CHICKEN BIRYANI, HYDERABADI STYLE RECIPE | ALLRECIPES
My husband's mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in south India. For a more traditional version, substitute curd (homemade south Indian yogurt) for yogurt. If you cannot find ginger garlic paste, crush together ginger and garlic in equal portions.
Provided by Allrecipes Member
Categories World Cuisine Asian Indian
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Soak rice for 30 minutes in enough water to cover; then drain.
- Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
- Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.
Nutrition Facts : Calories 570.5 calories, CarbohydrateContent 70.5 g, CholesterolContent 65.3 mg, FatContent 19 g, FiberContent 2.7 g, ProteinContent 25 g, SaturatedFatContent 7.6 g, SodiumContent 508.8 mg, SugarContent 5.4 g
HYDERABAD DUM BIRYANI RECIPE | ALLRECIPES
I am from Hyderabad and I would like to share the actual Hyderabad biryani. I have read many biryani recipes but that is not the way we make it.
Provided by sgogula
Categories World Cuisine Asian Indian
Total Time 3 hours 33 minutes
Prep Time 35 minutes
Cook Time 43 minutes
Yield 6 servings
Number Of Ingredients 23
Steps:
- Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder; grind into a fine powder.
- Place cilantro and mint leaves in a food processor; pulse until coarsely chopped.
- Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken; turn to coat evenly. Cover with plastic wrap and let marinate in the refrigerator, about 2 hours.
- Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain.
- Combine milk and saffron in a small bowl; stir to combine.
- Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels. Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully remove 1 tablespoon of ghee from the pot; set it aside.
- Wipe excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium heat until no longer pink, about 2 minutes per side. Spread drained rice on top. Sprinkle onions on top of the rice. Drizzle reserved ghee and saffron milk over onions and rice.
- Cover the pot and cook over high heat, about 8 minutes. Reduce heat to low and continue cooking, about 5 minutes. Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes.
Nutrition Facts : Calories 547 calories, CarbohydrateContent 74 g, CholesterolContent 68.5 mg, FatContent 18.4 g, FiberContent 3.9 g, ProteinContent 22.3 g, SaturatedFatContent 8.4 g, SodiumContent 147.7 mg, SugarContent 8.1 g
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HYDERABAD DUM BIRYANI RECIPE | ALLRECIPES
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Reviews 4.7
Total Time 3 hours 33 minutes
Category World Cuisine, Asian, Indian
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Calories 547 calories per serving
- Cover the pot and cook over high heat, about 8 minutes. Reduce heat to low and continue cooking, about 5 minutes. Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes.
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