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Hyderabadi Biryani
By : FahimYounusCategory : Lamb, Pulao and biryani, Mutton
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cut the meat into 4" square pieces and wash it.
- Add ginger-garlic paste to the washed meat and marinate for an hour.
- Meanwhile, cut the onions lengthwise and fry in oil over low flame till it is golden brown.
- Remove the fried onions from the oil and spread on a plate. Crumble the onions when cool.
- Now add curd, 3/4 of the crushed fried onions, red chilli powder, green chilli paste, cinnamon, cardamom, shazeera, cloves, coriander leaves, mint leaves, saffron water and salt to taste. Also add the remaining oil to the marinated meat and leave for one hour.
- After an hour take washed basmati rice and cook it with one tsp salt and water. Add cinnamon, cardamom, shazeera, cloves, coriander leaves, mint leaves and 2 slit green chillies. When the rice is half cooked, remove it from the stove. Drain the water completely. Spread the cooked rice over the marinated meat. Then spread limejuice, saffron colour, ghee and the remaining crushed onions over the rice.
- Cover the utensil tightly with a lid. Keep on a very low flame for 1/2 hour. Remove and serve with curd chutney or bagare baingan curry.
Ingredients:
Boneless meat - 1 kg
Basmati rice - 1/2 kg
Onion - 2 big
Lime juice - 1/4 Cup
Curd - 500g
Ginger-garlic paste - 4-6 tsp
Red chilli powder - 1/2 tsp
Green chilli - 4-6 grind into fine paste
Shazeera - A pinch of shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
A bunch of finely chopped coriander leaves
Mint leaves - 8-10 sticks
Saffron - 2 pinches of saffron, immersed in water
Saffron colour - A pinch of colour liquified with water
Ghee - 2 tsp
Oil - 2 cups
Salt to taste
