Biryani Recipe in Urdu Chicken Paksitani Images Pics : Hyderabadi Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics
Source:- Google.com.pk
Hyderabadi Biryani is a popular variety of Biryani. The Hyderabadi Biryani is so named as it is seen mainly in the city of Hyderabad, India. The blending of mughlai and Andhra cuisines in the kitchen of the Nizam (leader of the historical Hyderabad state), resulted in a dish called the Hyderabad Biryani. It, like other biryanis, is made using Basmati rice which is only found on the Indian subcontinent. The spices and other ingredients remain the same, however the method of preparation involves more time.
It is usually accompanied with Dahi ki Chutney, Raita (a yogurt dish) or Mirchi ka Salan.
There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Katchi Yakhni method (with raw gravy). The raw meat is marinated in curd and cooked only by the dum, or the baking process, which is done with rice. This is a challenging process as it requires meticulously measured time and heat to avoid overcooking or undercooking the meat. In Pakki Biryani, where the meat is cooked with all the accompanying spices and then the rice is simmered with the resultant gravy redolent of mace, ittar and kewra in a sealed vessel with saffron and cardamom. It is accompanied by side dishes like Mirchi ka Salan, Dhansak and Bagara Baingan.
The meat used in the preparation is usually mutton, beef - popularly called Kalyani Biryani - or, less frequently, chicken.
There is also a vegetarian version of the Hyderabadi Biryani in which the place of the meat is taken by a mixture of vegetables such as carrots, peas, cauliflower and potato. The vegetarian version is called 'tarkari' biryani. The Hyderabadi Biryani version of the mixed Vegetable Biryani is the "Tahiri"

Ingredients
2 pounds boned leg of lamb, cut into 3/4-inch cubes
1 tablespoons papaya paste (tenderising agent)
2 tablespoons grated ginger
2 tablespoons garlic paste
1 teaspoon salt
2 teaspoons turmeric
2 teaspoons red chile powder
1 cinnamon stick
2 cloves
10 cardamom pods with shell
Refined peanut oil or sunflower oil, for frying
1 large white onion thinly sliced
5 tablespoons whole Greek yogurt
2 lemons, juiced
1/4 cup chopped mint
1/4 cup chopped cilantro
2 green chiles, finely chopped
3 tablespoons ghee or oil
3 cups basmati rice
1 teaspoon saffron (or 10 threads fresh saffron) boiled in 1-cup milk for 5 minutes
Nan, 1 piece per person
Salad, as an accompaniment

Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven. Add papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.

Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp. Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavor to develop.

While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water. When the rice is still crunchy in the middle, remove from the heat and strain, reserving the cooking liquid. In a small bowl, mix the ghee with 2 cups of the water from the boiling rice and pour over the rice. Add the saffron and milk mixture to the rice and pour over the meat mixture. Place a lid over the dish, but do not remove it until completely cooked. Cook in a preheated 350 degree F, oven for 40 minutes. Serve with Nan bread and salad.

Hyderabadi Biryani Recipe