Indian Recipes

Hyderabadi-style biryani, which is a trademark of home in southern India. For a more traditional version, substitute curd (homemade south Indian yogurt) for yoghurt. If you can not find ginger garlic paste crush together ginger and garlic in equal parts for Hyderabadi-style biryan.

INGREDIENTS of Hyderabadi-style biryan (food)

* 1 / 4 cup ghee (clarified butter)
* Total 20 cloves
* 9 whole cardamom pods
* 5 bay leaves
* 1 medium onion, chopped
* 5 small green chile pepper
* 2 tablespoons ginger garlic paste
* 1 (3 pound) chicken, cut into pieces
* 1 1 / 2 cup plain yogurt
* 1 teaspoon salt
* 6 fresh curry leaves (optional)
* 3 cups raw jasmine or white rice
* 4 1 / 8 cup water
* 1 sprig cilantro stems with leaves

DIRECTIONS of Hyderabadi-style biryan

1. Drabble rice for 30 minutes in water to cover, then drain.

2. Meanwhile, heat oil in large skillet over medium flame. Stir in cloves, cardamom and bay leaves. Then the excitement in the onion and cook until soft, 6 to 7 minutes. Stir in ginger and chilli paste. Stir in yogurt, salt and curry, and then put the chicken in the pot. Cook for 20 to 25 minutes from time to time, stirring and turning the chicken pieces until only about 1 cup of liquid remains.

3. Mix rice, water and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check the rice after about 12 minutes if it is dry, add 1 / 2 cup water and continue cooking.