Wednesday, October 28, 2009

Hydrabadi Chicken Briyani

Ingredients:
Chicken - 2 lb ( Wash and cut into medium size pieces)
Basmathi rice - 3 cups
Onion - 2 ( cut into lengthwise & fried in oil til crisp )
Green chillies - 4 nos
Ginger garlic paste - 2.5 tbsp
Mint leaves - 3 tbsp ( chopped )
Corriander leaves 3 tbsp ( chopped )
Pepper corns - 1 tbsp
Black cumin seeds - 1 tbsp
Cumin powder - 3/4 tbsp
Chilli powder - 1 tbsp
Corriander powder - 1 tbsp
Turmeric powder - 1 tsp
Bay leaves - 3
Mace - 3
Cardomoms - 2
Cloves - 2
Cinnammon stick - 2
Curd / Yogurt - 1 cup
Oil -3 or 4 tbsp
Lemon juice - 2 tbsp
Food colour or saffron - a pinch
Milk 2 tbsp
Salt to taste.
Method:
  • Marinate the chicken pieces with curd, slitted green chillies , mint leaves , coriander leaves ,ginger garlic paste , pepper corns, shajeera(black cumin) , chilly powder , turmeric , salt , cumin powder , coriander powder , bay leaves , mace , cardamoms , cloves ,cinnamon stick ,oil , half fried onions , and lemon juice . Mix all nicely.
  • Marinate this for 24 hrs by storing this in refrigerator . If u dont have time marinate atleast an hour before u start cooking.
  • Soak basmati rice in water for 30 mins.
  • Boil 10 cups of water with 1.5 tbsp of oil,1tbsp cumin seeds and salt. add soaked rice and cook until they are half cooked. Drain excess water.
  • Now take heavy bottomed pan and grease the bottom with ghee .
  • Add marinated chicken and spread it evenly. On top of chicken add cooked rice and spread evenly.
  • On top of rice sprinkle few mint leaves , coriander leaves and remaining fried onions.
  • Pour saffron soaked milk or food colour with 2 tbsp of milk allover . Sprinkle some oil on top of it.
  • Close the lid very tightly. Cook on a medium low flame for about 40-45mins.

Mix the rice gently and serve it hot with onion raitha.