Hyderabad is famous for Biriyanis and pearls.Hyderabadi biriyani is considered to be come from the kitchen of Nisam the ruler of the historic hyderabad city.I got all the information regarding with the biriyani from my friend Thasneem.There are two ways of preparation of this biriyani.First one is Kacchi (means not cooked)dum biriyani and another one is pakki (means cooked)biriyani. Here i am going to write about the kacchi biriyani.In which the chicken pieces are cooked along with the rice.We tasted the Hyderabadi biriyani from different restaurant but the famous paradise hotel Biriyani is my favourite.Also the Suruji Restaurant also serves delicious Hyderabadi biriyani. Ingredients should be added in the correct quantity then only you will get the right taste.Use the best quality basmathi rice for biriyani.And saffron is another ingredient do not avoid that. Ingredients
For marinating the chicken
1.Chicken - 1 kg
2.Yogurt - 1 cup
3.Green chillies- 8 to 10 make slit in each
4.Ginger and garlic paste - 1 tsp each
5.Turmeric powder - 1/2 tsp
6.Red chilli powder-1 tsp
7.Cumin/jeera powder - 1/2 tsp
8.Coriander powder - 1 tps
9.Chopped coriander and mint leaves - 1/2 cup each
10.Salt
Make masala Powder with below ingredients
11.Cinnamon -2 stick
12.Cardamom-4
13.Pepper corns - 10 to 12 no
14.Black jeera/Shah jeera - 3/4 tsp
15.Cloves - 4 no
16.Bay leaves
For the preparation of rice
1.Rice - 4 cups
2.Cloves - 4 no
3.Cardamom -3 no
4.Cinnamon - 1 stick
5.Bay leaf - 1no
6.Star aniseed/Thakkolam -1
7.Shaa jeera - 1/2 tsp
8.Oil - 2 tsp
9.Salt
Other ingredients
1.Onions sliced - 2 no
2.Saffron - 1 tsp
3.Luke warm milk - 1/2 cup
4.Chopped coriander and mint leaves -2 tsp each
5.Ghee - 2 tsp
6.Oil -1 tsp
Preparation
1.Marinate the chicken pieces with the ingredients come under for marination along with powdered masala.And keep it for 5 to 6 hours ,or keep it in fridge for overnight.
2. Cook the rice along with lots of water and masala needed for the rice. When it is half cooked strain it from the water and spread it on a plate.
3.Mix the saffron with lukewarm milk and keep it aside.
4.Heat the ghee and oil in a pan and fry the onions till it becomes golden brown color.
5.In a heavy bottom sauce pan add 3 tsp oil and then add the marinated chicken pieces .Then spread it with a spoon.Usually they are putting half cooked rice above the chicken pieces and on above it put the fried onions,chopped coriander,mint leaves and the saffron milk pour 1/2 tsp ghee over it.Cover it with a tight lid.And cook it for nearly 30 mts in medium flame. Or another method is
6.In a heavy bottom sauce pan add 3 tsp oil and then add the marinated chicken pieces .Then spread it with a spoon.Then on high flame cook it for 3 minutes,sprinkle little oil above the chicken pieces.half cooked rice above the chicken pieces and on above it put the fried onions,chopped coriander,mint leaves and the saffron milk pour 1/2 tsp ghee over it.Cover it with a tight lid.And cook it for nearly 30 mts in medium flame.Let it set for 10 mts before opening.
7. And if you don't get a tight lid to cover you can use a kitchen towel and cover it and over it place the plate.Or cover it with2 sheets of aluminium foil paper and then cover it with lid.
