naidufoodrecipes: Hyderabadi Biryani



Friday, February 17, 2012

Hyderabadi Biryani


INGREDIENTS 

  1. Basmati Rice 500 gms.
  2. Mutton cut into small pieces 1kg.
  3. Garam Masala 2 tsp.
  4. Red chilies 6 nos.
  5. Cashewnuts A handful
  6. Onions (sliced fine and fried till crisp) 5 nos.
  7. Cloves 2 nos.
  8. Dalchini 2 pieces
  9. Elaichi 3 nos.
  10. Green chilies 6 nos.
  11. Kothmir, chopped 1 small bunch
  12. Pudina chopped 1 small bunch
  13. Ginger Garlic paste 3 tsp.
  14. Saffron (dissolved in ¾ cup milk) 2 pinches
  15. Curd beaten 1 cup
  16. Lime juice 2 nos.
  17. Eggs boiled 4 nos.
  18. Ghee /Oil 5 tbsp.
  19. Salt to taste

METHOD
1. Grind the red chilies and cashewnuts to a fine paste.
2. To the mutton apply the ginger - garlic paste and beaten curd. Set aside.
3. Heat 4 tablespoons ghee and fry the red chili masala.
4. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
5. Keep frying till ghee separates. Add 1½ cups warm water.
Pressure cook till tender.
6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
7. Add the rice and fry a little. Add the green chilies and salt to taste.
8.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
9. Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.
10.Take a heavy bottlomed dekchi and line it with ghee.
11.Spread a layer of rice and cover it with half of the mutton.
Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.
12.Cover with rice, followed by a mutton layer. Finish with a
rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

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