All of us have made chicken biryani at home and in various form but this biryani is so easy to make and the meats are so tender that feel like sharing it with you folks.The history of Biryani is still an debate , some says it comes from North India and some says it originates in South India. The Hyderabadi biryani which originated after blending of Mughlaiand Telugu cuisine in the kitchens of the nizams, the rulers of the historic Hyderabad. Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani.
Kachchi gosht ki biryani
The Kachchi biryani is prepared with meat marinated with spices and yoghurt overnight and then cooked. The meat is placed between layers of fragrant long-grained basmati rice,and cooked after sealing the vessel with dough and then placed on the dum . This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat. Ex; Hyderabadi biryani
In a Pakki biryani, the meat is marinated for a shorter time, and cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki the ingredients are cooked before baking. The Lucknow or Awadhidumbiryani is apakkibiryani. The rice and meat are generally partially cooked separately; then layered and cooked over dum.
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HYDERABADI CHICKEN BIRYANI
Biryani Masala to be powdered:
Make a fine powder of all the spices listed under Biryani masala.
In a bowl, mix 500gms of chicken, powdered spice, ginger garlic paste, cumin powder,coriander powder,red chilli powder, fried onions, yogurt, chopped Coriander, chopped mint, lime juice, oil and salt.mix well and put in the fridge overnight. if you do not have that amount of time, then at least marinate the chicken for minimum 4 to 5 hrs before preparation.
Wash and soak the rice for minimum 1 hour before preparation of the Biryani.
Arrange the marinated chicken in a thick bottomed vessel, so that each piece of the chicken touches the bottom of the pan.
Heat water in a vessel. once the water comes to a boil, then add 1 tsp shah jeera, 1 bay leaf and salt. taste the water , if not salty, add more salt. seasoning of the rice is very important in preparation of biryani. add the soaked rice and cook till 70% done,
Immediately transfer the rice and place it above the chicken layer. Sprinkle some leftover fried onions, saffron, kewra water, 1 tsp desi ghee. Cover the lid and seal it properly with atta dough.
Cook in high flame for 5 minutes and then put the vessel over a flat tawa and cook in slow flame for 25 to 30 minutes. Switch off the gas and let it rest in the vessel for another 40 minutes before serving.
Remove the lid and serve with raita.
- Do not overcook the rice.
- when making fried onions, keep stirring the onions, so that they are evenly browned.
- If you donot have a perfect lid, you can seal with aluminium foil.
- BABA GHANOUSH
- GUJRATI DHOKLA