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The ingredients needed to prepare Hyderabadi Chicken Biryani in microwave:
- Take 400 gms chicken
- You need 2 cups Basmati rice
- Prepare 1 onion sliced finely
- Prepare 1 small onion paste
- Get 1 tbsp ginger paste
- Provide 1/4 th tsp garlic paste
- You need 2 tbsp curd
- Get 1 tbsp tomato puree
- Provide 1 tbsp Shan Biryani masala
- Prepare 1 tsp black pepper
- Provide 1 small stick cinnamon
- Use 2 cardamoms
- Provide 4-5 cloves
- Take 1 tsp half crushed peppercorns
- Prepare 2 drops mitha attar or kewra essence
- You need 2 drops orange red food colour
- Take 3 tbsp ghee
- You need 2 tbsp refined oil
- Take 2 slit green chillies
- Use 1 tbsp chopped coriander
- Provide 1 potato quartered
- Prepare 2 eggs
Steps to make Hyderabadi Chicken Biryani in microwave:
- Marinate chicken with onion,ginger garlic paste,curd tomato puree,little salt and biryani masala.
- Parboil rice with little salt.Drain excess water and set aside to cool.
- Steam the potato pieces in microwave and boil the eggs.Heat oil and fry them.Add ghee to remaining oil and fry the sliced onion golden brown.Set aside.
- Microwave marinated chicken without excess water 15 minutes to soften chicken.In the remaining oil sprinkle half crushed whole garam masala and add the chicken and toss.Also add the fried potatoes and eggs so that masala coats all.
- Heat 1 tbsp ghee in a microwave container.Layer half rice and sprinkle food colour and mitha at tar or kewra essence.Then spread a layer of chicken eggs and potato,fried onion,then another layer of rice and sprinkle some biryani masala and ghee.
- Microwave high power 5 minutes.Toss little and another 2 minutes.Garnish with chopped coriander and slit green chillies.Serve hot with chilled raita.
Hyderabadi Chicken Biryani, like all the food of the area, is greatly influenced by the Mughals, Arabic, Turkish and Iranian food that use I particularly like the mix of spices and herbs in this recipe: the aroma of the mint that you can smell throughout the house while the biryani is cooking is inebriating. The chicken biryani quickly escalated to my list of "have to eat" foods. There was a restaurant called 'Namaskar' in a little suburb called Thane in Mumbai. We love biryani in this home, the traditional saffron infused version from Hyderabad in India. Over the years I have tried making different kinds of.
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