How to make Hyderabadi Biryani??!
1. Chicken – ? kg
2. Basmati rice – ? kg (cooked)
3. Curd – 1 cup
4. Onion – 1 finely sliced
5. Lime juice – ? of the lemon
6. Ghee – ? cup
7. Ginger – 1 inch piece
8. Garlic - 3 flakes
9. Red chilli powder – 1 tsp or to taste
10. Coriander powder – 1 tsp
11. Garam masala – 1 tsp
12. Turmeric powder – ? tsp
13. Saffron – ? tsp
14. Bay leaf – 2
15. Cardamoms – 3
16. Cinnamon – 1 inch stick
17. Cloves – 4
18. Cashwenuts – 10
19. Coriander leaves – ? cup (roughly chopped)
20. Mint leaves – ? cup (roughly chopped)
21. Salt – to taste
Hyderabadi Chicken Biriyani Preparation:
Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.
Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.
Make a paste with ginger, garlic and keep it aside.
Soak the saffron strands in 1 tbsp warm milk and keep it aside.
Take a pan and heat with ghee.
Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.
Sauté for few mins.
Then add onins and ginger garlic paste.
Saute till the raw smell disappears.
Then add marinated chicken pieces and garam masala.
Mix well and fry well till the curd is absorbed.
Add enough water and cook till the chicken pieces are tender.
Now divide the cooked rice into two portions.
Take few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
Place half of the semi cooked rice in the heavy bottomed vessel.
Then spread half of the chicken gravy.
Sprinkle some coriander and mint leaves.
Again spread by a layer of remaining rice.
One more layer of remaining chicken gravy.
Again sprinkle remaining coriander and mint leaves.
Close the vessel tightly and cook on low flame for 30 to 45 mins.
Remove from the heat.
Hyderabad biryani is ready.
Serve with raitha.
Recipe 2 :
Hyderabadi Biryani
Ingredients
Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste
Method:
1. Cut the meat into 4" square pieces and wash it
2. Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
3. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
4. Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
5. Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
7. Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
8. Now your delicious tasty Hyderabadi Biryani is ready to eat.
Serve hot with curd chutney or with Bagare Baigan Curry.
Hope u like it
Enjoyyyyyyyyyyyyyyyyyy
Answers: Hyderabad Chicken Biriyani:
1. Chicken – ? kg
2. Basmati rice – ? kg (cooked)
3. Curd – 1 cup
4. Onion – 1 finely sliced
5. Lime juice – ? of the lemon
6. Ghee – ? cup
7. Ginger – 1 inch piece
8. Garlic - 3 flakes
9. Red chilli powder – 1 tsp or to taste
10. Coriander powder – 1 tsp
11. Garam masala – 1 tsp
12. Turmeric powder – ? tsp
13. Saffron – ? tsp
14. Bay leaf – 2
15. Cardamoms – 3
16. Cinnamon – 1 inch stick
17. Cloves – 4
18. Cashwenuts – 10
19. Coriander leaves – ? cup (roughly chopped)
20. Mint leaves – ? cup (roughly chopped)
21. Salt – to taste
Hyderabadi Chicken Biriyani Preparation:
Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.
Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.
Make a paste with ginger, garlic and keep it aside.
Soak the saffron strands in 1 tbsp warm milk and keep it aside.
Take a pan and heat with ghee.
Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.
Sauté for few mins.
Then add onins and ginger garlic paste.
Saute till the raw smell disappears.
Then add marinated chicken pieces and garam masala.
Mix well and fry well till the curd is absorbed.
Add enough water and cook till the chicken pieces are tender.
Now divide the cooked rice into two portions.
Take few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
Place half of the semi cooked rice in the heavy bottomed vessel.
Then spread half of the chicken gravy.
Sprinkle some coriander and mint leaves.
Again spread by a layer of remaining rice.
One more layer of remaining chicken gravy.
Again sprinkle remaining coriander and mint leaves.
Close the vessel tightly and cook on low flame for 30 to 45 mins.
Remove from the heat.
Hyderabad biryani is ready.
Serve with raitha.
Recipe 2 :
Hyderabadi Biryani
Ingredients
Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste
Method:
1. Cut the meat into 4" square pieces and wash it
2. Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
3. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
4. Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
5. Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
7. Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
8. Now your delicious tasty Hyderabadi Biryani is ready to eat.
Serve hot with curd chutney or with Bagare Baigan Curry.
Hope u like it
Enjoyyyyyyyyyyyyyyyyyy
1 lb basmati rice
1.5 - 2 lb lamb, bone in (use some pieces from the ribs) --make sure
it is tender meat
Fry 2 medium onions till golden brown. Take out of the oil. Save the
oil.
Mix well the following:
the meat pieces,
the onion, some of the oil,
3/4 tbsp ginger and garlic powders each (less if using fresh paste)
2-3 green chilies, split in two
1 stick of cinnamon, broken in 3-4 pieces
6 cardamom pods, crushed by hand
6-8 cloves
half a handful of cilantro leaves
half tsp red chili powder
3/4 cup yogurt
1 tsp salt (more if you wish)
Keep the above mix standing for about 4 hours (in the fridge)
Boil the rice in twice as much water, till it is halfway cooked. Drain.
Place the mix at the bottom of a baking pan (the blue pans you get here
for roasting are good, or else an aluminum baking dish will do). Spread
the rice on top of the mix. Heat up a pinch of saffron in half a cup of
milk, and spread the milk around on top. Cover the pan with its cover,
or aluminum foil. Heat the oven to 400, and bake for about 45-60 minutes.
Check around 45 min -- for doneness of meat --some like it a little chewy,
others soft.
OR TRY....
kg boneless mutton
? kg Basmati rice
2 Onioins
? cup lime juice
? kg curd
6 tsp ginger-garlic paste
6 green chilies ground into fine paste
2 cloves
10 g cinnamon
4 cardamom
Finely chopped coriander leaves
12 mint leaves
Pinch of saffron immersed in water
2 tbsp ghee
2 cup oil
Salt as per taste
Preparation
Wash the meat and cut it into small pieces
Marinate the meat with ginger garlic paste and keep it aside for an hour
Cut the onion into thin long pieces and fry till they are golden brown. After cooling crush the onions with hand
Mix curd, ? part of crushed fried onion, red chillier powder, green chillier paste, cinnamon, cardamom, clove, coriander leaves, mint leaves saffron water, salt and remaining part of oil. Add this mixture to the marinated meat and keep it aside for one hour.
Cook the basmati rice. When the rice is half cooked remove it from the flame.
Drain out the water completely and spread the half cooked rice over marinated meat
Upon the rice layer spread limejuice, saffron color, ghee and remaining part of crushed onion.
Cover the utensil with lid tightly and cook on a very low flame for half an hour.
www.recipes.alot.com has all the food you want
HYDERABADI BIRYANI RECIPE
Ingredients:
350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste
How to make hyderabad biryani :
Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
Dice the peeled potatoes and carrots 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 curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee, add the remaining garam masala and sauté 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, saute 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 simmer 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 handi on dum in a pre-heated oven for 15-20 minutes.
Serve the hyderabadi biryani hot with mint chutney and other vegtables.