It is a non-vegetarian dish
Hyderabadi biryani owes its origin to the erstwhile Muslim rulers of Hyderabad.
It is spicy and sinfully delicious.
Hyderabadi biryani represents the culinary traditions of successive Muslim rulers in India. It is a food that is served both in the street as well as in starred hotels.
• Basmati rice
• Cashew nuts
Hyderabadi biryani is one of the most popular dishes in India. It is a full meal by itself: the robustness of meat perfectly blended with flavored rice. The dish is usually accompanied by mirch ka salan or raita.
Cooking Hyderabadi biryani
- 1 full chicken
- Basmati rice 1 kilogram
- Ginger or garlic paste 2 tablespoons
- Onions thinly sliced 1 cup
- Half tablespoon turmeric
- Chili powder 3 tablespoon
- Bay leaves 4-5 pieces
- Cashew nuts 100 gram
- Cardamom pods 3-4 pieces
- Cloves 4-5 pieces
- Shah jeera 1-2 tablespoons
- Cilantro or coriander leaves 1 cup
- Mint leaves 2 cups
- Garam masala ½ tablespoon
- Oil 1 cup
- Yogurt ½ cup
- A pinch of saffron
Method of preparation
1.Make deep incisions on the flesh of the chicken. The incisions should be deep enough for the spices to get absorbed, but not to make smaller pieces.
2.Mix garlic paste, chili powder, turmeric, half lemon's juice and yogurt. Apply the paste to the chicken meat flesh. Marinate for 1 hour.
3.Heal 100 ml oil. Roast cinnamon, bay leaves, onions (remaining), cumin, depoded cardamom, cloves and 1 spoon coriander powder. After 1 minute add mint leaves. 4.Put in marinated chicken when onions become slightly brown. Cook for half an hour.
5.Add coconut powder and garam masala when quarter cooked. Chicken pieces should appear roasted.
6.Prepare the biryani rice. Rinse 3 cups basmati rice. Add water that is little less than the volume of rice itself. Add 1-2 teaspoonfuls of salt. Saffron is put for garnishing.
7.Place semi-cooked rice in a vessel. Put a chicken layer on top followed by another layer of remaining rice on top. One more layer of remaining chicken following by a sprinkling of rice is done.
8.Deep fry onions by heating the oil. Onions should turn golden brown. Fry the cashew. Garnish the top layer with these two. Also add coconut milk, 100 ml ghee, coriander and saffron rice grains. Lid the vessel.
9.Put on high flame for 15 minutes and then reduce the heat to low flame. Note that the flame should be at the side of the vessel and not at the center. Rotate the vessel every 2-3 minutes. Jerk the vessel at the time of shifting so that no ghee settles at the bottom.
10.Turn off the flame and wait for 10 minutes before opening the lid. Serve with boiled egg halves.