|
|
Hyderabadi Pucci
Biriyani
|
Welcome to the latest issue
of the Hyderabadi Cuisine. Before I proceed any further I would like to
thank the readers for their continuing support through requests and
feedback. Thank you once again friends, your support is what keeps us
going.
This issue is carrying the mouth-watering recipe of the
famous Hyderabadi Biryani, the Jewel in the Crown of this cuisine.
As I mentioned in the earlier issue on the Hyderabadi Biryani, the Khansaas
have variations of Biryani to suit most palates.
The recipe of the Hyderabadi Pucci Biryani (chicken)
is been given this time. The ingredients and the method given are
simplified to suit both our local readers and those abroad. So let me not
take more of your time. Happy cooking!!!
|
|
|
Ingredients:
|
Quantity
|
|
Basmati rice
|
400 Gms
|
|
Chicken
|
1 kg (Cut
into 8 Pieces)
|
|
Onions (sliced)
|
100 Gms
|
|
Onions (chopped)
|
100 Gms
|
|
Yogurt
|
50 Gms
|
|
Ginger paste
|
5 Gms
|
|
Garlic Paste
|
5 Gms
|
|
Pepper corns
(crushed)
|
5 Gms
|
|
Mint leaves
(chopped)
|
2 sprigs
|
|
Saffron
|
a pinch
|
|
Milk
|
2 tbsp
|
|
Cardamom
|
4 nos.
|
|
Cinnamon
|
1" piece
|
|
Cloves
|
4 nos.
|
|
Shajeera
|
˝ tspn
|
|
Ghee
|
100 gms
|
|
lime
|
1 large
|
|
Salt
|
to taste
|
|
Tomatoes
|
2 nos.
|
|
Garam masala
Powder
|
5 Gms
|
|
Red chilli powder
|
5 Gms
|
Method:
-
Clean the chicken and marinate it with yogurt, garam
masala powder, 1/3 of the chopped onions, ˝ tspn ginger & garlic
paste, crushed peppercorns, lime juice and ˝ tspn of salt, for 90
Mins.
-
Clean and soak rice separately for 30 mins. Boil 1
liter of water in a pan.
-
Add one clove, one cardamom and ˝ the cinnamon to the
boiling water. Add the soaked rice and allow to boil for a few mins.
Once the rice is half done add 1 tspn oil and salt. Drain and keep
aside.
-
In a thick-bottomed cooking vessel with a narrow neck,
heat ˝ the ghee. Add shahjeera and the cardamom, cinnamon and cloves,
sauté for a minute.
-
Add rest of the chopped onions, sauté, then add the
ginger and garlic paste.
-
Add the chopped tomatoes and the red chilli powder,
sauté till it is slightly cooked. Then add the marinated chicken
without the marinade. Stir-fry for a minute.
-
Add the marinade and cook till the gravy leaves the
side of the container. Adjust the seasoning.
-
Remove half the curry from the vessel; spread half the
cooked rice over the curry in the vessel, garnish with chopped mint
leaves and deep fried onion slices.
-
Place the second layer of curry over the rice and
spread the remaining rice over it. Garnish with mint leaves and
deep-fried onion slices. Pour ghee on the edges of the layered biryani
so that seeps inside.
-
Seal the container with dough so that the steam does
not come out. Cook on low flame for 10-15 minutes. An alternative
method is that a griddle is put on the flame and the biryani container
over it with a weight on top. Or the container can be put in an oven
and baked for 10-15 mins on medium heat.
-
Break the seal just before serving. Biryani serving
must have both the layers of rice and curry. Serve with raitha.
More
Recipes
Shru
Reddy is a graduate in Hotel Management and Catering Technology
from Osmania University, presently working in Hyderabad.
|
