Chicken biryani and dalcha - Chicken Recipes

Ingredients:

• 1 kg - chicken
• 1&1/2 kg - basmati rice
• Whole garam masala (cloves, shahjeera, cinnamon & cardamom pods)
• 1 large tbsp - garam masala powder
• 3 tbsp - khus khus
• 5-6 - large green chillies
• 1 bunch - mint leaves
• 1 bunch - coriander leaves
• 2 tsp - red chilli powder
• 3 tbsp - ginger garlic paste
• 1 tsp - turmeric powder
• 500g - yoghurt/curds
• Salt according to taste
• 3 - large onions sliced round and deep fried until dark brown
• Juice of three limes
• Oil for cooking

For dalcha:

• A cup of toor with a little channa added to it boil and keep aside
• 1 - medium onion
• 3-4 - tomatoes
• A walnut sized tamarind soaked and pulp strained keep aside
• 3-4 - green chillies
• Coriander leaves
• 8-9 - curry leaves
• 1 tsp - coriander powder
• 1 tsp - garam masala powder
• Salt to taste
• 1&1/2 tsp - red chilli powder
• Bottle gourd optional
• 1/4 tsp - mustard and jeera seeds
• Oil for cooking

Method

1. Wash chicken and marinate with finely chopped mint and coriander leaves along with curd, salt, garam masala powder, red chilli powder , browned onions, lime juice & turmeric powder.
2. Make a paste of the khus khus and green chillies and mix into the marinade.
3. Leave to marinate for 1&1/2 hrs
4. After 1&1/2 hrs, pour oil in either a pressure cooker or a large pan; add chicken and keep aside.
5. Soak rice for an hour.
6. Boil water in a deep bottom vessel, add oil, salt and the whole garam masala and bring to a boil.
7. Then add soaked rice and cook till half done.
8. Strain and immediately transfer the rice into the pan with the chicken mixture (or else the rice will break).
9. Cover and cook on low flame until chicken is tender.
10. Serve with rice or dalcha.

For dalcha:

1. Pour oil in a pan, add mustard seeds.
2. When they splutter, add jeera and onions and fry for some time.
3. Add curry leaves, coriander leaves, salt and red chilli powder.
4. Add chopped tomatoes and cook until soft (if you want to add bottle gourd pieces then cook in a pressure cooker up to 1 whistle).
5. Mix the boiled dal and tamarind pulp and add to the pan.
6. Bring to a boil and lastly add corinader and garam masala powder.
7. Serve with briyani, tastes delicious.

Hyderabadi dum biryani - Indian Recipes

Ingredients:

• 1 kg - chicken
• 1 kg - rice
• 1 bunch - pudina
• 1 bunch - coriander leaves
• 4 to 5 - onions
• 3 tbsp - ginger garlic paste
• 1&1/2tbsp - chilli powder
• 1/2 tbsp - turmeric powder
• 3 tbsp - chicken masala
• 2 tbsp - coriander powder
• Whole garam masala
• 3 to 4 - biriyani leaves
• 1 cup - curd
• 2 - lemon

Method

1. Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes.
2. Add enough oil and fry finely chopped onions till golden brown colour.
3. Remove from oil.
4. Now drop the marinated chicken in that oil and keep it aside.
5. Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.
6. When rice is half cooked, strain it.
7. Cook the chicken and add pudina and coriander leaves.
8. After that, add half the boiled rice and fried onions.
9. Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 40 min.
10. Finally, add lime juice mixed with turmeric powder through small holes made in the rice.
11. Serve with raita.