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Garam Hyderabadi Biryani Recipe

Garam Hyderabadi Biryani is a popular Indian Main
Author :
 
On :
Friday, 20 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Preparation Time :
1 hour
Servings :
Serves 8
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • Boneless Meat - 1 kg
  • Basmati Rice - 1/2 kg
  • Onion - 2 big
  • Lime juice - 1/4 Cup
  • Curd - 500 gm
  • Ginger-garlic paste - 6 tsp
  • Red Chilli powder - 1/2 tsp
  • Green chilli - 4-6 grind into fine paste
  • Aniseed - a pinch
  • Clove - 2
  • Cinnamon - 2
  • Cardamom - 3
  • A bunch of finely chopped Coriander leaves
  • Mint leaves - 10 sticks
  • Saffron - 2 pinches, in water
  • Saffron colour - A pinch of colour liquefied with water
  • Ghee - 2 tsp
  • Oil - 2 cups
  • Salt to taste.
  • How to Make Garam Hyderabadi Biryani:

    1. Cut the meat into 4 inch square pieces and wash it.
    2. Add ginger-garlic paste to the meat and marinate for an hour.
    3. Meanwhile, slice the onions and fry in oil over low flame till it is golden brown.
    4. Remove the fried onions from the oil and spread on a plate.
    5. Crumble the onions when cool.
    6. Now add curd, 3/4 of the crushed fried onions, red chilli powder, green chilli paste, cinnamon, cardamom, ani seed, cloves, coriander leaves, mint leaves, saffron water and salt to taste.
    7. Also add the remaining oil to the marinated meat and leave for one hour.
    8. After an hour take washed basmati rice and cook it with one tsp salt and water.
    9. Add cinnamon, cardamom, aniseed, cloves, coriander leaves, mint leaves and 2 slit green chillies.
    10. When the rice is half cooked, remove it from the stove.
    11. Drain the water completely.
    12. Spread the cooked rice over the marinated meat.
    13. Then sprinkle limejuice, saffron colour, ghee and the remaining crushed onions over the rice.
    14. Cover the utensil tightly with a lid.
    15. Keep on a very low flame for 1/2 hour.
    16. Remove and serve.



     

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