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Chicken Cinnamon

Spicy Hyderabadi Chicken Rice
(Hyderabadi Murg Biryani)

Green Chilli Chicken

Flavored rice (called Basmati rice) is cooked with Chicken (called Murg in India) with lots of Indian spices and served with slices of boiled eggs. This is a hot favorite of the Nizams of Hyderabad (a state of India).


Indian Non - Vegetarian Recipes

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: Hyderabadi Non-Vegetarian


8  medium pieces (about 800  grams) of chicken
2  cup(s) flavored rice(basmati)
6  cups water
2  cup(s) yoghurt
4  medium sized onions sliced
½  teaspoon(s) saffron soaked in a little milk
1  tablespoon(s) lime juice
2  tablespoons clarified butter (ghee) / butter
salt to taste
a sheet of aluminum foil for sealing
slices of boiled eggs, fried nuts and raisins to garnish
To be ground
2" cinnamon stick broken
2  cloves and green cardamoms each
2  large onion(s) chopped
2  tablespoon(s) each of chopped ginger and garlic
2  green chilli(es) chopped
2  tablespoon(s) of chopped coriander leaves
1  tablespoon(s) poppy seeds
½  teaspoon(s) grated nutmeg
2  mace blades and black cardamom each

    Grind the ingredients to be ground to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours.

  1. In a large vessel combine the rice, water, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool.
  2. Heat the clarified butter (ghee)/ butter in a heavy-bottomed pan till hot and fry the sliced onions till they are crisp and golden brown. Add the marinated chicken pieces, mix well and cook on low level for about 20  minute(s) or till the chicken is almost done.
  3. In a large heavy-bottomed pan add some hot melted clarified butter (ghee)/ butter, a layer of chicken with gravy, a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee) / butter and saffron milk. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid. Cook on very low level (a griddle can be kept under the pan to cook on indirect flame) for another 20  minutes. Alternatively cook for the same amount of time in a pre-heated oven.

    Garnish with slices of boiled eggs, nuts and raisins.

    TIPS:

  • Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
  • Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame.

Serve hot with: Cucumber in Yoghurt (Kheere ka Raita) or any other yoghurt dish of your choice.

 
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