The blending of Mughlai and Telangana cuisines in the kitchen of the Nizam, resulted in the creation of Hyderabadi Biryani. It's a traditional dish made using Basmati rice, chicken or goat.
Ingredients
Basmati rice 2 cups
Cummin seeds 1 tsp
Vegetable oil 1 tbs
Water 4 cups
Cinnamom stick 1
Bay leaves 2
Salt to taste
Chicken
Raw chicken 2 lbs
Green chilies 6
Mint leaves - 1 cup
Cilantro - 1 cup
Yoghurt - 1 cup
Corriander powder 1 tsp
Garam masala 1 tsp
Chilli powder 1 tsp
Cummin powder 1 tsp
Turmeric powder 1/2 tsp
Black cardomom 2
Anise 3
Cummin seeds 2 tsp
Cardomom pods 5
Cinnamom sticks 3
Peppercons 10
Ginger paste 1 tsp
Garlic paste 1 tsp
Bay leaves 5
Onions 2
oil for frying 4 tbsp
Preparations
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Wash and keep aside the basmati rice for atleast 30 minutes.
Blend the mint leaves with the cilantro and the green chillies.
In a large bowl, marinate the chicken with the yoghurt, the blended stuff, coriander powder, cummin powder, turmeric powder, ginger-garlic paste, garam masala, chilli powder, cardomom, cinnamom stick, anise or mace, peppercons and bay leaves add 5 tsp of oil. Let it set aside for atleast an hour.
cut the Onions like wedges but thinner in size and then fry it until golden brown. Then place it on the power towel for the oil to be completely removed from the onions & it becomes very crispy
Rice Preparations
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Boil the water in the utensil and add 1 tbs of oil to the water, salt to taste and 1 tsp cummin seeds, 2 bay leaves, cinnamom stick then add the rice to it. Bring it the boil until the rice is almost 90% done. Drain the water from the rice & keep it aside.
Chicken Preparations
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Heat a vessel of larger height add the marinated chicken and let it cook till 90% done. After the chicken is done you can stack the rice on the above cooked chicken. Place the fried onions and corrainder leaves and above it the rice. Let it cook for the 10 min on low gas.
