Hyderabadi Biryani

Hyderabadi Biryani is famous for its taste and name. This delicious recipe belongs to Hydra bad.

Ingredients of Hyderabadi Biryani:

Hyderabadi Biryani Recipe
Quality Rice : 350 gm

Potatoes: 200 gm

Carrots: 200 gm

Onions: 100 gm

Green Chilies: 4

Ginger: 30 gm

Garlic : 20 gm

Turmeric Powder : 1/2 tsp

Red Chili Powder : 1 tsp

Yogurt: 1

Saffron: 1 tsp

Milk : 2 tbsp

Mint leaves : 1/3 cup

Coriander Leaves : 1/3 cup

Rose Water : 4 tsp

Cashew nuts : 50 gm

Almonds: 50 gm

Raisins: 25 gm

Ghee : 120 gm

Salt to taste.

Preparation Method of Hyderabadi Biryani:

Rinse the rice for half an hour. Drain the water. Put the rice, some more water and add half the whole mix spices and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
Cut the peeled potatoes and carrots in equal slices and wash them. Slice the onions and green chilies.
Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
Soak the almonds in water for half an hour and keep aside.
Beat the yogurt in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the yogurt mixture.
Heat ghee; add the remaining mix spices and cook over medium heat until it begins to crackle.
Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
Add turmeric and chili powder, cook for half a minute add the chopped vegetables and stir for a minute.
Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then leave until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done.
In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Place a moist cloth on top, cover the lid tightly so that it gets sealed.
Put the pot on stove at low flame for 15-20 minutes.
Serve the Hyderabadi Biryani hot with mint chutney and other raita.

Serving:

3-4 People.

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