HYDRABADI BIRIYANI :

HOW TO MAKE HYDRABADI CHICKEN

BIRIYANI RECIPE : 

STEP 1 :   To a mixing bowl add 2/3 cup 165 ml 

yogurt ,3/4 tsp salt , 1to 1 1/2 tsp red chilli powder ,1to 1 1/2 tsp biriyani masala ,1/4 tsp turmeric ,2 slit green chillies ,1 1/4 tsp ginger garlic paste and 1/2 tsp cardamom powder .Do not use sour color here .

STEP 2 :   Add 1tsp lemon juice  If your curd is evenly slightly sour .then just skip lemon juice .

STEP 3 :   Mix all of them abd taste the marinate .Add more salt if needed .

STEP 4 :   Add the chicken and marinate .Cover the bowl and allow it to sit overnight in the fridge or for atleast 2 hours .

STEP 5 :   Keeping overnight makes the chicken very soft and succulent once the biriyani is cooked .If you are marinating it just for 2 hours .

I suggest keeping the pieces to small to medium and not very large .

STEP 6 :   Skip this step if using store bough fried onions .this can be done the previous night 

Or just before you being to make the biriyani .

Slice one large onion uniformly and thin.separate the layers .Heat 1/4 cup ghee in the same pot you intend to make the biriyani .

                  When the ghee turns hot ,add the onion and spread them well.Fry them uniformly untill golden ,Crisp and aromatic .Keep stirring uniformly to fry them evenly without burning ,

When they brown ,remove them and set aside .

STEP 7 :   Soak a large pinch of saffron in 3 tsp hot milk .Do this just before you soak the rice .

STEP 8 :   Wash rice atleast thrice .Do note that biriyani turns out good only with aged premium 

Quality basmati rice .

STEP 9 :   Pour fresh water and soak for 30 to 40 mins .Refer to the rice pack for soaking time .

STEP 10 :  Drain After 30 to 40 mins .Set this aside .

STEP 11 :   Add all the whole spices and 1 1/2 tsp salt to a large pot of boiling water .Also pour 1 tsp oil ,stir and check the salt .The water has to taste salty .If not add more salt to your liking.

                     You can add the whole spices to a muslin cloth and make a knot if you don't like to get a bite of the spices .Allow the water to simmer for 5 mins .Then bring it to a rapid boil.

STEP 12 :   Add soaked drained basmati rice.

STEP 13 :   Cook on a medium high flame till rice is 3/4 th cooked .

STEP 14 :   The rice must be grainy and you must get a bite into it ,meaning it has to be slightly under cooked .

STEP 15 :   Drain the rice to a colander .

STEP 16 :   While the water for rice boils add the chicken marinate to the heavy bottom pot you used to fry the onions .Sprinkle half of the fried onions ,2 tsp coriander leaves and 2 tsp mint leaves .Add the ghee or oil (4 tsp we used for frying onions )

STEP 17 :   Mix alla of them and level the chicken to spread to a single uniform layer .

STEP 18 :   Layer half of the cooked rice over the chicken .The rice must be moist and not with dripping water .It should not be dry either .Add a few more fried onions retaining some more for later .Sprinkle one tsp mint and one tsp coriander retaining for later. Sprinkle little more biriyani masala .

STEP 19 :   Layer the rest of the rice again .

STEP 20 :   Sprinkle the rest of the fried onions ,Mint and coriander leaves and biriyani masala pour the saffron milk .

STEP 21 :   To finish off ,Pour 2 tsp ghee ,Don't use oil here .You won't get the real flavour .

STEP 22 :   You can use either moist cloth or foil to seal the rim of the biriyani pot .The cloth has to be thick and moist .Spread it over the rim .place a heavy lid and bring the edges of the cloth to the center .

STEP 23 :   Place a old tawa or griddle on the stove .The flame has to be medium high .Do not use a non stick pan or a dosa tawa .The flame has to reach across the diameter of the pan .

STEP 24 :   Place a biriyani pot on the tawa .Cook on a medium high flame for 15 to 20 mins .Then the lower flame to very low and cook for another 15 mins.Switch of the stove and let it rest for atleast 20 mins .

STEP 25 :   The tasty and yummy HYDRABADI BIRIYANI is ready ...

This is the step by process to making a HYDRABADI BIRIYANI .......Serve it ..........