Today i am going to post my first recipe, a very popular dish from where i come, a typical authentic biryani from the land of nizaams,Hyderabad. Hyderabadis love Chicken biryani and mutton biryani. For Chicken Biryani there are two ways of preparing biryani that is kacchi biryani and pakhi biryani. Kachi biryani is the original way of making nizam style of biryani which requires lot of cooking time and lot of patience. For a faster way of preparing biryani pakhi biryani is the way to go. The basic difference between the two is, in Pakhi biryani the meat and the rice are half-cooked. It has the same flavor as Kachi biryani and It has got great taste...i hope you will like it..Ingredients:
1 kg basmati rice
½ cup chopped mint leaves
4-5 green chilies
1 tbs black cumin (shahjeera)
2 bay leaves
2-3 tbs oil
Salt to taste
For biryani masala:
2 number bay leaves
1 tsp black cumin (shahjeera)
2 cinnamon sticks
8 piece cloves
2 tbsp coriander powder
1 tbsp cumin powder
2 tbsp fried onion
9 number green cardamom
9 number pepper corns
1 tbsp meat tenderizer (Pomegranate seeds)
1 tsp red chilli powder
1/4 tsp turmeric powder
1 star anise
1 nutmeg
1 mace
Grind all the above ingredients and keep them aside. You can make this in huge quantity and store it in a refrigerator in an airtight container.
Ingredients for Marination:
1/2kg chicken cut in big pieces
1 cup chopped coriander and mint leaves
1/2 cup curd
1 tbsp ginger garlic paste
salt to taste
biryani masala
2-3 tbs lime juice
Mix all the ingredients mentioned above with chicken for about an hour. Soak the rice in water and keep it a side. Boil water in a big container and add salt, chopped mint leaves, chilies, shah jeera, bay leaves and oil. Once the water is boiling add soaked rice. Let it cook till the rice is half done and then strain the water and remove the rice. Take pan, add oil and add the marinated chicken to it. Cook the meat till it is half done and keep it aside.
Now comes the fun part layering all the rice and meat. Pre-heat the oven to 350 C ,take a big pot, add a layer of marinated chicken and then on top of it add a layer of rice. Sprinkle some fried onions, then add the remaining chicken and the remaining rice on the top. Mix saffron in milk for a minute and pour it over the rice and sprinkle some more fried onions and cover it with a lid or a silver foil. Don’t let the steam escape and let it cook for 20 minutes.
Garnish with boiled egg and serve hot with Raita and Mirchi ka salan. Please leave comments with your experience.
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