Famous Hydrabadi Chicken Biryani Recipe

Bollywood Bites STYLE HYDERABADI BIRYANI RECIPE 

Serves ~ 3-4 generously

Cook time ~ 40 mins

Prep time ~ for marination overnight or minimum 4 hours 

Serving suggestion ~ Onion Raita or Mirchi ka Salan

Ingredients

(read notes below before doing the recipe)

Fried Onions - from 2 large onions, thinly sliced, fried until golden

Oil - to deep fry/ shallow fry onions as required

Mint leaves - handful (10-15 leaves)

Saffron colour - 2 drops diluted in 2 tbsp of milk ( adds colour)

Kewar extract - 5 drops (Adds flavour) 

For Rice

Basmathi rice - 2 cups 

Water - 6 cups

Onion seeds - 2 tsp

Garam Masala Powder - 2 tsp

Ghee/ oil - 2 tsp

Salt - as required (its a must)

For Marination (overnight/ minimum 4 hours)

Chicken - 1 kg 

Yogurt/ Curd - 1/2 cup

Red chilli powder - 2 tsp

Corriander powder - 1 tbsp

Cumin/ Jeera powder - 1 tsp

Garam masala - 1 tsp

Mint leaves - handful (10-15 leaves)

Ginger garlic paste - 1 tbsp

Salt - to taste 

Lemon juice - 2 tbsp

Oil - 3 tbsp

Turmeric - 1/4 tsp

Method

For Rice -

• Wash Basmathi rice in cold running water for 2-3 times and soak with more water for an hour
• In a wide tall vessel add 6 cups water , add salt, oil/ghee, onion seeds, garam masala and bring to a boil. This takes 8 minutes.
• Now drain excess water from the soaked rice and add to the boiling water. Let the flame be on medium-low flame. Keep watch on the rice after first 10 minutes. 
• Cooked rice needs to be taken at 2 stages - one when it is 50% cooked and second batch when it is 70% cooked. Switch off and continue with biryani base

For Biryani 

• Remove the chicken marination from the refrigerator 30 mins before cooking so that it comes to room temperature.
• Heat a thick and wide bottom vessel and when it is hot add the marinated chicken and close the lid for 10 minutes, after which line the 50% cooked rice and top it with fried onions and mint leaves. 
• Next layer the 70% cooked rice and layer on top with fried onions and mint leaves. Now add the saffron mixture (milk+kewar extract+saffron yellow food colour) and pour on the rice.
• Cover with a tight lid or cover with a cotton kitchen towel and close the lid such that the lid is nice and tight and the air/ pressure does not escape
• Place a dosa tawa / skillet on the stove and place the biryani vessel on it and after 3 minutes bring down the flame to simmer (medium-low) and let the biryani cook undisturbed for 35-40 minutes
• Once done switch off and let it rest undisturbed for another 15 minutes (do not open the lid), this stage is called dum where the pressure within the vessel develops flavours
• Just before serving mix the rice to the chicken at the bottom of the vessel and serve hot along with raita or mirchi ka salan

Spicy Coconut Shrimp

This simple, delicious fried shrimp recipe from Bollywood Bites chef Sanjay Patel was inspired by a beloved dish in Los Angeles. The marvelous flavor comes from coconut milk, shredded coconut and cayenne.

How to make this recipe

1. In a shallow dish, whisk the flour with the cayenne and the 1/2 teaspoon of salt. In a second shallow dish, mix the 
panko with the shredded coconut. Add the coconut milk to a small bowl.

2. Season the shrimp with salt. Working with 1 shrimp at a time, dredge it in the flour mixture, then dip it in the coconut milk, letting the excess drip off. Coat the shrimp in the panko mixture. Transfer to a plate. Repeat to coat the remaining shrimp.

3. In a large cast-iron skillet, heat 1/4 inch of oil until shimmering. In 2 batches, fry the shrimp over moderate heat, turning, until golden and crisp and cooked through, about 
3 minutes. Drain briefly on paper towels and serve hot 
with lemon wedges.

Vegan Coconut Curry Recipe

Here is the recipe of Bollywood Bites famous vegan coconut curry 

Serves 5

Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

·       2 teaspoons coconut oil

·       1 onion, chopped

·       1 1/2 teaspoons curry powder

·       2 teaspoons red Thai curry paste

·       1 can (13.5oz) full fat coconut milk

·       5 cups chopped mixed vegetables (cauliflower, bell pepper, green beans, zucchini)

·       1 can (13.5 oz) chickpeas, drained and rinsed

·       1/2 cup water or vegetable broth

·       sea salt, to taste

·       3 tablespoons fresh cilantro, chopped

·       2 cups cooked brown rice, to serve

Preparation

1. Heat coconut oil in a deep skillet or large pot over medium heat. Add chopped onion and a pinch of salt and cook for 5 minutes. Add the curry powder and curry paste and stir to coat the onion.
2. Add the coconut milk and stir. Bring to a simmer and then add the vegetables. Cover and cook until vegetables are just tender, about 15-20 minutes.
3. Add the chickpeas and the broth or water and stir well. Add salt, to taste. Remember that the salt helps bring out the curry flavor, so be sure to add enough.
4. Serve the curry over brown rice and garnish with fresh cilantro.