where can i get the recipe for authentic hyderabadi biryani?

Answer 1

Authentic biryani

ONE REQUIRES the following ingredients: Basmati rice (washed and drained) - 500 gms, Mutton (cut into 2'' pieces) - 1 kg, ginger-garlic paste, big onions (sliced fine and fried till crisp) - 5, Red chilli powder -2 tbsp, haldi - 1tsp, 2" pieces raw papaya made into paste, Beaten curd - 1 ½ cups

Saffron (dissolved in warm milk) - 2 pinches. Powder the following masala: Dalchini - 4 pieces

masala elaichi - 2, green elaichi - 6, lavang - 6, tej patta, kalimirchi - 1tsp, shahijeera -

1tsp.

For the rice one requires the following whole masala:

Masala elaichi - 1, dalchini - 2 pieces, green elaichi - 2, lavang - 3

Ghee or refined oil - 5 tbsp, a handful of chopped pudina and kothmir

Salt to taste

Method: To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours. Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.

Cook the rice till ¾ done and then drain in the colander.

Remove the whole masala. Melt the ghee and set aside.

To assemble: Take a heavy-bottomed dekchi and add the marinated mutton and ½ of the melted ghee. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining ghee, saffron milk and lemon juice. Cover and seal the dekchi with atta paste. Place over high heat for 20-25minutes.

Lower heat and cook for another45 minutes. Serve hot.

Prdeep Khosla

Executive Chef, Taj Krishna

Answer 2

1 lb basmati rice
1.5 - 2 lb lamb, bone in (use some pieces from the ribs) --make sure
it is tender meat

Fry 2 medium onions till golden brown. Take out of the oil. Save the
oil.
Mix well the following:
the meat pieces,
the onion, some of the oil,
3/4 tbsp ginger and garlic powders each (less if using fresh paste)
2-3 green chilies, split in two
1 stick of cinnamon, broken in 3-4 pieces
6 cardamom pods, crushed by hand
6-8 cloves
half a handful of cilantro leaves
half tsp red chili powder
3/4 cup yogurt
1 tsp salt (more if you wish)
Keep the above mix standing for about 4 hours (in the fridge)
Boil the rice in twice as much water, till it is halfway cooked. Drain.
Place the mix at the bottom of a baking pan (the blue pans you get here
for roasting are good, or else an aluminum baking dish will do). Spread
the rice on top of the mix. Heat up a pinch of saffron in half a cup of
milk, and spread the milk around on top. Cover the pan with its cover,
or aluminum foil. Heat the oven to 400, and bake for about 45-60 minutes.
Check around 45 min -- for doneness of meat --some like it a little chewy,
others soft.

Answer 3

Try this site: http://www.foodieview.com/food/recipes/indian.jsp?start=120

Or try this recipe

Hyderabadi Biryani
Ingredients :

1 kg boneless mutton
½ kg Basmati rice
2 Onions
¼ cup lime juice
½ kg curd
6 tsp ginger-garlic paste
6 green chilies ground into fine paste
2 cloves
10 g cinnamon
4 cardamom
Finely chopped coriander leaves
12 mint leaves
Pinch of saffron immersed in water
2 tbsp ghee
2 cup oil
Salt as per taste


Preparation

Wash the meat and cut it into small pieces
Marinate the meat with ginger garlic paste and keep it aside for an hour
Cut the onion into thin long pieces and fry till they are golden brown. After cooling crush the onions with hand
Mix curd, ¾ part of crushed fried onion, red chillier powder, green chillier paste, cinnamon, cardamom, clove, coriander leaves, mint leaves saffron water, salt and remaining part of oil. Add this mixture to the marinated meat and keep it aside for one hour.
Cook the basmati rice. When the rice is half cooked remove it from the flame.
Drain out the water completely and spread the half cooked rice over marinated meat
Upon the rice layer spread limejuice, saffron color, ghee and remaining part of crushed onion.
Cover the utensil with lid tightly and cook on a very low flame for half an hour.

Answer 4

Authentic South Indian Biryani

"The deep flavors and piquant aromas of southern Indian cooking come to life in this recipe. Chicken simmers in a yogurt and tomato sauce rich with herbs and spices. This recipe calls for chicken, but you can use whatever meat you prefer. It can be a vegetarian dish, too. Just add vegetables instead of meat."
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:2 Hours Ready In:2 Hours 15 MinutesServings:4 (change)

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INGREDIENTS:
2 1/2 tablespoons vegetable oil
1 pod cardamom
1 clove
1 cinnamon stick
4 medium onions, chopped
3 tablespoons chopped fresh garlic
1/4 teaspoon chopped fresh ginger
1 pound boneless skinless chicken breasts, cut into cubes
chili powder to taste
1 1/2 medium tomatoes, chopped
16 ounces plain yogurt
3 tablespoons water
1 bunch fresh mint
1 bunch chopped cilantro
3 cups white rice
salt to taste
lemon juice, to taste
1 teaspoon butter

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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water, and stir into sauce.
Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, cover pot, and bake 1 hour.