Hyderabadi Biryani Cooking Videos

A regal rice dish from Hyderabad, still as popular as it was ages back. This mutton & rice recipe is prepared using fresh and crispy chicken

There are many videos and recipes of chicken biryani on you tube, so you ask why another one. Well this one is very simple and uses very little spices. This chicken biryani is very popular in Hyderabad Delhi and Lucknow and does not use red chili pepper and turmeric. Try this simple recipe, serve hot and you and your family will simply love it. Enjoy!!

Tahari Recipe

Tahari Dish of Hyderabad

Ingredients:

• 500 gms fatless kheema
• 500 gms Basmati rice washed and soaked for 15 minutes
• 2 tsp garam masala
• 1 cup beaten curd
• A handful of chopped kothmir
• A handful of chopped pudina
• 4 onions, sliced fine
• ½ tsp haldi
• 1 tbsp adrak lasan paste
• 6 green chillies
• 4 tbsp ghee or refined oil
• 2 egg, boiled
• Salt to taste 

Method:

To the washed kheema, add a little of the sliced onion, and squeeze the kheema so that each grain of kheema separates. Heat the ghee and add the sliced onions, then fry till crisp.

Add the adrak-lasan paste and haldi, then fry till the raw smell disappears. Now add the curd and kheema along with salt to taste. Cook till nearly dry and add green chillies. Fry a little. Add the drained rice and fry adding warm water – 1 ½ inches above the rice level.
Add in the garam masala and allow to cook till the Tahari is tender and moist.
Serve hot, garnished with 2 boiled eggs cut in half, chopped pudina and kothmir.

Hyderabadi food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. The Nawabs did everything in style and splendour. Since they ate very rich food they reduced the number of intake during the day. That is the reason why Hyderabadi recipes are rich in fat, carbohydrates and proteins.

Hyderabadi Biryani  Keema Matar  Meat Durbari   Hyderabadi Chicken Pulao  Murg Kababs   Butter Chicken

Seekh Kabab  Shahi Chicken Korma  Shahi Kaju Aloo   Rogan Josh   Murg Masala  Shami Kabab

BUTTER CHICKEN

Ingredients:


1 Chicken
6 tblsp Clarified Butter (Ghee)
4 Bay Leaf (Tej Patta)
1/4 tsp Saffron (Kesar), soaked in lukewarm milk
3 meduim sized Onion (Pyaj)
2 cups beaten Curd (Dahi)
1/2 " Ginger (Adrak)
8 pods Garlic (Lasun)
4 Green Chillies
4 Cloves (Lavang)
1 " Cinnamon (Tuj/Dalchini)
3 Brown Cardamom (Elaichi Moti)
1 tsp Aniseed (Sauf)
2 boiled eggs
2 -3 Almonds Few Sultanas

How to make murg noorjehani:

* First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste.
* Now prick the chicken well with a fork.
* Mix curd with ground spices and rub it over the chicken.
* Set it aside and allow the chicken to marinate for 3 - 4 hours.
* Heat ghee, fry bay leaves, add onions and let them brown well.
* Add the chicken along with marinade.
* Cook on medium flame till nearly done.
* Add salt and saffron and fry chicken till the masal begins to coat the chicken and it is well brown.
* Pour the chicken in a dish and top it with silver foil.
* Also add chopped boiled eggs, almonds sliced and fried sultanas.
* Serev with fried rice, nan and paranthas.

SHAMI KABAB

Ingredients:


500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)

How to make shami kabab:

* Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
* Grind meat into a fine paste.
* Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
* Mix both the pastes well.
* Now mix well beaten eggs and prepare a uniform dough.
* Add finely chopped green chillies and onion to dough and mix well.
* Shape the dough into small round flattened balls or kababs.
* Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

MURG MASALA

Ingredients:


1 Chicken cut into cubes
A pinch of Nutmeg (Jaiphal) Powder
1 cup fresh Cream (Malai)
1 tsp Poppy seeds (Khus-Khus)
1/2 tsp Fenugreek seeds (Methi)
1 tsp Coriander Seeds Powder (Dhania)
15 Cashewnut (Kaju) crushed
10 Almond (Badam) blanched and crushed
2 Onion (Pyaj) chopped
3 Bay Leaf (Tej Patta)
6 Garlic (Lasun) pods
1/2 tsp Garam Masala
6 tsp Clarified Butter (Ghee)

How to make shahjehani murg masala:

* Roast little cumin, poppy, fenugreek seeds and grind into powder.
* Heat ghee, fry onions and garlic till it is brown.
* Add chicken and fry.
* Now add powdered masala, salt , coriander powder, bay leaf.
* Simmer for 2 -3 minutes.
* Add cream, 1/2 cup hot water and cook till water dries.
* Add garam masala, nutmeg and cardamoms.
* Cover and simmer for 5 minutes on low flame.
* Take off from the fire and serve hot with nan or chapattis.

MURG KABAB

Ingredients:


500 gms Chicken (cut into pieces)
1 cup Cornflour
1 tsp Garlic (Lasun) juice
2 tblsp Curd (Dahi)
2 cups Clarified Butter (Ghee)
1 Cellophane Bag
1 tsp Ginger (Adrak) juice
1 tsp Black Pepper (Kali Mirch)

How to make murg kababs mughlai:

* Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours.
* Now put cornflour in the bag with little salt and black pepper.
* Add pieces of chicken removed from garlic juice and ginger and vinegar.
* Shake the bag well with chicken, cornflour, salt and pepper in it.
* Heat the ghee in a pan.
* Then gradually add pieces of chicken and fry them till golden brown on high flame.
* Continue frying till all the pieces are done.
* Server hot with green salad.