The Ultimate Guide to Cooking Rice the Indian Way by Prasenjeet Kumar

Author:Prasenjeet Kumar [Kumar, Prasenjeet]
Language: eng
Format: epub
Tags: Cookbooks; Food & Wine, Cooking by Ingredient, Rice & Grains, Kitchen Appliances, Rice Cookers, Regional & International, Asian, Indian
Amazon: B00S99ACM0
Publisher: Cooking In A Jiffy
Published: 2015-02-02T00:00:00+00:00

Hyderabadi Chicken Biryani

Ingredients

Whole chicken -1 (cut into 8 pieces)

Chopped Onion-3 large

Chopped Ginger-2 inch piece

Chopped Garlic-8 Cloves

Tomatoes-2

Yoghurt-1 tablespoon

Coriander powder-2 teaspoon

Garam Masala-1 teaspoon

Tip: If you can't get ready-made garam masala mixture from a nearby Indian store, you can make yours by using 1 black cardamom, 3 green cardamoms, 4 cloves, and 1 inch cinnamon-all ground together for this dish.

Red chilli powder-1/4 teaspoon (enough only to add flavour and not to make it hot)

Cumin seeds-1/2 teaspoon

Cooking Oil-2 tablespoon

Ghee (Clarified butter)-1 tablespoon

Water-1/2 or 1 cup (just to ensure that the chicken cooks and doesn’t burn)

Cooked rice with a little salt and a teaspoon ghee (clarified butter)-3 cups

Saffron-a few strands dissolved in one fourth cup milk

Blanched and fried Almonds-3 tablespoon

(To blanch almonds, immerse them in half a cup of hot water for 30 minutes. Remove the skin thereafter and fry till a light golden colour is achieved.)

Salt to taste

Method

In a pressure cooker, add the oil and the put it on your heat source.

As the oil turns hot, add the cumin seeds and let it splutter.

Immediately add the chopped onion.

Stir well till the onions become translucent.

Now, add the chopped ginger and garlic and stir till it starts giving off a nice aroma.

Add the chicken and the ghee (clarified butter).

Stir well.

Add the coriander powder, garam masala and red chilli powder.

Stir and cook the chicken till all the water evaporates and the chicken becomes almost dry. This process ensures that all the raw flavours of chicken, onions, etc. are removed.

Add now the tomatoes and the yoghurt.

Stir well again and add the salt.

Let the tomatoes cook well.

Now, add the water, and close the lid of the pressure cooker with weight.

Let it come to full pressure (i.e. when the weight lifts and there is a whistling sound).

Turn the heat to low and cook for another 5 minutes.

If not using a pressure cooker, then cook till the chicken is cooked thoroughly.

Remove the weight from the cooker and dry the chicken completely in the open cooker itself.

Layer a deep pan with rice and chicken pieces with the gravy alternatively.

Finally cover with rice and pour the saffron and milk over it.

Sprinkle the almonds.

Cover with an aluminium foil and place it in the oven at 150 degrees C (302 degrees F) for 15 minutes.

Prep time: 30 minutes

Cooking time: 40 minutes with a pressure cooker; 75 minutes with a deep pan

Total time: 70 minutes with a pressure cooker; 105 minutes with a deep pan

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