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
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.
