Chicken Biryani Hyderabadi - Type IV
From Biryanis & Pulaos Section
Chicken Biryani Hyderabadi - IV
- 1 medium chicken, cut into 8 pieces
- 500 gms Basmati rice, washed, soaked for 20 minutes and drained
- 1 cup beaten curd
- 1 onion, chopped
- 2 onions, sliced fine
- 12 flakes lasan
- 1” piece adrak
- 8 lavang
- 4 elaichi
- 2 pieces dalchini
- 12 kalimir
- 2 tsp dhania powder
- 1 tsp haldi
- 12 cashewnuts, 12 almonds
- 2 tsp khus khus
- A handful of kishmish
- 5 green elaichi
- 4 to 5 tbsp ghee or oil
- 2 pinches saffron, dissolved in ½ cup milk.
- Salt to taste
Grind the following to a fine paste – adrak, lasan, khus khus, 1 onion chopped, dhania powder, peppercorns, 1 piece dalchini, almonds and haldi.
Apply the masala along with the curd to the chicken pieces, adding salt to taste before setting aside for 1 hour.
Heat 2 tablespoons ghee and add the marinated chicken and cook till tender and nearly dry.
Heat 2 tablespoons ghee and fry 2 sliced onions till crisp, then remove.
Fry the kishmish and also remove before adding elaichi, dalchini and the drained rice. Fry this a little and then add warm water to 1 ½” above the rice along with salt to taste. Cook till rice is done. Spread on a thali and remove elaichi, dalchini and green chillies.
Take a heavy bottomed dekchi and line it with ghee. Spread half of the rice over this, then cover with chicken pieces and then spread the remaining rice. Sprinkle saffron milk, crisp fried onions and the fried cashewnuts and kishmish before covering tightly. Place on a slow fire for dum.
Serve hot.
Subscribe To
This Site's Feed
