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How to make Hyderabadi biryani

By rahimunnisa
Hyderabadi-biryani.jpg
Your rating: None Average: 4.5 (15 votes)

Hi here is another exotic recipe, I am sure you will enjoy making and eating Hyderabadi Biryani

Things You'll Need

  1. Mutton                            1 Kg
  2. Yoghurt                           400 gms
  3. Coconut Powder                2 tbsp
  4. Coriander Powder              1 tbsp
  5. Poppy seeds or almonds    1 tsp
  6. Ginger Garlic Paste            3 tbsp
  7. Chilli powder                     3 tbsp
  8. Salt to taste
  9. Garam masala powder        1 tsp
  10. Cardamom                       4
  11. Cinnamon                        3.5 inch
  12. cloves                              4 nos

Marinate Mutton with the above ingredients for 2 hours, it can also be marinated over night for best taste.

Part II Ingredients

  1. Mint Leaves                                  1/2 cup chopped
  2. Fresh Coriander leaves                  1 full cup chopped
  3. Green Chillies                               4 nos slightly slit
  4. Onion medium sliced                     2 nos (deep fried until golden brown)
  5. lemon juice                                   2 nos
  6. Saffron                                         1 tsp soaked in 3 tbsp of warm milk for 15 mins
  7. Basmati rice                                  750 gms (Soaked in water for 30 mins)
  8. Refined oil                                    1 Cup
  9. Garam masala                               1 tsp

Steps

1

Take half the quantity of chopped mint leaves, fresh coriander leaves, slit green chillies, fried onions and oil. Add these to the marinated mutton, mix well and keep aside.

2

Boil 5 glasses of water in a cooking vessel, add 2 tsp of salt, 3 cloves, 2 inches of cinammon, 2 cardamom and 1/2 tsp of zeera. Cover the vessel with a lid, when the water starts to boil add the soaked rice. Boil rice until 3/4th done, immediately strain the water from the rice.

3

Add half the quantity of the 3/4th boiled rice to the mixed marinated mutton. Garnish with chopped coriander, chopped mint leaves, fried onion, garam masala powder and half of the lemon juice. Again cover this with the remaining boiled rice. Repeat the garnishing again with the remaining ingredients.

4

Place three pockets on the layer of rice, and pour the remaining oil in equal quantities in all the three pockets. Sprinkle saffron milk around the rice. Cover the lid tightly, keep for 10 minutes on high flame, lower the flame and cook for another 15 minutes. Once the steam lets out leave for 5 minutes.

Serve hot

Tips

  • Make 3 parts of refined oil.
  • Make 3 parts of mint leaves, Coriander leaves, Fried onions.
  • Make 2 parts of lemon juice and garam masala.
  • It helps to use easily for the marinated mutton and for garnishing the layers on boiled rice.

Comments

Mother of all Biryanies

On January 25th, 2009 - Vikky Oberoi said:

You have not lived, if you have not eaten this Hyderabad Biryani. This is mother of all Biryanies.

HOTEL MANAGEMENT

On June 14th, 2009 - DIPAN said:

I LIKED THIS RECIPE AND COOKED FOR MY FAMILY AND MY FRIENDS AND GOT GOOD APPRECIATION ON THIS RECIPE.

biryani

On September 3th, 2011 - chandu said:

wow!!!!! its superb!!!!! and awesome

chandu

On September 3th, 2011 - chandu said:

superb!!!!!! dish!!!

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