PikaChef’s – cook Hyderabadi Biryani in 30 minutes!

Many of us are busy in day-to-day activities, rushing from home to offices, offices to pubs. And a standard day ends with you drunk in a bar, munching on unhealthy snacks or something like that. Even on weekends, you are too lazy to go to the kitchen and prepare something. What if I were to tell you that you have a way out? What if I were to show you how to prepare fuss-free, healthy, tasty meals (compared to the garbage that you eat everyday at streets) for yourself and your family? So, if you haven’t got time to cook, think again.

Hyderabadi Chicken Dum Biryani
Recipe

Let’s venture through the vast culinary expedition, i.e., India. India is a blend of cultures, flavors, languages, traditions and what not. It is equally diverse when it comes to food. Today we’re gonna take on some exciting flavors from the state of Hyderabad. This dish literally symbolizes Hyderabad. Remember saying this, “Miyaanbhai! Biryani kab khilare?” (Hey brother, when are u taking me for biryani?) Let’s see how to make a quick biryani in under 30-minutes.

First rule for a 30-minute meal is to keep everything prepared. Your kettle must be boiling, your pan must be sizzling hot, your oven must be preheated. Multitasking to the max!

As this is a 30-minute meal, I’ll be cooking it in a different way than the original. We will first create Hyderabadi Chicken and flavored rice separately and then mix them up.
For Hyderabadi chicken, the trick is to get the onions right. If you can do that, this is a dish for anybody and everybody. My measurement is that you put 4 tablespoon(tbsp) of oil for one thinly sliced onion. Fry the onions till browned.
In a bowl, add:
Ginger-garlic paste
Crushed green chillies
Turmeric powder
Paste of sesame and peanut (make the paste in coconut milk, it acts as a binding agent)
Coriander powder
Garam masala
Black cumin
Salt to taste
Yoghurt
Add the browned onions.
This is called making a ‘kurma’ in a bowl. Instead of cooking the veggies separately and then mixing at the end, I’m doing it in the same pan. Mind you, we don’t have much time.
Lastly, add the chicken.
Thigh fillets, preferably. This is part of a marinade. Let it be there for a couple of minutes.

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After that put a lid on top. Keep it tight to avoid escape of any steam. Cook it on medium heat for 20 minutes.

Meanwhile, let’s make rice. For me, Basmati rice is the best you can get. Long grained and aromatic, it can fill any one’s heart with just its aroma. My measure is that if you are putting one builders’ mug of rice, put one-and-a-half builders’ mug of water. Along with that, put few bay leaves, cloves, crushed cardamom pods, a stick of cinnamon and a pinch of salt.
Let it come to boil. Keep an eye out in the meantime.

Let’s see what’s happening in the other bowl! As you unveil it, your room will be filled with delightful aroma of this perfectly cooked chicken. Just finish it with a swig of lemon juice. But wait, it’s not over yet. We need to assemble it into biryani. You can do it any way you like. You can mix the two. Or you can serve it straightaway like we eat at home.

So, we did this special biryani for you. You too can make this thing for your friends and family. All of this in under 30-minutes.

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