Hyderabadi Biryani

,
Ingredients:
• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped into square pieces)  
• 500 gm Curd  
• 4-6 tsp Ginger-Garlic Paste  
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• ¼ cup Lime Juice  
• ½ tsp Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)  
• 5-6 twigs Mint Leaves (chopped)  
• 2 pinch Saffron  
• 1-2 Cinnamon  
• 2-3 pods Cardamom
• 2-3 drops Saffron Color  
• 1-2 pods Clove  
• 2 cup Oil  
• Salt to taste
• 2 tsp Ghee

How to make Hyderabadi Biryani:

Smear the pieces of meat with ginger-garlic paste.
Keep them to marinate for an hour.
In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.
Let the onions cool down and crush them.
Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.
Leave the meat as it is for 1 hour.
Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.
Now add the aromatic water in a circular motion over the rice layer.
Now tightly cover the vessel with a lid. Keep it on a low flame.
Remove the vessel from the flame exactly after 15 minutes.
Hyderabadi Biryani is ready to eat. Serve hot.

0 comments to “Hyderabadi Biryani”

Post a Comment

 

Simple Indian Recipes in Indian Kitchen Copyright © 2011 | Template design by SURYA MANI | Powered by cusineindia