Hyderabadi Chicken Biryani Recipe

 If you want to make Hyderabadi Chicken Biryani Recipe then here is Hyderabadi Chicken Biryani Recipe for you just read this Hyderabadi Chicken Biryani Recipe:

Ingredients:

Hyderabadi Chicken Biryani Recipe

• ½ cup Yogurt
• 1 1/2 tbsp Ginger Garlic Paste
• 2 – 3 tsp Chili Powder
• 2 tsp Coriander Powder
• 12 small Chilies split into two
• 1 cup chopped Mint Leaves
• 1 cup chopped Cilantro
• ½ tsp Turmeric
• Juice of 1 lime
• Salt to taste
• Garam Masala Powder
• 10 Pepper Corns
• 10 Coves
• ½ tsp Cardamom Seeds
• ½ tsp Sahajeera or Black Cumin
• 1” Cinnamon Stick
• 1 Large Onion sliced
• 1 cup Oil
• ½ tsp of saffron strands
• ½ cup milk
• 4 cups Basmati Rice soaked for 30 minutes
• Spices for boiling rice
• 6 Cardamoms
• 3 Cloves
• 2 Bay Leaves
• 1 Bay Flower or Biryani Flower
• 1 tsp Sahajeera
• ½ tsp Ginger Garlic Paste
• 1 tbsp of Oil
• First Full of Salt
• Marinade
• 2 lbs Chicken cut up into 2” pieces

Prepration:

Hyderabadi Chicken Biryani Recipe

Hyderabadi Chicken Biryani

1. Clean the chicken and cut it into 2” pieces. Wash the chicken and squeeze all the water from it. This is very important that you squeeze all the water away from the pieces or put it a colander to let water drain away.
2. Grind all the ingredients listed under garam masala to a fine powder.
3. Mix all the ingredients of the marinade and marinate for at least 1 hour or overnight in the fridge.
4. In pan heat oil and fry the onions until light golden brown.
5. Soak saffron in hot milk.
6. In a big pot bring water to a boil, add all the spices for boiling rice and mix well.
7. Add rice and continue to cook until you get a one good boil, i.e rice should roll over with boiling water. It takes about 2 ½ – 3 minutes on my stove. Drain the rice and keep aside.
8. Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice. In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.
9. Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.
10. 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.
11. Now, we need to seal the the container and make it air tight so that the steam doesn’t 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 sheets between 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.
12. Put a heavy object (motor pesto or heavy pan or skillet) on the top of the container, so that the steam doesn’t escape easily.

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.

Sindhi Biryani Recipe

If you want to know how to make Sindhi Biryani recipe then
Enjoy the Sindhi Biryani Recipe

Ingredients:

• Chicken 1 kg
• Onion 4
• Bay leaf (tej pata) 1
• Cinnamon (dal cheeni) 3 sticks
• Cardamon (bari ilaiche) 3
• Green cardamom (hari ilaichi) 6
• Dried plums (alu bukharay) 10-12
• Yoghurt 1 cup
• Potatoes 4
• Lemon 2 (juiced)
• White Cumin (safayd zeera) 1 tsp
• Coriander powder 2 tsp
• Clove (long) 6
• Black pepper (Whole) 12
• Turmeric 1 tbsp
• Garam masala 1 tbsp
• Ginger-garlic paste 2 tbsp
• Red pepper 2 tbsp (or as to taste)
• Coriander 1 cup
• Tomatoes 5
• Rice 4 cups
• Onion (golden brown) 2
• Salt as to taste

Directions:

Sindhi-Biryani

1. Fill a cooking pot with water.
2. Add white cumin, green cardamom, cloves in water.
3. Also add cardamom (bari ilaichee) in the above pot.
4. Let a boil come.
5. Add rice in above water-pot and Boil the rice.
6. Add chicken in a pan.
7. Now add 4 browned onions, ginger garlic paste.
8. And fry them for sometime.
9. Add bay leaf, cinnamon, black pepper and green cardamom.
10. Also add cardamom, white cumin and cloves, now cook them for sometime.
11. Add yoghurt, red pepper powder, and turmeric and garam masala powder.
12. Also add coriander powder and mix them all well, now, cook for a while.
13. Add alu bukharay in it and mix, while cooking.
14. Also add potatoes (which have been fried previously and chopped) in it.
15. Add 1 cup water in it.
16. Add whole green chilies, fresh coriander, and mint.
17. Leave on slow heat to cook for sometime.
18. Add 1 cup of water in it.
19. Fry tomatoes (sliced cut) and add them on chicken curry.
20. Then add rice on top of it.
21. Add the left tomatoes on top of rice.
22. Add fresh coriander and mint in it and leave on Dum

Shrimp Biryani Recipe

If you want to know how to make Shrimp Biryani Recipe then
The easy Biryani Recipe for you
Enjoy the Shrimp Biryani Recipe

Ingredients:

 Shrimp Biryani Recipe

Shrimp-Biryani-Recipe

• 1 lb Shrimp shelled and deveined
• 1 cup Basmati Rice
• 1 Medium chopped Onion
• 1″ Grated Ginger Piece
• 2 cloves Crushed Garlic
• 2 Green Chillies
• 2/3 cup Grated Coconut
• 2 tsp Garam Masala
• 1 tbsp Lime Juice
• 1 tbsp Cashewnuts and Raisins
• 2 Bay Leaves
• 1/4 cup Ghee or butter
• 1 tsp Salt or to taste

Preparation:

 Shrimp Biryani Recipe

Shrimp-Biryani-Recipe

Soak the rice in normal water for 20 minutes.
• Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
• In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.
• Add the paste to the onions and stir for about 5 minutes.
• Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.
• In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.
• Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.
• Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
• Preheat the oven to 300°F.
• In a serving bowl mix the shrimps and rice together.
• Cover the bowl with the aluminum foil. Put it in the oven for about 10 – 15 minutes.
• When done add the lime juice and garnish the shrimp biryani with fried cashew nuts and raisins