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hyderabadi biryani

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hyderabadi biryani

World famous hyderabadi biryani

In hyderbad there are many types of biryani are made they are

1) chicken biryani

hyderabadi chicken biryani

The chicken biryani can be made in ten easy steps there are as follows:-

step 1:-Soak saffron in milk. Keep aside.
step 2:-Heat oil, Fry the onions till it get golden brown in colour. Set aside to cool. When cool, grind coarsely and set aside.
step 3:-Rub ginger and garlic paste all over the chicken.Add red chilli powder, salt, half of the mint and coriander, lemon juice, green chillies, the ground spices, crushed onions, yoghurt and the oil in which the onions were fried.Marinate for 2 hours.
step 4:-In a heavy-bottomed pan, put the chicken along with the marinade and cook on medium heat until the chicken is tender and the liquid is not fully dried.
step 5 :-Boil 1.5 glasses of water.Add the whole cloves, bay leaves, cardamoms and cinnamon to the water.Add salt to taste and the rice.Parboil the rice.
step 6 :-Drain out the water and spread the rice on a plate.In a separate heavy-bottomed pan, apply ghee on the bottom.Place half the rice in a layer.
step 7:-Cover the layer with the cooked chicken.Cover the chicken with the rest of the rice.
step 8:-Sprinkle the saffron milk and balance mint and coriander over the rice.Pour the ghee all over the rice.
step 9:-Seal the pan tightly and cook over slow fire till the rice is fully cooked. Do not overcook the rice.
step 10:-Carefully remove the rice to a serving dish without mixing the chicken and the rice. Serve hot.

Ingredients

1)1 kg – chicken, cut into medium size pieces
2)1/2 kg – basmati Rice
3)1.5 glasses of water
4)1 tsp – Ginger paste
5)1 tsp – Garlic paste
6)3 – large onions, finely sliced
7)3 – green chillies, chopped
8)1 cup – chopped fresh Mint leaves
9)1 cup – chopped fresh Coriander leaves
10)1 tsp – Red Chilli powder
11)1/2 cup – Milk,10 strands of Saffron
12)2 cups – Yoghurt
13)2-3 tbsp – Lemon juice
14)7 – Cloves
15)2 – Bay Leaves
16)5 – green Cardamoms
17)1-inch piece Cinnamon
18)2 tbsp – Ghee
19)3 /4 cup – oil
20)Salt to taste
21)Grind to a paste:7 – Cloves
22)4 – Cardamoms
23)1/2 inch piece – Cinnamon
24)1/2 tsp – whole pepper

2) Mutten dum ki  biryani

mutton  dum ki biryani

the mutton dum ki biryani can be made in ten easy steps there are as follows:-

Step 1:-mutton Marination (for 1 to 2 hours).Mix well so that all Mutton pieces are well coated and let it marinate for 1 to 2 hours
Step 2:-Wash mutton pieces and put in an earthen pot or heavy bottom vessel.
Step 3:- Heat little ghee in a kadai and fry the sliced onions till they are dark brown and crisp and keep aside.Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them.
Step 4 :- Heat ghee in a heavy bottom vessel and add tez patta, lavang, elaichi (cardamom big ones), sabuth kali mirchi, cinnamon sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stirring for every few minutes.
Step 5:-Meantime, cook the soaked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.
Step 6:- When the mutton is almost done, take out the cooked mutton in a plate. Rice And mutton layers: Put some mutton ixture in the same bowl in which the mutton was cooked.Add to this some half boiled rice and spread evenly. Sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.Continue the process for all the layers till the rice and mutton is over. Add the fried crisp brown onions from top.
Step 7:- Immediately after the above procedure, cook biryani on slow flame for the dum flavour.Keep the lid tightly closed for 10 to 15 mins or till you think the rice is cooked.Serve with curd raita, fresh green salad and boiled eggs (cut into halves).

Ingredients:-

1)1/2 kg – Mutton big pieces with bones (preferably Indian Mutton)
2)1/2 kg – Basmati Rice (soaked in water for 1/2 hour)
3)150 gm – Onions cut into thin slices
4)4 to 5 – Tez patta (bay leaves)
5)5 to 6 – Lavang (cloves)
6)1 tsp – Jhajeera
7)3 – Cinnamon sticks (Dal Chinni)
8)4 – Kali mirchi (Sabuth) –
9)2 – Elaichi (Big)
10)1 bunch – Pudina (Mint Leaves) chopped
11)100 – Cashew nuts (optional)
12)2 tbsp – Milk
13)1/4 tsp – Kesar colour
14)1.5 cups – Ghee
Add to Mutton:
15)2 tbsp – Ginger Garlic paste
16)1 tsp – Shajeera powder
17)1 tsp – Cinnamon powder
18)Salt according to taste
19)1/2 tsp – Red Chilli powder
20)1 tsp – Turmeric powder
21)2 tbsp – Dhania powder
22)2 tbsp – Green chilli paste
23)2 tsp – Jeera powder
24)1/5 cups – Curds thick
25)1 bunch – Fresh coriander chopped finely
26)1 bunch – Fresh pudina

AND FOR THOSE WHO LOVE VEG:-

3)  kaju ki biryani

kaju ki biryani

the kaju ki biryani can be made in ten easy steps there are as follows:-

Step 1:-Heat oil, fry garlic paste till light brown color, then add green chilli paste and fry for 3-4min
Step 2:-Add coriander, pudina, garam masala powder, salt, mix well and fry for 2-3min, then add golden fried kajus, mix it and keep aside.
Step 3:-Cook rice as for biryani with whole garam masala, shahzeera
Step 4:-Drain the rice and place the above made kaju mixture in between rice layers,
Step 5:- then on the mixture add lemon juice, fried onions, little hara masala and put the remaining rice on it.
Step 6:- cook it on low flame for 15-20min.

Ingredient :-

1)Rice
2)Garam masala powder – 1/2 teaspoons.
3)Green chilli paste – 2-3 teaspoons.
4)Ginger garlic paste – 3-4 teaspoons.
5)Cardamum – 3-4 numbers.
6)Clove – 4-5 numbers.
7)Shahzeera – 1 teaspoons.
8)Darchini – 3-4 stricks.
9)Onions (fried and crushed) – 2-3 numbers.
10)Fried kaju – 1 cup.
11)Rice – 4 cup. 
12)Lime juice – 3-4 teaspoons.
13)Coriander – 1 bunch.
14)Mint – 1 bunch.
15)Salt – to taste.
16)Oil – 5-6 tablespoons.

hope this will help in filling taste in your life.

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1 Comment

  1. evil_russell_661@yahoo.com'

    Thanks amazing, and also tasty 🙂

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