Hyderabadi Dum Biryani
Method
Image: Flickr/creativecommons atlai
- Wash and drain meat, add cardamon powder, lemon juice and salt to it and keep it aside for 1/2 an hour.
- To this meat, add fresh ginger garlic paste, chilli paste, garam masala and curd and marinate for 50 mins.
- Wash and keep rice aside.
- In a big 1 kg utensil, boil 3 litres of water.
- To this, add garam masala (cardamom, cinnamon, cloves and fennel) and mint leaves and salt.
- To the boiling water, add rice and cook only till rice is 1/2 cooked not completely cooked.
- Now drain and keep the 1/2 cooked rice aside. Heat oil in a small utensil, spread the marinated meat, sprinkle fried brown onions.
- Then put the 1/2 cooked rice over it and lastly sprinkle the milk and saffron strands on the top.
- Close the lid and seal the edges of the utensil with aluminium foil or wheat dough.
- Cook the biryani on high flame for 5 mins and then simmer the flame.
- Cook the biryani for 30-40 min by changing the position of the container so as to avoid over cooking.
- Serve it with Hyderabadi mirchiyon ka salan and dahi ki chatni.
- Same procedures can be applied to chicken biryani also.
Image: Flickr/creativecommons atlai
Ingredients:
1 kg - mutton with bones
4 tbsp - fresh ginger garlic paste
1/2 cup - green chilli paste
2&1/2 cups - curd
1&1/2 tbsp - garam masala
2 tbsp - cardamon powder
Salt as per taste
1 medium sized - lemon
Onions cut and fried till light brown
1 tsp - saffron
1/2 cup - milk
1 bunch - coriander
4 cups - basmati rice
1&1/2 cup - oil
1 kg - mutton with bones
4 tbsp - fresh ginger garlic paste
1/2 cup - green chilli paste
2&1/2 cups - curd
1&1/2 tbsp - garam masala
2 tbsp - cardamon powder
Salt as per taste
1 medium sized - lemon
Onions cut and fried till light brown
1 tsp - saffron
1/2 cup - milk
1 bunch - coriander
4 cups - basmati rice
1&1/2 cup - oil
RECIPES BY UZMANASHEED
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