how to make hyderabad biriyani?

Answer 1

HYDERABADI BIRYANI RECIPE



Ingredients:




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.

Answer 2

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Answer 3

Hyderabadi Biryani is one of the popular forms of Biryani which has its origins in the Nizam's State of Hyderabad, India. Hyderabadi Biryani is very popular for its balance of spice and exquisite taste.

The method of cooking Hyderabadi Biryani is known as "Kacchi Akhni" (with raw gravy), in which the meat, marinade and rice are layered raw and cooked only by the 'dum', or the baking process. This is a challenging process as it requires meticulously measured time and heat to avoid overcooking or undercooking the meat.

It is usually accompanied with Dahi ki Chutney, Raita (a yogurt dish) or Mirch ka Salan.

The meat used in the preparation is usually mutton, beef - popularly called Kalyani Biryani - or, less frequently, chicken.

There is also a vegetarian version of the Hyderabadi Biryani in which the place of the meat is taken by a mixture of vegetables such as carrots, peas, cauliflower and potato. The vegetarian version is called 'tarkari' biryani.
History of the Hyderabadi Biryani

Biryani is believed to have been brought to India by Taimur Lang, or Timur, the lame. The classic biryani originated in the mughal courts after they refined the dish with cooking influences from the Persian courts. The Mughal emperor Aurangzeb (1618 - 1707) brought the dish to Hyderabad when he invaded the South and installed his representatives as governors of the southern provinces. One of these governors later became the Nizams of Hyderabad.
Preparation styles

Preparation styles can be broadly classified into two types, Kacchi Akhni and Pakki Akhni, based on the major difference in the method of preparation:

In Kacchi Akhni (with raw gravy), the meat, marinade and rice are layered raw and cooked only by the 'dum', or baking process. This is a challenging process as it requires meticulously measured time and heat to avoid overcooking or undercooking the meat.

In Pakki Akhni (with cooked gravy), the ingredients are already cooked before baking. One of the recipes goes as follows:
Recipe

Ingredients

* 1 kg chicken preferably in 16 pieces and a couple of drumsticks,
* 1 kg Basmati rice,
* 1 cup finely chopped onions,
* 2 tsp ginger and garlic paste,
* 3 tsp chilli powder,
* ½ tsp turmeric,
* 100 g cashew nuts,
* 4 or 5 bay leaves,
* 4 or 5 cloves,
* 2 cm long cinnamon sticks,
* 6 to 10 green chillis ground to paste
* 3 or 4 cardamom pods,
* 1 or 2 tsp cumin
* 2 cups mint leaves,
* 1 cup coriander leaves(cilantro),
* 2 tsp coriander powder,
* ½ tsp garam masala powder,
* 1 cup coconut milk,
* 1 lemon,
* 1 ½ tsp salt (according to taste),
* 1 cup ghee (clarified butter),
* ½ cup yogurt,
* 1 cup oil,
* 2 tsp dried coconut powder,
* few strands of saffron,
* 2 cups finely sliced onions,

Preparation

1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.

2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.

3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.

4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.

5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.

6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.