How to prepare Hydrabadi Biryani?

Answer 1

Hyderabadi Biryani

1 kg boneless mutton
½ kg Basmati rice
2 Onioins
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 2

Hyderabadi Biryani

Ingredients

Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste

Method:


Cut the meat into 4" square pieces and wash it
Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
Now your delicious tasty Hyderabadi Biryani is ready to eat.
Serve hot with curd chutney or with Bagare Baigan Curry

Answer 3

For Rice:
2 cups basmati rice
3 1/2 cups water
1 1/2 tsp salt
3 tsp ghee or butter
3 each of cloves, cardamoms, & cinnamon
1 bay leaf
1 tsp black cumin seeds
For Mutton:
1/2 kg mutton
3 green chilies
3 large onions
3 tomatoes
3 each of cloves, cardamom & cinnamon
4 tsp ghee
1 bunch coriander leaves
1/2 bunch mint leaves
Masala 1:
1 large pod garlic
1 large piece ginger
Grind together to a fine paste.
Masala 2:
12 red chilies
2 tbsp coriander seeds
2 tsp fennel seeds
2 tsp khus khus seeds
Grind together to a smooth paste
Masala 3:
1/2 cup grated coconut
3 tsp chopped cashew nuts
1/2 cup yogurt
Grind together to a smooth paste
Hard boiled eggs for decoration
Hyderabadi Biryani



Method:
For Rice:

Soak the rice in water for 20 minutes, drain and keep aside.
Heat ghee, add the remaining spices for rice preparation and fry for 1 minute.
Add rice and fry for further 2 to 3 minutes.
Add water, salt and cook till the water is absorbed. Allow rice to cool.
For Mutton:

Clean the meat, cut into pieces and soak in the yogurt.
Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well.
Now add the tomatoes and fry for 2 minutes.
Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.
Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick.
Arranging the Biryani:

Divide rice into 3 parts and mutton into 2 parts.
Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.
Dissolve a little saffron or yellow coloring in 1/4 cup of milk.
Pour over rice, cover and bake for 20 to 30 minutes.
Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.

Answer 4

Red chilli powder & tomatoes are never used in Hyd. Biryani.

To get the best effect one has to really watch the cooking process.