Hyderabadi Biryani

hyderabadi biryani house

Ingredients:

Mutton                           1 kg

Basmati rice                   1/2 kg

Hot spices powder        2 tsp

Whole red chillies         6

Cashews                        80 grams

Poppy seeds                40 grams

Onions                         5

Cloves                          2

Cinnamon                   2 stick

Green cardamoms    3

Green chillies

(chopped)                 6

Mint (chopped)      1/2 bunch

Ginger/garlic paste    3 tsp

Yogurt                          1 cup

Lemon juice                 3 tbsp

Milk                               3/4 cup

Saffron                        2 pinch

Clarified butter           6 tbsp

Boiled eggs6 tbsp

 (cut in round slices)    for garnishing

Salt                            to taste

Method Method hyderabadi biryani pot

 Blend red chillies and cashews. Marinate meat in yogurt and ginger/garlic paste.

Cut onions fine and fry. Heat oil in a pot and cook red chilli mixture, hot spices, poppy seeds, meat, fried onions and salt until oil surfaces. Add 2 cups of water and cook until meat becomes tender and remove from flame. In a separate pot add 5 tbsp clarified butter, cloves, cinnamon and green cardamoms. Fry. Add rice and fry for 5 more minutes. Add green chillies, salt and water and par-boil rice. Layer a separate pot first with rice and then with the meat mixture. Add ½ mint and ½ lemon juice and repeat the process. Add saffron and 1 tbsp clarified butter. Cover with lid and steam. Take out in a dish and serve garnished with eggs. Blend red chillies and cashews. Marinate meat in yogurt and ginger/garlic paste.

Cut onions fine and fry. Heat oil in a pot and cook red chilli mixture, hot spices, poppy seeds, meat, fried onions and salt until oil surfaces. Add 2 cups of water and cook until meat becomes tender and remove from flame. In a separate pot add 5 tbsp clarified butter, cloves, cinnamon and green cardamoms.

 Fry. Add rice and fry for 5 more minutes. Add green chillies, salt and water and par-boil rice. Layer a separate pot first with rice and then with the meat mixture. Add ½ mint and ½ lemon juice and repeat the process. Add saffron and 1 tbsp clarified butter. Cover with lid and steam. Take out in a dish and serve garnished with eggs.

Post a Comment

0 Comments