Hyderabad is very popular for its Non vegetarian food, mainly Biryani. Hyderabad is the first place that comes to our mind when we think of good Biryani. When I started researching more about Biryanis, I found out the numerous Biryanis that Hyderabad offers, which are not just Non vegetarian but also vegetarian.
I have tried a variety of Hyderabadi Biryanis and each one is delicious and completely different from each other. The recipes also has “Baghare Baingan”, an eggplant dish cooked with peanuts and tamarind and “Khatte Baingan”, another recipe of eggplant, where eggplant is cooked with tomatoes and tamarind. Biryanis are served with different sides including Raita and Dalcha too.
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
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Ingredients
- 2 LBS Chicken [with bones] cut to medium to small size pieces, Wash and pat dry
- 2 cups Fresh coconut
- 3 TBSP Ginger garlic paste
- 2 TBSP Green chili paste
- 4 No. Onions medium sized, sliced
- 1/2 tsp Garam masala
- 1/2 cup Yoghurt whisked
- 10 No. Cashews soaked for 20 minutes
- 1 TBSP poppy seeds Roasted
- 6 TBSP Lemon juice
- 4.5 Cups Long grain Basmati Rice washed and soaked for 20 minutes
- 3 No. Green cardamom
- 2 No. Bay leaves
- 4 No. cloves
- 1 No. Cinnamon stick
- 1/2 tsp Black cumin seeds
- 1/2 cup milk
- 3 TBSP cream mix a pinch of orange food color
- 1/4 tsp saffron strands
- 1/4 cup Mint leaves
- 3/4 cup Ghee
- 2 tsp Oil
- 2 tsp Salt More or less according to your taste
Ingredients
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Instructions
- Grind cashew nuts and poppy seeds to a fine paste using little water.
- Prepare coconut milk : Add 1 cup of warm water to coconut. Churn it in the blender. Add a little water and squeeze to extract about 1 ½ glasses of coconut milk. Set aside.
- Heat Ghee in a pan and add onions. Fry till they turn golden brown. Take out half and leave the rest in the pan. Crush the onions you take out.
- Add ginger garlic paste to the pan. Fry the ginger garlic paste for a minute till the raw smell goes away.
- Add green chili paste, salt and fry for another minute.
- Add Chicken to the pan and around 1 cup of water and cook on moderate low flame for 7-8 minutes till the chicken is about two thirds done.
- Add around 1 cup of water and cook on moderate low flame for 7-8 minutes till the chicken is about two thirds done.
- At this stage, add the crushed onions and garam masala. Cook for another 2 minutes.
- Mix together coconut milk, the paste of cashews and poppy seeds. Add it to the chicken and let it come to a boil. Simmer for 5 minutes.
- Add Yoghurt and lemon juice. Simmer for 10 minutes. Once the chicken is done, you should be left with one cup of gravy.
- Prepare the rice: Soak the rice for 20 minutes and drain the water. Take a pan and add the oil. Add green cardamoms, bay leaves, cloves, cinnamon stick, caraway seeds. Add few mint leaves. Add 2 liters of water and bring it to a boil. Add 1 tsp salt and milk. Let everything come to a boil.
- Add rice and let it boil for 6-7 minutes, till rice is two thirds done. Drain excess water and transfer the rice to a wide dish.
- Assemble : Take a heavy bottomed pan and smear it with oil. Place half of the par boiled rice in it. Place the chicken over it. Put the remaining lemon juice over it.
- Cover it with the balance rice and dot the rice with cream and ghee. Sprinkle the mint leaves. Cover with a cloth and a tight fitting lid. Put a heavy stone or something on the lid to make sure the steam doesn’t escape. Leave the biryani for dumm. If you are putting it for dumm on stove, for the first 2 minutes, on moderate to high flame to heat up the dish. Then lower the flame and cook further for another 10 minutes till the dish is steaming hot and rice done. If you are using the oven, leave it in a preheated oven at 350F for 40 minutes.
- Serve with onion raita or dalcha. ENJOY!!!
