Hyderabadi Biryai

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• 

  Step 1

  In a bowl:
  Fried onions - 6 (refer step 12)
  chopped tomatoes - 3
  Biryani masala powder (or garam masala powder) - 1 tbsp
  Ginger garlic paste -2 tbsp
  Red chilli powder - 1 tbsp
  Turmeric powder - 1/2 tsp
  Curds(yogurt) - 1 cup
  Green chilli paste - 3 tbsp
  Ghee (clarified butter) - 5 tbsp
  Cloves - 2-3
  Lemon juice - of 2 lemons
  Black Peppercorns - 4-6
  Salt - to taste
  Bay leaves - 2
  Coriander leaves, finely chopped - a small bunch
  Mint leaves, finely chopped - a small bunch
  Nutmeg powder - 1 tsp
  Black cardamoms - 2-3
  Green cardamoms - 4

• 

  Step 2

  Rinse 1 kg of rice in water 2-3 times.

• 

  Step 3

  Next we are going to boil the rice.

  Take 10 cups of water in a large vessel and bring it to a boil.

  Once the water comes to a boil, add:
  1 bay leaf
  2 green cardamoms
  2 black cardamoms
  Juice from half a lemon
  A fistful of rock salt (or table salt)
  1/2 a cup of ghee(clarified butter)
  and finally the rice.

• 

  Step 4

  Immediately, stir the rice so that it does not stick to the bottom.

  Cover the vessel and cook till the rice is 1/2 done.

• 

  Step 5

  Drain the water.

• 

  Step 6

  Let all the water drain completely.

• 

  Step 7

  In another vessel dump the marinated chicken and cook it till the chicken is half done.

• 

  Step 8

  Add 1/4 tsp of lemon yellow colour to half a cup of milk. Mix well to get coloured milk.

• 

  Step 9

  Now let us start layering

  Add a layer of the rice over the chicken. Sprinkle it with chopped coriander leaves, chopped mint leaves, fried onions, 1-2 bsp ghee, and 1-2 tbsp coloured milk.

• 

  Step 10

  Cover it with another layer of rice

• 

  Step 11

  And garnish it again a done in the first layer.

  Do this for 3-4 layers till all the rice is gone.

• 

  Step 12

  Deep fried onions and Ghee roasted cashews and raisins

  Thinly slice about 2 large onions and deep fry till golden brown. Drain on paper towels.

  Heat 1 tbsp ghee in a pan. Roast 3 tbsp of raisins and cashews in it.

• 

  Step 13

  The Dum or Smoking step:

  Keep an oven proof glass bowl inside the vessel on top of the rice with a few pieces of charcoal in it.

  Sprinkle 1-2 drops of biryani essence or a large pinch of nutmeg powder (or both) over the white hot charcoal.

  It will start smoking. Cover it with a lid immediately so that no smoke escapes.

  Place a heavy weight or a cloth if you see any smoke escape.

  Turn on the heat and cook on low for 15- 20 min with the lid on.

• 

  Step 14

  Mix the chicken at the bottom with the rice layers on top

  Serve Hot with Yogurt salad:
  2 cups Yogurt
  1/2 cup water
  salt to taste
  1 Chopped green chilli
  1 bunch of finely chopped coriander
  1 chopped onion
  1/2 a cup of chopped cucumber.
  Mix well

• 

  Step 15

  For the rest of the meal refer:

  http://www.cutoutandkeep.net/projects/chicken-hyderabadi/preview

  and

  http://www.cutoutandkeep.net/projects/chicken-angara-a-dry-starter/preview

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