A steaming plate of Hyderabadi chicken biryani, followed by the most delectable of desserts, pancakes… If you like the sound of that, we’ve got the best recipes for both, just for you.
For festivals, special occasions, or just a feel-good meal, biryani is one dish that checks all the boxes. One can never go wrong with a fragrant and delicious plate of Hyderabadi chicken biryani. Round-off your meal with Sweet pancakes for that feeling of utter contentment. And the best part? We’ve got recipes for both dishes, right here.
Hyderabadi Chicken Biryani
Ingredients
- As Chefs Cook Hyderabadi Dum Biryani Masala
- Chicken boneless: 400gms
- Basmati rice: 400gms
- Ghee
- Green chillies
- Fried cashews
- Ginger juliennes
- Mint leaves
- Coriander leaves
- Fried onions
- Yogurt: 100gms
Method
- Take 400gms of chicken (boneless) in a bowl. Wash 400gms of Basmati rice and drain. Set aside.
- Add a packet of As Chefs Cook Hyderabadi Dum Biryani Masala to the chicken to marinate. Add 100gms yogurt to this mixture. Once mixed well, add 300ml of water. Do add some ghee or oil which will prevent the chicken from sticking to the bottom of the pan. Add the entire mixture to the bottom of a deep pan in which the biryani is to be cooked.
- Cook the rice in a separate vessel. Boil water. Add some ghee or oil to the water (to prevent the rice from sticking) and some salt. Once the water has come to a boil, add the rice.
- Allow the rice and water to boil together and when the rice is 70 per cent cooked, take out a portion of the rice and spread it evenly over the chicken in the pan.
- Wait for two minutes and remove the rice which is 90 per cent cooked and layer it on top of the pan.
- Top the rice with ginger juliennes, green chilies, coriander leaves, mint leaves, fried onions, and ghee.
- Cover the pan well (steam should not escape) and cook for 10 minutes on high flame to generate enough steam. After that, turn the flame to low and cook for 20 minutes.
- Turn off the flame after 20 minutes and rest the biryani in the pan for 15 minutes to allow the ingredients to come together.
- Plate the biryani and garnish with ginger juliennes, fried cashews, fried onions, and fresh mint leaves.
- Drizzle with ghee and serve hot.
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Sweet pancakes with prune compote topped with whipped cream and fresh cherries
Ingredients
- American Pancake Co. Eggless Pancake Mix: 1 packet
- Jaggery: 20gms
- Whipped cream: 1 small can
- Prunes: 1 packet
- Panch phoran spice mix
- Kashmiri red chili powder
- Fresh cherries for garnish
Method
- In a large bowl, take half a packet or 200gms of the pancake premix. Add an equal amount of water in batches so that there are no lumps and whisk. Bring it to a pouring consistency.
- Add a little oil on to a pan and spread it evenly using a kitchen towel. Keep the flame on low so that the pancakes don’t get burnt.
- Pour pancake batter on the pan and cook evenly on both sides. Set aside the cooked pancakes.
For the prunes compote
- Add some oil on a pan. Add the panch phoran tadka. Once it splutters, add the jaggery and mix till it melts to create a caramel sauce.
- Remove from flame and add a little water to the caramel sauce.
- Add chopped prunes to the mixture and simmer for 2-3 minutes or till it achieves a sauce like consistency.
- Season the sauce with a pinch of salt and pepper. Then add some Kashmiri chili powder.
- Allow the sauce to cool a bit before serving.
- Layer the pancakes with whipped cream and prune compote and serve with fresh cherries on top.
Visit www.gurme.in for more recipes and high-quality products.
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