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Sify Home > Food > Nonvegrecipes > Category > Hyderabadi Biryani Recipe
Hyderabadi Biryani Recipe
By : Sify Bawarchi
Category : Redmeat, Andhra, Lamb
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
Biryanis have always been synonymous with Hyderabad. Be it the sophisticated dum biryani or simple biryani, Hyderabadi biryani is a notch above any other style of biryani.

This dish is simpler and requires careful mixing. The layering process in dum biryani or the marinade is an integral method of cooking biryani in Hyderabad. Hyderabadi biryani is a rich cuisine of the state and is indeed mouth watering.

Step 1:
a) In a bowl all the marinade ingredients and make a smooth paste.
b) Apply this paste all over the meat.
c) Cling wrap the meat and let sit in the refrigerator for 3-4 hours or overnight.

Step 2:
a) While the marinated meat is in the fridge prepare the long grain rice.
b)Pre-soak the basmati rice in water for 10-15 minutes or follow the instructions mentioned on the cover.
c) Cook the rice with all the condiments as well the saffron strands soaked in water. Once part cooked strain in a colander and keep aside giving a gentle stir ensuring it is only par boiled. Keep aside.

Step 3:
1)In a heavy bottom wok add ghee and oil and heat.
2)Add the onions and fry till brown. Caramelize with the sugar
3) Add the cloves, cinnamon, cardamom, and continue to fry with onions.
4) Add chopped tomato and fry till mashed.
5) Reduce heat completely and add milk. Add the spice powders and stir well ensuring the milk is not curdled.
6) Add the marinated meat to this masala.
7) Give a good stir to ensure the masala is well incorporated.
8) Add the biryani masala, an important ingredient for biryani.
9) Cover and let it simmer.
10) Ensure the meat is not completely cooked. It should be cooked medium rare.
11) Once done half, remove from flame and keep aside.

Step 4:
1) Take a broad mouthed vessel with heavy base to prepare biryani
2)add a layer of ghee rice, followed by onion, coriander, ghee, and saffron milk, top it with the cooked meat.
3) Repeat the process till all the rice and meat is well placed.
4)Cover the vessel with a heavy lid or place a heavy object over the lid.
5) You could use the technique of dum biryani to cook it further or.
6) let it cook for 20-25 minutes over medium heat.
7) Once done remove from heat but do not open the lid for at least 10 minutes.
8) Break off the seal, gradually fold the rice ensuring you don`t break the long grain.
9) Garnish and serve with yogurt and accompaniments of your choice.

Note:
For `dum` technique - knead some dough just like you`d do for roti. Take a bigger ball based on the breadth of your vessel.
Roll it in a tubular form and wrap it around the edges of the lid and vessel sealing off the openings completely.

Ingredients:

For rice:
Long grain rice- 2 cup
Bay leaf- 2- 3
Cardamoms- 2-3 pods (bruised)
Cloves- 2-3
Ghee- 1 tsp
mint leaves- 1/2 cup
star anise- 1
cinnamon- 1-2 small piece
water- as required
salt- according to taste

For chicken/lamb:
Meat of Choice Chicken/ Lamb/ mutton- 600 gms ( take mixed cuts of meat like shoulder, marrow bone or make it boneless)
Onion- 2 (thin sliced)
Tomato- 2 (chopped)
Oil- 1 tbsp
Ghee- 2tbsp (optional)
Cloves- 2
Cardamom- 2
Cinnamon sticks- 2 (small pieces)
salt- according to taste
sugar - 1/4 tsp
Biryani masala- 2 tbsp store bought or

Make at home:
4-5 cloves
1-2 small piece cinnamon stick
3-4 cardamom, 1 tsp shahi jeera
12-14 peppercorns, roast and grind to powder)

For meat marinade:
Salt- according to taste
Red chili powder- 2 tbsp
Coriander powder- 2 tbsp
Turmeric powder- 1/2 tsp
Garam Masala- 1/2 tsp
Curd- 1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Green chili- 2 (slit and deseeded)
Milk- 1/4 cup
Saffron strands- 5-6 (add it to the milk)
Pudina/ mint- 1/2 cup
Lemon juice- 2 tbsp
Salt- according to taste

For layering:
Browned onions
Fried garlic
Saffron soaked in milk (1/ cup)
Chopped coriander
Ghee- 1/2 cup

Garnish:
Fresh sliced tomatoes
Caramelized onions and garlic
Roasted dry fruits

Accompaniments:
Raita
Chicken curry
Brinjal thokku

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