Hyderabadi Biryani How To Make Hyderabadi Biryani Recipes

HYDERABADI BIRYANI RECIPE ( HYDERABADI CHICKEN BIRYANI RECIPE )

Steps:

• To make the best hyderabadi biryani at first wash and soak fragrant long grain basmati rice in a large bowl for up to 30 min.
• Now to make fried onions pour oil into a deep bottom pan.
• Then add sliced onions and fry them on medium to high flame until onions become golden brown.
• After that take out the brown onions from the oil and set them aside for later use.
• Next, marinate chicken pieces, and place them in a large bowl.
• Add a teaspoon of turmeric,kashmiri red chili powder, salt, hung curd, and ginger garlic paste.
• Also mix a small number of fried onions, freshly chopped pudina leaves, and coriander leaves. sliced green chili, biryani masala.
• Now, mix all the ingredients with chicken pieces, and set aside this chicken marination for later use.
• Next for perfectly cooking rice for hyderabadi chicken biryani, pour water into a Kadai, and add salt, clove, green cardamom, black cardamom, green chili, mace, cumin seed, and oil.
• When water starts boiling, add soaked rice.
• cook the rice up to 70%.It takes almost 4 to 5 min.
• You can check the rice by pressing it on your fingers.
• When the rice is almost 70% cooked drain the excess water from the rice and cool the boiled rice for some time.
• Also, set aside some rice stock which we will add to our hyderabadi biriyani later.
• Now for cooking hyderabadi chicken dum biryani, spread oil or ghee in the bottom of the handi.
• Then, spread evenly the marinating chicken gravy at the bottom of the handi.
• Next sprinkle chopped pudina leaves, and coriander leaves in gravy.
• After that place the first layer of rice over this chicken gravy.
• Next, add boiled potatoes, and eggs then place them at this stage.
• Sprinkle some fried onions over this layer.
• Now, spread the second layer of rice over these boiled eggs and potatoes.
• Next pour kesar milk, oil of fried onions, and rice stock.
• Sprinkle some chopped coriander leaves, pudina over top of the rice layer.
• Finally, for cooking hyderabadi chicken dum biryani, cover the handi with foil paper, then first give 2-3 min high flame and 15-20 min on low flame.
• At this stage open the handi for a further 20 to 30 min, if you want to avoid direct heat of biryani you can place handi over tawa.
• Finally, the biryani is ready carefully open the lid and fluff the rice from one side with a sharp spatula and serve hot with some salad or chicken gravy dish.

HYDERABADI BIRYANI

Steps:

• Slice onion thinly, separate the layers and set aside.
• Heat 4 tbsps oil or ghee in a deep pan.
• Fry the onions stirring often until deep golden to brown.
• Do not burn else they turn bitter. Remove them from oil & set aside.
• Cool & pour this oil to the marinade later.
• Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste & lemon juice to a mixing bowl.
• Mix well & taste this. If needed add more salt or spice.
• Next add in chicken & marinate for 2 hours to overnight for best results.
• Overnight marination in fridge yields best soft succulent chicken.
• Wash rice till the water runs clear. Soak for 30 minutes. Drain & set aside.
• Heat 6 to 7 cups water in a pot. Add 1 tsp oil, whole spices & salt.
• Taste this. The water has to be slightly salty.
• Boil water rapidly for 5 mins to release the aroma of spices.
• Add rice & cook till it is ¾ or 75% done.
• The center of the rice must be still slightly uncooked.
• Do not make the rice mushy. Drain off to a colander.
• While the rice cooks, transfer marinated chicken to a heavy bottom casserole or non-stick pan.
• Add oil, ½ of the fried onions, mint & coriander leaves. Mix & spread chicken in a single even layer.
• Layer the cooked rice evenly, sprinkle fried onions, mint & coriander leaves over the chicken.
• Sprinkle ¼ tsp masala powder. Pour the saffron milk all over & then ghee.
• Cover the pot with a foil to trap the steam or dum. Then cover with a tight & heavy lid.
• Bake for 30 to 40 mins at 200 C in a preheated oven. The timings will slightly vary depending on the depth of the casserole/pot used. Once done, if the chicken is too moist then bake for another 10 mins.
• Place this over a thick hot griddle or tawa. Set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.
• Reduce the flame to lowest. Cook for exactly 15 mins. Off the flame. Rest for 20 to 30 mins.
• Garnish hyderabadi biryani with fresh chopped coriander leaves & serve with raita.

HYDERABADI BIRYANI

Steps:

• Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven. Add papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.
• Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp. Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavor to develop.
• While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water. When the rice is still crunchy in the middle, remove from the heat and strain, reserving the cooking liquid. In a small bowl, mix the ghee with 2 cups of the water from the boiling rice and pour over the rice. Add the saffron and milk mixture to the rice and pour over the meat mixture. Place a lid over the dish, but do not remove it until completely cooked. Cook in a preheated 350 degree F, oven for 40 minutes. Serve with Nan bread and salad.