Biryani
Ingredients
1 1/2 pounds chicken
4 cups basmati rice
2 chopped onions
1/2 tablespoon lime juice
1 small cup plain yogurt
6 tablespoons ginger-garlic paste
6 green chillies
2 cloves
2 cinnamon
4 cardamons
a few corriander leaves
10 mint leaves
1/2 teaspoon salt
1/4 tablespoon saffron
2 cups cooking oil
1/2 teaspoon red chilli powder
1/2 teaspoon green chilli paste
Preparation
1
Wash the chicken and cut it into small pieces. Marinate the chicken with ginger garlic paste and keep it aside for an hour. Some prefer a light touch of yogurt along with the ginger paste to be included while marinating the chicken. Some prefer to refrigerate the marinated chicken for 30 minutes.
2
Cut the onion into thin long pieces and fry it in 1 1/2 cups vegetable oil till they are golden brown.
3
Mix curd, ¾ part of fried onion, red chillier powder, green chillier paste, cinnamon, cardamom, clove, coriander leaves, mint leaves saffron water, salt and remaining part of oil. Add this mixture to the marinated meat and keep it aside for one hour.
4
Cook the basmati rice. When the rice is half cooked, stop cooking. Drain out the water completely. Spread the half cooked rice over marinated meat. The basic idea is to have layers of rice and marinated chicken.
5
Upon the rice layer spread lime juice, saffron color, and remaining part of onion.
Cover the cooker with lid tightly and cook on a very low flame for about an 45-60 minutes. Some prefer to cook it in an oven, but an even cooker does just fine.
Tools
Add comment
About
Biryani comes in many flavors, which include chicken, beef, lamb, vegetarian, and shrimp. The best known or popular biryani often refers to the hyderabadi biryani.
"Hyderabadi Biryani is perhaps the most well-known Non-Vegetarian culinary delights from the famous Hyderabad Cuisine. It is a traditional dish made using Basmati rice, goat meat and various other exotic spices. Chicken and beef are also used as substitute for goat meat. These variations are also very popular. The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani." - Wikipedia
Yield:
4.0 servings
Added:
December 9, 2009
Comments
August 26, 2010
Tried it and it tastes great. Add more meat for meat lovers.
May 9, 2009
All the photos on this site are available under the Creative Commons Attribution license. There is a link to the terms at the bottom of every page, but essentially it means you can use content as long as you give credit, no prior permission is required.
May 9, 2009
Sure
May 9, 2009
can i upload this photo of biryani on my non commercial website as this photo is very fantastic
April 23, 2009
Feel free to share your views after you have tried this.
April 23, 2009
oh this is something i recently have been looking for. can't wait to try it!