Special taste of Hyderabad biryani

Whenever talk of biryani comes up, have you not fancied the Hyderabadi biryani for its special taste? There is a restaurant at Porur in city as that is the 24th outlet of the Hyderabad brand Paradise  which mixes the Andhra style with local spices and presents unique tasting biryani.

The restaurant has a wide spread of biryani in its menu and a supreme special platter with Hyderabad-origin dum biryanis. They also have a delectable version of Andhra cuisine with special dishes like Apollo fish, different kinds of Chicken 65, Chicken tikkas etc.

Chef Pankaj Kumar, culinary head of operations in Paradise Biryani, shares some signature recipes of the Paradise brand with DC.

Double ka meetha

Sewve for three persons

Ingredients:

• Milk    :  3 Lt
• Bread    :  12
• Sugar    :  2 kg
• Cardamom Powder :  15 gm
• Ghee    :  200 gm
• Khoya    :  300
• Saffron    :  0.5 gm
• Oil    :  2 Lt

Method :

• Cut bread into dices (2X2 cm).
• Heat oil and fry the bread until it is golden brown in colour.
• Remove from oil and keep aside in an oil strainer.
• Take a handi, boil milk and add sugar to it.
• Mix it well and then add cardamom powder and khoya, mix it well and cook for 10 minutes. Then add the bread and cook for another 10 minutes in simmer, and last add ghee and saffron on top of it.
• Serve hot.

Murgh reshmi tikka

SERVE for one person

Ingredients:

• Chicken (Boneless) :  200 gm
• Curd :  140 gm
• Ginger Paste     :  4 gm
• Garlic Paste     :  2 gm
• Green Chilli Paste     :  8 gm
• Turmeric Powder     :  2 gm
• Jeera Powder    :  1 gm
• Oil        :  6 ml
• Lemon Juice    :  9 ml
• Kaju Paste        :  14 gm
• White Pepper Powder         :  1 gm
• Yellow Chilli Powder     :  1gm
• Cardamom Powder        :  0.5 gm
• Roastad Channa Powder    :  1 gm
• Egg            :  Half
• Salt : according to taste
• For marinade:
• Cut boneless chicken into dices ( 4 X 4 cm ), wash and remove all the water from chicken and keep aside. Put all the above ingredients in a separate bowl, mix them well; then add chicken and mix again and after mixing keep it in the fridge for 1 hour.  

Method  :

• Take a metal skewer, pierce the marinated chicken pieces on to it and cook in clay oven (tandoor) for 10 to 15  minutes. While cooking keep rotating the skewer. 
• Once cooked , remove from the tandoor, brush some butter on top of it and sprinkle a pinch of chat masala. Serve hot with mint chutney and onion salad.