Hyderabadi Chicken Biryani

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4.0 Stars based on 16 Reviews Author : Admin Published On : Mar 25, 2009 Preparation Time:  7 min Recipe Type :    NonVeg-Main Cooking Time :  25 min Standing Time :   5-8 mins Yield : 4 (4 servings)  Ingredient : Chicken Description :  Hyderabadi Chicken Biryani Recipe made easy, learn how to make Hyderabadi Chicken Biryani Recipes at home. Recipe of Hyderabadi Chicken Biryani Ingredient Name Unit Quantity   black cardamom number 2 chicken medium pieces grams 800 chopped coriander leaves tbsp 2 cinnamon stick 2 cloves and green cardamoms each number 2 cumin and coriander pdr tsp 1/2 each of chopped ginger and garlic tbsp 2 flavored rice(basmati) cup 2 green chilli number 2 javeri mace tbsp 1 lime juice tbsp 1 medium sized onions sliced number 4 oil or (ghee) tbsp 2 onion fried large 2 pepper corns piece 6 saffron color tsp 1/2 salt to taste turmeric to taste yoghurt cup 2 Directions | How to make Hyderabadi Chicken Biryani   In a bowl take chicken, gingergarlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder turmuric, salt, cumin, coriander powder and whole garamasala dry, fried onion and add oil, mix all very nicely. In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked drain the wate. Now in a biryani bowl add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron color and close it with the lid and cook for 30min. Recipe Tips Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame.

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Home » Pickles & Chutneys » Dry Chutney Powder (Molaga/Milagai Podi)

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Whether you are enjoying Idli, Dosa or any other South Indian specialty, a little bit of Dry Chutney Powder (also known as Molaga or Milagai Podi) can give you an incredible flavor boost. Sometimes called “Gun Powder” by spice loving enthusiasts, the slow roasting of different daals gives this molaga podi recipe the unique taste and texture that is sure to tantalize your taste buds. any other South Indian specialty, a little bit of Dry Chutney Powder (also known as Molaga or Milagai Podi) can give you an incredible flavor boost. Sometimes called “Gun Powder” by spice loving enthusiasts, the slow roasting of different daals gives this molaga podi recipe the unique taste and texture that is sure to tantalize your taste buds

Ingredients:

Urad Daal – 1/4 cup
Chana Daal – 1/4 cup
Moong Daal – 2 tsp
Dry Red Chilies – 10 or to taste depending on spiciness of chilies
Coriander Seeds – 2 tsp
Curry Leaves – 2 big sprigs
Dry Coconut – 2 Tbsp
Asafoetida – 1/4 tsp
Salt – 1/2 to 3/4 tsp (to taste)
Citric Acid – 1/8 tsp
Deghi or Kashmiri Mirch Powder – 2 tsp or as needed for color

Ingredients:

Urad Daal – 1/4 cup
Chana Daal – 1/4 cup
Moong Daal – 2 tsp
Dry Red Chilies – 10 or to taste depending on spiciness of chilies
Coriander Seeds – 2 tsp
Curry Leaves – 2 big sprigs
Dry Coconut – 2 Tbsp
Asafoetida – 1/4 tsp
Salt – 1/2 to 3/4 tsp (to taste)
Citric Acid – 1/8 tsp
Deghi or Kashmiri Mirch Powder – 2 tsp or as needed for color

Method:

1. Dry roast Chana Daal, Urad Daal and Moong Daal in a heavy bottom skillet until light golden (approx 9-10 mins). Remove onto a plate and allow to cool.
2. In the same skillet, dry roast Red Chilies, Coriander Seeds and Curry Leaves until leaves are dry and crumble easily (approx 3-4 mins). Remove onto same plate to cool.
3. In the same skillet, dry roast Coconut Powder and Asafoetida until coconut starts to change color (approx 1 min). Remove onto same plate to cool.
4. Once cool, transfer everything into a spice grinder and add Salt, Citric Acid and Deghi or Kashmiri Mirch.
5. Grind until desired texture is achieved (relatively smooth with small coarse bits still visible is the norm).
6. Store in an air tight container either in the pantry or refrigerator.
7. Enjoy the chutney powder dry or add a little oil or ghee (clarified butter) to make a dipping sauce.

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