hobbyhut: hyderabad biryani

instantcashewpedahobbyhut: hyderabad biryani

hyderabad biryani

Ingredients




• chicken - 1/2kg

• basmathi rice - 1/2 kg

• pudina paste - 1/2 cup

• ginger and garlic paste - 1/2 cup

• curd - 2 cup

• chillie powder - 3tsp

• saffron - 1 pinch

• milk- 1/4 tsp

• turmeric powder - 1/2 tsp

• coriander and green chillie paste - 1/4 cup

• ghee - 3tsp

• oil - 1 cup

• garam masala powder- 1tsp

• shahjeera - 2tsp.

• salt as required

• chopped pudina(mint) - 1tsp

• Chopped coriander - 3tsp

• slit green chillies - 6

• maida dough - 1cup.

• golden fried sliced onions - 1 1/2 cup.

Directions

1. choose leg pieces in chicken and wash thouroughly.

2. In a thick bottomed vessel add chicken, pudina paste, curd, coriander and chillie paste, salt, ginger and garlic paste, turmeric powder, chillie powder, oil, slit green chillies. mix well and marinate it for 3-6 hrs.

3. Then boil marinated chicken in low flame for 15mins and keep it aside

4. wash basmath rice and boil it in water mixed with garam masala powder, elaichi , salt and shahjeera till 1/2 done and drain water and keep rice aside.

5. Now take a thick bottomed vessel and layer chicken at the bottom, then add basmathi rice and repeat the process. make sure that top layer is rice and bottom layer is chicken.

6. then pour remaining chicken gravy on rice and sprinkle golden fried onions, and saffron soaked in milk, ghee, chopped pudina and coriander.

7. cover vessel with a well fitted lid and seal it with maida, then put a heavy water vessel on the top of lid to avoid burning and cook on low flame for 1hour.

8. garnish with egg &lemon slices

9. serve hot with raitha.

aratikayalu

All purpose Flour / Maida - 1 cup

Ghee - 1/4 cup and 2 tsp

Sugar - 1 cup

Maida for dusting

Oil for Deep frying.

Methodtoprepare:

In bowl, take the maida and ghee. Rub in the ghee well, till you get the crumble. Then slowly add water and knead apliable dough.

Melt sugar Then cook till you get one thread consistency.

Divide the dough into small balls of size smaller than regular pooris. Dust the dough and roll out as you do your regular pooris. Roll them as thin as possible.

Using the knife, leaving an inch intact, make long insertions, vertically towards the end. Continue to do so till the end Gently remove from the board, gathering the uncut disc. Shake the disc a bit and the strips will fall as long strips.

Gently drop them into hot oil and cook in sim on both the sides. The trick to get all of the as separate, is to make them as you fry them. When you prepare these shapes and allow them to rest, they will loose shape!

When its cooked on all sides, drop these into the sugar syrup. Let it soak for 5 mins, then remove.
store in an air tight container