After coming to hyderabad after marriage, I had a completely new way of life. Own house, my life, my kitchen and a constant feeling of longing for my family. Everything remained the same except the constant feeling of longing for my family. Hyderabad being a vibrant and a colourful culmination of religions which resulted in different kinds of cuisines and food habits captured my attention and I soon stared to learn new things about the people and their food habits. Biriyani being one such thing.
Hyderabadi biriyani is different from the lakhnowi biriyani in its basic way of cooking. Hyderabadi biriyani is kacche ghost hi biriyani in which raw meat and semi cooked rice are cooked on dum , in contrast to the lakhnowi biriyani in which rice and meat are cooked seperately and then given dum together later.
It’s the simplest form a party dish can have.
Just assemble everything and you have your biriyani ready. Try to do things step by step and this ever so complicated looking biriyani will dance on your tune.
Ingredients
¾ kg long rice soaked in water
½ kg chicken cleaned
Saffron strings ¼ tsp soaked in ½ cup milk
Spices (for chicken marination)
Green cardamom 5 no’s
Cloves 5
Bay leaves 2
Cinnamon 3” 3 sticks
Black cardamom 3 no’s
Star anise 2
Cumin seeds 1 tsp
Lemon juice 1 tsp
Salt 1 ½ tsp (or according to taste)
Red chilli powder 1tsp
Green chillies slit 2 no’s
Ginger garlic paste 1 ½ tsp
Coriander leaves chopped ½ cup
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