Hyderabadi Chicken Biryani

Ingredients:

Chicken pieces - 500 grams

Basmati rice -  1 1/2 cups ( soaked for 30 minutes)

Bay leaves  -   2 nos

Green cardamoms   -  10 nos

Black peppercorns   -  1 tsp

Cinnamon  -  3 inch stick

Caraway seeds /shahi jeera - 1/2 tsp

Cloves   - 10

Onions sliced - 5 large

Tomatoes –  ½ cup

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Red chilli powder   -  1 tbsp

Coriander powder -  1 1/2 tbsp

Turmeric powder - 1/2 tsp

Gram masala Powder - 1/2 tbsp

Yogurt   - 1 cup

Fresh coriander leaves, chopped - 2 tbsp

Fresh mint leaves, chopped - 2 tbsp

Ghee - 4 tbsp

Salt to taste

Oil as required

Saffron /kesar , a few strands mixed  in 1/4 cup milk     

Method:

Prepare the rice-

Heat five to six cups of water in a deep pan.  To it add drained rice, salt and half of all the whole spices (bay leaves, cardamoms, black peppercorns, cinnamon stick) and cook till three fourth done. Drain and set aside.

Make fried onions-

Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper.

Marinate the Chicken –

Take chicken pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the remaining wholes spices (caraway seeds, cinnamon stick, black peppercorns, cloves and green cardamoms), red chilli powder, coriander powder, turmeric powder, gram-masala powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.

Cook the chicken -

Heat two tablespoons ghee in a pan, add marinated chicken and diced tomatoes.  Stir and cook on high heat for three to four minutes. Now reduce heat and cook till almost done with lid on.

Layering the rice –

Heat the remaining ghee in a thick-bottomed pan. Spread the chicken with thick gravy, now spread the rice over the chicken as a layer. Sprinkle remaining mint leaves and fried onions. Sprinkle saffron milk. Cover with a lid and seal the sides of the lid with dough. Then cook it in low flame for 15 minutes.

Serve hot with a raita.

Hyderabadi Mutton Biryani

Ingredients:

Mutton pieces - 500 grams

Basmati rice -  1 1/2 cups ( soaked for 30 minutes)

Bay leaves  -   2 nos

Green cardamoms   -  10 nos

Black peppercorns   -  1 tsp

Cinnamon  -  3 inch stick

Caraway seeds /shahi jeera - 1/2 tsp

Cloves   - 10

Onions sliced - 5 large

Tomatoes –  ½ cup

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Red chilli powder   -  1 tbsp

Coriander powder – 1 ½ tbsp.

Gram masala powder – ¾ tbsp.

Turmeric Powder – ½ tsp

Yogurt   - 1 cup

Fresh coriander leaves, chopped - 2 tbsp

Fresh mint leaves, chopped - 2 tbsp

Ghee - 4 tbsp

Salt to taste

Oil as required

Saffron /kesar , a few strands mixed  in 1/4 cup milk       

Method:

Prepare the rice-

Heat five to six cups of water in a deep pan.  To it add drained rice, salt and half of all the whole spices (bay leaves, cardamoms, black peppercorns, cinnamon stick )and cook till three fourth done. Drain and set aside.

Make fried onions-

Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper.

Marinate the meat –

Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the remaining wholes spices (caraway seeds, cinnamon stick, black peppercorns, cloves and green cardamoms), red chilli powder, turmeric powder, coriander powder, gram-masala powder,  half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.

Cook the Meat-

Heat two tablespoons ghee in a pan, add marinated mutton and diced tomatoes.  Stir and cook on high heat for three to four minutes. Now reduce heat and cook till almost done with lid on.

Layering the rice –

Heat the remaining ghee in a thick-bottomed pan. Spread the mutton along with the gravy at the bottom of the pan, now spread the rice over the mutton as a layer. Sprinkle remaining mint leaves and fried onions. Sprinkle saffron milk. Cover with a lid and seal the sides of the lid with dough. Then cook it in low flame for 15 minutes.

Serve hot with a raita.