1. Chicken Biriyani .
Ingredients :
Chicken pieces without ski - 500 gm 
Basmati rice - 250 gm
Oil - 100 ml
Water - 700 ml
Green Cardamom - 3
Brown Cardamom - 1
Cloves - 3
Cinnamon - 1 inch stick
Bay leaf - 1
Ginger paste - 15 gm
Garlic paste - 10 gm
Red Chilly powder - 1/2 tsp
Saffron - a pinch
For garnish :
Green Coriander chopped - 10 gm
Method :
Wash rice and drain. Soak it for 20 minutes.
Wash chicken pieces. Put chicken in Cutting Edge Cook ‘N’ Serve and add 700ml water, oil and all spices except saffron, salt, ginger and garlic paste and microwave on High for 10 minutes. Remove chicken and strain the stock.
Arrange chicken in a dish and place rice on top. Pour 500ml stock (if stock is less than 500ml, add milk). Add salt. Cover and microwave for 9 minutes.
Dissolve saffron in a teaspoon of warm milk, add to rice and microwave for 10 minutes on high or till cooked.
Garnish with chopped green coriander.
2. Hyderabad Chicken Biryani .
Biryani is my favorite food And Hyderabadi Biryani is one of the best. So today we going to cook it.
Ingredients:
1. Chicken – ½ kg
2. Basmati rice – ½ kg (cooked)
3. Curd – 1 cup
4. Onion – 1 finely sliced
5. Lime juice – ½ of the lemon
6. Ghee – ¼ cup
7. Ginger – 1 inch piece
8. Garlic – 3 flakes
9. Red chilli powder – 1 tsp or to taste
10. Coriander powder – 1 tsp
11. Garam masala – 1 tsp
12. Turmeric powder – ¼ tsp
13. Saffron – ¼ tsp
14. Bay leaf – 2
15. Cardamoms – 3
16. Cinnamon – 1 inch stick
17. Cloves – 4
18. Cashwenuts – 10
19. Coriander leaves – ¼ cup (roughly chopped)
20. Mint leaves – ¼ cup (roughly chopped)
21. Salt – to taste
Method:
Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.
Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.
Make a paste with ginger, garlic and keep it aside.
Soak the saffron strands in 1 tbsp warm milk and keep it aside.
Take a pan and heat with ghee.
Add cashew nuts, bay leaf, cardamom, cinnamon and cloves.
Sauté for few mins.
Then add onions and ginger garlic paste.
Sauté till the raw smell disappears.
Then add marinated chicken pieces and garam masala.
Mix well and fry well till the curd is absorbed.
Add enough water and cook till the chicken pieces are tender.
Now divide the cooked rice into two portions.
Take few semi-cooked grains of rice and color them with diluted saffron for garnishing.
Place half of the semi cooked rice in the heavy bottomed vessel.
Then spread half of the chicken gravy.
Sprinkle some coriander and mint leaves.
Again spread by a layer of remaining rice.
One more layer of remaining chicken gravy.
Again sprinkle remaining coriander and mint leaves.
Close the vessel tightly and cook on low flame for 30 to 45 mins.
Remove from the heat.
Hyderabad biryani is ready.
By replacing chicken with mutton you can make Hyderabadi Mutton Biryani.
