It just melted away in my mouth what with the fresh aroma of the spices and the ghee. It couldny get better that that. Right now, I am preparing this famous biryani in my kitchen and am writing the blog while the biryani is being cooked. God!! I am just not able to resist the mystic smell of the spices touching my nose!! I want to gorge onto it as soon as its brought down from the stove!!Now, lets start with the dish… Make a quick note of the ingredients and the preparation method…
Hyderabadi Biryani Ingredients:
- Chicken : 1 whole
- Basmati rice : 1 kg
- Onions : 1 cup (thinly sliced)
- Coconut milk : 1 cup
- Ginger and garlic paste : 2 tea spoon
- Chilli powder : 3 tea spoon
- Turmeric : 1/2 tea spoon
- Cashew nuts : 100 g
- Bay leaves : 4 to 5
- Cloves : 5 to 6
- Cinnamon sticks : 1 inch long
- Cardamom pods : 3 to 4
- Mint leaves : 5-6 strands
- Coriander leaves : 4-5 strands
- Garam masala powder : 1/2 tea spoon
- Lemon : 1
- Ghee (clarified butter) : 1 cup
- Oil : 4 table spoons
- Yogurt : 1/2 cup
- Saffron : 6-8 strands
- Salt to taste
Preparation Method :
- Mix turmeric, chilli powder, salt, garlic paste, yogurt and 1 table spoon of lemon juice.
- Next, make deep incisions on the chicken pieces such that the spices are absorbed well.
- Apply the above prepared paste onto the chicken pieces and let it marinate for an hour.
- Heat 4 table spoons of oil in a vessel. Roast cloves, cumin, cinnamon, cardamom, 1/2 spoon cumin, 1 spoon coriander powder,bay leaves and 1/2 cup onions.
- Roast it for 1-2 minutes and then add some mint leaves.
- When the onions turn golden brown, add the marinated chicken pieces and cook for about 30-35 minutes.
- Note that the chicken should not be fully cooked at this stage.
- Now add garam masala powder and coconut and turn off the flame once the chicken is about 3/4th cooked.
- See to it that the gravy should not be much and also, the chicken pieces should look as if they have been roasted.
- Meanwhile, when the chicken is still cooking, prepare the biryani rice.
- Wash 3 cups of basmati rice and add water slightly less than the quantity of the rice itself so that it is only half cooked.
- Add 1-2 tea spoons of salt to it.
- Soak 3-4 strands of saffron in 4-5 table spoons of milk.
- Now take 1/2 table spoon of this half cooked rice and dip it into the saffro flavoured milk.
- Take a utencil having a base of 12″ and place half of the semi-cooked rice in it.
- Prepare a layer of half of the above prepared chicken on top of this rice layer and again, top the chicken layer with rice (half of the remaining).
- Again, another layer of remaining chicken and finally with the layer of the remaining rice on the top, ends the rice-chicken layering process.
- Heat 2-3 table spoons of oil and deep fry 1/2 cup onions until they turn golden brown. Next, roast the cashews.
- Garnish the top layer of rice with the fried onions, cashews, coconut milk, ghee, coriander and the saffron flavoured rice.
- Cover the vessel with a lid and place it on a high flame for about 5 minutes. Note that the flame should not concentrate at the vessel's center, but on one side of it.
- Wait for 2-3 minutes and rotate the vessel to heat the opposite side. This way, keep rotating the vessel every 2-3 minutes for about 20-25 minutes. Every time you rotate it, carefully disturb the contents by a small jerk so as to avoid settling of ghee at the bottom.
- Turn off the flame and keep it aside for 10 minutes before taking off the lid.
- Before serving, mix thoroughly, the medley from the bottom.
- Serve with boiled egg halves to enjoy the dish fully
__._,_.___
VISIT RUKHSANA FM ONLINE RADIO
http://www.freewebs.com/rukhsanafm
Enjoy your stay at Rukhsana Group.
Moderators Rukhsana Group:
Aika Rani, Mumtaz Ali, Sitara Ansari, Lilly, Akhtar,
Contact us at: Aika_Rani@Yahoo.Com
Rukhsana-owner@yahoogroups.com
**********************************
.
__,_._,___
.jpg)
0 comments:
Post a Comment