Hyderabadi Chicken Briyani
in Chicken, Rice Dishes on Wednesday, April 4, 2012
For Marination:
1kg Chicken (cut into large pieces)
1/2cup Yogurt
2tbsp Ginger garlic paste
2tsp Chilly powder
2tsp Coriander powder
5nos Green chillies (slit opened)
1cup Mint leaves (chopped)
1/2cup Coriander leaves (chopped)
1/2tsp Turmeric powder
1tbsp Lemon juice
2tsp Garam masala powder
1tsp Shah jeera
1/2tsp Cumin powder
Salt
Fried Onions:
2nos Onions(big & sliced)
Oil
For Rice:
4cups Basmati rice (soaked for 15 minutes)
3nos Cardamoms
2nos Cloves
2nos Bay leaves
2nos Cinnamon sticks
Salt
1/2tsp Saffron strands
1/2cup Milk
For briyani topping:
Fried onions
Oil
Mint leaves (chopped)
Deep fry the sliced onions until they turns golden brown and keep aside..Clean the chicken pieces, squeeze out the water and add all the ingredients given in the list for marinade along with some fried onions and sit in fridge for overnite..
Bring boil enough water along with all spices given for making out rice, add the rice and continue to cook until the rice get half cooked..drain the water and keep aside the rice..Heat enough oil in a heavy bottomed vessel, add the marinated chicken pieces and cook until the rice get half cooked, meanwhile soak the saffron strands in warm milk...now arrange the already cooked rice over the cooking rice, springle fried onions, saffron soaked milk, mint leaves and springle some oil over the rice..Close the vessel with a lid,seal the lid with wet cloth completely..Cook for 10 minutes in medium high flame and for 15minutes in simmer..Let it sit for few minutes before opening the vessel..
Give a stir before serving and serve the briyani hot with raita or boiled eggs..
This entry was posted on Wednesday, April 4, 2012 at 9:10 AM and is filed under Chicken, Rice Dishes. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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