Hyderabadi Biryani



Ingredients of Hyderabadi Biryani


For Marinating Mutton:
  • Mutton -1 kg 
  • Yogurt -1 cup
  • Turmeric - 1 tsp
  • Green chillies slit (small) - 2
  • Ginger garlic paste - 3 tsp
  • Garam masala powder - 1 tsp
  • Lemon squeezed juice -  Half
  • Red chilli powder -1 tsp
  • Salt  - 2 tsp
For the Biryani:
  • Basmati rice or long grain rice -4 cups
  • Kesari food color - 1/4 tsp
  • Crisp golden fried - 2 onions
  • Saffron dissolved in 1/2 cup milk -10 threads
  • Ginger garlic paste - 3 Tbsp
  • Lemon juice  - 3 Tbsp
  • Green chillies -  4 slit
  • Black cumin -1 tsp
  • Bay leaves  - 2
  • Cloves - 10
  • Cinnamon sticks -10
  • Anise star - 2
  • Cardamoms -10
  • Black peppercorns -1 tsp
  • Red chilly powder -1 Tbsp
  • Turmeric powder -1/4 tsp
  • Kewra or rose water -1/8 tsp
  • Dry fruits - some almonds, cashew nuts, raisins. 
Prepration


  • Marinate mutton for 4-8 hrs. 
  • Soak rice for half an hour.
  • Heat water in a separate vessel along with oil, salt  and whole spices for partial cooking of rice. 
  • When the water starts boiling, add rice & cook for 5 minutes so that it gets cooked to 50%. 
  • Drain the rice in a colander and then transfer it over the mutton in two layers. 
  • After the layering is done, seal the degchi/cooker and put it over direct high heat (highest temperature) for 10 minutes. 
  • Then take a flat dosa tawa and put the degchi over it. Put the tawa now over direct high heat for 5 minutes. 
  • Then reduce heat to lowest & cook slowly for another 45 minutes on tawa. 
  • By this time fragrance of biryani starts wafting in your kitchen. 
  • Turn off the heat, wait for 5-10 minutes, open the lid, garnish with chopped mint, coriander leaves, fried onion & serve hot with raita. 
  • Note:  For chicken, everything is same except the marination time is 1-3 hours. Cook for 10 minutes on direct high heat  and then cook on lower heat for 30 minutes on tawa. 
  • During the high heat phase of cooking, the meat releases its moisture, then in low heat phase it absorbs spices, oil, salt & gets cooked.
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