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Hyderabadi Biryani

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Ingredients
  Chicken stock cubes 6 , crumbled (Maggi)
  Basmati rice 3 Cup (48 tbs)
  Mutton 1 Kilogram
  Ghee 5 Tablespoon
  Cinnamon 2 (1 Inch Pieces)
  Cloves 5
  Cardamoms 3
  Saffron 1⁄2 Teaspoon
  Water 8 Cup (128 tbs)
  Onions 2 , sliced
  Mint leaves 1⁄2 Cup (8 tbs), chopped
  Coriander leaves 1⁄2 Cup (8 tbs), chopped
For marinade
  Dahi 2 Cup (32 tbs) (Nestle)
  Ginger paste 2 Tablespoon
  Garlic paste 2 Tablespoon
  Onions 2 , finely chopped
  Red chili powder 2 Tablespoon
  Cardamoms 6
  Cinnamon 3 (1 Inch Pieces)
  Cloves 10
  Jeera 2 Tablespoon
  Salt 1 Tablespoon
Directions

GETTING READY
1)Pre-heat the oven to the required temperature.
2)In a bowl, marinate mutton with Nestle Dahi, ginger paste, garlic paste, onions, red chilli powde, cardamoms, cinnamon, jeera and salt.
3)Let it stand for 3 to 4 hrs or overnight in the refrigerator.

MAKING
4)In a pressure cooker, add the mutton with marinade mixture.
5)Sauté till dry and masala is cooked.
6)Pour in 2 cups water and pressure cook for 10 to 15 minutes.
7)When cooked, simmer off almost all the liquid.
8)In a pan, heat ghee.
9)Put in the whole spices and rice and stir for a minute.
10)Pour in 6 cups water along with crumbled Maggi Chicken Cubes.
11)Cover and cook till rice is done.
12)In a frying pan, deep fry sliced onions till they turn golden brown.
13)Take an ovenproof dish and grease it.
14)Layer the dish with cooked rice, mutton, chopped mint leaves and chopped coriander leaves.
15)Scatter fried onions over the dish.
16)Close the dish with a lid or foil.
17)Bake for 10-15 minutes.

SERVING
18)Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Hyderabadi
Course: 
Main Dish
Taste: 
Spicy
Method: 
Slow Cooked
Dish: 
Biryani
Ingredient: 
Rice
Language: 
hindi
Preparation Time: 
30 Minutes
Servings: 
12

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