Skip to main content

Hyderabadi biryani

By

 


Hello friends, 

     I am here today for biryani lovers. Because today I am going to share with you "Hyderabadi Biryani" recipe. Before that let me tell you the story behind the dish. Some sources mention that it was made for the millitary from the time of Emperor Babur. Hyderabad's cuisine is a composite mix of many cultures and tastes. Mughal, British and local cuisine from the surrounding areas. The Nizami kitchens, especially that of "Nawab Mir Mahboob Ali Khan", Nizam VI brought out delectable delicacies. The master chef was called 'Khansaman'. The Flaknama Palace at Hyderabad has the largest dining table in the world. Hope you like the information. So let's start making "Hyderabadi Biryani".

Ingredients:-

1. Basmati Rice- 2cups.

2. Mutton- 700g.

3. Biryani Masala- 1tsp.

4. Onion- 2 large(thinly sliced).

5. Coriander leaves- 5tbsp(finely chopped).

6. Mint leaves- 4tbsp(finely chopped).

7. Ghee- 5tbsp+3tbsp.

8. Saffron- 1/2tsp.(soaked in 5 tbsp of warm milk).

For marination :-

1. Raw papaya paste(with skin)- 2tbsp.

2. Ginger-garlic paste- 2tbsp.

3. Turmeric powder- 1tsp.

4. Green chilies- 4(slit).

5. Yogurt- 200g.

6. Lemon juice- 2tbsp.

7. Red chili powder- 2tsp.

8. Biryani Masala- 2tsp.

9. Green cardamom powder- 1tsp.

10. Salt-To taste.

Whole Spices For boiling Rice:-

1. Bay leaves-2(whole).

2. Cinnamon stick- 2(2-inch).

3. Green cardamom- 6pods.

4. Star anise- 2nos.

5. Black Cardamom-2 pods.

6. Cloves- 8(whole).

7. Caraway seeds- 1tsp.

8. Mace- 4strands.

9. Salt-To taste.

10. Oil- 2tsp.

Preperation Method:-

Step 1- First place a heavy bottom pan on a medium flame. Add 5tbsp of ghee, once ghee start melting add sliced onions and fry until golden brown. Turn off the flame and transfer the fried brown onions in a bowl. Reserve the ghee.

Step 2- Take an another large bowl. Add Yogurt, salt, turmeric powder, Chili powder, Biryani Masala, raw papaya paste, Cardamom powder, green chilies, Ginger-garlic paste, lemon juice. Mix well. Check once if required adjust salt and spice according your taste.

Step 3- Now add Mutton pieces with the spices. Keep in the refrigerator for overnight.

Step 4- Next day wash rice thoroughly. Soak the rice in a bowl with sufficient water for 30 minutes. After 30 minutes drain the water of rice and set aside.

Step 5-  Place a wide mouth vessel (handi) on medium flame. Add water,once water will became hot add all whole spices mentioned above (bay leaves, Caraway seeds,mace, green cardamom, black cardamom, star Anise, cinnamon stick, cloves, ghee(2tsp),salt). Water should be slightly salty. Cook rice until 50% done. Once done drain off to a colander.

Step 6- Take a heavy bottomed pan, add reserve ghee(step-1), half portion of fried onions, half portion of mint leaves, half portion of coriander leaves. Mix and spread Mutton in a single even layer.

Step 7- Now layer the half cooked rice evenly. Sprinkle remaining fried onions, remaining mint leaves, remaining coriander leaves over the rice.

Step 8- Now sprinkle garam masala powder, pour saffron milk and then pour ghee.

Step 9- Cover the vessel with a foil to trap the steam. Then cover with heavy lid.

Step 10- Place the vessel over a thick hot griddle. Set the flame to medium high.

Step 11- Cook for 30 minutes  on high flame, after that lower the flame and cook for another 30 minutes. Turn off flame.

Step 12- Now Hyderabadi Biryani is ready to serve with Raita.

## Thank you for spending your valuable time for my recipe 😊❤️🙏




Labels:

Comments

Post a Comment

Last week's top

Chicken Fajitas

By
  Hello readers,      Today I will share with you a famous Mexican Cuisine "Chicken Fajitas", before sharing the recipe would like to share the history behind the dish, did you know "fajitas" were invented in 1930s in "Rio Grande Valley of Texas", where the Mexican cowboys vaqueros were given strip steaks as a part of their pay since their patrons considered this cut to be thrown away. In Spanish, the word 'Fajita' means little belt or skirt, which refers to the skirt steak, a specific cut of beef used for this dish. "Sonny Falcon" the fajitas king a meat market manager based in 'Kyle' just in 'Austin'1969 probably was the first one to start selling fajitas were un-marinated and unseasoned. This recipe was adopted from culinaryhouston.com and follows the original recipe by Mama Ninga Laurenzo invented in 1973. Hope you like the historical background of the cuisine! Today I'm using chicken skirt steaks instead of beef, ...
Post a Comment
Read more

Kadali Bhanda O Chingudi Tarkari (Odia Style Banana Flower & Prawn curry.')

By
  Dear Friends,             Today I am here to share a famous Oriya delicacy,' Kadali Bhandara chinguri tarkari.' Before that like to share with you the health benefits of banana flower. It is believed that southeast Asians were the first people known to cultivate banana plants. There are several benefits of banana flower. It helps to overcome diabetes. Banana flower has the capability to treat infection;  Because it holds ethanol flowers, which helps to prevent pathogenic bacterial extension.  Banana flower helps increase the hemoglobin in the body as it has rich fiber and iron. which helps in red blood cell formation overcome anemia. Banana flower raised the lactating for mothers. It helps to cure immoderate bleeding, maintains a healthy uterus, restricts costiveness during pregnancy, and increases lactation. It maintains a healthy uterus, decreases constipation during pregnancy, and boosts lactation. It supplements progesterone, which...
Post a Comment
Read more

Famous Maharashtrian Dessert- Puran Poli

By
  Dear friends,     Today I am here with another famous delicacy of Maharashtra(India), Puran Poli. The famous delicacy; is specially made by the Marathi during the Gudi padwa and Holi festival. This dessert is also famous apart from Maharashtra in Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu. But the stuffing and ingredients of the delicacy are different. This dish is one of the old dishes mentioned in a 12th-century Sanskrit concordance collected by SomeshvaraIII, who conducted from present-day Karnataka.     So friends, let's start making Puran Poli. Ingredients:- For the outer dough- Whole wheat flour- 2cups.(you can mix all-purpose flour also) Clarified butter- 4tbsp. Salt- 3/4tsp. For the Puran Poli Filling:- Jaggery- 1cup(grated/powdered). Split Bengal Gram- 1cup. Saffron- A pinch. Fennel powder-3/4tsp. Dry ginger powder- 1tsp. Cardamom powder-1/2tsp. Nutmeg powder- A pinch. Clarified butter- 2-1/2 tsp. Other Ingredients:-  Oil- As requir...
2 comments
Read more