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Hyderabadi Biryani

Hyderabadi-Biryani

Hyderabadi biryani is the popular Indian cuisine and a favourite with Biryani lovers

ingredients

    Mutton (a mix of chops,marrow bone and shoulder pieces):- 500 gm.
    Basmati rice:- 1-1/2 cups
    Salt:- to taste
    Bay leaves:- 2
    Mutton (a mix of chops,marrow bone and shoulder pieces):- 500 gm.
    Basmati rice:- 1-1/2 cups
    Salt:- to taste
    Bay leaves:- 2
    Green cardamoms:- 10
    Black peppercorns:- 25
    Cinnamon:- 3 inch stick
    Oil:- 1 tbsp.
    Onions (sliced):- 5 large
    Caraway seeds :- ½ tsp.
    Cloves:- 10
    Ginger paste:- 1 tbsp.
    Garlic paste:- 1 tbsp.
    Red chili powder:- 1 tbsp.
    Yogurt:- 1 cup
    Coriander leaves (chopped):- 2 tbsp.
    Mint leaves (chopped):- 2 tbsp.
    Pure ghee:- 4 tbsp.
    Black cardamoms:- 2
    Saffron (mix in ¼ cup milk):- a few strands

     

     

tools required

Spatula

Deep bottomed pan

Serving plate

preparation method

In a deep bottomed pan, heat six cups of water and then put drained rice, green cardamoms, bay leaves, 8-black peppercorns, single cinnamon stick and salt. Drain and set aside.

In a kadai, heat oil and deep-fry half of the onionslices. Drain and keep it on kitchen towel.

Grind single cinnamon stick, caraway seeds, leftover black peppercorns, leftover green cardamoms and cloves to a powder. Keep aside.

In a bowl, putgarlic paste, ginger pasteand salt. Combine well.

Add the red chili powder, spice powder, yogurt, half the fried onions, coriander leaves, and onetbsp. of oil and half of the mint leaves. Mix well.

Allow it to marinate for 2 hours in a fridge.

In a pan, heat 2 tbsp. of ghee and put the remaining black cardamomsand cinnamon. Sauté until it leaves aroma.

Add leftover onions and then sauté until golden.

Now put the marinated mutton, stir well and cook over high flame for four minutes.Cover it with lid, decrease flame and cook until done.

In a thick-bottomed pan, heat the leftover ghee and spread half of the rice in a layer.

Now make a layer of mutton over it.

Sprinkle chopped mint leaves and leftover rice.

Pour saffron milk over it.

Cook covered until done.

Serving Suggestions

    Serve hot with a raita of your choice.

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Notes/Tips

Make sure the mutton pieces are well cooked.

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