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    Chicken Biryani

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    arunrai78
    This document provides a recipe for a Muslim chicken biryani from Hyderabad, India. The recipe calls for marinating chicken in a paste of walnuts, almonds and cashews overnight before cooking. The next day, the chicken is layered with rice that was cooked in spices like cinnamon, cloves and cardamom. The layered rice and chicken is then steamed until the flavors have blended.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Chicken Biryani

    Uploaded by

    arunrai78
    495 views5 pages
    This document provides a recipe for a Muslim chicken biryani from Hyderabad, India. The recipe calls for marinating chicken in a paste of walnuts, almonds and cashews overnight before cooking. The next day, the chicken is layered with rice that was cooked in spices like cinnamon, cloves and cardamom. The layered rice and chicken is then steamed until the flavors have blended.

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    Easy to cook chicken biryani recipes

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    This document provides a recipe for a Muslim chicken biryani from Hyderabad, India. The recipe calls for marinating chicken in a paste of walnuts, almonds and cashews overnight before cooking. The next day, the chicken is layered with rice that was cooked in spices like cinnamon, cloves and cardamom. The layered rice and chicken is then steamed until the flavors have blended.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    495 views5 pages

    Chicken Biryani

    Uploaded by

    arunrai78
    This document provides a recipe for a Muslim chicken biryani from Hyderabad, India. The recipe calls for marinating chicken in a paste of walnuts, almonds and cashews overnight before cooking. The next day, the chicken is layered with rice that was cooked in spices like cinnamon, cloves and cardamom. The layered rice and chicken is then steamed until the flavors have blended.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    The passage provides a recipe for a Hyderabadi Muslim chicken biryani that uses nuts like almonds and walnuts to enhance flavor.

    Almonds, walnuts and cashews are ground with water to make a nut milk used in the recipe.

    The chicken is fried with spices until white and then cooked in the nut milk until tender and the milk thickens.

    muslim chicken biryani recipe

    muslim chicken biryani recipe

    There are so many versions of chicken biryani that vary from state to state and region to region. I have already posted a muslim chicken biryani (pressure cooker) which I got from a muslim neighbour in my moms place. I do not know the origin of that recipe, but the aunty who gave me the recipe hailed from a small town called guntakal in Andhra Pradesh. I presume it to be an Andhra muslim chicken biryani recipe which is prepared during weddings and extended

    family feasts. I have noticed that it is very close to the one prepared in tamilnadu too. Today iam sharing another version of Muslim biryani from a friend who has her roots from Hyderabad. Some people make our lives special in all ways that we cherish everything about them so much even when we are away from them for several years. She is one such friend, we grew up together, most of her ramzan fasting days were broke in my house followed by a special dinner together in her home. During my visits to India, this is one special chicken biryani (as she calls it) always caught my attention. It is tastier and healthier when compared to the other biryanis. All she uses is walnuts and almonds as a taste enhancer. She cooks the chicken gravy the previous night and refrigerates it, so that it imparts a very good flavor and taste. Though this is not necessary she does it so that she can spend more time with me and less in the kitchen. The next day she just cooks the rice and layers this over the warm chicken and puts it for a dum process either in the oven or on the stove top. The chicken pieces acquire a dark color in this dish, as it is soaked in walnut paste and note that it is not due to chili pow.

    Ingredients
    serves 3 to 4

    4 tbsps oil 1 to 2 tbsps ghee 1 cups aged basmathi rice kg chicken with bones 1 cup of thinly sliced onions

    2 to 3 green chilies 1 tbsps. ginger garlic paste (iused green chili ginger garlic paste) 1/3 cup of chopped red riped tomatoes tsp of turmeric salt to taste tsp chili powder (do not increase, if you want it to be hot, increase the green chilies) cup of pudina (mint) +1 tbsp for layering cup of coriander leaves + 1 to tbsps. For garnishing and layering 1 tsp of biryani masala powder * updated on 19/5/13 5 almonds, 2 walnuts and 2 cashews (1 cup of water to use for making the milk by grinding to smooth) *updated on 19/5/13 90 ml of yogurt (not too thick and not too thin) tsp saffron 45 ml hot milk *updated (add saffron to hot milk and set side to soak) lemon juice (optional) to use while layering Dry spices for cooking chicken 1 bay leaf tsp shahi jeera 1 nutmeg 2 strands of mace 1 star anise 6 green cardamom 1 black cardamom 2 inch cinnamon stick (2) 8 cloves Dry spices for cooking rice (optional) (tie all these in a muslin cloth and drop in the boiling water) 1 tsp oil salt to taste 4 green cardamom 6 cloves 2 inch cinnamon stick tsp shahi jeera few pepper corn 1 bay leaf Method 1. heat a pan with oil, add the dry spices and saut for a min 2. add the onions, green chilies and fry till golden brown, set aside of this for layering 3. add ginger garlic paste and saut for a min

    4. add tomatoes, salt and turmeric and fry till fully mushy 5. add chicken and fry till it turn white 6. add chili pow and biryani masala powder, mix well 7. add mint and coriander leaves, fry for a min

    8. pour the nut milk. cover and cook on a low flame till fully done. keep mixing else the nut milk will burn the mix. 9. once it is done, there will be a thick gravy left. refer the pic. if it is watery, cook further without covering for sometime and evaporate the water. refer the pic

    10. off the flame and pour the yogurt. mix well and set aside for atleast 2 hours. I refrigerate for overnight or a day. though this is not necessary, but surely tastes good. 11. if refrigerating, transfer this to an air tight utensil and refrigerate. 12. when you intend to cook your biryani, soak the rice for 15 to 20 mins, cook in lot of water with oil, salt and spices (tied in the cloth). cook till the rice is done to 90%. not mushy. take care. drain off the excess water 13. Grease and transfer the chicken to the utensil intended for dum process, either a casserole or a oven safe dish.

    14. add some mint and coriander, layer the rice, add the fried onions, repeat mint and coriander pour the saffron millk and melted ghee. 15. cover it with a foil for a oven safe dish or wet thick kitchen towels for stove top utensil. preheat the oven to 180 C and bake for 45 mins. if on stove top place it on a old hot tawa and medium the flame and cook for 15 to 20 mins .
    Notes: i used a silicon bakeware kept seperate for grilling spiced foods , but if you intend to use one like mine, note that it will be discolored with the spice color and spice flavour. it cannot be used anymore for baking cakes. so i suggest you use a glass one.

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