Sunday, October 12, 2014

Is this Product good?::: Hyderabadi Chicken Biryani (Kitchen of India)

Our very 1st indian cruisine dish cooked up at home. Totally love this paste, flavorful, fragrant, and delicious. It's on the spicy side for me but just right for deary.

We got it from NTUC (Fairprice) Singapore and at the India Airport. Do leave a comment below where you got your paste from!

Below generally are the instructions behind the box. However, with some modifications we did due to lack of ingredients available in the supermarket.

Marination Ingredients
1 packet of Paste for Hyderabadi Biryani (inside the Kitchen of India)
2 Bonesless Chicken Maryland (slice each in 4 pieces)
1/3 cup Lemon Curd (we used 100g Plain Yogurt and half a Lemon Juice)

Mix the paste & Lemon Curd until well combine, place the chicken and make sure it's well coated. Marinate the Chicken overnight.

Rice Ingredients
1.5 cups of Basmati Rice
2.5 cups of Water
0.5 teaspoon of Sea Salt

Place all of this in your rice cooker and cook. If it's done keep warm. While the Rice is cooking. Time to prep the Chicken Briyani....

Other Ingredients
2 tablespoons of Ghee (Clarified Butter if not Butter will do)
Spice Pack (inside the Kitchen of India)
225ml Water

Heat up Ghee with Spice until aromatic. Add marinated Chicken and Water. Simmer for 30mins. Turn off the fire and keep aside.

When both Rice and Chicken is done. Loosen the rice and pour in the Chicken and sauce. Mix well and let it keep warm for another 15mins or until serving time.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

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