Hyderabadi Chicken Biriyani
- Number of Servings: 4
Ingredients
this is a spicy foodn with lots of peper, ginger, cardamoms used in it
To be ground:
cinnamon
cardamoms
chopped ginger and garlic
green chillies chopped
chopped coriander leaves
poppy seeds
grated nutmeg
Grind the ingredients to be ground to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours.
In a large vessel combine the rice, water, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool.
Heat the butter in a heavy-bottomed pan till hot and fry the sliced onions till they are crisp and golden brown. Add the marinated chicken pieces, mix well and cook on low level for about 20 minute(s) or till the chicken is almost done.
In a large heavy-bottomed pan add some hot melted butter, a layer of chicken with gravy, a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted butter, chicken, rice and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted butter and saffron milk. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid. Cook on very low level (a griddle can be kept under the pan to cook on indirect flame) for another 20 minutes. Alternatively cook for the same amount of time in a pre-heated oven.
Garnish with slices of boiled eggs, nuts and raisins.
Number of Servings: 4
Recipe submitted by SparkPeople user POULOMEE.
cinnamon
cardamoms
chopped ginger and garlic
green chillies chopped
chopped coriander leaves
poppy seeds
grated nutmeg
Grind the ingredients to be ground to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours.
In a large vessel combine the rice, water, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool.
Heat the butter in a heavy-bottomed pan till hot and fry the sliced onions till they are crisp and golden brown. Add the marinated chicken pieces, mix well and cook on low level for about 20 minute(s) or till the chicken is almost done.
In a large heavy-bottomed pan add some hot melted butter, a layer of chicken with gravy, a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted butter, chicken, rice and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted butter and saffron milk. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid. Cook on very low level (a griddle can be kept under the pan to cook on indirect flame) for another 20 minutes. Alternatively cook for the same amount of time in a pre-heated oven.
Garnish with slices of boiled eggs, nuts and raisins.
Number of Servings: 4
Recipe submitted by SparkPeople user POULOMEE.
Nutritional Info Amount Per Serving
- Calories: 544.0
- Total Fat: 16.6 g
- Cholesterol: 192.3 mg
- Sodium: 306.3 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 3.8 g
- Protein: 50.9 g
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