Hyderabad Chicken Briyani - ஹதிராபாத் கோழி பிரியாணி
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Thread: Hyderabad Chicken Briyani - ஹதிராபாத் கோழி பிரியாணி

  1. #1

    Default Hyderabad Chicken Briyani - ஹதிராபாத் க

    Assured for Trying - நீங்கள் இதை முயற்சி செய்யலாம்.

    Hyderabad Chicken Briyani -



    Ingredients

    Basmathi Rice-2 cups
    Chicken-1/2 kg
    Onion – 1 big (sliced)
    Tomato-4 (sliced)
    Curd –3 spoon
    Ghee-1 tbsp.
    Cinnamon –1
    Cloves –2
    Cardamon-2
    Bay leaves-1
    Aniseed-1/2 tsp
    Turmeric Powder-1/2 tsp
    Chilli powder-1/2 tsp
    G.chillies-6
    Ginger garlic paste-1 tsp
    Biriyani masala-1/2 pack of 50gm
    Salt-as per taste
    Mint leaves-30 leaves
    Coriander leaves-small bunch

    Step 1:
    Marinate the chicken with curd, biriyani masala, chilli powder, ginger garlic paste, turmeric powder and salt for one hour.

    Step 2:
    Cook the rice in rice cooker (half cooked rice)
    Note: For one-cup rice add one-cup water

    Step 3:
    In a kadai add oil/ghee, fry all spices (cloves, cinnamon, cardamon, bayleaves, aniseeds) next add onion, tomato, ginger garlic paste, coriander and mint leaves, finally add chicken pieces and cook well without adding water. Finally the curry should be in a partly gravy consistency

    Step 5:
    Spread one layer of the half cooked rice in an oven tray (aluminum foil) and spread the cooked chicken in another layer, repeat the same to form many layers

    Step 6:
    Preheat the oven at 350 degree and cook for 10mins then remove the tray and mix well. Cook for another 5 mins till it gets done.

    This recipe is so delicious to eat

    P.S

    1. If you don't have an oven, you use the pressure cooker 1-2 sound.

    2. The purpose of pressure cooker is spices will be spreaded across the board.

  2. #2
    Join Date
    Oct 2003
    Location
    USA
    Posts
    574

    Default

    I will try this item and tell you the result soon. I will be experimenting on few americans
    [b]sleep... [/b

  3. #3

    Default

    will try and let u know..thanks for the recipe.

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