CHICKEN BIRYANI

Ingredients:

1 1/2 kg chicken
1 kg basmati rice
1 kg onions, finely chopped
1 tsp red chilly powder
1 tsp turmeric powder
1 cup ginger garlic paste
2 cups sour curds
2 tbsp lime juice
1 tbsp garam masala powder
5 tez patta (bay leaves)
2 dalchini cinnamon pieces
5 cloves
2 big cardamoms
2 small cardamoms
Salt


Method:

Mix the curds, lime juice, and two tablespoon ginger garlic paste.
Marinate the chicken in this mixture for an hour.
Fry the onions with half of the whole spices till golden brown and keep them aside.
Fry the remaining ginger garlic paste, add turmeric and chilly powder and salt.
Add the chicken and cook till it is tender.
Wash and boil the rice with salt and the remaining whole spices.
Put the chicken and rice in layers, sprinkle some fried onions and garam masala powder.
Cook till the rice is done.
Serve with raita.

HYDERABADI BIRYANI

Ingredients

1 kg: Meat
750 gm: Semi cooked basmati rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks:
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp:lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil

Method

Clean the meat.
Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.
Hyderabadi biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.
Serve hot.