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Hyderabadi Biryani Recipe

Hyderabadi Biryani is the king of all Indian Biryani recipes. Biryani means Combination of rice, Mutton or chicken and lots of Indian spicy mashala.

If you like traditional Indian rice preparations and particularly biryani dishes, then you are going to love the Hyderabadi Biryani.

Ingredients:

Basmati Rice 1 kg

Mutton 1 kg

Onions 4 (sliced)

Cloves 4

Lemons 6

Fried sliced onions 2 cups

Green chilies 6

Whole black peppers 8

Garam masala 2 tbs

Small cardamoms 8

Cloves 5 to 6

Cinnamon sticks 1 inch long

Mint 1 bunch

Cashew nuts 50 gms

Curd 2 cup

Garlic and ginger paste 2 tbs

Lime juice

Oil 2 tbs

Saffron 1 pinch

Salt as taste

Turmeric powder 1 tsp

 

Boiled egg for decoration 2 (optional) (Optional)

Coriander leaves 1 bunch

Directions:

In a cooking pot, add mutton, red chili powder, ginger garlic paste, juice of lemons, small cardamoms, mint, green chilies, curd whole black peppers, cloves and mix together. Keep aside for half an hour for marinating.

Now n a pan add Heat 4 table spoons of oil in a vessel. Roast cloves, cumin, cinnamon, cardamom, 1/2 spoon cumin, 1 spoon coriander powder and 1/2 cup onions. Roast it for 1-2 minutes and then add some mint leaves. When the onions turn golden brown, add the marinated mutton

Then spread fried onion on absorbent sheet and pour on the mutton mixture.In a separate cooking pot, add rice, sliced mint, green chilies, small cardamoms, black cumin, salt.Let it boil until rice is 1/3 cooked and drain away excess water.

Grease the base of a cooking pot and make a layer of half of the rice. Then make a layer of mutton and sprinkle half of the fried and crushed onion on top. Repeat the same process twice. Cook for 30min.

Dissolve a pinch of Saffron in warm milk and pour over rice. Top with remaining fried onion, lemon juice.

Cover the pot with its lid and then a tawa and allow cooking on high flame for 5 to 10 minutes.

Then lower the flame until pot is covered with steam. Garnish with cut boiled egg, Cashew nut and coriander leaves

On top. Serve hot with raita and mirchi ka salan.

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