Hyderabadi Murgh Ki Biriyani

13 March 2015

Hyderabadi Murgh Ki Biriyani

Hyderabadi Murgh Ki Biriyani

13 March 2015
Prep Time
25
Cook Time
50
Serves
4 Person
Type
Cuisine
Origin

Biryani is tedious. Period. There is no way around it. With the endless number of spices and ingredients, then add this, fry that, crush this, sprinkle that, layer it, half cook, 3/4th cook etc, etc… it just goes on and on. You have to really love it and love cooking it if you want a very good biryani. Or else just invite yourself at your friend’s or acquaintance’s who is a very good biryani cook. All that steps is indication of only one thing, the passion and love with which one cooks it. Trust me on this and I am speaking for myself as well and all the great cooks (biryani specific) I know, they all do it with utmost love and care. So the next time when you take a bite and your heart melts you should know that the cook’s soul was in it.

So here is my recreation of this recipe by Pratibha Karan, who has this wonderful collection of “Biryani” recipes. Every time I open the book I can smell the wonderful aroma coming out of the pages.

Utensil/ Appliance

A pan for cooking rice, a non-stick pan for cooking chicken and a large heavy bottomed pan for the final touch and a small frying pan for frying onions.

Ingredients

I will break down the ingredients into three parts, the chicken, the rice and the final serve

The chicken:

Chicken: 1 kg cut into regular size

Onions: 2, finely sliced and deep fried to crispy brown and then crushed. Drain the onions after browning on a kitchen paper and then crush them inside it. Make sure not to burn. You should start on this first thing as it takes time. While you gather rest of the ingredients, washing rice etc. this should be on the go.

Ghee/ clarified butter: 2 tbsp

Ginger & garlic paste: 1 tbsp each

Green chilli paste: 1 tbsp

Salt: 1 1/2 tsp

Water: 1 cup

Garam masala: 1/2 tsp

Liquid mix: 1 1/2 cup coconut milk + 1/2 cup curd + 2 tbsp cashew nut paste + 1 tbsp poppy seeds paste

Lemon juice: 2 lemon

The Rice

Rice: 350g long grain Basmati, washed and soaked for 20 min

Spices: 3 green cardamoms + 2 bay leaves + 4 cloves + 1 inch cinnamon + 1/2 tsp cumin seeds

Oil: 1 tsp

Water: 2 litres

The Final Serve

Milk: 1/2 cup

Lemon juice: 1 lemon

Ghee: 1/2 cup

Cream: 3 tbsp

Mint Leaves: 1 bunch

Method

For ease, I have listed down the ingredients as per sequence of addition. While you put the chicken start on the rice in the other pot. It’s a clockwork recipe, therefore a handy timer would be essential.

Heat the ghee in the frying pan and add the ginger & garlic paste. Cook for a minute and then add the chilli paste and stir for another minute. Next add the chicken and salt and fry very well for 5 minutes. Add the water and cook in medium heat for 7 minutes. Next add the crushed onions, and garam masala and cook for another 2 minutes. Next add the liquid mix and bring to boil and cook for another 5 minutes. Sprinkle the lemon juice and turn off the heat. If you have more than a cup of curry leave it aside to serve.

 

While the chicken is cooking bring the water to boil for rice and add all the ingredients. Cook in simmer for 7 minutes. Drain and leave spread out on a large plate.

 

Brush the large heavy bottomed pan with oil. Spread out half the rice, then spread out the chicken, sprinkling 1/2 cup of the curry. Then spread out the rest of the rice and the rest of the curry. Sprinkle milk, lemon juice, ghee, cream, and the mint leaves in the same sequence. Cover with a tight fitted lid and cook on high heat for 2 minutes. Then reduce heat to lowest and cook in simmer for 10 more minutes. Serve hot with raita or curry on the side.