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Before you jump to Sobzee's Chicken Hyderabadi Biryani recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.
Remember when the only people who cared about the natural environment were tree huggers as well as hippies? Those days are over, and it looks like we all realize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won’t be able to correct the problems of the environment. This must happen soon and living in methods more friendly to the environment should become an objective for every individual family. The kitchen is a good place to begin saving energy by going a lot more green.
A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.
As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living just isn’t that difficult. A lot of it truly is simply utilizing common sense.
We hope you got benefit from reading it, now let’s go back to sobzee's chicken hyderabadi biryani recipe. To cook sobzee's chicken hyderabadi biryani you only need 32 ingredients and 21 steps. Here is how you achieve it.
The ingredients needed to prepare Sobzee's Chicken Hyderabadi Biryani:
- Provide Bouquet garni added to the rice?s boiling water
- Provide 3 Black cardamoms (if it is not found, you can skip it)
- Prepare 6 Green cardamoms
- Take 6 Cloves
- Provide 6 Black pepper corns
- You need 2 Bay leaves
- You need 1 Cinnamon stick
- Get chicken (1 chicken (800 grams- preferably on the bone) but here I used deboned chicken breasts) marinade it in
- Take 2 tbsp Ginger garlic paste
- Prepare 1 tbsp Red chili powder
- You need 1 cup yogurt
- Prepare 1 tsp Garam masala powder
- Take 1 tsp Green cardamom powder
- Get 1 cup fried onions
- Provide 4 tbsp melted ghee or oil
- Use 2 tbsp freshly chopped coriander leaves
- Prepare 12 Mint leaves
- Prepare 2 broken green chili peppers
- Use 1 tsp turmeric powder
- Get 1 tbsp Lemon Juice
- Provide assembly, between layers sprinkle
- Get 1 tbsp coriander leaves
- Get 8 Mint leaves
- Prepare 2 tbsp fried onions
- Take 1/4 tsp Garam masala powder
- Get 1 tsp green cardamom powder
- Prepare 1/4 cup milk or water from the boiled rice that has 4 or 5 strands of saffron soaked in it, for the final and last top layer only
- You need Rice
- Provide 5 cup water
- Take 2 cup good quality basmati rice
- Get 1 Salt to taste
- Use 1 tsp caraway seeds (if it is not found, you can skip it)
Instructions to make Sobzee's Chicken Hyderabadi Biryani:
- Prepare the chicken, cut and wash it well
- Marinade it with the above ingredients
- Allow it to rest for a minimum of 30 minutes in the fridge
- Wash and Soak basmati rice in water for around an hour
- Boil 5 cups of water, add to them salt, caraway seeds and the Bouquet garni
- When the water boils, drain and add the rice, boil for exactly 10 minutes
- Reserve ¼ a cup of the rice?s boiling water
- Drain the half cooked rice again in a sieve
- In a heavy bottomed pot, put the chicken and make sure all the chicken pieces are touching the bottom of the pan not on top of each other
- Add a layer of the half cooked rice to cover the chicken well
- Add the between the layers ingredients except for the soaked saffron (coriander, mint, garam masala, green cardamom powder and the fried onion)
- Add another layer of the ½ cooked rice
- Add the between the layers ingredients
- If this is the last and top layer of rice top it with the soaked saffron mixture
- Cover the pot with aluminum foil and seal the pot with it then press hard on it with the lid also to make sure the pot is completely sealed
- Cook it on high heat for 5 minutes exactly
- Then for 20 minutes on very low heat and put a tin under the pot so it would cook evenly and slowly without burning
- Switch off the heat and leave it like this for 5 more minutes
- Remove the lid, Aluminum foil and Check if the chicken at the bottom has been cooked by stirring e from bottom to top
- Serve and garnish with some cilantro or fresh mint leaves and or some nuts and raisins
- This is how to make your own Garam Masala if you don't have it: Garam masala powder recipe Makes: 1 cup approx Ingredients: ¼ cup Coriander seeds 2 Tbsps. Green Cardamoms 2 Tbsps. Black Pepper corns 2 Tbsps. Cloves 1 Tbsp. Fennel seeds 3-4 Star Anise Cinnamon 4 sticks (1 inch) Nutmeg a quarter or half Bay leaves 2 Method: 1. Gather all the ingredients, Dry roast over medium flame with constant stirring to ensure even roasting. 2. Cool down and powder it well in a mixer. 3. Sieve it through a big metal strainer to make sure you eliminate any big pieces.
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