Hyderabadi Biryani

SpicySpicy Served HotServed Hot Non VegetarianNon Vegetarian
Very Good based on 38 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Lamb & Mutton , Non-Vegetarian Rices , Cuisine , Cuisine Mughlai , Cuisine Andhra , Must Try , Festival Recipes , Festival Recipes Ramadan , Non-Vegetarian Dinner , Non-Vegetarian Lunch

Servings: 6
Ingredients:
  • Lamb, Domestic, Lean And Fat, Raw, Minced lamb Lamb (meat) 1 kg.
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks Cinnamon 1(1”) piece
  • Basmati Rice, Basmathi Rice Basmati rice 2 cups
  • Cloves, Ground, Clove, Lavang Clove 4
  • Yogurt, Plain, Low Fat, Curd, yoghurt Yogurt 1 cup
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi Cardamom 4
  • Ginger Garlic Paste, Ginger garlic paste 2 tbsp.
  • Caraway Seed, Meridian Fennel,persian Cumin Caraway seeds ½ tsp.
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chilies 4 [Slit]
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric Powder ½ tsp.
  • Onions, Raw, Onion (Large) onions 2 (Thinly sliced)
  • Saffron, NITU DIDI PURE SAFFRON , Kesari Powder, Kesar Saffron a few strands
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Red chilli Powder ½ tsp. (Saffron colour Optional)
  • Garam Masala Powder, NITU DIDIs garam masala powder Garam masala 1 tsp.
  • Canola Oil, Vegetable Oil, Cooking Oil 1 cup
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Green coriander ¼ cup
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Mint Leaves, Peppermint, Fresh, Mint leaves ¼ cup
  • Ghee, Ghee 2 tsp.
  • Lemon Juice, Raw, Lime Juice, Lemon Juice Lemon juice 1 tbsp

Instructions (Preparation Steps):

  • 1 .Wash and cut the meat in large chunks. Wash and soak the rice for 15 minutes. Drain and keep aside.
  • 2. Mix in yoghurt, the ginger garlic paste, chilli powder, garam masala, turmeric powder and salt.
  • 3. Marinate the meat in this mixture for 1 hour.
  • 4. Heat oil in a large sauce pan[ with a tight lid], sauté the onions until brown and crisp. Drain and remove.
  • 5. Cool and crush half of this onion and add to the meat and marinate for 30 minutes more.
  • 6 Heat the same oil in the sauce pan and add the caraway seeds and whole spices.
  • 7. Add the meat, stir well and cook for 15 to 20
  • 8. Add the well drained rice, lemon juice, saffron, ghee and 4 cups of hot water. Stir well.
  • 9. Sprinkle the rest of the fried crisp onions on the top, cover with the tight lid and cook for
  • 30 minutes on low heat.

Cook's Tip:
cut thin potatoe slices and a bit of oil and spread at the bottom of the pan before adding your rice and meat. The rice dose not burn or stick to the pan the enjoy crispy potatoes chips with your biryani.
65 likes
For thick curd, add a little cornflour paste to the milk while setting it
279 likes
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
2054 likes

 

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