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Recipe of hyderabadi biryani

Ingredients:

  • Recipe of hyderabadi biryani
    Recipe of hyderabadi biryani

    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 In order to taste

How to make Recipe of hyderabadi biryani

  • Scrub and relax your basmati rice to get half an hour. Depletion this water. Put the rice, some more water in addition to include 50 % an entire garam masala along with salt inside a baking pan.
  • Get the actual rice to a facial boil plus make meals before rice is conducted. Draw and away.
  • Chop this peeled potatoes and carrots as well as clean them. Piece the particular onions as well as green chilies.
  • Peel off ginger along with garlic plus cube quickly. Process your coriander along with mint leaves.
  • Relax a almonds within water intended for half an hour and keep absent.
  • Conquer the curd in a serving as well as separate into not one but two even parts.
  • Dissolve saffron inside warm milk along with add it to a single part of the curd mixture.
  • Heat ghee, create the rest of the garam masala and also sauté more than moderate warmth till it starts to crackle.
  • Bring onions until golden brown leafy. You can add green chilies, ginger, garlic in addition to stir for just a minute.
  • Add turmeric along with chili powder, saute with regard to 30 seconds include your diced fruit and vegetables as well as mix to get a tiny.
  • Create the particular percentage of ordinary curd, stir, increase 2/3 cup water, and provide to a skin boil, in that case simmer before produce are usually cooked.
    Bring a dry out many fruits in addition to loco if your produce are performed.
  • In the handi while using the cooked greens, dust tiny saffron curd, mint along with coriander.
  • In that case spread one half a rice and also yet again dust the remaining saffron-curd, mint along with coriander and also leading the item using the remaining rice.
  • Location the humid cloth number one, cover a motorcycle snugly so it will get made.
  • Assemble the handi upon dum within a pre-heated the oven to get 15-20 a matter of minutes.
  • Provide the particular hyderabadi biryani popular together with mint chutney and other vegtables.
  • Recipe of hyderabadi biryani is ready to serve.

Hyderabadi Biryani Recipe

Hyderabadi Biryani Ingredients

  • Hyderabadi Biryani Recipe
    Hyderabadi Biryani Recipe

    2 kilos boned leg associated with lamb, cut directly into 3/4-inch cubes

  • 1 tablespoons papaya paste (tenderising agent)
  • 2 tablespoons grated ginger
  • 2 tbsps . garlic paste
  • One teaspoon salt
  • A couple of teaspoons turmeric
  • 2 teaspoons reddish chile powder
  • 1 sugar-cinnamon stick
  • 2 cloves
  • 10 cardamom pods with covering
  • Refined peanut oil or sunflower oil, for baking
  • 1 huge white onion thinly sliced
  • 5 tablespoons whole Greek low fat yogurt
  • 2 lemon, juiced
  • 1/4 cup chopped mint
  • 1/4 glass chopped cilantro
  • 2 green chiles, carefully chopped
  • Three tablespoons ghee or oil
  • 3 servings basmati rice
  • 1 tsp . saffron (or 12 threads clean saffron) boiled in 1-cup dairy for 5 minutes
  • Nan, 1 part per individual
  • Salad, as a possible accompaniment

How to make Hyderabadi Biryani

  • Lay the lamb pieces in the bottom of a toned copper meal or Saucepan. Add papaya paste, ginger substance, garlic paste, salt, turmeric, chile powder, nutmeg stick, cloves, as well as cardamom pods. Blend the seasoning into the beef with your arms.
  • Heat 1-inch associated with refined peanut oil or sunflower oil in a saute pot to Three hundred and sixty degrees F. Add the particular thinly sliced onions and fry until light fantastic and crisp. Remove from your oil and deplete on paper shower towels. Reserve the oil. Crush the fried onions on to meat as well as mix together with hands. Increase yogurt along with mix yet again. Add lemon juice, fresh herbal products, and 2 tbsps of the oil that is leftover in the onions. Cover and also refrigerate for 40 to Forty five minutes, for that flavor to formulate.
  • While the meats is marinating, elemen boil the particular rice as if this were pasta in a Some cups of salted cooking food water. In the event the rice is still stiff in the middle, get rid of from the temperature and tension, reserving the actual cooking liquefied. In a small bowl, mix your ghee with Two cups of the river from the cooking rice and fill over the rice. Increase the saffron along with milk blend to the rice and pour over the meat combination. Place the lid over the dish, along with remove it until completely cooked. Cook in the preheated 350 degree F, oven pertaining to 40 min’s. Serve along with Nan bread and greens.
  • Hyderabadi Biryani is ready to serve.

Prep 50 min
Cook 2 hr 0 min
Total: 2 hr 50 min
Servings: 4

Hyderabadi Biryani Recipe

Hyderabadi Biryani Ingredients:

  • Hyderabadi Biryani Recipe
    Hyderabadi Biryani 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

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.
  • Hyderabadi Biryani is ready to serve.

Hyderabadi Fish Biryani Recipe

Hyderabadi Fish Biryani Ingredients

  • Baked Fish Rolls Recipe
    Baked Fish Rolls Recipe

    1 kg basmati rice

  • 1 lb fish roho (any white fish fillets)
  • 2 cup yogurt
  • 1 cup chopped tomato
  • 1 tbsp red chili powder
  • 1 tbsp green chili paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp black pepper
  • 6 cloves
  • 4 bay leaves
  • 4 cardamon
  • 4 cinnamon
  • 1 tsp gram masala powder
  • 1 tsp turmeric powder
  • saffron a pinch
  • 1/2 cup milk
  • Salt to taste
  • 1 lemon thinly sliced
  • 2 onions medium size
  • 2 tbsp fresh coriander leaves chopped
  • 2 tbsp fresh mint leaves chopped
  • 1 tsp cumin
  • 1 tbsp cashew nuts
  • 1 cup oil
  • 1/2 cup pure ghee (Desi ghee)
  • 1/2 tsp mustard seeds

How to make Hyderabadi Fish Biryani

  • Soak the rice in plenty of water on one hour.
  • Soak the pounded saffron in the hot milk and set aside.
  • Cut and wash the fish and boil in a cup of water with salt.
  • Remove heat and keep set aside.
  • Heat oil in a pan and fry thinly sliced onions till golden brown, drain and keep set
    aside.
  • Now in a same oil add yogurt, tomato, mustard seeds, cumin, black pepper, red
    chili powder, green chili paste, salt, turmeric powder, bay leaves, cardamon,
    cinnamon, gram masala powder, cloves, ginger paste and garlic paste.
  • Cook 15 minutes and fry the mixture until the oil start to separate.
  • Now add boil fish in masala and mix well.
  • Remove from heat and keep set aside.
  • In a big pot bring water to boil, add the rice for boiling.
  • Continue to cook till the rice almost done.
  • It takes about 10 minutes on stove.
  • Drain the rice and keep set aside.
  • Put layers of rice, fried onions, and fish curry one by one with a last layer of rice
    on top add saffron milk, pure ghee, fresh chopped coriander leaves and fresh
    chopped mint leaves.
  • Pot on a griddle and cook on high heat.
  • When steam appears lower heat for 5 minutes.
  • Garnish with thinly sliced lemon.
  • Hydrabadi fish biryani is ready to serve, with mint chutney.
  • Baked Fish Rolls is ready to serve.

Hyderabadi Chicken Biryani Recipe

Ingredients:

  • 1/4 cup ghee (clarified butter)
  • 20 whole cloves
  • 9 whole cardamom pods
  • 5 bay leaves
  • 1 medium onion, chopped
  • 5 small green chili peppers
  • 2 tbsp ginger garlic paste
  • 1 kg chicken, cut into pieces
  • 1 1/2 cups plain yogurt
  • 1 tsp salt
  • 6 fresh curry leaves (optional)
  • 3 cups uncooked jasmine or white rice
  • 4 1/8 cups water
  • 1 sprig cilantro leaves with stems

Method:

  • Soak rice for 30 minutes in enough water to cover; then drain.
  • Meanwhile, heat ghee in a large skillet over medium heat.
  • Stir in cloves, cardamom, and bay leaves.
  • Then stir in onion, and cook until soft, 6 to 7 minutes.
  • Stir in chili  peppers and ginger paste.
  • Stir in yogurt, salt, and curry, and then place chicken in pan.
  • Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
  • Mix in rice, water, and cilantro.
  • Bring to a boil.
  • Reduce heat to low, cover, and cook for 20 minutes.
  • Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.
  • Hyderabadi Chicken Biryani is ready to serve.
  • Serve hot.
Hyderabadi Chicken Biryani Recipe
Hyderabadi Chicken Biryani Recipe