Hyderabadi Korme ki Biryani
One of the many Biryanis from Hyderabad, using Korma as Yakhni.
Servings Prep Time
8people 15minutes
Cook Time Passive Time
40minutes 45minutes
Servings Prep Time
8people 15minutes
Cook Time Passive Time
40minutes 45minutes
Ingredients
Instructions
  1. Masala A: Take all the below ingredients and grind to a fine paste using little water Musk seeds, Cashew nuts, Poppy seeds, Fennel seeds and Dry coconut powder.
  2. Fry potatoes till pale gold. Remove and set aside.
  3. Heat oil in a heavy bottom pan, which should be able to take both chicken yakhni and rice. In the same oil as potatoes, fry the onion till they are golden brown. Remove and set aside and crush when cool.
  4. Add caraway seeds to the pan, with cardamom and one cinnamon stick and fry for a few seconds. Add ginger garlic paste.
  5. After about half a minute, add salt, turmeric, red chili powder and sprinkle a little water.
  6. Add the chicken pieces and fry for around 5 minutes. Add yogurt and let it come to a boil. Then add the cashew-poppy-coconut Masala paste. Add a little water and cook on medium flame for around 5-7 minutes.
  7. When the chicken is cooked, add the potatoes and the crushed onions and let it simmer for another 10 minutes. Add chopped coriander, mint leaves and green chilies. Add the saffron to the warm milk and add it to the chicken. When cooked, the chicken should have around a cup of gravy left.
  8. Take a TBSP of oil in a pan. Add Black pepper, Cinnamon stick and Cloves. Add 2 liters of water and boil . Also 1 tsp salt. When the water comes to a boil, add the rice [Drain the water in which rice is soaked] and cook till about two thirds done. Drain the water.
  9. Assembling ingredients: Milk – ½ cup Lemon juice – extracted from 1 lemon Cream – 1 TBLSP Ghee – 1 TBLSP Salt Assemble and serve: Place the par boiled rice over the yakhni [ the cooked chicken gravy]. Sprinkle milk and the juice of lemon over the rice. Dot with cream and ghee. Cover with a tight fitting lid and cook for the first 2 minutes on medium high flame to heat up the dish. Then reduce the flame to low and cook till the dish is steaming hot and rice is done. If using the oven, put the Biryani vessel in a preheated oven at 350F. Leave it for dumm in the oven for 45 minutes.
  10. Take the rice and chicken out from the sides, digging deep in large chunks and serve hot in a nice wide serving dish. This Biryani goes best with pudina chutney raita. ENJOY!!!