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.

Nizami Hyderabadi Tandoori Chicken - Indian Chicken Recipes

Ingredients:

• 1/2 kg - chicken, cubed (can use chicken legs)
• 1 cup - curd
• 3 tsp - cream
• 1/2 cup - cornflour
• 1 tsp - maida
• 3 tsp - red chilli powder
• 2 tsp - garam masala powder
• 2 tsp - vinegar
• 1/2 cup - lime juice
• A pinch of red food colour
• 1/2 tsp - black pepper powder
• Salt
• Oil for deep frying
• Coriander leaves

Method

1. Marianate chicken (make slits on chicken) with ginger garlic paste, lime juice and vineger and keep aside for 30 min.
2. Meanwhile take a bowl, add curd, cornflour, maida, red chilli powder, garam masala powder, food colour and salt and mix well to make a thick paste.
3. Strain this paste into a pan through a strainer.
4. Add the marinated chicken and 2 cups of water and boil the chicken without covering pan till the chicken absorbs all the juices and is cooked partially.
5. Now let the chicken cool for 5-10 min.
6. Heat oil in a kadai, add 2-3 piecies of this juicy chicken to the oil and fry till red, crisp and golden.
7. Remove and place on a tissue so that all the oil drains out.
8. Sprinkle 1 tsp red chilli powder, black peper powder, lots of coriander leaves and garam masala powder on the chicken and serve hot garnished with onions slices and lime wedges.