The word 'Briyani' itself brings lot of joy and appetizing in many of us.. Here is the "Hyderabadi briyani" recipe which I make.. Before proceeding, please make a note,
1. All the ingredients are completely needed without any substitute.
2. Marination needs at least 2/12 hours, so start early... :)
Ingredients
Marination Ingredients
Grinding Items for Marination
Ginger - 3 inches (size depicted )
Garlic - 20 pieces ( 2 medium sized)
Cinnamon - 1 inch
Cloves - 3
Onions - 2 medium sized ( fried in oil)
Spices list for marination
Cinnamon - 3 pieces
Cloves - 10
Shah jeera - some
Marati Moggu - 3
Cardamom - 6 pieces
Cumin seeds - 1 tea spoon
Pepper - 1/2 tea spoon
Fennel seeds - 1 tea spoon
Other Items for Marination
Chicken - 1/2 kg
Green chilies - 10
Chilly powder -1 tea spoon
Coriander powder -1 tea spoon
Curd - 250 ml
Butter - 50 g
Lemon - 1
Ingredients to cook Rice
High Quality Basmati Rice - 1/2 kg (3 cups)
Marati Moggu - 1
Saffron strands - some
Turmeric power - a pinch
Bay leaf - 3-4
Cloves - 3
Pepper - some
Ghee - 3 tea spoon
Salt to taste
For Making Dum
Wheat flour / All purpose flour - 250 g or as required
For Making layers
Butter - 50 g { Worried of Calories?? use low fat and low cholesterol butter }
Ghee - 10 tea spoon
Mint leaves - 2 small bunches
Onions - 4 medium sized
Preparation
1. Wash 1/2 kg Chicken thoroughly by rubbing with turmeric powder.
2. Add pinch of turmeric powder in the chicken and keep aside.
3. Chop and fry 2 medium sized onions in oil for few minutes.
4. Grind all the items listed under "Grinding Items for Marination" into a coarse paste
5. Whip Curd thoroughly
6. Cut green chilies into longer pieces.
7. Take a pan/ wide bottomed vessel and add the ground paste, curd , green chilies, 50 g of melted butter and all the items listed under "Spices list for marination". Mix well.
8. Add Chicken, 1 spoon of chilly powder, 1 spoon of coriander powder , some salt , lemon extract and mix well.
Let this marinate for 2 1/2 hours
9. Cut 4-5 medium sized onions and fry it in oil till it is dark brown.
10. Wash and remove stems from 2 bunches of mint leaves and keep ready.
Cooking Rice
I usually start cooking process after 1 hour of completing the above preparation
1. Rinse Basmati rice thoroughly 4-5 times in water.
2. Drain the rice and fry in ghee for about a minutes. (make sure that you do not break the rice)
3. Add the items listed under "Ingredients to cook Rice" and add 1: 1.25 ratio of rice and water. Add salt by tasting the water.
4. Cook the rice 75% and remove from flame. The water should be drained at this time.Otherwise drain the excess water once the rice is 75% cooked.
5. Make dough out of wheat powder in a thick consistency - quantity as much as to cover the lid of the briyani cooking pan
Making Layers and cooking
1. Take a heavy and wide bottomed briyani cooking pan and melt 50 g of butter
2. Once melted, spread the butter all over the pan by moving the pan
3. Switch off the stove and start making layers
4. Add some marinated gravy except the chicken pieces for the bottom most layer. Add the deep fried onions and mint leaves. I do this because , there are chances of overcooking chicken pieces, if placed in the bottom most layer.
5. On top of it, add some rice and add fried onions and mint leaves, add 2 spoon of ghee
6. On top of this, add marinated chicken pieces and add mint leaves, deep fried onions
7. Add rice and repeat this by adding gravy layer and rice layer one above the other. Add mint leaves, fried onions and ghee at each layer. Fill the top most layer with marinated gravy and add some more ghee
8. Now close the pan with an appropriate lid.
9. Cover the gap between lid and pan completely around by using dough depicted as below
10. Switch on the stove and cook in high flame for 5 minutes.
11. After 5 minutes, lower the flame and cook for 20 minutes.
{ Check out often that the vapour is not coming out from the pan }
12. Yummy Hyderabadi briyani is ready.. remove from the flame and add some lemon juice, mix and garnish with coriander leaves. Serve with Raita..
Here the highlight is... though we add more spices and ghee, we will not have overindulging flavor or taste....
1. All the ingredients are completely needed without any substitute.
2. Marination needs at least 2/12 hours, so start early... :)
Ingredients
Marination Ingredients
Grinding Items for Marination
Ginger - 3 inches (size depicted )
Garlic - 20 pieces ( 2 medium sized)
Cinnamon - 1 inch
Cloves - 3
Onions - 2 medium sized ( fried in oil)
Spices list for marination
Cinnamon - 3 pieces
Cloves - 10
Shah jeera - some
Marati Moggu - 3
Cardamom - 6 pieces
Cumin seeds - 1 tea spoon
Pepper - 1/2 tea spoon
Fennel seeds - 1 tea spoon
Other Items for Marination
Chicken - 1/2 kg
Green chilies - 10
Chilly powder -1 tea spoon
Coriander powder -1 tea spoon
Curd - 250 ml
Butter - 50 g
Lemon - 1
Ingredients to cook Rice
High Quality Basmati Rice - 1/2 kg (3 cups)
Marati Moggu - 1
Saffron strands - some
Turmeric power - a pinch
Bay leaf - 3-4
Cloves - 3
Pepper - some
Ghee - 3 tea spoon
Salt to taste
For Making Dum
Wheat flour / All purpose flour - 250 g or as required
For Making layers
Butter - 50 g { Worried of Calories?? use low fat and low cholesterol butter }
Ghee - 10 tea spoon
Mint leaves - 2 small bunches
Onions - 4 medium sized
Preparation
1. Wash 1/2 kg Chicken thoroughly by rubbing with turmeric powder.
2. Add pinch of turmeric powder in the chicken and keep aside.
3. Chop and fry 2 medium sized onions in oil for few minutes.
4. Grind all the items listed under "Grinding Items for Marination" into a coarse paste
5. Whip Curd thoroughly
6. Cut green chilies into longer pieces.
7. Take a pan/ wide bottomed vessel and add the ground paste, curd , green chilies, 50 g of melted butter and all the items listed under "Spices list for marination". Mix well.
8. Add Chicken, 1 spoon of chilly powder, 1 spoon of coriander powder , some salt , lemon extract and mix well.
Let this marinate for 2 1/2 hours
9. Cut 4-5 medium sized onions and fry it in oil till it is dark brown.
10. Wash and remove stems from 2 bunches of mint leaves and keep ready.
Cooking Rice
I usually start cooking process after 1 hour of completing the above preparation
1. Rinse Basmati rice thoroughly 4-5 times in water.
2. Drain the rice and fry in ghee for about a minutes. (make sure that you do not break the rice)
3. Add the items listed under "Ingredients to cook Rice" and add 1: 1.25 ratio of rice and water. Add salt by tasting the water.
4. Cook the rice 75% and remove from flame. The water should be drained at this time.Otherwise drain the excess water once the rice is 75% cooked.
5. Make dough out of wheat powder in a thick consistency - quantity as much as to cover the lid of the briyani cooking pan
Making Layers and cooking
1. Take a heavy and wide bottomed briyani cooking pan and melt 50 g of butter
2. Once melted, spread the butter all over the pan by moving the pan
3. Switch off the stove and start making layers
4. Add some marinated gravy except the chicken pieces for the bottom most layer. Add the deep fried onions and mint leaves. I do this because , there are chances of overcooking chicken pieces, if placed in the bottom most layer.
5. On top of it, add some rice and add fried onions and mint leaves, add 2 spoon of ghee
7. Add rice and repeat this by adding gravy layer and rice layer one above the other. Add mint leaves, fried onions and ghee at each layer. Fill the top most layer with marinated gravy and add some more ghee
8. Now close the pan with an appropriate lid.
9. Cover the gap between lid and pan completely around by using dough depicted as below
10. Switch on the stove and cook in high flame for 5 minutes.
11. After 5 minutes, lower the flame and cook for 20 minutes.
{ Check out often that the vapour is not coming out from the pan }
12. Yummy Hyderabadi briyani is ready.. remove from the flame and add some lemon juice, mix and garnish with coriander leaves. Serve with Raita..
Here the highlight is... though we add more spices and ghee, we will not have overindulging flavor or taste....
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