Chef's corner

Hyderabadi Chicken Biryani recipe:

This recipe serves 8 ppl.

  Basic Ingredients:
• 1.5 Kgs Chicken
• 4 Cups Basmati Rice
• 3 large Onions - sliced
• 2 Cups cooking oil

  For the Marinade:
• 1.5 cups curd
• 2 tbsps. raw papaya Powder
• 1.5 tbsps. Ginger garlic paste
• 1 tbsp. Red chilli powder
• 1 tbsp. Turmeric powder
• 1 tsp. Garam Masala powder
• 1 big pinch Saffron
• 4 tbsps. Lemon
• 4 Green Chillies
• Coriander (finely Chopped)
• Mint (finely chopped)
• Salt to taste

  For preparing the Basmati Rice:
• 1 tbsp. Caraway seeds (Shah Jeera)
• 4 Black Pepper
• 4 Cardamoms
• 2 Cinnamon
• 2 Cloves
• Salt to taste
  For the Garnish:
• 2 tbsps. Ghee
• 3 tbsps. Coriander (finely chopped)
• 3 tbsps. Mint ( finely chopped)
• Yellow colour
• 2 boiled Eggs (optional)
• 2 tbsps. sliced Almonds
• Fried Onions

  Marinating the meat:
In a large bowl add the Chicken with raw papaya powder, yoghurt, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, saffron, lemon, fried onions, green chillies, coriander (finely chopped), mint ( finely chopped), salt to taste and oil. Mix well. Cover and leave overnight in the fridge.

  Preparing the rice:
Wash the rice and soak it in water for about 1/2 an hour. In a large cooking vessel, pour water and add cloves, cardamom, cinnamon, shah jeera and salt. When the water comes to a boil, add the soaked rice. Keep stirring till the rice is half-cooked. (This takes a few minutes). Drain the water and keep the rice aside.

  Making the biryani:
Add 2 cups of cooking oil to the pan and let it heat for a while. Add the onions and fry till golden brown. Fried onions are used for the marinade and the garnish.

Then take a large vessel and spread the marinated meat and oil. Evenly spread the drained half cooked rice over the same. Spread the chopped coriander, mint, fried onions, sliced almonds, yellow colour and ghee.

Cover the vessel properly with a lid and seal with wheat dough and place a heavy weight over the lid.

Place the vessel on an iron tawa and cook on low flame for 1.5 hours. Remove the vessel from the flame and take off the wheat dough sealing and the lid. Serve the biryani with boiled eggs (optional) and Onion raitha.

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