Hyderabad has numerous varieties especially when it comes to Biryanis. I have tried making a wide range of different styles of Hyderabadi Biryanis. Each one has its own distinct flavor and ingredients. I always love how beautifully the heritage of Nizams is displayed in Hyderabadi food.
The dishes are not just rich in ingredients but also the recipes show how rich the food culture has been with the Nizams. We always hear stories of how generous the Nizams were when it came to entertaining and welcoming their guests. How lavish their Dastarkhaan or tables were. The curries, Haleem, so many varieties of sweet dishes that are served with oodles of dry fruits and cooked in clarified Butter are evidence of how much effort the Nizams made their Khansamas/chefs put into food.
The Nizams were very influential. The history showcases the rich taste not just in Gems and Jewelry, but also in food. The use of Milk solids, Ghee, Dry fruits of different kinds is pretty common in most dishes. This dish has a paste of poppy seeds, cashews and coconut. Though the spice level isn’t too high, the Biryani uses a paste of green chilies and you can always increase the green chilies if you wish to make it spicier. Using Kewra with food color makes the Biryani smell rich and inviting as well. Besides that the Biryani is pretty easy to make. This dish is great for Beginners too. Enjoy!!!
Murgh Hyderabadi Biryani
Hyderabadi style Chicken Biryani
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Soak the cashews and Poppy seeds together for 30 minutes.
Add coconut to the cashews and poppy seeds. Grind it to a smooth paste.
Add oil to a pan. Add black cumin seeds, cinnamon stick, Bay leaf, cloves and green cardamoms. Cook for a minute. Add sliced onions and cook till they turn golden brown.
Take half of the onions out and keep them aside. Add ginger garlic paste. Add 1/4 cup of water and cook till raw smell of Ginger garlic goes away.
Grind the green chilies to a paste.
Add Green chili paste to the pan.
Add chicken pieces to the pan.
Add salt, Turmeric powder and white pepper powder to the Chicken. Cook for 5 minutes.
Add the coconut + poppy seed + cashew paste. Mix well.
Add Yogurt to the chicken.
Add half of the fry onions that we kept aside.
Add the chopped coriander leaves and Mint leaves. Cook for 10 minutes or a little more till the Yakhni.
Add ghee to another pan. Add bay leaf, cardamom powder, star anise and mint leaves.
Add salt and 10 cups of water and let it come to a boil.
Add Rice and and boil till the Rice is 70% cooked. Drain the Rice.
Layer the Yakhni and the Rice.
After the final layer of Rice, add Green food color mixed in Kewra water.
Serve with Baingan ka khatta or Raita.