any store) 1/3 tsp red chili powder (Lal Mirch powder) 1/8 tsp turmeric (Haldi Powder) 6 table spoons of Curd (Dahi) 1 ½ tbsps mint leaves chopped finely (Pudina) 1 Green Chilli slit from middle (Hari Mirch) salt to taste Rice 1 and 1/2 cups of Basmasti Rice washed and soaked for at least 1/2 an hr. 1 tea spoon ghee or oil ¼ tsp shahi jeera salt to taste For Dum:
Few saffron strands 10 table spoons for Curd (Dahi) 30 ml hot milk to soak the saffron strands almonds as per your desire (optional, I have not used) raisins as per your desire cashews as per your desire 2 table spoons of Mint leaves finely chopped (Pudina) 2 table spoons of Coriander leaves finely chopped (Hara Dhaniya) PREPARATION: Fried Onions: Heat the oil in a pan and add the onions. Fry them till they become brown. Do not overcook. Remove the onions from the oil. Drain the excessive oil. Set aside. Vegetable Masala: Heat oil in a pan, add the dry spices except shahi jeera . Sauté till you get an aroma. takes around a min, do not burn. Add shahi jeera and sauté. Add ginger garlic paste and sauté for a min. Add potatoes and fry for 2 to 3 mins. Add the rest of the vegetables and fry for 2 to 3 mins. Add turmeric, salt, red chili powder and biryani masala powder. Fry for a min. Pour 6 tbsps curd and mix and cook covered for 2 to 3 mins. Cook uncovered till the moisture in the yogurt evaporates.
Add mint and green chilies. Mix well and fry for a min. Set aside. For Cooking Rice: In a large pot, bring 5 cups of water to boil, add oil, salt, shahi jeera and rice. Adjust the salt. Cook this rice till it is ž done. Drain off the excess water and set aside. For Dum Biryani: Transfer half of the vegetable masala to a utensil or pressure pan with a heavy bottom or your dum biryani utensil. Set aside the other half of the veggies masala. Add nuts and raisins. Sprinkle half of the Fried onions. Pour the 10 tablespoons of curd to the biryani pan, (not to the one that is set side). Mix well and check the salt. Begin to heat on a low flame. Layer half of the rice on top of this masala. Now add a layer of the remaining vegetable masala. Add a few Fried onions and layer with remaining rice. Add nuts, chopped mint and coriander leaves and the remaining fried onions. Begin to heat an old heavy bottom tawa (griddle). In the biryani pan add the milk with saffron strands dipped. Cover the pan with 2 thick moist kitchen towels. Place the lid and a heavy object on the lid. Move this pan to the hot tawa, cook on medium flame for 5 mins & set the flame to low. cook this way for 5 mins
SERVING: Serve hot with Onion Raita, or any gravy dish. Garnish with nuts or mint leaves or fried onions.