Hyderabad Biryani, Dhay, Cucumbers & Chilli Side Dish *FRIDAY LUNCH*
Wednesday, October 22, 2014
Recipe credit goes to Aunty Shaidah Saloojee.
Days are going pass so fast, that the dreaded question of "what to cook tomorrow" becomes even more frustrating for a Friday/ Jummah lunch.
Coming from a Muslim and Indian home there are only so many rice dish options on has, if you know what I mean.
And also who can deny a good biryani. This is a new way of making this biryani and very easy with very little ingrediants. Make your Friday Lunch biryani all jazzed up and watch your family finish the pot up.
Note this recipe has NO ONIONS & NO TOMATOES!
CHICKEN PIECES MARINADE
- Ground ginger
- Ground garlic
- Red chilli paste
- Green chilli paste
- Tumeric
- Salt/Pepper
- Fine cumin and coriander
- Cinnamon stick (check at an indian spice shop)
- Cloves
- Cardamom
- A pinch of gharam masala (check at an indian spice shop)
- Lemon Juice
- 1 cup plain yoghurt
- 1/2 cup oil
- A LOT of fresh mint and coriander (handful or more)
1. After marinating the chicken place it in the pot, again please note this is not the typical biryani recipe so no tomato and onions.
2. Boil some white rice depending on how much biryani you are making, and layer on top of the meat.
3. Leave to cook on slow till the meat is done, make sure the meat is not drying while cooking, if so lower the heat and add some water but not so much.
DHAY
- Take some plain yoghurt, add some milk to thin the mix a bit.
- Add some green chilli paste and a bit of salt.
- Whip real good, the mixture should be in between thick and thin.
- Serve in shot glasses.
Final Thoughts:
Lastly when serving garnish with some mint leaves and coriander on the rice. 
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