hyderabadi chicken biryani recipe, how to make chicken biryani

hyderabadi chicken biryani recipe, how to make chicken biryani

hyderabadi chicken biryani recipe, Learn how to make chicken biryani in a dum style with step by step photos

Making a good chicken biryani is just very simple and this recipe is perfect for a home preparation. This is easier than any dum biryani since it needs no sauting of spices or meat. Just mix all the ingredients and cook on a slow dum process, trapping the steam to retain the aroma. To get an authentic flavor and taste, do use all the mentioned ingredients and if desired can substitute ghee for oil.


This is one of the best hyderabadi chicken biryani recipe i have made for years and it is very easy and even a beginner can try without any troubles. Chicken can be marinated the previous night and refrigerated to make the best flavorful biryani.
step by step photos on how to make hyderabadi chicken biryani recipe

1. Add all the marination ingredients to a bowl. Mix them well to make a paste.

2. Marinate the chicken with the prepared yogurt and masala paste prepared in step 1. Allow it to sit for overnight in the fridge or for at least 2 hours.

3. Add dry spices to a pot of boiling water along with few drops of oil. You can add the dry spices to a muslin cloth and make a knot if u don’t like to get a bite of the spices.Add soaked rice and cook till 3/4 cooked. The rice must be grainy.
4. Add the marinade to a heavy bottom pot. Sprinkle fried onions, chilies, coriander and mint leaves. Add oil and mix it.

5. Layer the rice over the chicken.
6. Add fried onions, mint and coriander leaves. Sprinkle biryani masala.

7. Layer the rice again.

8. Sprinkle fried onions, mint and coriander leaves and biryani masala. Pour the saffron milk.

9.Use a foil to cover the rim. You can also use a thick clean kitchen cloth. or make dough and stick to the rim of the pot.

10. Cover the pot with a lid. If using dough. make sure the lid sits on the dough.

11. Place the pot over a hot old tawa. Cook on a medium high for about 15 to 20 minutes.

12. Lower the flame to very low and cook for another 15 minutes. Switch off the stove and let it rest for sometime

13. Flavorful dum biryani is ready.

14. Fluff up the rice gently and serve with one of these
mint raita
cucumber raita
onion raita
shorba/sherva
simla mirch ka salan.



find complete hyderabadi chicken biryani recipe below

hyderabadi chicken biryani recipe, how to make chicken biryani

Prep time

8 hours

Cook time

40 mins

Total time

8 hours 40 mins

Basmathi rice and chicken marinated in spices and cooked in a dum style to yield a flavorful biryani

Author: Swasthi

Recipe type: Main

Cuisine: Indian

Yield: 2 to 3

Ingredients (240 ml cup used)

• 1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside)
• ½ kg or 1 lb chicken with bones or boneless
• ¼ to ½ tsp. biryani masala powder for sprinkling in between layers
• Fried onions from 1 large onion (Learn to make Fried Onions for Hyderabadi Recipes )
• Fistful of finely chopped coriander leaves
• Fistful of finely chopped mint leaves
• 2 to 3 tbsp. Sunflower oil or ghee
• ¼ tsp saffron strands soaked in 3 tbsps. hot milk

Marination for hyderabadi chicken biryani recipe

• 1 tbsp. ginger garlic paste
• ¼ tsp turmeric
• 3 green chilies slit (adjust to suit your taste)
• ½ cup + 1 tbsp. yogurt / curd
• 2 tbsps. Lemon juice (adjust)
• 1 ½ tsp Kashmiri / byadgi red chili powder
• ½ tsp biryani masala powder
• ¼ tsp green cardamom powder
• Salt to taste

Dry Spices for rice

• 2 ½ cups water
• 1 tsp oil
• 2 small strands of mace
• 1 large or 2 small black cardamom
• 4 green cardamom
• 3” cinnamon stick
• 6 cloves
• 1 large or 2 small bay leaf
• ½ tsp pepper corn
• ½ tsp shahi jeera / caraway seeds

Instructions

1. Marinate the chicken with the ingredients mentioned under marination and set aside for at least 2 hrs and overnight is best.
2. This step is optional. Tie up all the dry spices for rice in a muslin cloth.
3. Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins, this way the aroma released is best. Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left.
4. While the rice cooks, transfer the marinated chicken to a heavy bottom casserole, handi or non-stick. Add fried onions, green chilies, ½ of the mint, coriander leaves and pour in the oil or melted ghee. Mix well and level the surface.
5. Layer the cooked rice evenly, add fried onions, mint and coriander leaves over the chicken.
6. Sprinkle ¼ tsp to ½ tsp. biryani masala powder.
7. Repeat steps of layering rice, coriander mint leaves and then fried onions.
8. Pour the saffron milk all over.
9. Cover the rim of the casserole with foil to trap the dum or use a cloth. Rinse a thick kitchen cloth and squeeze off the excess water, it must be just moist and not with dripping water. Make a double layer. Spread this cloth over the rim and cover the lid over the casserole.
10. Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins. After 20 mins, if you have a see thru lid you can see the vapour filled.
11. Now reduce the flame to min (as low as in Indian stoves or burners, where the flame barely touches tawa). Cook this way for exactly 10 to 15 mins. You can see the vapour dripping on the moist cloth. Off the flame and leave it as it is for at least 20 to 30 mins. Garnish chicken biryani and serve.

Notes

If you do not like to use a cloth for trapping the steam or dum, you can use dough to seal the lid of the utensil, but cleaning up the mess is difficult. An aluminium foil too works ok.

How To Make Awesome Pizza at Home

How To Make Awesome Pizza at Home

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Pizza is a regular visitor to our house, only it doesn't usually come in the form of a delivery person. Making homemade pizza from prepared dough is a quick and easy dinner any night of the week. Even making your own dough only really adds a few minutes to the prep time! Pile on your favorite toppings and get ready to chow down.

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My favorite method for shaping the pizza is to roll the dough onto a piece of parchment paper. The dough sticks to the parchment, making it easier to work with and easier to transfer into the oven. The pizza will release from the parchment during cooking and the parchment can be removed halfway through cooking. The parchment darkens in the oven, but doesn't burn or catch fire.

If you'd prefer not to use parchment, take a look at Method #2 or #3 below.

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There are also no rules about the kinds of toppings you put on your pizza. Choose ones you love. They will cook a little in the oven, but if it isn't something you like to eat raw, like sausage or mushrooms, allow some time to cook them ahead of time. If you'd like fresh greens, like arugula or basil, on your pizza, sprinkle them over the pizza right when it comes out of the oven. The residual heat from the pizza will wilt the greens just slightly and bring out their flavor.

It's best, though, to keep the toppings to just a handful at most. If you load homemade pizza down with a ton of toppings, it may take too long for the crust to cook well.

Pile on the cheese or keep it all veg for a healthier midweek meal; it's all up to you. Play around with this basic recipe and make it your own.

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Pizza is a quick and easy meal to make any night of the week.

How To Make Pizza at Home

Makes two 10-inch pizzas

What You Need

Ingredients
1 pound pizza dough, store-bought or homemade
1/2 to 1 cup sauce: tomato sauce, white sauce, or other spread
2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
1 to 2 cups (8 to 16 ounces) cheese, shredded or sliced: mozzarella, Monterey Jack, provolone, fontina, or any other favorite.
Cornmeal or flour (optional)

Equipment
Pizza stone or baking sheet
Pizza peel or baking sheet
Parchment paper (optional)

Instructions

1. Heat the oven to 550°F or higher: Don't be afraid to really crank the heat up to its highest setting. The high heat will help make a crunchier and more flavorful crust. Let the oven heat for at least half an hour before baking your pizzas. If you have a baking stone, place it in the lower-middle of your oven.

2. Divide the dough in half: One pound of dough makes two 10-inch pizzas. Slice the dough in half and cover one half with an upside-down bowl or a clean kitchen towel while you prepare the first pizza.

3. Roll out the dough:

Method #1: Pizza Baked on Parchment: Tear off a large piece of parchment paper roughly 12 inches wide. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

Method #2: Pizza with Cornmeal or Flour and a Baking Stone: Sprinkle a handful of cornmeal or flour on a pizza peel or the back of a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. Shake the peel or baking sheet frequently as you shape to make sure the dough isn't sticking. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

Method #3: Pizza Baked on a Baking Sheet: Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

4. Top the pizza: Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.

5. Bake the pizza: Using a pizza peel or the back side of a baking sheet, slide your pizza (with the parchment or with the cornmeal) onto the baking stone. If you don't have a baking stone, bake the pizza right on the baking sheet. Cook for 5 minutes, then rotate the pizza. Slide the parchment out from under the pizza, if used. Bake for another 3 to 5 minutes, until the crust is golden-brown and the cheese looks toasty.

6. Slice and serve: Let the pizza cool slightly on a cooling rack, just until you're able to handle it. Slice it into pieces and serve.

Additional Notes:

• How To Make Pizza on the Grill: Great for a smoky flavor and extra-crispy crust.

• Pizza on the Stovetop: Try this method when you don't want to heat up the kitchen.

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