Hydrabadi Chicken Briyani – ஹைட்ராபாதி சிக்கன் பிரியாணி
Ingredients
- Chicken leg pieces – 300g
- Bashmati Rice – 250g
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Mustard seeds – 1 tsp
- Red Onions – 2
- Tomato – 1
- Turmeric Powder – 1 tsp
- Red chilli Powder – 1 tsp
- Garam masala Powder – 1 tsp
- Coriander powder – 1 tsp
- Green Chillies – 4
- Ginger – 1/2
- Garlic cloves – 6
- Asafoetida – A pinch
- Cinnamon – 1
- Cloves – 4
- Bay leaf – 1
- Stone flower – 1
- Star anise – 1
- Lemon – 1
- Coconut – 1
- Cardomom powder – 1 tsp
- Saffron strands – 1/2 tsp
- Coriander leaves – Few
- Curry leaves – Few
- Mint leaves – Few
- Coriander leaves – Few
- Ghee – Required
- Oil – Required
- Salt – Required
How to Prepare
Total Preparation time: 40-50 minutes
- Wash rice cleanly then soak it in 380ml water for 30 minutes and keep aside
- Chop onion lengthwise, grate coconut, take the juice from lemon, chop the tomatoes, chop coriander leaves, chop ginger and garlic finely and keep aside
- Grate coconut, grind cocount and extract milk from it, take saffron add some water and mirante it for 5 hours and keep aside
- Take a blender, green chillies, ginger and garlic and small amount of water and grind them well like smooth green paste and keep aside
- Take a pan, add some oil and fry onions till become brown and keep aside
- Clean the chicken, take a bowl, add the chicken leg pieces, make 10 slits at them, rub with curd
- Then add turmeric powder, red chilli powder, garam masala powder, fried onions, coriander powder, mint leaves, oil lemon juice to curded chicken thorughly
- Marinate it for 4-8 hours
- Take a rice bowl, heat the bowl and add 500ml water
- Then add 1tsp oil, then add cinnamon, cloves, bayleaf, stone flower, star anise and more salt, rice water has to be more salty
- Boil water for 5 minutes then take the soaked rice, drained it and add it
- Cook rice at 80% and drained the water and keep aside
- In the mean time, takea pan, add 2 tbsp oil, then add the marinating chicken and mix it for 3 minutes
- Cook the chicken for 25 – 30 minutes till it splits oil and become gravy and keep aside
- Take a rice pan and start layering for hydrabad briyani
- First add 1 tsp ghee and seperate it across the rice pan and this is the first layer
- Then sprinkle 2 lattle rice across the pan and this is the second layer
- After that sprinkle some coriander and mint leaves, a pinch garam masala, fried onions and pour 2 tsp some saffrin water, this the third layer
- Then add chicken pieces with gravy and place it across the pan and this is the fourth layer
- Finally add 2 lattle rice, this is the fifth and final one
- Repeat the these layer for 2 times and finally add rest of the fried onions, saffron water, mint leaves and coriander leaves, a pinch garam masala
- Close the pan using wide plan plate, add make a strong maida dough and seal the lid and pan to make dum or to avoid vapour comes out without
- Take a high bottomed tawa, add 500g sand heat it for 30 minutes, you can natural mud stove for it to consume gas fuel
- Take a another plain plate but covered at the edges and place it over the briyani lid, seperate the heated 75% heated sand over it.
- In high flame heat the entire briyani pan for 10 minutes
- After that turn off the flame and make it cool down for 5 minutes
- Remove the sanded plate and dough carefully
- Move the bowl from the stove and open the lid
- Slowly stir the briyani gently
- Now the delicious Hydrabad Briyani is ready for serve
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