Hyderabadi Chicken

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Hyderabadi Chicken Biryani

July 17, 2008 24 Comments

Biryani is one of the most popular dishes in Hyderabad, India. To make Hyderabadi Biryani, the meat and the rice

are cooked in an air tight pot on very low flame, so that the rice is cooked in the flavors of meat and gets the

aroma of the meat. The meat gets the direct heat from the flame and the rice is cooked with steam generated by the

air tight method of cooking, also known as Dum method. It is a length process but the taste is worth going thru theelaborate process.

There are two ways to prepare Hyderabadi Biryani. One is, precooked meat method and the other is raw meat

method. In both the methods, meat and half cooked rice are arranged in layers, and cooked until the rice and the

meat are fully cooked. For Chicken Biryani, I use the raw meat method and forMutton Biryani I use theprecooked meat method.

Total Time: 1 hoursPreparation Time: 30 minutes (excludes marination time)

Cooking Time: 30 minutes

Serves: 4-5

Ingredients:

Marinade

o 2 lbs Chicken cut up into 2 pieces

o cup Yogurt

o 1 1/2 tbsp Ginger Garlic Pasteo 2 3 tsp Chili Powder

o 2 tsp Coriander Powder

o 12 small Chilies split into two

o 1 cup chopped Mint Leaves

o 1 cup chopped Cilantro

o tsp Turmeric

o Garam Masala Powder

10 Pepper Corns

10 Coves
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tsp Cardamom Seeds

tsp Sahajeera or Black Cumin 1 Cinnamon Stick

o Juice of 1 lime

o Salt to Taste

1 Large Onion sliced

1 cup Oil

tsp of saffron strands

cup milk 4 cups Basmati Rice soaked for 30 minutes

Spices for boiling rice

o 6 Cardamoms

o 3 Cloves

o 2 Bay Leaves

o 1 Bay Flower or Biryani Flower

o 1 tsp Sahajeera

o tsp Ginger Garlic Paste

o 1 tbsp of Oil

o First Full of Salt

Method:

Clean the chicken and cut it into 2 pieces. Wash the chicken and squeeze all the water from it. This isvery important that you squeeze all the water away from the pieces or put it a colander to let water drain

away.

Grind all the ingredients listed under garam masala to a fine powder.

Mix all the ingredients of the marinade and marinate for at least 1 hour or overnight in the fridge.

In pan heat oil and fry the onions until light golden brown.

Soak saffron in hot milk.

In a big pot bring water to a boil, add all the spices for boiling rice and mix well.

Add rice and continue to cook until you get a one good boil, i.e rice should roll over with boiling water. Ittakes about 2 3 minutes on my stove. Drain the rice and keep aside.

One good boil after adding rice

Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice. In a heavybottom sauce pan, pour the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of

the chicken.

Arrange the boiled rice on the chicken pieces, sprinkle some oil, the fried onions and the saffronmilk.

Repeat the above step for the last layer, I.e, arrange the last layer of rice. Spread the rest of the rice,

sprinkle all the oil, fried onions and the saffron milk. Now, we need to seal the the container and make it air tight so that the steam doesnt escape when we

cook. In India, flour dough or a big cloth is used to seal the container and the cover together. Here, I use an

aluminum sheet. take 2 sheets of aluminum foil (the sheets should be bigger than the diameter of the sauce

pan) and place it on top of the sauce pan and then cover it with the lid. We will have aluminum sheetsbetween the pan and its lid. Since we took the sheets bigger than the diameter of the pan, we will use that

to seal the pan and the lid.

Put a heavy object (motor pesto or heavy pan or skillet) on the top of the container, so that the steamdoesnt escape easily.


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Cooking dum biryani with a sealed sauce pan and a heavy object on it

Cook biryani for 8-10 minutes on high until stream escapes from the foil seal. Then reduce the flame to

medium low and continue to cook for another 20 minutes. Let it sit for 10-15 minutes before opening it.

Mix the rice and serve it hot withraitaorchicken shorva ormutton shorva

Hyderabadi Mutton Biryani

August 7, 2008 8 Comments

As I mentioned in my earlier posts, Biryani can be cooked in two ways. One is the raw meat method in which the

rice and the meat is cooked together in layers, and the other is cooked meat method in which pre-cooked meat andrice are cooked together in layers. I follow the raw meat method forChicken Biryani andShrimp Biryani, and pre-

cooked method for mutton biryani. Here is the recipe for mutton biryani

Total Time: 1 hours

Preparation Time: 30 minutes (excludes marination time)Baking Time: 30 minutes

Serves: 4-5

Ingredients:
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Marinade

o 2 lbs Goat meat cut into pieces

o 1 cup yogurt

o 2 tbsp Ginger Garlic Paste

o 2 tsp Chili Powder

o 14 small Chilies split into two (adjust to your taste)



o Salt to Taste (sufficient for the meat)o Garam Masala Powder

10 Pepper Corns

10 Coves

tsp Cardamom Seeds tsp Sahajeera or Black Cumin

1 Cinnamon Stick


1 Lime

1 cup Oil (can use half oil and half ghee)


cup milk 4 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup)


o 6 Cardamoms

o 3 Cloves

o 2 Bay Leaves

o 1 Bay Flower or Biryani Flower

o 1 tsp Sahajeera


o 1 tbsp of Oil


Method:

Clean and cut the goat meat.


Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably overnight in the fridge.

Cook the meat with the oil in a pressure cooker. Dont add any water when cooking. In my cooker it

takes 6-7 whistles and 5 minutes on low flame to cook. Once the pressure in the cooker goes away, open itand cook it until all the water evaporates. OR

Can cook the meat on the stove top until tender. This will take about an hour. I prefer the pressure cooker

to avoid all the cooking odor when cooking on stove top.

Squeeze the lime juice on the meat and mix well.

In a pan, heat oil and fry the onions until light golden brown.

Soak saffron in hot milk.

In a big pot bring water to a boil, add all the spices required for boiling rice and mix well.

Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes on my stove. Drain

the rice and keep aside.

Preheat the oven to 400 degrees F.

Now its time to arrange rice and meat in layers. Grease large baking tray with oil, layer half the rice at the

bottom. Sprinkle some oil, fried onions and the saffron milk. Layer the rice with meat followed by a


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layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining

oil, fried onions and saffron milk. Cover the tray with aluminum foil.

Bake the biryani for 10 minutes on 400 degrees F and 20 minutes on 350 degrees F.

Mix the rice and serve it hot withraitaorchicken shorva /mutton shorva

June 1, 2008 2 Comments

Biryani is one of the most popular dishes in India. Mutton and Chicken Biryani are the most popular Biryanis, but

these days Kheema, Fish and Shrimp Biryani are also gaining popularity. However, for me, even today, whensomeone mentions Biryani, I still expect it to be either Mutton or Chicken Biryani. To make this item, the meat

and the rice are cooked in an air tight pot on very low flame, so that the rice is cooked in the flavors of meat andgets the aroma of the meat. The meat gets the direct heat from the flame and the rice is cook with steam generated

by the air tight method of cooking, also known as Dum method. Biryani is the only item for which I dont mind

spending 1 2 hours in the kitchen preparing it. Taste of it is worth the time spent in the kitchen.

The first time I tasted Shrimp Biryani was 3 years ago in Eluru, at my brothers wedding. After that I cooked

Shrimp Biryani a few times at home, but not in recent months. I was thinking of posting the recipe of the Biryani

on my blog, but I never thought it would be Shrimp Biryani, at least not before posting the recipes of Mutton andChicken Biryani. I made Shrimp Biryani for dinner today and decided to post it on the blog right away.

Total Time: 1 hours

Preparation Time: 1 hour (includes marination)

Cooking Time: 30 minutes

Serves: 3-4

Ingredients:

Marinade

o 2 lbs Shrimp raw and shell on

o cup Yogurt

o 1 1/2 tbsp Ginger Garlic Paste

o 1 tsp Chili Powder

o 1 tsp Coriander Powder

o 12 small Chilies split into two

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o tsp Turmeric

o Garam Masala Powder

10 Pepper Corns 10 Coves

tsp Cardamom Seeds

tsp Sahajeera or Black Cumin 1 Cinnamon Stick

o Juice of 1 lime

o Salt to Taste


1 cup Oil


cup milk

4 cups Rice soaked for 30 minutes


o 6 Cardamoms

o 3 Cloveso 2 Bay Leaves

o 1 Bay Fower or Biryani Flower

o 1 tsp Sahajeera


o 1 tbsp of Oil


Method:

Peel the Shrimp, wash and squeeze all the water from the shrimp.


Mix all the ingredients of the marinade and marinate of 1 hour.

In pan heat oil and fry the onions until light golden brown.

In a big pot bring water to a boil, add all the spices for boiling rice and mix well.

Add rice and cook for 2 minutes, one good boil, I.e rice should roll over with boiling water. Drain the

rice and keep aside. Soak saffron in hot milk.

Now its time to arrange shrimp and rice in layers, one layer of shrimp and two layers of rice. In rice cooker

container, pour the oil at the bottom, arrange shrimp and sprinkle some oil on top of the shrimp.

Arrange the boiled rice on shrimp, sprinkle some oil, the fried onions and saffron milk.

Repeat the above step for the last layer, I.e arrange the spread the remaining rice, sprinkle all the oil, fried

onions and the saffron milk. Cover the cooker and switch on the rice cooker.


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Put a heavy container on the top of the cooker lid so that steam doesnt escape.

When the rice is cooked and the cooker turns of , let it sit for at least 10-15 minutes before opening thecooker.

Mix the rice and serve hot with raita or chicken/goat curry

Note:

If using frozen shrimp, make sure it is completely thawed before marinating it.

You can use store bought Biryani mixes to substitute for the spices. I have used Shan Biryani mixes before

and it tastes good. You can substitute 3-4 tsp Shaan mix for the garam masala and adjust the chili powder

and the chillies to your taste.

The same recipe can be followed to prepare Chicken Biryani. In this recipe, I cooked the raw shrimp andrice together. There is another way of cooking Biryani, cook the meat first and then arrange the meat and

rice in layers and then use the Dum process to finish it. I will use that method for Mutton Biryani, which I

intend to post it on the blog very soon. Please be patient till then.

Ingredients:

2 cups mushrooms, sliced 10 oz pack of Mushrooms, sliced or 3 cups of sliced Mushrooms

1 medium-sized Onion

2 tbsp of Ginger Garlic paste

5 Green Chilies chopped or 1 tbsp of chopped Green Chilies

2 tbsp Green Onion, chopped 2 tbsp Tamari Sauce (I did not have soya sauce)

1 tsp Black Pepper Salt, to taste

1 tbsp light cooking oil, 1 tsp pur sesame oil, 2 tbsp cooking oil (I used 2 tbsp of Olive Oil instead)

Method:

Peal the mushrooms; Remove the stem from the cap and remove the membrane on the cap. One could skipthis step. I usually peel the mushrooms before cooking.

Heat oil in a pan and saute chilies and ginger garlic paste, for about a minute or two.

Add the onions and fry till light brown. Add the mushrooms and mix well. Cover the pan with a lid and cook for 2-3 minutes until the mushrooms

are tender.

Remove the cover and cook until the water evaporates. This should take a minute or 2.

Add salt, pepper and soya sauce and cook for another minute. Garnish with green onions.

Meena suggested serving it with fried rice or noodles. I served it with plain white rice.
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Total Time: 20 25 minutes

Preparation Time: 10 minutes (excludes the time required to prepare the powders)Cooking Time: 10 -12 minutes

Serves: 2

Ingredients:

2 tbsp Oil

cup chopped Onions 2 tsp Ginger Garlic Paste (can substitute garlic paste for ginger garlic)

1 2 tsp Coriander Powder

tsp Turmeric Powder

1 tsp Chili Powder

Salt to Taste

10 Long Green Chilies (can use Long Hot Peppers)

2 tbsp Milk

Stuffing:

o 2 tbsp Dry Roasted Sesame Seed Powder

o 1 1 tsp Coconut Powder (opt)

o Pinch of Salt
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Preparation:

Wash the chilies and make a slit them vertically. Carefully remove the seeds from inside using either fork

or a spoon. I used my fingers. I feel that is the easiest way to seed the chilies. Mind you, if you usefingers, wash hands immediately to avoid the burning sensation. I did not remove all the seeds, just a few

to reduce the heat of the chilies.

Lightly fill the chilies with the stuffing. Do not stuff the chilies with the stuffing. About tsp ofstuffing per chili should suffice. There will be some left over stuffing, which will be used later. Cut the

chilies horizontally into two pieces. I was not going to cut them into two, but when cooking them, I

realized it is easy to mix if the chilies were smaller.

Heat oil in a pan and fry the onions until translucent. Add ginger garlic paste and fry for a minute or two until the rawness of the paste is gone.

Add coriander, turmeric, chili powder and salt and mix well.

Add the chilies saute them until the spices coat the chilies. Add milk and mix it. Cover the cook onmedium to medium high flame for 3-5 minutes until the chilies are cooked and tender. Mix it in between

to ensure that the chilies and the mixture/masala does not burn.

Remove the cover, add the left over stuffing mixture and cook for another 2-4 minutes.

Remove from heat and serve with rice.

some chopped red bell pepper to make the curry colorful and some green peas.
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Total time: 30 minutes

Preparation Time: 10 minutesCooking Time: 20 minutes

Serves: 3-4

Ingredients:

1 2 tbsp Oil

Fenugreek Powder (opt)

1 Small Onion chopped 1 tsp Ginger Garlic Paste

3 Green chillies slit

1 tsp Coriander Powder

tsp Turmeric Powder

1 tsp Chili Powder (adjust to taste)

Salt to taste

10 oz Mushrooms peeled and diced

1 Green Bell Pepper diced

1 small Red Bell Pepper diced

Green Peas (opt)

1 Medium sized Tomato diced

Cilantro for garnish

Method:

In a pan heat oil, add fenugreek powder, onions and saute until translucent.

Add ginger garlic paste and chilies and stir cook for 2 minutes.

Add coriander powder, turmeric, chili powder and salt. Cook for a minute

Add mushrooms, cover and cook for 5 minutes or until mushrooms are semi-tender.

Add bell peppers, peas and tomatoes cook until peppers and tomatoes are soft and completely cooked.

Garnish with cilantro and serve with rice or roties
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Hyderabadi Chicken

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