Hyderabadi Biryani Recipe

Hyderabadi biryani is one of the most popular rice items in India. The name of this dish owes to a place “Hyderabad” in India, which is quite famous for various ethnic cuisines. A perfectly cooked biryani can be a foodie’s delight. It has a rich mixture of some exotic spices and the cooking procedure is quite elaborate and one needs to meticulously cook it to savor this wonderful dish of “Hyderabadi Biryani”. The dish is equally popular overseas too. 

Ingredients

·      Basmati Rice ( 350 gm)

·      Potato (200 gm)

·      Carrot (200 gm)

·      Onion (100 gm)

·      Green Chilly (4 pcs)

·      Ginger (30 gm)

·      Garlic (20 gm)

·      Turmeric Powder (½ tbsp)

·      Red Chilly Powder (1 tsp)

·      Garam Masala ( 2 tsp)

·      Curd (1 cup)

·      Saffron (1 tsp)

·      Milk (2 tbsp)

·      Mint leaves pudina (1/3 cup)

·      Coriander leaves dhaniya (1/3 cup)

·      Rose water (4 tsp)

·      Cashew Nuts (50 gms)

·      Raisins (25 gms)

·      Ghee (150 grams)

·      Salt depending on taste

Cooking Procedure

·      Keep the rice in water for half an hour, drain eth water and again put the rice , water, half garam masala and salt in pan and boil the rice till it is done.

·      When the rice is boiled drain eth water and keep the rice aside.

·      Finely chop ginger, garlic, coriander leaves, mint leaves and cut potato, carrot and green chilly.

·      Soak the almonds for 30 minutes and beat the curd. Once done, divide the curd in two equal portions.

·      Soak saffron in warm milk and pour the solution in one portion of curd.

·      Heat the ghee in a pan ; add the remaining Garam Masala and sauté the mixture till it starts crackling.

·      Put the onion in pan and fry till it gets a golden brown color. Add green chilly, ginger and garlic and stir the mixture for a minute.

·       Put turmetic and chilly powder in eth mixture, sate it for half a minute and tehn put the vegetable. Keep the mixture simmering till it is cooked.

·      Add dry fruits, cashew nuts and raisins

·      Keep the cooked vegetables in a haandi, sprinkle some miture of curd, saffron and milk and also sprinkle mint and coriander.

·      Spread half the quantity of rice and pour the mixture of curd, saffron, milk, coriander and mint. Top this with the remaining portion of rice.

·      Cover the haandi with a moist cloth and keep it in a pre-heated oven for 15-20 minutes.

·      Serve the biryani hot with chutneys and vegetables.