HYDERABADI CHICKEN BIRIYANI

Chicken biriyani is something we like to indulge in many a times,usually on weekends.I usually prepare kerala style biriyani but this time i tried my hands on hyderabadi chicken biriyani.Both are layered biriyani ie alternate layers of rice and masala.The marination ingredients are different for both.Hyderabadi slightly spicier than the other.

The rice and the chicken is cooked separately and then arranged in alternate layers in an oven proof dish and cooked on a very low temp for about 20-30 mins for all the flavors to blend in.

For the successful completion of Recipe marathon 2,DK has awarded each of us with a trophy with a personal touch.Here is mine!!!Thanks a ton DK!!!

INGREDIENTS

For cooking rice:-

Basmati rice - 2 cups

cardamam - 2 whole

cinnamon - 1 stick

black peppercorn - 5-6 nos

bayleaf - 2 nos

water

salt to taste

For marination:-

Chicken breasts(boneless or bone in) - 2 nos,cut to medium size pieces

Fried onions - 1 cup

yogurt - 1/2 cup

cumin seeds - 2 tsp

cinnamon stick - 1

black peppercorn - 5-6

cloves - 4-5

cardamam - 3 nos

ginger - 1" piece

garlic - 2 cloves

red chilli - 4-5 nos

cilantro - a bunch

oil - 3 tbsp

salt to taste

For masala:-

Onions - 2 medium size,sliced

Ghee and oil - a tsp each

cardamam - 2 nos, whole

cloves - 3 nos

cinnamon - half a piece

marinated chicken

salt

METHOD

Grind the ingredients required for marination smoothly and transfer it to a bowl.Add the chicken pieces and marinate for atleast 4 hrs,overnight is even better.

Wash and soak the rice for about 1/2 an hr.In a deep bottom vessel bring some water to boil.Add the spices mentioned above to flavor the rice and some salt.Add rice and cook it until just done.Do not over cook the rice ,then it will get mashed up.Strain the water and keep rice aside.You will see that the rice is very fluffy and thats exactly what you should be looking for.

While the rice is cooking prepare the chicken masala.Heat some ghee and oil in a wide pan.Add cardamam,cloves and cinnamon.Stir for a fews seconds.Then add the sliced onions.Cook it till its soft.Now add the marinated chicken and cook it until its fully done.Cook it on a medium low flame.Check salt.Garnish with coriander leaves.If you have some mint leaves add that too, adds great flavor.

Preheat oven to 300 deg F.Reserve some gravy to put on top of rice in the end,use the rest for making the layers.In an oven proof dish make alternate layers of rice and masala starting and ending with rice.Pour the reserved gravy on top.Garnish with some fried onions.Cover the top with aluminium foil.Place it in the oven and cook for about 20-30 mins.If you dont have an oven you can also make the same layers in a deep vessel and cook on stove top on low heat for the same time.Serve hot with some raita.

I had done a small voting poll on what i should post more on.I thank each and everyone who participated in the poll.As you can see appetizers has clearly won.My next few posts will be exclusively on appetizers.