• Latest News

    December 29, 2015

    HYDERABADI BIRYANI RECIPE


    Ingredients of this recipe:
    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

    Method to make this recipe : 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 vegetables.
    • Blogger Comments
    • Facebook Comments

    0 comments:

    Post a Comment

    Item Reviewed: HYDERABADI BIRYANI RECIPE Rating: 5 Reviewed By: Unknown
    Scroll to Top